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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Detecting an infection after bottling
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Old 12-29-2009, 10:16 PM   #1
Bradinator
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Default Detecting an infection after bottling

Hi all,

This isn't the standard "Oh god my beer!" thread, but more a general question about determining whether or not a beer is truly infected and destined for the toilet.

Typically after the wort is moved the fermentor and the yeast pitched I practice a rigid -HANDS OFF- policy until bottling day (usually 3-6 weeks), when I will move it from the primary into a bottling bucket then into bottles.

My recent concern is that I found out my sanitizing practices have been flawed. I have been improperly storing and reusing my star-san solution so it may not have been sanitizing at all. I did not notice any funky growths and no off-smells during the fermentation, though I was not monitoring the beers because I was not concerned at this point.

So here are my questions:

Are all infections visible? Can you have a hidden infection in a beer? What are some of the tell-tale signs of an infected batch so when I finally crack one of them open I will know what to look for? Can the be subtle or are all infections quite obvious when you taste it?

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Old 12-29-2009, 10:27 PM   #2
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Well, if you have a gusher type infection in the bottle you probably won't taste it, but you'll know...trust me!

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Old 12-29-2009, 11:14 PM   #3
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most infections leave you with sour tasting and smelling beer. some will smell just like vinegar (acetobacter infection from fruit flies I think).

and most beer turns out fine.

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