New Brewer here again, need a little help.
I am 6 days from bottleing. My first batch of what I hope will taste like a brown ale is in secondary. I have been so paranoid about possible infection, that I forwent the hydrometer readings for fear of introducting bacteria durring the process. I transfered to secondary after 7 days in the fermenter, with activity in the airlock within 10 hours of fermentation. While transfering to secondary, I noticed 3 small pieces of trub syphon into the carboy. I didn't think too much of it, but I went down to check on it tonight, and see little white specs floating at the top.
I researched on the forum and most seem to suggest that it's a lacto infection. I've not seen anyone say if this will ruin the beer, or how to take care of the problem.
Also, during fermentation crud came up through the airlock and plugged the holes on the air lock lid and sent crap spewing a little. I cleaned it up and replaced everything within a few hours I think. How bad is this, and is this the likely point of contamination?
Thanks,
Chris
I am 6 days from bottleing. My first batch of what I hope will taste like a brown ale is in secondary. I have been so paranoid about possible infection, that I forwent the hydrometer readings for fear of introducting bacteria durring the process. I transfered to secondary after 7 days in the fermenter, with activity in the airlock within 10 hours of fermentation. While transfering to secondary, I noticed 3 small pieces of trub syphon into the carboy. I didn't think too much of it, but I went down to check on it tonight, and see little white specs floating at the top.
I researched on the forum and most seem to suggest that it's a lacto infection. I've not seen anyone say if this will ruin the beer, or how to take care of the problem.
Also, during fermentation crud came up through the airlock and plugged the holes on the air lock lid and sent crap spewing a little. I cleaned it up and replaced everything within a few hours I think. How bad is this, and is this the likely point of contamination?
Thanks,
Chris