Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > My Triple Has Mold?
Reply
 
LinkBack Thread Tools
Old 07-28-2012, 06:05 PM   #1
TheBreweryUnderground
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Chicago, Illinois
Posts: 334
Liked 13 Times on 12 Posts
Likes Given: 9

Default My Triple Has Mold?

So I brewed up a triple a month and a half ago with Rochefort yeast and it has been sitting in primary since. It burped up some yeast on the first night but I closed it back up and it seemed as though everything was doing fine. I just opened it up for the first time and it appears to have a white film on top and the krausen ring definitely is growing mold. I've had a blow off happen a few times before with no issues so I'm not sure what went wrong here. I was hoping to bottle today but wasn't exactly sure how to deal with this, pretty disappointed as this is my first unintended infection. It still smells like beer, pretty fruity but definitely funky. Any suggestions on what to do?

photo-7-28-12-12.54-pm.jpg  
__________________

“… Besides, the Word is the principal part of baptism. If in an emergency there’s no water at hand, it doesn’t matter whether water or beer is used.” ~Martin Luther

TheBreweryUnderground is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2012, 06:16 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,872
Liked 4942 Times on 3579 Posts
Likes Given: 999

Default

That doesn't look like mold- it looks like a pellicle from bacteria possibly pediococcus or lactobacillus.

I think maybe it was too much headspace for too long.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2012, 06:21 PM   #3
Johnnyhitch1
HBT_SUPPORTER.png
Feedback Score: 32 reviews
 
Johnnyhitch1's Avatar
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE, NY
Posts: 2,074
Liked 232 Times on 194 Posts
Likes Given: 3431

Default

yea im no expect on baterias but deff dont look like mold. have you tryed it? does it have a sour milk or buttery taste? siphon from underneath and bottle as much as you could. no sense in dumping perfectly good soured beer!

__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary: Kicking Cans DIPA, ECY20 Golden sour.
Kegged: Conan the Brown, OBS (Oatmeal brett stout)
Aging: Flanders Red w/ ECY02, All out Brett.
BOTTLES:

Cider: Grapfelwine, Apfelwine, Cranfelwine, Applejack
Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Cellar: Maple Whiskey Barrel Stout, ST Pumking Clone
Johnnyhitch1 is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2012, 06:27 PM   #4
TheBreweryUnderground
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Chicago, Illinois
Posts: 334
Liked 13 Times on 12 Posts
Likes Given: 9

Default

Quote:
Originally Posted by Yooper View Post
That doesn't look like mold- it looks like a pellicle from bacteria possibly pediococcus or lactobacillus.

I think maybe it was too much headspace for too long.
Thanks Yooper but the krausen ring on the side not touching the liquid definitely has mold, I was suspecting the white film on top of being a bacteria pellicle as it looks a lot different than the stuff on the sides. It could have gotten an infection when I had simultaneous rochefort yeast starter and wild yeast starter going. The picture isn't the greatest so it's hard to pick out the stuff on the sides. I'll probably just rack it carefully to the bottling bucket. Will the bacteria just hang out on top after it's done? Is it safe to bottle now without the chance of bottle bombs? I'm moving tomorrow and need to get it into bottles.
__________________

“… Besides, the Word is the principal part of baptism. If in an emergency there’s no water at hand, it doesn’t matter whether water or beer is used.” ~Martin Luther

TheBreweryUnderground is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2012, 06:35 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,872
Liked 4942 Times on 3579 Posts
Likes Given: 999

Default

Quote:
Originally Posted by TheBreweryUnderground View Post
Thanks Yooper but the krausen ring on the side not touching the liquid definitely has mold, I was suspecting the white film on top of being a bacteria pellicle as it looks a lot different than the stuff on the sides. It could have gotten an infection when I had simultaneous rochefort yeast starter and wild yeast starter going. The picture isn't the greatest so it's hard to pick out the stuff on the sides. I'll probably just rack it carefully to the bottling bucket. Will the bacteria just hang out on top after it's done? Is it safe to bottle now without the chance of bottle bombs? I'm moving tomorrow and need to get it into bottles.
No, it's not safe to bottle as whatever "bugs" are in there may continue to ferment after it's bottled.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2012, 06:45 PM   #6
TheBreweryUnderground
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Chicago, Illinois
Posts: 334
Liked 13 Times on 12 Posts
Likes Given: 9

