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Old 07-09-2012, 06:42 PM   #1
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Default Infected - Help Me Diagnose!

Grrr...

So I check the milk stout that I had brewed about a month or so ago and realize that I have a definite infection. It's swimming the drain right now, so I have no pictures, but it tasted/smelled like rot/nail polish.

What I'm trying to figure out is how/why it happened. Last I checked (which was about a week ago) it was smelling and tasting great, no issues whatsoever.

I really have no clue as to where I picked up a bug, considering I always thoroughly clean and sanitize my equipment every time it touches beer. Any guesses as to what happened, or the infection that I'm talking about?

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Old 07-09-2012, 07:10 PM   #2
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Could you post the recipe and your processes. Tough to guess otherwise.

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Old 07-09-2012, 07:22 PM   #3
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My diagnosis is that you dumped too soon.

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Old 07-09-2012, 07:25 PM   #4
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Originally Posted by XXguy View Post
My diagnosis is that you dumped too soon.
This +1000.

We don't even know if you packaged it before you dumped it down the drain... and what is "rot/nail polish"? I paint my nails all the time and they don't smell like "rot".

If you did dump it before packaging, well, fermentation is nasty. Sometimes it smells gross.

Overall though, we have no information to go off of. Basically you said, "I dumped a smelly beer. Why was it smelly?" We need to know process, recipe, yeasts, sanitation practices, etc.
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Old 07-09-2012, 07:53 PM   #5
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I had a batch turn to sh++t in 2 days once I transferred it to a secondary....and I was sure I was sanitized too. I don't 'secondary' any more and I'm convinced glass carboys are better (although I don't want to stir up that debate). Point is beer can turn fast!!

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Old 07-09-2012, 08:17 PM   #6
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Quote:
Point is beer can turn fast!!
It really CAN'T! Like one of the previous posters said, for every 100 people who come on here stating that they have an infection, only a small % actual do, and even some of those that do have an infection would have been able to still manage drinkable beer if they knew what they were doing.

Fermentation is smelly, ugly, nasty enterprise. CO2 smells like sulfer and will burn your nose, eyes, and throat. Krausen comes in many forms, but they all resemble and sometimes smell like throw up, mold, poop, mildew, bacteria, and chunky death.

Infections are HARD to get if you are even half-azzing sanitation, and beer does NOT turn quickly. The #1 infection is definitely the "brewer got scared of a little nastiness and didn't finish the brew" infection.

Next time, if you fear an infection, take a sample of the brew from UNDER the infection. Put that sample in a glass and put it in the freezer for about 5 minutes to let the CO2 layer dissipate. THEN taste it. If that sample doesn't taste absolutely NASTY (typically SOUR), then you DON'T have an infection. Even if you do get an infection and can catch it in the early stages, you can rack most of your beer from underneath the infection and get the beer cold and carbed (if you keg) quickly and often still end up with good beer.

Anyway, no telling what happened with your batch without a bit mroe information, but next time post a few pics here before you dump anything!!
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Old 07-09-2012, 08:22 PM   #7
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CLEARLY.....

An AILIEN ejaculated in your fermenter.

Honestly can't believe you dumped before posting.

Patience is a brewers most important skill.

Sorry.

Beer does NOT turn fast. If it does, it happens BEFORE fermentation.

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Old 07-09-2012, 08:26 PM   #8
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Info!

Recipe is as follows:

8 pounds Marris Otter
1 pound Crystal 80
.75 pound Carafa III
6 oz. lactose
1 oz. EKG
1056

Single Infusion Mash at 152. Immersion Chiller for 20 minutes, pitched at 70 degrees. Primary fermentation at 64 degrees for two weeks. Racked to secondary for two weeks.

The beer smelled and tasted off ONLY after primary fermentation was completely finished. I checked gravity readings for three days after two weeks and had no change in gravity. It was only AFTER racking to secondary (for need of the extra carboy) that the beer went south.

Thanks!

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Old 07-09-2012, 08:29 PM   #9
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To further elaborate, all equipment was sanitized with a proper dilution of Star-San in hot water. Every piece of equipment was then sprayed with Star-San before being used as an extra-cautious step. Transfer was completed with an air-tight siphon. All fermentation vessels are glass carboys. No plastic.

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Old 07-09-2012, 08:30 PM   #10
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To further elaborate, I have had beers that tasted HORRIBLE at bottling that turned out fantastic.

STOP TASTING YOUR UNCARBONATED BEER.

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