Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Post your infection
Reply
 
LinkBack Thread Tools
Old 12-04-2012, 01:02 AM   #861
pollard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Posts: 4
Default

Just opened my apfelwein after 6 weeks. Any idea what this is?/what to do with it?

image-1200406670.jpg   image-2135064769.jpg  
__________________
pollard is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2012, 01:18 AM   #862
sonofgrok
n00basaurus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sonofgrok's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Waco, TX
Posts: 1,148
Liked 251 Times on 183 Posts
Likes Given: 121

Default

Quote:
Originally Posted by pollard View Post
Just opened my apfelwein after 6 weeks. Any idea what this is?/what to do with it?
It looks like an angry frowny face!
__________________

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

sonofgrok is offline
SeekingAlpha Likes This 
Reply With Quote Quick reply to this message
Old 12-04-2012, 02:42 AM   #863
pollard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Posts: 4
Default

Quote:
Originally Posted by sonofgrok

It looks like an angry frowny face!
I LOL'ed out loud.
__________________
pollard is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 12:17 AM   #864
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,938
Liked 58 Times on 51 Posts
Likes Given: 4

Default

Quote:
Originally Posted by UncleLankyFrank View Post
My 8 gallon canning pot I use for open pit brewing. I guess I "forgot" to clean this one after the last batch of Porter. Something came to visit and got frozen in mid life! Kind of awesome. This looks like dry ice smoke bubbling up, but it's absolutely locked in ice, bubbles fuzz and all!
Lagering
__________________

Newer, better, more streamlined sig as per the forum police.

COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 02:05 PM   #865
snevey
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Dover, PA
Posts: 295
Liked 3 Times on 3 Posts
Likes Given: 15

Default

MR BEER KEG sighting! I would carefully use the spout on the MR Beer keg and rack from under that.

__________________
snevey is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2012, 06:54 AM   #866
UncleLankyFrank
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Minneapolis, Minnesota
Posts: 48
Liked 8 Times on 5 Posts
Likes Given: 4

Default

Quote:
Originally Posted by COLObrewer View Post
Lagering

HAha! YES! I'm going to try slush lager.

__________________

All gone: Old school Alt
Secondary: American Amber
Prepping: Open fermentation Farmhouse Ale

UncleLankyFrank is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2012, 01:44 AM   #867
vikingsfan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 12
Default

New to the posting, but I've been lurking for a while. I've been brewing for about a year, and have done maybe 30 batches or so. Never had an infection, or any suspicion of one until now.
This is a 10 gallon batch of Honey Wheat that I split and pitched S-04 in one and S-05 in the other. Both did fine, but the S-05 was a little slower to start, but when I took a reading 12/2 after a week, the S-04 was at 1.014 and the S-05 was crushing it at 1.008! I pitched at 70 degrees, and it's been fermenting since 11/24 at between 64 and 67.

However, I think I contaminated it taking a sample. I followed my usual sanitation method of spraying around the lock and the sample taker with Star San prior to use, but I noticed the white milky stuff in the fermenter on the left a few days later. It has a definite sour smell, but it's not overpowering. Thoughts? Is it salvageable? Should I just give it some more time and take another sample and see how it's doing?

imag0261.jpg   imag0262.jpg  
__________________
vikingsfan is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2012, 01:53 AM   #868
Stix
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Stix's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Davisburg, Mi
Posts: 181
Liked 6 Times on 6 Posts
Likes Given: 7

Default

Bah I don't ever have a infected beer. Just a different style of beer

__________________

Do what ya want and love what ya do. Everything else is just opinion.

Stix is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2012, 04:15 AM   #869
whitehause
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2011
Location: Fleetwood, Pa
Posts: 1,109
Liked 140 Times on 103 Posts
Likes Given: 28

Default

Quote:
Originally Posted by vikingsfan View Post
New to the posting, but I've been lurking for a while. I've been brewing for about a year, and have done maybe 30 batches or so. Never had an infection, or any suspicion of one until now.
This is a 10 gallon batch of Honey Wheat that I split and pitched S-04 in one and S-05 in the other. Both did fine, but the S-05 was a little slower to start, but when I took a reading 12/2 after a week, the S-04 was at 1.014 and the S-05 was crushing it at 1.008! I pitched at 70 degrees, and it's been fermenting since 11/24 at between 64 and 67.

However, I think I contaminated it taking a sample. I followed my usual sanitation method of spraying around the lock and the sample taker with Star San prior to use, but I noticed the white milky stuff in the fermenter on the left a few days later. It has a definite sour smell, but it's not overpowering. Thoughts? Is it salvageable? Should I just give it some more time and take another sample and see how it's doing?
yea...the s-05 looks like it may have picked somthing up. At this point, might as well let it ride. Since it's a wheat,maybe rack on to some fruit, and worst case, you get a sour out of the deal. I'm not a fan myself, but some people go nuts for them.
__________________
Screw it, Lets brew it

Primary 1- BM's Cream of three crops.
Primary 2- Paleface Scalper
Primary 3- Monks Reward (Kreuzberg)
Kegged - Honey Badger, Heady topper clone 1, Indian Paleface Scalper
Bottled- Skeptical Dog winter Lager, Hell's Belgian, Old Dutch Hiefer Hefe,Aphlewein, Chocolate Thunder porter, Jacked up lantern
whitehause is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2012, 08:05 AM   #870
guidos858
Guido's
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
guidos858's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Gold Bar, WA
Posts: 40
Liked 3 Times on 3 Posts
Likes Given: 1

Default

I agree with whitehaus:

Doesn't mean it's undrinkable, just has a sour flavor. I've been brewing about the same amount of time and # of batches. I won't bore with the details, but I had several batches come out that way this past summer. Took me a couple to figure it out. One suggestion I would make is bottle it now then sit on it for a month. I did that with a couple of the batches and it seemed to minimize the effect.

__________________
guidos858 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Post infection fun garbs Beginners Beer Brewing Forum 13 12-01-2014 08:59 PM
Is This My First Infection? Dog House Brew General Beer Discussion 2 12-29-2008 01:20 AM
my first infection zstewart123 Beginners Beer Brewing Forum 3 11-29-2007 04:39 AM



Newest Threads

LATEST SPONSOR DEALS