Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Infection?
Reply
 
LinkBack Thread Tools
Old 01-15-2014, 06:32 PM   #1
DeBAD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Location: Ames, Iowa
Posts: 209
Liked 13 Times on 12 Posts

Default Infection?

We've only been brewing for a few months and fortunately have never had an infection. Is there a way to tell if you might have an infection without actually popping open the ferm bucket?

We brewed on Sunday night, pitched at 11PM at an wort temp of 65 degrees and everything went perfectly except one thing. When we had our brew kettle in the ice bath I think it's possible our thermometer made brief contact with the ice/snow/water mixture of the ice bath. Fortunately at the time it happened the wort temp was still around 175 degrees. After we realized it happened we re-sterilized the thermometer but I'm almost positive it happened once.

Now it's Wed at noon so its been 61 hours since pitch. During that time everything has gone well as far as I can tell. It's been a vigorous but not aggressive ferm and the temp in the bucket has stayed steady at 65 degrees the whole time.

By 8AM the first morning the bubbling in the airlock was steady at approx 5 seconds between bubbles and increased to a steady continuous bubbling around noon on Mon. Now 48 hours later the bubbling remains continuous but not over aggressive and the temp is still 65. The only thing I noticed is the vodka in the airlock is slightly discolored but I suppose its possible a little krausen crawled up. Everything smells like beer too.

Btw the OG was 1.061.

I guess the reason I'm a little spooked is everything has gone so well. None of our other batches have ever maintained a steady temp the whole time. Also the airlock activity has never stayed continuous for a full 48 hours like this batch.

However I will say we were much more careful this time to make sure we pitched enough yeast. In previous batches we probably under pitched.

Am I just being paranoid or is there any signs in here I might have an infection?

Thanks in advance for the help!

__________________
DeBAD is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2014, 06:50 PM   #2
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,980
Liked 820 Times on 680 Posts
Likes Given: 289

Default

Yes, I think you are being paranoid. Having pitched your yeast soon after brewing cuts the chances of infections. There are few organisms that can survive in the acid nature of your beer. Those that can usually cannot stand the alcoholic content that you must have since your yeast are active enough to bubble the airlock. The ones that can stand the acidity and alcohol are (so far as I know) aerobic so they cannot survive once your beer is covered in CO2.

When you see infections they are usually in secondary where the headspace was so large that the residual CO2 in the beer was lost in the transfer or insufficient to blanket the beer.

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2014, 06:53 PM   #3
PistolaPete
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
PistolaPete's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Casselberry, FL
Posts: 193
Liked 9 Times on 8 Posts
Likes Given: 11

Default

Relax, Don't worry, Have a Homebrew!

__________________

"making alcohol is easy....making it taste good, well that's were the real challenge is!" -Glibbidy

PistolaPete is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2014, 07:11 PM   #4
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 30,349
Liked 2191 Times on 1907 Posts
Likes Given: 1632

Default

Sounds like a textbook fermentation to me. Leave it be to finish up.

__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2014, 09:02 PM   #5
tootal
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
tootal's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Collinsville, Illinois
Posts: 338
Liked 69 Times on 51 Posts
Likes Given: 22

Default

Fortunately at the time it happened the wort temp was still around 175 degrees.

I don't believe there's anything that will affect your beer surviving at that temperature. If you're above 140 most of the bugs are dead.
__________________
tootal is offline
 
Reply With Quote Quick reply to this message
Old 01-15-2014, 11:35 PM   #6
DeBAD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Location: Ames, Iowa
Posts: 209
Liked 13 Times on 12 Posts

Default

Awesome! Thanks you guys.

__________________
DeBAD is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2014, 03:00 AM   #7
heckler73
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: North Vancouver, BC
Posts: 308
Liked 29 Times on 25 Posts
Likes Given: 2

Default

Paranoia.

__________________
heckler73 is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2014, 04:45 PM   #8
zdbrown1
HBT_SUPPORTER.png
Feedback Score: 4 reviews
 
zdbrown1's Avatar
Recipes 
 
Join Date: Nov 2013
Location: Chicago, Illinois
Posts: 159
Liked 50 Times on 36 Posts
Likes Given: 76

Default

Wait it out ......it should be fine

__________________
zdbrown1 is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2014, 05:03 PM   #9
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 30,349
Liked 2191 Times on 1907 Posts
Likes Given: 1632

Default

To my current understanding of pasteurization per many discussions here,it happens in some 30 minutes at 142F,& seconds at 160F. So that part's fine.

__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr 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
Infection help. 2nd batch. Same infection. What now? MedicMang Fermentation & Yeast 20 03-27-2014 07:28 PM
First infection... bleak General Beer Discussion 5 08-11-2013 03:28 AM
Yeast Infection Has An Infection?! PurpleJeepXJ Fermentation & Yeast 6 08-14-2011 06:13 PM
Infection, now what? Morkin Beginners Beer Brewing Forum 19 09-29-2009 10:10 PM
First Infection Ever... The Pol Fermentation & Yeast 24 09-27-2009 07:21 PM



Newest Threads

LATEST SPONSOR DEALS