tbulger

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I AM pretty sure i got my first infection. At first i thought it was just a different color bubble on the surface of my wit in the seconday, but now its grown and alittle fuzzy, as well as the white stuff sticks to the side. I smelled it and it still smells like a wit and pretty good. I attribute this to the low alcohol content from a high mash, only 2.6%, and not bottling it once i started noticing the white stuff, its been in the secondary 2 and a half weeks because i havn't had time to bottle. I will be able to get around to bottling it on tuesday. I think since it still smells good i should be able to bottle it without porblems. Do i just need to be careful about not getting the top of the brew into the bottling bucket. THis should be fine right? Any other tips for bottling with an infection?

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primaries: BRown Ale
secondaries: Rye IPA
Bottled: IPA, Pigs ear brown clone, stovepipe porter, German Alt, Oktober fest ale, Smoked IPA, failed pale ale, 1st AG ESB, belgian wit, Ipa#2, , Lake wheat, fish Red ale, Smoked wheat,
KEGS: blonde Nugs , Sugar pale light, chin nook ale (gone in 1 week)

olllllo

Recipes 

Why don't you taste it first?

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tbulger

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Hmm maybe i will taste it later, but i am pretty sure the majority of it is okay cuz of the smell. I will eat moldy bread as long as i peel off the blue stuff so im pretty sure it ill be fine as long as i keep it out of the bottles. I was just wondering if there are any special tips for bottling with an infection, ill taste it later when i get home and post a result.

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primaries: BRown Ale
secondaries: Rye IPA
Bottled: IPA, Pigs ear brown clone, stovepipe porter, German Alt, Oktober fest ale, Smoked IPA, failed pale ale, 1st AG ESB, belgian wit, Ipa#2, , Lake wheat, fish Red ale, Smoked wheat,
KEGS: blonde Nugs , Sugar pale light, chin nook ale (gone in 1 week)

Got Trub?

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Special Tip #1: Drink it fast so you don't get bottle bombs...

Yuri_Rage

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I second tasting it. In my opinion, if you're not tasting your beer at every step along the way, you're making a huge mistake. I taste mine at least once each during the mash, sparge, and boil, and I drink every hydrometer sample.

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Jaybird

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I second the drinking of the hydrometer samples. Its kinda why I take them "every other day" LOL
JJ

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tbulger

Recipes 

Just tooka sample tasted fine. Tasted almost waterd down though, almost like corrinder steeped in water but no off flavor. I attribute this to the Low alcohol content. So it should be fine maybe a little carbonation will make it taste more normal.

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primaries: BRown Ale
secondaries: Rye IPA
Bottled: IPA, Pigs ear brown clone, stovepipe porter, German Alt, Oktober fest ale, Smoked IPA, failed pale ale, 1st AG ESB, belgian wit, Ipa#2, , Lake wheat, fish Red ale, Smoked wheat,
KEGS: blonde Nugs , Sugar pale light, chin nook ale (gone in 1 week)

Ó Flannagáin

Recipes 

yea, I agree witht he carbonation. I had a wit that was not infected, but fermeneted around 78-80 for a few hours (before I caught it) it had an extreme aroma/flavor of fruity esters... very fruity. I didn't like it, but bottled it anyway, after a few weeks, get one down to about 40F in the fridge and its is tasting just fine and dandy.