jcarson83

Recipes 

Just what I said. Post it. I put this in the beginners forum because I think it will show people what a real infection looks like and that its not anything what krausen looks like.

Oh and name it if you can.



Lactobacillus

carnevoodoo

Recipes 

Did you still drink that?

beerthirty

Recipes 

I haven't had a real infection since military service, and I don't think beer can catch it.

__________________
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.

jcarson83

Recipes 

I did and it wasn't good. I don't really know how to describe it except bitter but not hop bitter. It mellowed with age and made a decent black and tan.

jcarson83

Recipes 

Evan I know you have a good one that why I started the thread. Get all these nasty infections in one place.

MellowToad

Recipes 

How about big, white 2 inch diameter bubbles floating on top of a white haze after five weeks?

EvilTOJ

Recipes 

Post a picture of it, mellowtoad. That's the point of this thread, and all.

__________________
There is a very fine line between "hobby" and "mental illness."

OregonNative

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If we get more pictures up I think this thread should be stickied/(called prost thread here?). It'd be helpful for a lot of new brewers who may be worried that they have an infection.

Evan!

Recipes 

Heere joo go!



It's a Flanders Red, "infected" with Wyeast's Roeselare Blend (Saccharomyces, Brettanomyces, and Lactic bacteria). If your beer looks like this, it's probably infected with brett, lactic bacteria, or some other kind of similar stuff.

And here's the thing: it's very rare to "accidentally" create a sour beer that's any good. You need to start off with a good base for the style, use the bugs intended for that style, and age it accordingly. As with oak, many people think that, if they have a crappy batch of beer, they can "save" it by oaking it or adding bugs. Garbage in, garbage out, as the saying goes. Others accidentally get infected and people think they've made a lambic. Nay-nay. It's possible, but the odds are stacked against you in almost all possible ways. First, chances are that the base beer had too much bitterness and hop character to be a good base beer for a sour style. Second, the chances that you're accidentally infected with a bug that makes good sour beer are also minuscule. FYI.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

jcarson83

Recipes 

Here is one I found on Flickr. Not mine but definitely an infection.