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Old 03-28-2011, 07:13 PM   #1
hadabar
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Default pollen beer

soooo im cooling my wort yesterday...and I use a immersion chiller...right before I'm done a piece of pollen from an oak tee flies in there. I didn't want to stick my hand or anything in there as I didn't have anything clean and sanitary to get it out with...what do you guys think my chances for infection are? btw...its been about 16 hrs and no activity yet. I oxygenated but did not make a starter...OG 1046. I had a great brew day... then this happened.

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Old 03-28-2011, 07:25 PM   #2
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Oh, man, that's rough! Do you know (roughly) what temperature your wort was at? Given what you said above, I'm assuming it was relatively low, which reduces the chance that the potential contaminate got pasteurized and killed. Honestly though, I don't think there's anyway to surely calculate your chances of contamination at this point. Given the fact that you are introducing an sanitized and formerly living foreign entity, there's obviously a chance at contamination. I don't think this would effect your fermentation start time, though. I just had a 24 lag in fermentation start time on a beer I created re-using 001 California Ale yeast, so 16 hours (without a starter) doesn't seem that bad. My advice is to just ferment away and hope for the best. There's a decent chance your beer will turn out fine and contamination free (perhaps with even a bit of polleny accents)!

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Old 03-28-2011, 07:43 PM   #3
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well...thanks for the optimisum...i just checked it ...there is a little foam...but like a filmy look to the wort...the yeast too is clumpy, and looks to be on the sides of the carboy...this isn't looking good. the wort was in the high 70's at the pollen addition...

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Old 03-28-2011, 09:11 PM   #4
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You may be creating a new strain of yeast.

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Old 03-28-2011, 09:20 PM   #5
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the x men of yeast

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Old 03-28-2011, 09:24 PM   #6
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do a search on here about "does this look infected" that should put your worries to rest.

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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.
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Old 03-28-2011, 09:38 PM   #7
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your fine

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Old 03-28-2011, 10:44 PM   #8
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you say you didn't use a starter, but how much yeast did you pitch? One vial? One dry pack? Was it an ale or lager? I seem to think that the more of the brewers yeast you added, the less likely a foreign yeast or other bug would be able to take root.

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Old 03-28-2011, 11:17 PM   #9
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I used a smack pack of 1272

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Old 03-28-2011, 11:19 PM   #10
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Quote:
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your fine

fj40 = best vehicle ever = I trust you
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