UncleLankyFrank

Recipes 

I just had a Cuvee Des Jacobins Rouge. Peehew! If any of you can accidentally make a beer as jaw-clenchigly sour as that, you'll be rich. I mean this tasted like it was filter through a pile of dirty socks and yet, by the end of the bottle, it had really grown on me (probably literally).

Do not throw any beer away. You never know when you will invent something authentically novel (or find the cure for cancer)!

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In Bottles : (secret project)
Secondary : Backwoods Alt

daggers_nz

Recipes 

sorry for **** photo, never had an infection so not sure

hefe in primary for 2 weeks, moved to secondary for 2 days. white solid **** formed on top, and crystallising on side of carboy.



was thinking about bottling anyway but don't want to risk bottle bombs because I can't cold carbonate


help me HBT!

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Primary: Premium Bitter, Chocolate Oatmeal Porter
Secondary:
Conditioning: Caramel Amber Ale
Drinking: Earl Grey IPA, Graff, Belgian Blond, Cream Ale,
Sauvin Saison, Big Hefe, Centennial Blonde, Galaxy IPA

CDGoin

Recipes 

Kind of looks like one, also could as easily be some scum left from cleaning, or that came from the primary, etc.

I personally would just cap it and let it sit.. at this point, you are you aren't.

If you are it will get nastier, if you aren't it will look like that till your ready to bottle.

The only thing to do is taste test at this point when you bottle. As for bottle bombs.. if you have to steady readings between 3 days, then your fermenting is 95% done and not an issue.

At this stage its all about aging and maturing the beer, as at this point in time it is beer.. flat and young, but beer.

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BEER - Some call it a problem, I call it a Hobby

1. In the primary : MarZzzzen Ale
2. In the secondary : OktOpelFest (v2.0) [Honey infused Oktoberfest]
3. In bottles : 3 Crops Honey Lemon Lager [All-Grain]

daggers_nz

Recipes 

Ok. I have just taken a taste and it doesn't taste off, but the hefe character didn't come through as much as when I was transferring from primary. will let it sit until the weekend, bottle it and hope for the best

thanks

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Primary: Premium Bitter, Chocolate Oatmeal Porter
Secondary:
Conditioning: Caramel Amber Ale
Drinking: Earl Grey IPA, Graff, Belgian Blond, Cream Ale,
Sauvin Saison, Big Hefe, Centennial Blonde, Galaxy IPA

CDGoin

Recipes 

The hefe character may not come through yet as it hasnt conditioned. BUt if you don't taste a off sour flavor then your probably OK.. I would mark the last 6 bottles though so you know they could be the infected.

I am sure as it ages, and carbs up.. it will taste fine. If it doesn't drink it anyway.

You made it and it won't make you sick.. never a reason to waste Beer.

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BEER - Some call it a problem, I call it a Hobby

1. In the primary : MarZzzzen Ale
2. In the secondary : OktOpelFest (v2.0) [Honey infused Oktoberfest]
3. In bottles : 3 Crops Honey Lemon Lager [All-Grain]

eyemind79

Recipes 

So, I've been perusing this thread and I haven't come to a conclusion on what this may be. Needless to say it looks hideous. I dry hopped with a clean, sanitized (StarSan) nylon hop bag on Sunday. Took a peek today and found these floaties on top. They look almost gelatinous. Very yucky. Beer looked and smelled good at dry hopping. Tasted fine. It was in primary 2 weeks and secondary 1 before hopping.

And yes, that's the hop bag floating too. Usually I use pellets to dry hop and I tried something different and used whole hops. I used the sanitized dental floss trick, but didn't know to use some weight to keep it below sea level. Ugh. Think I may have been my own enemy not using that trick.

I have 5 brews under my belt but none have produced this odd ball gunk. Any idea? Possibly oils from the hops (haha, let me stay positive). I really messed up, huh?

If you know what this is, your wisdom would be appreciated. Kinda embarrassed I may have screwed up so bad, so may as well make it a learning experience.

CDGoin

Recipes 

Could be.. I haven't dry hopped, much less with whole hops..

That said, it doesn't look like an infection at least not a bacillius one..

As mentioned here: http://www.homebrewtalk.com/f39/post-your-infection-71400/index96.html#post4843531

Infected or not those are your options..

__________________
BEER - Some call it a problem, I call it a Hobby

1. In the primary : MarZzzzen Ale
2. In the secondary : OktOpelFest (v2.0) [Honey infused Oktoberfest]
3. In bottles : 3 Crops Honey Lemon Lager [All-Grain]

pleaserespond

Recipes 

Is my beer infected with lactic bacteria? Found these floating around a few days ago. They look like flakes of peeled off skin floating on top of the beer.

Channel66

Recipes 

How old is the beer?

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Fermentation may have been a greater discovery than fire.— David Rains Wallace

pleaserespond

Recipes 

it's about 2 weeks old or so, not quite 3 weeks yet. it's fermenting in a primary (1 gallon glass carboy).