Default

Quote:
Originally Posted by Yooper View Post
No, it's not safe to bottle as whatever "bugs" are in there may continue to ferment after it's bottled.
How long until I can bottle then? I guess I may have unexpectedly tied up a fermentor for a long time.
__________________

“… Besides, the Word is the principal part of baptism. If in an emergency there’s no water at hand, it doesn’t matter whether water or beer is used.” ~Martin Luther

TheBreweryUnderground is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2012, 06:47 PM   #7
tiltie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Raleigh, NC
Posts: 19
Liked 1 Times on 1 Posts

Default

It looks like a scum mold (kahm yeast) familiar to picklers and sauerkraut makers (I could be wrong). It needs oxygen to grow and is consequently associated with loss of the CO2 layer during, or after, active fermentation. As a previous poster said, you likely had too much head space and disruptions during fermentation. Attached is an internet photo (not mine) of a kahm yeast on top of a batch of sauerkraut. Since sauerkraut has a strong flavor, the yeast is really just a nuisance. In beer, it may contribute more to the flavor—I doubt to the good, but other posters may have more to say.

harsch-w-kahm-yeast-small.jpg  
__________________
tiltie is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2012, 06:57 PM   #8
TheBreweryUnderground
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Chicago, Illinois
Posts: 334
Liked 13 Times on 12 Posts
Likes Given: 9

Default

Dang my partner makes sauerkraut and pickles so that could be it, I don't want a pickle beer.

__________________

“… Besides, the Word is the principal part of baptism. If in an emergency there’s no water at hand, it doesn’t matter whether water or beer is used.” ~Martin Luther

TheBreweryUnderground is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2012, 04:26 AM   #9
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,907
Liked 307 Times on 273 Posts
Likes Given: 5

Default

If it tastes good, bottle it. Nothing can grow in beer than can harm you.

Bottle to about 2 to 2.5 volumes, so that if there is anything in there, there is some capacity to take extra carbonation.

Bugs grow and ferment slowly, so there should be no real worry of bottle bombs unless you store the bottles for a long time (6 months to a year). Just note how the carbonation is going, and if you start getting gushers, fridge the rest of the batch and drink quickly.

Good luck.

__________________
Calder is online now
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 05:49 AM   #10
TheBreweryUnderground
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Chicago, Illinois
Posts: 334
Liked 13 Times on 12 Posts
Likes Given: 9

Default

So I just tasted my beers, I brewed 4 belgians all around the same time and just realized my Triple is fine, this was the second runnings from it that I meant to infect. I bottled those into my EZ cap bottles that tend to leak CO2 since the gravity seemed low enough and they're doing just fine but definitely well carbed. I finally tried all of the beer and realized I had just mixed them up. Now the real problem is the second runnings from my Rochefort batch fermented with all Brett, the thing tastes like the mustiest suit from the back of my grandfathers closet. To the point where its pretty disgusting. I used a starter from the dregs of a Matilda bottle and fermented it only with that. Im going to let it sit in the basement for a few months and see if anything happens.

__________________

“… Besides, the Word is the principal part of baptism. If in an emergency there’s no water at hand, it doesn’t matter whether water or beer is used.” ~Martin Luther

TheBreweryUnderground 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
Belgian Triple stuck ferment? Dellis0709 Fermentation & Yeast 6 04-08-2012 01:21 PM
Triple Starter FredTheNuke Fermentation & Yeast 10 03-07-2012 04:13 AM
Triple starter question. beer-monger Fermentation & Yeast 5 08-07-2011 08:39 PM
Double and Triple Fermentation PereFecto Fermentation & Yeast 8 03-12-2010 11:50 AM
Triple Fermentation Cold_Steel Fermentation & Yeast 2 02-17-2010 03:28 PM



Newest Threads

LATEST SPONSOR DEALS