LVBen
Well-Known Member
My infection. Any ideas on what it is? This is on Ed Wort's Haus Pale Ale.
Looks like Lacto and the other stuff might just be yeast.
My infection. Any ideas on what it is? This is on Ed Wort's Haus Pale Ale.
My infection. Any ideas on what it is? This is on Ed Wort's Haus Pale Ale.
COLObrewer said:Looks like old potato soup
Beezy said:Maybe cream of broccoli mmmm
So now im gonna chuck it and the bottle. Make sure i clean and sanitize everything in my brewhouse just to be safe.
The problem is, if it turns out really good, i will never be able to replicate it.keep it. add some brett, wait two months, add a few oak cubes. wait six months, then try it. you were going to chuck it anyway, why not shove it in a closet somewhere and see what happens. if you still don't like it, go ahead and chuck it.
The problem is, if it turns out really good, i will never be able to replicate it.
My main goal is to produce beer that i can be brew over and over again and come out with consistent results. Thus far i've been very good at it. I attribute that to my process. I think this infection was a result of a brain fart, where i may have used the bug autosiphon to transfer by accident. I vaguely remember something being different. But oh well. I still have about 15 gallons of beer around and a blonde in the primary, so i won't go thirsty.All the more reason to keep it and savour it if it's good.
. . . . . . Came home yesterday and =(
So now im gonna chuck it and the bottle. Make sure i clean and sanitize everything in my brewhouse just to be safe.
Its hard to tell but there is a thin white film on the surface. Its definitely infected. I popped the top and its smelling sour. I pulled it out of the ferm chamber so some of the bubbles in that pic im sure are due to the rise in temp possibly the yeast got a little excited.I see nothing wrong with this, have you tasted it?
I opened my batch and saw this.
Smell is pretty sour. Should I toss it? If yes, should I toss the bucket too?
Myself I'd toss it. It really depends on if you want to take the off chance of keeping something that will probably never turn around and risk cross-contamination by keeping it around. Taste it first.
I would also throw the bucket away or bleach bomb it and relegate it to holding grain. Plastic is too porous to risk reusing it imho.
Bazin said:Tasted it. Wasn't too bad and wife said it didn't smell off to her.
Might just move it to a carboy and see how it looks in a few weeks or something. Would that be a good move?
Tasted it. Wasn't too bad and wife said it didn't smell off to her.
Might just move it to a carboy and see how it looks in a few weeks or something. Would that be a good move?
Is this an infection? In addition to the bubbles and white floaties, there is an oil slick.
I see nothing wrong with this, have you tasted it?
Is this an infection? In addition to the bubbles and white floaties, there is an oil slick.
Since when are giant bubbles normal?
That "Oil Slick" looks awfully like my Berliner Weisse that I innoculated with Lacto a few weeks back. Give it a taste, if it has a sour almost vinegary taste then it's infected. You really are the best judge of whether it's infected or not.
It's developed into this after two more days. Based on your comment and other pictures, I looks like Lacto. Still smells like banana, not too sour. Haven't tasted it, though. I plan to rack to my bottling bucket this weekend and bottle.
If this is an infection, should I get my buddy a new bucket? This one I borrow from him.
I'd certainly not use the bucket for fermentation again if that's what you're asking. Unless of course you enjoy what the bugs have contributed to your brew, in that case keep it for sour's. If not use it for grain storage or something. And, I'd not use that bottling bucket again for any "clean" beers. Just my $.02. I keep separate equipment for all my sours.
I was told by another homebrewer to not bottle this right away because it would be guaranteed bottle bombs. Is this right?
Depends on the gravity. Bugs usually drop beers down really low, like down around 1.000. On the flipside bugs usually work fairly slowly so if you are going to drink them quickly or keep them cold after they are carb'd then you shouldn't have an issue.
I haven't checked the gravity yet. But assuming it's around 1.000, how long until the bottles carbonate?
I have plenty of fridge space, so can put all of the bottles in the fridge as soon as they carb.
Carbing will take as long as it normally would in your current environment. Your yeast will still be viable and will eat that priming sugar up before the bugs even have a chance.
I finally took a gravity reading today and got 1.013, which seems normal (from an OG of 1.072). I also tasted it and it was fantastic. No sourness at all. It was a little hot but not too bad.
Can you see any reason why I shouldn't just let it hang out in the primary for another few weeks to a month before I keg or bottle it?
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