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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Well its time to ask the "I" question
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Old 04-22-2012, 11:27 PM   #1
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Default Well its time to ask the "I" question

So the story.
4th beer to date, a mini-mash Maibock.
1 month primary, 2 weeks in secondary now.

For the past 1 week there was nothing but the random yeast/hop particulate floating on the top, clear top, no bubbles.
Now mysteriously and seemingly within the last week its developed a layer of bubbles on top and little white flecks interspersed in the bubbles that weren't there before.

Smell is quite sour for what Im used to at this point of brewing. Does show the kinda filmy/milky marks on the side of the carboy slightly above the liquid line.

Only other thing I can think of with the sudden bubbles could be the fact that its been storming like crazy today, possibly barometric pressure. Just strange never seen bubbles develop AFTER transfer to a secondary after that time.

So...infected? Say screw it and bottle anyways?





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Old 04-22-2012, 11:32 PM   #2
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I say taste it.. if the sour is not too bad then bottle it. I also would drink it quickly as a souring infection will get worse with time.

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Old 04-22-2012, 11:41 PM   #3
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That's a lot of headspace for "secondary" (clearing vessel), especially after a month in primary. Are you in the lagering phase now? Did you do the diacetyl rest still in primary before racking? It's weird for anything like that to form at lagering temperatures.

The reason I ask is because once fermentation ends and the diacetyl rest is done, it's good to go ahead and rack the lager and begin lagering. I know many people like to recommend a month in primary, but once the beer stops producing co2, racking it to another vessel with a lot of headspace like that leaves it vulnerable.

Hopefully it IS just a change in the weather, but it's impossible to tell in that picture.

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Old 04-23-2012, 12:36 AM   #4
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Yooper; While it is a maibock, I do not have lagering capabilities in my house (friend blindly bought the kit without consulting me and then asked me to brew it after the fact). AHS gave me instructions on how to leave it to ferment at room temp instead and that was the Ops Plan which I followed. Does that make a difference?

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Old 04-23-2012, 12:40 AM   #5
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Yooper; While it is a maibock, I do not have lagering capabilities in my house. AHS gave me instructions on how to leave it to ferment at room temp instead and that was the Ops Plan which I followed. Does that make a difference?

Well, not really. I mean yes, of course it won't be a maibock since it's not a lager. But it should still be tasty.

I'm really concerned about that huge amount of headspace since primary was finished probably about a month ago. It's generally ok in the original vessel, but racking that long after fermentation ended and then having it sit at room temperature with that much headspace leaves the beer vulnerable. I've seen about 4 infections posted just this week from people with the same MO.

I would suggest that if leaving the beer in primary for a month, to package it at the end of that period instead of racking it and leaving it like that. Since it's too late now, I"d wait a few days and see if a pellicle formed or not. If not, I'd bottle and drink ASAP. If a pellicle does form, you could wait and see if you get a nice sour out of it.
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Old 04-23-2012, 02:05 AM   #6
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Yeah...I thought the head space looked a bit much when I racked it over but alas, thus is life. Ill give a few days and see what happens.
Cheers, will report back.

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Old 04-23-2012, 02:11 AM   #7
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Actually also now that I look at it the bubbles are all very small, not like the large ones Ive ever seen in the infection pictures. Rather more like...well head on a glass of beer.

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Old 04-23-2012, 02:15 AM   #8
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Actually also now that I look at it the bubbles are all very small, not like the large ones Ive ever seen in the infection pictures. Rather more like...well head on a glass of beer.
That's good, then!
It's really hard to tell in those pictures but your description of "Smell is quite sour for what Im used to at this point of brewing. Does show the kinda filmy/milky marks on the side of the carboy slightly above the liquid line" makes me consider lactobacillus.
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Old 04-23-2012, 02:24 AM   #9
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I forget, its been a while since Ive brushed up on my strains, brett and lacto are the common ones and if I recall some are considered beneficial or sought after. What would lacto do to the flavor if that was the case?

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Old 04-23-2012, 02:29 AM   #10
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Quote:
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I forget, its been a while since Ive brushed up on my strains, brett and lacto are the common ones and if I recall some are considered beneficial or sought after. What would lacto do to the flavor if that was the case?
sour it
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