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Old 07-06-2013, 08:25 PM   #1
Laoz
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Default Think I have my first contamination.

Well, 10 batches in and I think I lost one. This is a wheat beer using coopers dry at 16 days. At 14 it looked like the krausen just may not have settled. The bubbles in the pic appeared more recently. Doesn't smell great but idk. Trash?



image-2053157248.jpg

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Old 07-06-2013, 08:43 PM   #2
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Dude... I'm sorry your fist is contaminated but that's an easy fix: just wash it.

In other news you're beer looks like its going pretty well. Beer can smell almost down right rancid due to the release of sulfur.

If it makes you feel any better I saw very similarly colored clumps in my most recent saison. Scared me half to death, but I'm almost positive it's just floccated yeast clumps from the krausen.

Worst case senario: it's infected. But let it ride! People on here have had great results with accidentally infected beer. Just give it plenty of time!

Good news: while that beer is riding along, start another one you'll feel better about!

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Old 07-06-2013, 08:44 PM   #3
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[fixed thread title]

Of all the crazy things I've seen during fermentation, that one looks fairly pedestrian. Don't worry until it's carbonated and it causes a gag reflex. Until then, find a good book and read it.

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Old 07-06-2013, 08:57 PM   #4
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Wow! Optimism. I've moved all ten batches after two weeks and haven't seen this before. I upgraded to a freezer and controller recently and lowered temps to 65 but pulled another batch two days ago that was good at two weeks. Nottingham vs coopers maybe (hopefully).

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Old 07-06-2013, 09:02 PM   #5
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Lookin good. You could float on them yeast rafts. Nothing wrong here.

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Old 07-06-2013, 09:37 PM   #6
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Quote:
In other news you're beer looks like its going pretty well. Beer can smell almost down right rancid due to the release of sulfur.
I got one smelling like "rotten eggs and catalytic converter gas right now". I was thinking of dumping it. My wife, who laughed at me, said give it time, that's what the advice on HBT said.. You ain't got nothing to lose, but if you dump it?? you might.

Thank you so much.. I'm still learning as I go.. I can't keep up, that stuff disappears when it "starts tasting good".

Edit for wife's comment.. she says.. "it looks like there should be frogs on the lilies in that pond". During my "questionable" brew ferment, it looked like tadpoles swimming around, it was ACTIVE..
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Last edited by Dawai; 07-06-2013 at 09:42 PM. Reason: Adding wife's comment.
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Old 07-08-2013, 03:16 PM   #7
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I recently brewed a beer that smelled like burning tires and baby diapers coming out of the fermenter. When it reached the tap I realized it is some of the best beer I have ever made.

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Old 07-08-2013, 06:08 PM   #8
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18 days in and it seems to be clearing up some but still has some krausen on top. In the past I had been aerating by tossing the batch back and forth between the brew pot and fermentor five times as suggested by the Palmer book I have. Only did it once this time thinking the extra foam this created was the cause of foam/beer getting in the airlock. No beer in the airlock this time but its taking far longer than I would expect to ferment. I moved the last 10 batches to kegs after 2 weeks without issue. Does this logic hold up? The other batch I brewed the same day was settled at 14 days but used Nottingham dry while this batch is using coopers dry. Does coopers typically take longer? Thx

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Old 07-09-2013, 07:15 PM   #9
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Unfortunately yeast viability plays a huge roll in fermentation times. Properly stored Nottingham is amazing stuff and has fermented out all of my beers in two weeks (probably less, but I let it sit for at least three weeks regardless). I've heard mixed reviews about Coopers: it's a slow starter, it takes a while to complete fermentation, etc. This sounds to me like a viability issue with the yeast cell count. However different yeasts have different needs, and it's still possible that coopers just takes her sweet time.

Check a few days apart with a hydrometer to make sure it's done.

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Old 07-10-2013, 06:22 PM   #10
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Thanks for the info. That makes a lot of sense. Does anyone have a take on this aeration issues? Do you brewers do it? Pretty sure it was increasing the chances of gunk in my airlock but does it impact fermentation times?

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