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Old 05-04-2010, 04:30 AM   #191
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anyone have any idea what this looks like?

if this helps at all, it is an all pils saison fermented with white labs belgian saison yeast...

i racked from underneath the bubbles, and the bubbles started forming after a few days.

it is hard to tell from the taste... this is my first time brewing a saison, so i am not sure if i am tasting the natural character of the yeast or if the flavors on the finish are in fact the sign of an infection...
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Old 05-19-2010, 06:30 PM   #192
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Added a cup of trub from a lambic I was racking into a new pitched, cooked primary of 'brown ale' This is 1 month and 2 weeks of primary ferment. Whatrt is it?

http://farm5.static.flickr.com/4023/...e962bce4_b.jpg

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Old 05-19-2010, 08:32 PM   #193
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Now i feel like i need to rush home and rack my beer out from under my fruit that has been floating for 2 weeks. It is probably molding.....

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Old 05-19-2010, 08:34 PM   #194
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Originally Posted by jcarson83 View Post
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
What type of beer and how long was it left sitting?
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Old 05-31-2010, 06:18 PM   #195
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I think that was a brown ale and I left it in secondary for probably 3 weeks.

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Old 06-01-2010, 03:24 AM   #196
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Originally Posted by Gman2 View Post
Now i feel like i need to rush home and rack my beer out from under my fruit that has been floating for 2 weeks. It is probably molding.....
No need to worry. Mold won't hurt your beer. If you don't punch your fruit down every few days to keep it wet, it will mold. Just rack from under it when it's ready and it'll be fine.
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Old 06-01-2010, 08:05 PM   #197
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Thanks for the heads up. I did not push it down nor have I bottled yet and it still looks ok. I need to bottle it tonight though, it has been on the fruit about a month now.....

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Old 06-02-2010, 09:33 PM   #198
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Default Infected 4 batches...

Brewed four batches in one week and they all came up with varying degrees of this

http://picasaweb.google.com/10848872...89311210291122

finished 2 of the batches, drinking another now, and about to keg the last...

Flavor not really affected so far, the one I am drinking now was actually a kentucky common ale that was intentionally soured, so there is a very mild sour flavor but, it was done in the mash on purpose...

All fermented in different buckets and primaries, with different airlocks...May have cross contaminited when checking fg.

Plan on replacing the mash tun(not great to begin with), tubing, etc...

Will clean the bejeezus out of all else.

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Old 06-02-2010, 10:44 PM   #199
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Originally Posted by benbradford View Post
Brewed four batches in one week and they all came up with varying degrees of this

http://picasaweb.google.com/10848872...89311210291122

finished 2 of the batches, drinking another now, and about to keg the last...

Flavor not really affected so far, the one I am drinking now was actually a kentucky common ale that was intentionally soured, so there is a very mild sour flavor but, it was done in the mash on purpose...

All fermented in different buckets and primaries, with different airlocks...May have cross contaminited when checking fg.

Plan on replacing the mash tun(not great to begin with), tubing, etc...

Will clean the bejeezus out of all else.
You shouldn't need to replace the mash. Any bugs that are in the mash will be boiled off anyways.
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Old 06-03-2010, 12:01 AM   #200
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hey guys....just brewed my first all grain batch this weekend...only problem is, it's been 4 days and this is what it looks like. Didn't use a starter...yeast was a little old, but stored properly. i'm not panicking yet, but it doesn't look like anything i've seen before...any thoughts?
nate
http://www.flickr.com/photos/50782129@N02/

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