Stoutman82
Well-Known Member
Really good post for new brewers. I have learned a lot that most books won't show or explain.
SO I grabbed a carboy with tshirt out of the closet and carry to the table to prepare to bottle, and what do I find? My very first infection! Yippee!
Here is the photo - wish I had looked, I kinda broke it up....gonna let it settle/ float before I rack into bottle bucket. No off smell that I can detect.
Looking for some help with this. Is it that Brett? Th beer smells awefully sour. Its darker in color. Poured a cup off from the spigot at the bottom. - its not horrible but its different. Anny one with suggestions. Worth saving?
Looking for some help with this. Is it that Brett? Th beer smells awefully sour. Its darker in color. Poured a cup off from the spigot at the bottom. - its not horrible but its different. Anny one with suggestions. Worth saving?
If not brett then lacto. Maybe both.
The nail polish remover flavor may be from fermenting too warm. What temperature did you ferment this?
If it tastes terrible now it is unlikely it is going to start tasting delicious over time. You could ride it out for a while or dump it...
. . . . brett isn't usually something that most people will see...
I'm curious about why you would say this, seems pretty broad to me. I believe in the wild brettanomyces lives on the skins of fruit and or wood? Why would it not be everywhere?
You're right, brett is on fruit. But...most of us are washing our fruit properly, or at least doing something to avoid contamination.
In my experience with brett, it takes at LEAST a few months for the pelicle to start to form. The above picture looked like a full blown infection to me... so unless it's been sitting around for 4 months in the secondary (which could be possible) then I highly doubt it's brett.
I could be wrong, I'm just going by personal experience with brewing wild beers.
You're right, brett is on fruit. But...most of us are washing our fruit properly, or at least doing something to avoid contamination.
In my experience with brett, it takes at LEAST a few months for the pelicle to start to form. The above picture looked like a full blown infection to me... so unless it's been sitting around for 4 months in the secondary (which could be possible) then I highly doubt it's brett.
I could be wrong, I'm just going by personal experience with brewing wild beers.
PLEASE HELP! Is my porter infected? It was fine in 2ndry for a week and then I added about 12 oz of maple syrup and 5 days later, bam, this: http://i1185.photobucket.com/albums/z356/blackwarriorbrewing/IMG_0391.jpg
Is this infection and if so should I rack it out to bottles now
I am getting some crazy activity with a batch of Apfelwein I just put on... In previous batches with the same yeast, all I got was a very thin layer of bubbles. I pitched the dry 1118 about 24 hours ago, but I started seeing this crazy stuff within 12 hours or so. Is this an infection? I have not seen anything like this in any of my previous fermentations.
Active fermentation and high krausen. Doing FINE. Let her be.
M_C
kegtoe said:looks like bacteria/mold to me. id rack the beer from the bottom sooner rater than later.
Where do I rack it, keg, until drink? I was thinking of racking to keg and then back after I clean out the carboy again. Would that oxidize the beer too much? I auto-siphon carefully!
Here's a few more pics, thoughts welcome:
Misplaced_Canuck said:Actually that looks like CO2 bubbles at the top. Give it a small shake and see if the bubbles dissolve. I've seen this in some of my beers, and it was just CO2 bubbles.
M_C
Enter your email address to join: