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Old 06-22-2011, 03:19 AM   #1
jtakacs
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Default infected beer (yeah, it's really infected) - rant.

straight up powdery pellicle sitting atop my belgian pale ale. i literally cracked it open to bottle after 4 weeks in primary and i have NO IDEA what happened.

smells like nail polish remover (acetate), wouldn't dream of tasting it and i am PISSED OFF!!! i've had infected beers before but i always knew what caused it - i'm just stunned on this one - this batch went perfect, i mean really, acetate?!?!?!?. as an aside, i think i'm going back to iodophor - i've never had any problem with it and star san just doesn't do it for me. ARG!!!

sucking down an imperial belgian wit to calm my nerves, but it took every ounce of energy to not throw the whole bucket into the f***ing street... i capped it, and let it sit - not sure why, it's trash.

the only thing i can think of that was different was i ran out of lids and used a lid that doesn't have an airtight seal, but fermentation started like a rocket and i checked gravity a week ago (with sterile equipment) and it was just fine - the other thing was we had a heat wave and the beer got warm for sure, but it was all post fermentation - it had hit final gravity well before the heat.

and everything else is fine... ack!

sorry, had to rant... not happy... i was stoked about this beer because i did continuous saaz hop additions every 60 seconds for the last 15 minutes...

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Old 06-22-2011, 03:32 AM   #2
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i knew the heat was going to be a problem... damned heat wave. there's about three weeks out of the year i can't brew here, and that week was one of them... damn.

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Old 06-22-2011, 03:33 AM   #3
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pictures?

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Old 06-22-2011, 03:42 AM   #4
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i can see the pissed... hop additions for the last 15 minutes done every minute...

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Old 06-22-2011, 12:35 PM   #5
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Get a keg, dedicate it to lambic brewing, throw it in there, add some lambic dregs, maybe some oak chips, it'll be great in a year or two.

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Old 06-22-2011, 02:18 PM   #6
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Quote:
i knew the heat was going to be a problem... damned heat wave. there's about three weeks out of the year i can't brew here, and that week was one of them... damn.

This wouldn't have anything to do with the beer being infected.
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Old 06-22-2011, 02:31 PM   #7
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Taste it.

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Old 06-22-2011, 02:44 PM   #8
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I wouldn't assume it's bad just by smell alone. You have to taste.

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Old 06-22-2011, 03:38 PM   #9
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i'm afraid to taste it... lol... i will, it's still sitting there.



it's mixed up a bit now so it looks like it's just yeast rafts, etc. - it was dry and powdery and reeks of acetone. no way i can intentionally sour this, the BUs are too high and if it went sour, it would taste horrible... i'm gonna RDWAHAHB, but in the meantime i'm just disappointed that something got in there.

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Old 06-22-2011, 03:39 PM   #10
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went through my notes, and nothing strange happened...

i'm going to let it sit in primary for another week at least and see what happens - and taste it. if no change, i'll let it sit for another week or two...

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