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Old 02-22-2012, 05:26 AM   #11
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Well though that's really good to know, I don't mill my grain. I do make bread however, so could it be that its found in flour of different sorts also?

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Old 02-24-2012, 07:04 AM   #12
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So its been a few days and the beer still taste great. From reading on the forums people seem to say when they add this lactobacilli to the secondary they don't end up with the sour flavor because most of the simple sugars are already fermented. I'm going out of town for a couple days. If it still taste ok when I get back, I'll bottle it. Any other advice?

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Old 02-24-2012, 06:10 PM   #13
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give your equipment and brew area a little better of a pre clean before your next brew day?

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Old 02-24-2012, 06:27 PM   #14
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I clean and sani my brew area and equipment very well. This showed up in my 2ndary 3 weeks after brew day. My guess is sourdough in the kitchen air (on dust ect) got in while I took the bung out to sneak a sample. I'm not worried about my sani practice and such I'm more worried about what I'm going to do from here. At this point it still taste great so if it doesn't develop bad off flavors in a few days I will bottle it (since its time anyway). Probably drink em fairly fast so and maybe save a couple to see if and when the beer turns.

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Old 03-14-2012, 07:48 AM   #15
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So I figured I'd update since the thread seems to be unfinished. This could be Helpful to someone later. It has been roughly 3 weeks since I discovered and kegged my infected stout. I will try to post pics of the infection though it looks just like Jaycount's pic. Remember the lactobacillus didn't show visual signs until a week before bottling. This infection wasn't in my primary fermenter with all the simple sugars. Since the bacteria didn't have simple sugar to eat it didn't produce a lot of sour flavor. There is a pleasant sour after taste that feels like it lingers on your breath (and probably does). I don't plan on aging this stout as long as I would even the most simple ale, because I'm worried about the onset of to much sour flavor. For now its not strong and the beer is great. I'm drinking one now!

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Old 03-14-2012, 10:02 AM   #16
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It's not necessarily Lacto - could also be Brett or other wild yeast. Brett won't sour the beer so much as give it some funky flavors. Of course, you could have multiple microbes in there.

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Old 03-15-2012, 09:21 AM   #17
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To be honest I'm surprised there are any microbes in the beer after my sani program. I suppose any time you open a carboy there is "potential" for contamination. I'm not sure its lacto. but it does look just like the picture in the thread. Identical. Also the onset of a pleasant light sour aftertaste seems to be showing up, but very slowly. This makes sense with the lack of simple sugars in the beer, but I am not saying its Lacto. for a fact.

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Old 03-15-2012, 12:30 PM   #18
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Quote:
Originally Posted by FarmBoy530 View Post
To be honest I'm surprised there are any microbes in the beer after my sani program. I suppose any time you open a carboy there is "potential" for contamination. I'm not sure its lacto. but it does look just like the picture in the thread. Identical. Also the onset of a pleasant light sour aftertaste seems to be showing up, but very slowly. This makes sense with the lack of simple sugars in the beer, but I am not saying its Lacto. for a fact.
Lacto has a tough time in even moderately hopped beers, so it very well may not be Lacto. Of course, Lacto is also probably the easiest microbe to pick-up in your brewhouse - grain is covered in the stuff. Either way, if you have a white, bubbly film, you've got yourself some sort of non-Saccharomyces critter in there. At this point, you might as well let it ride and see where you end up.
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Old 03-15-2012, 01:39 PM   #19
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I have had one of these infections. I followed advice from HBT and racked my beer from under the funk, bottled it, and then drank it! The beer had a bit of a strange taste to it but was by no means undrinkable. Only two of the bottles showed an infection ring inside.

I love beer, it is so resilient!

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Old 03-16-2012, 07:37 AM   #20
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Yup, that's what I'm doing. Guna drink it till its bad or gone!

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