Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Steam Beer in a moldy basement

Reply
 
LinkBack Thread Tools
Old 07-02-2006, 10:25 PM   #1
Trrance
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Posts: 16
Default Steam Beer in a moldy basement

This only my second batch of homebrew, so treat me like I don't know very much.

A couple weeks ago, as the weather was turning hot, I did some research and asked some questions at the LHBS and ended up coming home with a Steam Beer kit. I took it home, cooked it up, pitched the yeast (Wyeast #2112, a seemingly perfect fit for my cellar temperature) and stuck it in an out of the way corner of the cellar.

While cleaning up, I noticed for the first time that #2112 is California Lager yeast. Did the newbie freak out thing, read a lot of stuff about lagering that I had skipped previously, found out that it's a kinda different kinda lager yeast and calmed down. So here come the questions ...

It's now been in the primary for 10 days and the airlock is still bubbling about every 30 seconds. A bucket of water sitting on the cellar floor registers 62°, the fermenting bucket has been holding at 66°. Normal for this kind of yeast and temperature? Any idea how long fermentation will take to complete?

Question 2, and a potential problem. This a 150 year old house and the cellar is as dusty and musty as you can imagine, the past week of rain and flooding have kept it exceptionally damp, most likely at or near 100% humidity. There are now several little spots of ... uh ... mold or something growing on the outside of the bucket, I assume on spots of wort that splashed around while I was pouring it into the fermentor.

Anybody have any suggestions about how to go about opening the bucket when the time comes? If I carry it out of the cellar and wash it down with sanitizer outdoors, is that going to stir things up enough that it will need to sit a long time before bottling? Should I rack it to a secondary and put it back it the cellar or is that just asking for trouble?

The good news is, my first batch is very drinkable, so I'll relax and have a homebrew now.

Thanks.

__________________
Trrance is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2006, 11:00 PM   #2
D*Bo
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2006
Location: North Attleboro, MA
Posts: 459
Default

You have an airlock on there, so the beer inside is fine.

Racking off to a secondary is always a good idea, if you follow good sanatation practices andd remember to transfer "quietly"- minimize splashing during transfer.

Even if the beer starts to get mold on the surface, if you catch it early and get it out witht a sanatized spoon weithout disturbing it, you might be OK (taste before botteling)

Wiping the bucket down with a clean dampened cloth around the lid and where you will touch to clean off the mold, then possibly hitting it with some sanitizer might not be a bad idea.


My basement is pretty damp (I won't get into that) and I haven't had problems. It's by no means a 150 year old house (I have lived in a few rock foundation dirt floor basement house before), but if you are aware of your sanitation you should be OK.


Most books tend to recommend keeping the fermentors off the floor. Probably to minimize disturbances or getting kicked/bumped, maybe someone can chime in with the why on that part.

The temp in the fermentor will usually be a few degreese higher due to the yeast activity.

__________________
PrimaryBaltica 9
Secondary British all Amarillo IPA, Calypso
Conditioning Decoction maddness, FlyingJess Ale
Drinking Oatmeal Chocolate Stout, Oaked Bourbon Chocolate Stout, Dry Mead)
Up NextScottish ale and Dopple Bock

Always ready for the wack snack attack, I carry sandwiches around in a straight edge style JanSports backpack.

Support your local businesses
D*Bo is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2006, 11:26 PM   #3
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

When it is done fermenting (probably another week), take it out of the basement. Clean and sanitize the outside, then rack to a secondary. Put it back in the basement for a day or two, so it can settle. Then bottle.

For that matter, you could clean and sanitize the outside today. If nothing new is growing in a week, you're set.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk


Last edited by david_42; 07-02-2006 at 11:29 PM.
david_42 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
Moldy Basement vs. High Temps gregc6923 General Beer Discussion 15 06-18-2009 03:31 AM
Moldy, sour beer in fermenter. Superdave All Grain & Partial Mash Brewing 2 06-05-2009 10:16 PM
what happens to beer when it sits in your basement for 7 years? lovebeer General Chit Chat 5 03-15-2008 08:44 AM
Moldy Beer!! NLM General Techniques 8 01-02-2007 03:44 PM
Basement Flooded, but the Beer is OK!! Igorstien General Beer Discussion 3 06-11-2006 11:03 PM