Happy HolidaySs Giveaway - Winners Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > first unintended infection...
Reply
 
LinkBack Thread Tools
Old 08-18-2013, 02:53 AM   #1
Rivenin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Portland, Oregon
Posts: 2,690
Liked 188 Times on 153 Posts
Likes Given: 122

Default first unintended infection...

I've had 2 sour beers so far, one is in a dedicated sour fermenter, the other is in glass...
So, this hit both fermeters and i did grind up grain probably 20 minutes before transferring to these vessels so i have a feeling something got in from the air. Tastes fine though, so i'll prolly just keg it and be off to the races... however, i did break my auto siphon (i've had it for 3 years now, my original!) so i needed to replace that anyways... and tubing is cheap time to bleach bomb the fermenters though!

__________________
RAINYDAY BREWING AND WINERY Southeast Portland, OR - EST 2010
Primary Sticke Alt - 90/- - Xmas ale
Kegged Rye Stout - Malt Liquor - Two Hearted/Dead Ringer -
Coming up - Golden Promise / ADHA 529 SMaSH
Electric 120v Brutus 20
Rivenin is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2013, 03:06 AM   #2
Thunder_Chicken
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: The Hinterland of the South Shore, Massachusetts
Posts: 2,101
Liked 657 Times on 461 Posts
Likes Given: 178

Default

Why all the headspace? That is probably why you got infections in both carboys. The greater the headspace, the more likely you have cooties in your carboy.

And when you grind the grain shouldn't matter, as you mashed and boiled afterward, right?

__________________
Thunder_Chicken is offline
Wyrmwood Likes This 
Reply With Quote Quick reply to this message
Old 08-18-2013, 09:49 PM   #3
Rivenin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Portland, Oregon
Posts: 2,690
Liked 188 Times on 153 Posts
Likes Given: 122

Default

The grain was for a different batch that I was doing that day... these were already done fermenting like 2 weeks previously; the headspace wouldn't matter at all though. Out of the years I've been doing this, this is the first time I've had an infection and for it to hit both with the same thing only leads me to think one thing, the grain.

__________________
RAINYDAY BREWING AND WINERY Southeast Portland, OR - EST 2010
Primary Sticke Alt - 90/- - Xmas ale
Kegged Rye Stout - Malt Liquor - Two Hearted/Dead Ringer -
Coming up - Golden Promise / ADHA 529 SMaSH
Electric 120v Brutus 20
Rivenin is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2013, 11:32 PM   #4
Thunder_Chicken
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: The Hinterland of the South Shore, Massachusetts
Posts: 2,101
Liked 657 Times on 461 Posts
Likes Given: 178

Default

Maybe, but you should also consider that keeping sour and normal beer fermenters side by side is probably not the best idea. I'm more inclined to believe cross contamination vs. something to do with grain getting something in the air. Were their airlocks on these carboys?

__________________
Thunder_Chicken is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2013, 06:50 AM   #5
Rivenin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Portland, Oregon
Posts: 2,690
Liked 188 Times on 153 Posts
Likes Given: 122

Default

My sour beers are no where near my normal beers though. All my sour equipment stays in a different room... I don't even wash stuff in the same sink lol

__________________
RAINYDAY BREWING AND WINERY Southeast Portland, OR - EST 2010
Primary Sticke Alt - 90/- - Xmas ale
Kegged Rye Stout - Malt Liquor - Two Hearted/Dead Ringer -
Coming up - Golden Promise / ADHA 529 SMaSH
Electric 120v Brutus 20
Rivenin is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2013, 06:51 AM   #6
Rivenin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Portland, Oregon
Posts: 2,690
Liked 188 Times on 153 Posts
Likes Given: 122

Default

And yep! Airlocks were on

__________________
RAINYDAY BREWING AND WINERY Southeast Portland, OR - EST 2010
Primary Sticke Alt - 90/- - Xmas ale
Kegged Rye Stout - Malt Liquor - Two Hearted/Dead Ringer -
Coming up - Golden Promise / ADHA 529 SMaSH
Electric 120v Brutus 20
Rivenin is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2013, 02:34 PM   #7
Wyrmwood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Colorado Springs, CO
Posts: 399
Liked 4 Times on 4 Posts
Likes Given: 56

Default

Quote:
Originally Posted by Rivenin View Post
I've had 2 sour beers so far, one is in a dedicated sour fermenter, the other is in glass...
So, this hit both fermeters and i did grind up grain probably 20 minutes before transferring to these vessels so i have a feeling something got in from the air. Tastes fine though, so i'll prolly just keg it and be off to the races... however, i did break my auto siphon (i've had it for 3 years now, my original!) so i needed to replace that anyways... and tubing is cheap time to bleach bomb the fermenters though!
If I understand you, there was one intentional sour, and one unintentional? I would suspect cross contamination from something else. When I rack, I normally take a hyrdometer sample. Perhaps something didn't get quite clean during the racking and a bacteria transfer took place. How long after racking did you see the pellicle in the unintentional sour? It's possible the bacteria transfer may have actually taken place prior, but it wasn't noticeable until after you racked (coincidentally).
__________________
"Behold the rain which descends from heaven upon our vineyards, there it enters the roots of the vines, to be changed into wine, a constant proof that God loves us, and loves to see us happy." Ben Franklin
Wyrmwood is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2013, 01:17 AM   #8
Rivenin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Portland, Oregon
Posts: 2,690
Liked 188 Times on 153 Posts
Likes Given: 122

Default

well the two shown were identical batches that were not supposed to be soured. i have a few other sour batches going in the other room that have been fermenting for a few months now un-touched.
the pellicle was there within 4-5 days, the nice ice stuff, then went to the bubbles pretty quickly after, maybe a day or two.
in the picture i had just moved them though, so it got a bit disturbed. 3

but i hadn't taken a hydro sample just yet, i just transferred to those carboys.

i put cranberry in with one of them and bottled it, put fresh raspberries in the other and thats fermenting out at the moment and i'll bottle that soon. figured what the hell? cranberries and raspberries and a lacto infection don't seem terrible

__________________
RAINYDAY BREWING AND WINERY Southeast Portland, OR - EST 2010
Primary Sticke Alt - 90/- - Xmas ale
Kegged Rye Stout - Malt Liquor - Two Hearted/Dead Ringer -
Coming up - Golden Promise / ADHA 529 SMaSH
Electric 120v Brutus 20
Rivenin is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oxidation realization (rhym totally unintended) Ridire Beginners Beer Brewing Forum 1 04-14-2013 08:30 PM
Unintended eisbock heywolfie1015 General Beer Discussion 3 08-10-2012 02:37 AM
Unintended Carbonation or is it an infection louie0202 Wine Making Forum 3 10-05-2011 05:02 PM
Unintended Consequences... r8rphan General Beer Discussion 24 12-28-2010 11:23 PM
unintended acceleration question Homercidal General Chit Chat 41 03-13-2010 06:32 PM



Newest Threads

LATEST SPONSOR DEALS