Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > I think my beer is infected, please help!

Reply
 
LinkBack Thread Tools
Old 09-02-2012, 01:02 PM   #1
johndavies86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 47
Liked 1 Times on 1 Posts

Default I think my beer is infected, please help!

Hi, I made up a batch of canadian blonde lager last night and followed all the instructions word for word (it was a kit) except for the amount of sugar, i put 500grams of normal granulated in more than the kit said cos i wanted it to be a little stronger.

I cleaned everything with a small amount of unscented bleach with hot water and thoroughly rinsed everything off after 20 mins soaking with hot water, placed it in my boiler cupboard which is within the temp range the instructions say 21-32 degrees C.

My OG was 1048, so I added the yeast and gave it a gentle stir, Iv checked on it today because there is nothing happening and there is a thin film on top, no bubbles like in fermentation, its flat, and the kit says that could be infection.

Is there anyway of saving infected beer? Also has anyone got any suggestions as to how it could have got infected if i sterilized everything?
Ill try and get a pic up.

img040.jpg  
__________________
johndavies86 is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 01:46 PM   #2
DrawTap88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Joliet, IL
Posts: 1,074
Liked 9 Times on 9 Posts
Likes Given: 10

Default

Lager yeast takes a little bit longer to take off. Give it a couple more days to get going. Also, since it's a lager yeast it may give off sulfur and/or rotten egg scents. What lager yeast did you use?

__________________

Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

DrawTap88 is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 01:56 PM   #3
johndavies86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 47
Liked 1 Times on 1 Posts

Default

Im not sure it is a true lager strain because it says to ferment quite warm? The packet just says coopers brewing yeast 7grams. Doesnt actually have anything else written on it. This may sound stupid but does it make a difference whether the fermenter is in darkness?

__________________
johndavies86 is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 02:32 PM   #4
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

Looks normal for a 1 day old ferment, those white specs are yeast and I see tons of bubbles, stop fiddling with it or it WILL become infected, leave it 3 weeks then check gravity. This the best advice I have for making beer taste great.

Edit, darkness is the best place to have a fermentor and definately out of the sun.

__________________

Newer, better, more streamlined sig as per the forum police.

COLObrewer is offline
normnmiles Likes This 
Reply With Quote Quick reply to this message
Old 09-02-2012, 02:44 PM   #5
johndavies86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 47
Liked 1 Times on 1 Posts

Default

Suppose i am a little impatient, just the other brews ive made have started fermenting after 12hrs, with large bubbles and airlock noises

__________________
johndavies86 is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 02:49 PM   #6
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

No two ferments are the same, there are numerous factors that affect fermentation, some of which are out of our control and ever changing, i.e. moon phase, barometric pressure, vibrations, external movement, static electricity.

Also, please do not use the airlock as indication of fermentation, gravity readings are the only accurate way of determining where your brew is at.

__________________

Newer, better, more streamlined sig as per the forum police.

COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 02:57 PM   #7
johndavies86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 47
Liked 1 Times on 1 Posts

Default

This is the first time ive added more than 1kg of sugar so maybe thats got a part to play.

Just out of curiosity though, if i take a hydrometer reading after say 7 days and nothing at all has happened, what then?

__________________
johndavies86 is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 03:24 PM   #8
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,431
Liked 243 Times on 216 Posts
Likes Given: 2

Default

Quote:
Originally Posted by johndavies86 View Post
I cleaned everything with a small amount of unscented bleach with hot water and thoroughly rinsed everything off after 20 mins soaking with hot water.
Bleach does not work well with hot water, the hot water drives off the bleach. It needs to be cold water. Just a couple of tablespoons per gallon is sufficient. Bleach is probably more effective than Idophor or Starsan, and will clean as well as sanitize, but it does take longer. 20 minutes may not be enough.

When ready to use, you need to rinse the bleach off with very hot water. You don't need to fill the container up, just enough to swirl around all the surface. Do this a couple of times.

Quote:
Originally Posted by johndavies86 View Post
This is the first time ive added more than 1kg of sugar so maybe thats got a part to play.

Just out of curiosity though, if i take a hydrometer reading after say 7 days and nothing at all has happened, what then?
The extra sugar should not be a problem.

It looks like it is starting, but using only a 7 gram pack, you probably under-pitched and it will take a while to really get going.

If you take a reading after 7 days and find nothing has happened, you will probably be too late to save it.

RDWHAHB
__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 03:26 PM   #9
sarsnik
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Pennsylvania
Posts: 243
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by johndavies86 View Post
This is the first time ive added more than 1kg of sugar so maybe thats got a part to play.

Just out of curiosity though, if i take a hydrometer reading after say 7 days and nothing at all has happened, what then?
Then it's neither infected or fermenting. Infections consume sugars too. In that case, you would know your yeast wasn't viable and you should pitch a new batch.

My guess is it's probably fine and actually fermenting. Your lid might not be tight so you might not see airlock activity.
__________________
sarsnik is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 03:35 PM   #10
johndavies86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 47
Liked 1 Times on 1 Posts

Default

So if i just added the recommended 1kg of sugar the 7g should have been enough but because i put more sugar in then it may have under pitched?
Is it worth adding another pack of yeast?

__________________
johndavies86 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
How Do I Know If My Beer Is Infected ? bottle0 Fermentation & Yeast 1 08-21-2012 07:27 AM
What to do with my infected beer? commonsenseman Fermentation & Yeast 20 09-24-2011 04:42 PM
infected beer, not sure why chrishobza Fermentation & Yeast 9 09-07-2011 03:43 AM
What to do with this infected beer? Dauntless Fermentation & Yeast 10 04-02-2010 02:27 PM
What to do with my infected beer? Suthrncomfrt1884 Fermentation & Yeast 6 09-24-2009 02:31 AM