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Old 10-02-2010, 02:30 AM   #241
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Microbiology is fascinating at times, looking at these pictures. I monitor my first ever brew in secondary (now) every 6 hours looking out for a similar stuff, but so far so good, soon or later I most likely will contribute to this thread.

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Old 10-07-2010, 10:25 PM   #242
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i think i have my first infection, does anyone know what this is, and what the cause could of been


http://img651.imageshack.us/img651/9635/cimg0818.jpg

http://img833.imageshack.us/img833/1784/cimg0819.jpg

http://img203.imageshack.us/img203/8285/cimg0820.jpg

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Old 10-07-2010, 10:52 PM   #243
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Yep, looks like a case of "The 'ol Fuzzybuckets" to me! How does it taste?

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Old 10-07-2010, 11:44 PM   #244
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i havnt tasted it yet, just trying to find out whats wrong with it, what happens when the beer gets infected? is it still drinkable?

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Old 10-08-2010, 12:11 AM   #245
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Originally Posted by sorefingers23 View Post
i havnt tasted it yet, just trying to find out whats wrong with it, what happens when the beer gets infected? is it still drinkable?
It can still be very drinkable, although some infections take the beer south pretty quickly so you'll want to drink it fast.
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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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Old 10-14-2010, 04:19 PM   #246
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So I added some oak chips to a batch of dry stout I made recently. This was the result!

http://i947.photobucket.com/albums/a...4/IMG_3288.jpg

http://i947.photobucket.com/albums/a...4/IMG_3289.jpg

I've got a few questions now for you lads and would appreciate any help you all can give.

Is this lactobacillus? If so, what the hell should I do with it? Can I rack underneath this and still use it, or should I strain it off the top first? How sour will this make my stout if I rack it quick-like? Any equipment used to touch this should only be used for beers using lacto in the future right? Thanks for your help guys!

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Old 10-14-2010, 05:16 PM   #247
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Quote:
Originally Posted by r_flagg View Post
I've got a few questions now for you lads and would appreciate any help you all can give.

Is this lactobacillus? If so, what the hell should I do with it? Can I rack underneath this and still use it, or should I strain it off the top first? How sour will this make my stout if I rack it quick-like? Any equipment used to touch this should only be used for beers using lacto in the future right? Thanks for your help guys!
Looks like lacto to me, but I'm no expert. Taste it first and if you like it I'd rack from underneath the infection and keg/bottle and drink fairly quickly. Technically you can re-use whatever equipment you want from this batch but you'll want to ensure that it's been cleaned sufficiently, if it's plastic then it's probably cheap to replace and that's the route I'd take.
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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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Old 10-14-2010, 05:25 PM   #248
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Sweet thanks for the help! I'll probably just mark the equip for lacto use only and replace what I need to. Can anyone else confirm that this is lactobacillus? I'll give er a taste when I get home and bottle it asap. I'll be givin er a try one way or the other.

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Old 11-02-2010, 12:20 PM   #249
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This is three days after pitching some Orval dregs that I had growing.

I think that the green stuff is sledge from the leaf hops that I was using. And the white is the Brett.

Does that sound right?

It smells very Orval.


http://s9.photobucket.com/albums/a51...t=PICT1907.jpg

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Old 11-02-2010, 01:14 PM   #250
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That all looks like krausen from a very vigorous fermentation to me. The white stuff looks to be just foam. Yiou'll know brett when you see it. It shows up months after fermentation has winded down and it'll form a thin white smooth layer across your entire carboy. There's no mistaking it for krausen.

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