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Old 09-02-2011, 06:32 PM   #1
Prunella
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Default Troublesome brew, now probably infected.

First it was too hot, then there were fruit flies, and now what looks like an infection.
(I attached a photo of the infection, not sure how this works!)
I've read all over the forum and I know well enough not to dump it (or do I?). Should I just bottle it? Rack it? Hold a funeral?

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Old 09-02-2011, 06:36 PM   #2
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R.i.p

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Old 09-02-2011, 06:38 PM   #3
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I'd probably let it sit awhile longer then take a small sample and smell and taste it. Might not be what you intended, but it could be a decent sour/funky beer.

Though from that picture I wouldn't be 100% sure that it is infected. I've had some weird stuff get stuck to the carboy after the krausen died down, and small bits floating on the surface could just be some yeast rafts. Certainly wouldn't dump it before sampling some.

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Old 09-02-2011, 06:39 PM   #4
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Ugh, I would dump, or reboil it.

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Old 09-02-2011, 06:44 PM   #5
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maybe sythen and reboil?

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Old 09-02-2011, 06:46 PM   #6
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Hard to tell, kind of looks like yeast rafts though. How does it smell?

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Old 09-02-2011, 06:48 PM   #7
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Dont do anything until you taste it. If it is infected and it still tastes good, then bottle/keg and enjoy ASAP. If it is infected and tastes bad, try to identify it. If it is lactic/brett/wild yeast, you would have some options for souring it if you so wished!

If it was fruit flies I would assume its acetobacter and there isn't much you can do except use the [now] vinegar in cooking or what not!

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Old 09-03-2011, 05:15 PM   #8
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A couple people mentioned reboiling. How does this work? Would I bring it all up to a rolling boil again, chill it, then pitch more yeast? Would that kill the unwanted bacteria? It probably wouldn't fix any flavour issues, right?
I work a lot, so I haven't cracked the airlock on it yet. I'll go smell/taste it and see if I want to keep it.

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Old 09-03-2011, 05:29 PM   #9
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Quote:
Originally Posted by Prunella View Post
A couple people mentioned reboiling. How does this work? Would I bring it all up to a rolling boil again, chill it, then pitch more yeast? Would that kill the unwanted bacteria? It probably wouldn't fix any flavour issues, right?
I work a lot, so I haven't cracked the airlock on it yet. I'll go smell/taste it and see if I want to keep it.
You could reboil it if you wanted. It would kill most microbes in the beer, including your yeast, but it would also leave any of the flavors produced behind. Additionally you would have to re-add aroma and flavor hops since they will be boiled off
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Old 09-03-2011, 05:59 PM   #10
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dang, I don't really have the time/equipment to boil it all right now.
When you say "bottle/keg and enjoy ASAP" is that assuming I'm using CO2 to carbonate? Because I don't have the technology for that. If I need to let the bottles sit to carbonate on their own is that infection going to get out of hand? Am I SOL?

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