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Old 11-27-2008, 12:42 AM   #1
LewBrew
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Default Lacto infection

I made a batch of "English Ale" from Black Rock. I followed the instructions and did not boil it. In addition, I added some spices and let it set in the fermenter for 2 weeks. When I moved it to the secondary I added pumpkin to the carboy. Today I looked in it and see a few long slimy strands floating.

After reading other blogs as well as a paper by John Palmer, I am leaning to think this might be a Lacto infection.

What do you think? If so, should I have boiled everything including the pumpkin? If not, what would cause this? Should I still keep it and give it a chance?

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Old 11-27-2008, 01:12 AM   #2
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I never heard of making beer and not boiling it. I'm guessing if you used grains, it's a lacto infection. What was your recipe?

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Old 11-27-2008, 01:15 AM   #3
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Pictures... I dont know how many threads I have seen that give a DESCRIPTION of the 'infection'

Take some pics and let the experts take a look. And also, it appears that some people here strive to brew infected beers... (Seriously?)
-Me

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Old 11-27-2008, 01:32 AM   #4
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Default Kit

"English Ale" from Black Rock. It was a kit from the LHBS. Here is a link to the mfg's instructions: Blackrock

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Old 11-27-2008, 01:40 AM   #5
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Added pumpkin? Long slimy strands?

What do you think pumpkin is made of?

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Old 11-27-2008, 01:42 AM   #6
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Default Sorry no camera

Quote:
Originally Posted by JoeMama View Post
Pictures... I dont know how many threads I have seen that give a DESCRIPTION of the 'infection'

Take some pics and let the experts take a look. And also, it appears that some people here strive to brew infected beers... (Seriously?)
-Me
No, I didn't set out to brew an infected beer. I am continually amazed at the responses I have received to sincere questions that are laced with pompous arrogant replies from self proclaimed experts. I am happy you call yourself an expert, good for you. Here is a link to a paper by John Palmer that describes the lacto infection as slimy threads: How To Brew Your First Beer

Look under the header "Some things to watchout for, #2"

Just let me know if this website doesn't exist to assist new brewers and I will leave.
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Old 11-27-2008, 01:44 AM   #7
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Default canned pumpkin

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Originally Posted by giligson View Post
Added pumpkin? Long slimy strands?

What do you think pumpkin is made of?
I would have thought that too if it hadn't been canned & puree.
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Old 11-27-2008, 01:46 AM   #8
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Quote:
Originally Posted by JoeMama View Post
And also, it appears that some people here strive to brew infected beers... (Seriously?)
-Me

Yes, some people do strive to brew purposely infected beers- Berliner Weisse, Flanders Red, Lambics, Gueze, etc. This can be accomplished by pitching a commercial strain that contains the necessary bugs or, in the case of Berliner Weisse, employing a sour mash.

LewBrew,

In reviewing the directions that you linked to, it seems that you did everything correctly with this 'no boil' kit. The malt extract syrup is prehopped and already pasteurized. If you have a lacto infection, your tastebuds will be your best indicator. Lacto is very tart and sour, almost mouth-puckering so. Have you tasted it?
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Old 11-27-2008, 01:59 AM   #9
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Taste it. If it is lacto, you will know. It will be very sour, nasty tasting.

That canned pumpkin stuff can have some long, stringy stuff in there. I am hopping that is all it is.

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Old 11-27-2008, 02:13 AM   #10
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I just tasted it and it is pretty good. I wouldn't have thought that the strands might have been pumpkin. Everything from the can had the consistency of tomato sauce.

Thanks for the tips.

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