Post your infection

Looks like a thin krausen to me. Here's the lacto infection I got on a batch of my Maori IPA...

Funny looking krausen or infection? It has the tan krausen and there's also white suds in it...starsan maybe? I suppose ill just have to wait it out and see what happens. I really hope its not infected.

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Looks like krausen & yeast rafts.

unionrdr said:

Looks like krausen & yeast rafts.

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I thought I was over reacting just looked different then the other batches

Sometimes the up & down swirling action of active fermentation kicks up yeast rafts off the bottom & they float with the krausen. No worries.

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Infection or yeast boats??
This is a green chilies blond ale, I used a Belgium yeast.

This is was a slow start fermentation took about 24 hours to this stage.
Any help would be greatly appreciated.

Mold on the chili's maybe?

I use the green chilies in the boil, then strained after the boil.
I will update a better picture tonight when I get home.

Yeast raft or infection?

Looks like krausen to me. How since yeast was pitched?

Two days ago. Had a really nice looking krausen that has died down since yesterday. I'm just not sure about that darker growth coming from the one side.

Looks good

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Ok, not to be a pain in the ass but I have had two back to back infections and I can't figure it out. The first picture is 12 hours after pitching, second is 24 hours post pitch.

Something just doesn't look right.

2nd one looks like cold break to me.

Didn't read all the posts here but I'm a noob. are thier any commercial beers that use this process. I'd like to try one. Is this how a "sour" is made. Thanks!

Turkeyleg said:

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Ok, not to be a pain in the ass but I have had two back to back infections and I can't figure it out. The first picture is 12 hours after pitching, second is 24 hours post pitch.

Something just doesn't look right.

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Looks fine to me, esp so soon after pitching.

banks741938 said:

Didn't read all the posts here but I'm a noob. are thier any commercial beers that use this process. I'd like to try one. Is this how a "sour" is made. Thanks!

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Generally commercial sours would be intentionally pitched with souring bacteria and/or Brett. Depending where you're located, there might be some US sours available in your area. Otherwise you can look for imports. Look for certain styles - lambic, geueze, Flanders red, oud bruin.

Chocolate stout. There are little floaties that are the nibs in there but a strange look and smell coming from it as well. Infected?

Thanks for all the replies, after throwing out a batch of beer I have become anxious during the fermentation process.

Imperial IPA. Apple flavor, no hop flavor. Never Carb'd up. Still drank this $50 kit when mixed 50/50 with a Northern Brewer SMASH kit. Tastes great!

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American IPA in the secondary for a few days. FG has not been reached and fermentation is very slow. I don't think it's an infection based upon going through 78 pages of some nasty pictures. Just want a second opinion.

Looks like the StarSan

Looks like a bit of krausen & yeast rafts to me.

Looks fine to me

I am assuming this is infected, second batch in a row... Time to replace the fermenters?

j5brady said:

I am assuming this is infected, second batch in a row... Time to replace the fermenters?

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Yes looks like it. Did you soak the fermenter in pbw for a while? Soak then after in starsan?

Yeah, not sure if it was PBW exactly but t was a cleaner. And followed it with starsan.
Both infections happened in this specific fermenter. I am wondering if it somehow got scratched on the inside which is harboring the infection.
My previous infection I racked to another Carboy and the symptoms disappeared.
Does this look like a lacto infection?

midwestbiker said:

American IPA in the secondary for a few days. FG has not been reached and fermentation is very slow. I don't think it's an infection based upon going through 78 pages of some nasty pictures. Just want a second opinion.

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It doesn't look infected to me either but that is WAY too much head space for a secondary vessel. How are you judging that fermentation is slow? Generally you won't get much drop in gravity after transferring to secondary unless you racked to secondary too early.

j5brady said:

Yeah, not sure if it was PBW exactly but t was a cleaner. And followed it with starsan.
Both infections happened in this specific fermenter. I am wondering if it somehow got scratched on the inside which is harboring the infection.
My previous infection I racked to another Carboy and the symptoms disappeared.
Does this look like a lacto infection?

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I'll be trying my infected buckets soon too but I soaked them for a day in pbw and hot water. Looks like Brett to me or the start of it. Mine started out the same and got worse. No expert in this so might be wrong.

Here's one for y'all!
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Haha

Sorry, I cheated... All brett starter at about 10 days. This thread is even better with the more true infections, so I wanted to throw that out for your enjoyment.

Aren't those big juicy bubbles hidden in the krausen creepy?

Oh god. That's terrible.

Agate said:

Here's one for y'all!
View attachment 259294

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That is amazing!

I know, I can't stop staring at it! Anyways, back to your regularly scheduled thread...

2 weeks in primary. Gravity from 1.060 to 1.004. Never had one before, what do you guys think? Gravity that low tells me yes?

Oh yeah. I would have to say infection...but if it tastes and smells good to you, drink it!

That's what I did with my IPA.

My Scottish Wee Heavy.

I was hoping that this would be ready for St. Paddy's Day (and also not infected). Unfortunately, I mashed in at too high a temp and it only fermented out to 1.020. I added some Yeast Enzyme and Beta Amalyse hoping to wake it up and finish the fermentation, but I think I introduced this instead.

Should I let this roll? Or just dump?

Last three batches, I posted elsewhere before finding this thread. Very bitter!

Same fermenter?

midwestbiker said:

American IPA in the secondary for a few days. FG has not been reached and fermentation is very slow. I don't think it's an infection based upon going through 78 pages of some nasty pictures. Just want a second opinion.

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Why did you transfer before fermentation was finished?