Louie
Member
Just to be safe, I sprayed my phone with StarSan after viewing this thread.
Wheat beer using wheat flour from a local mill. What do you think it is? Brettanomyces is what it's looking like to me. This is after 32 days in primary.
Edit: Also, I'd compare the way it smells to a dirty gym sock. My wife says it smells like "chemicals".
If it's Brett, I'm inclined to add some cherries to it and let it keep going. Nothing bad grows in all ready fermented beer, right?
Looks like Lactobacillus to me, let it go and see what comes of it in 18moz or so. It might taste like butt or it might taste fantastic, only one way to find out!
Just to be safe, I sprayed my phone with StarSan after viewing this thread.
Nice. So I assume I should reserve this bucket for only sour beers from now on. Think I should add anything else to it to try to make it taste less like butt? I haven't done any research yet on lacto bacteria. I have more than enough buckets around that I can certainly let this bad boy age for as long as it needs. Thanks!
Good god man, get that third photo out of there!
Louie said:Just to be safe, I sprayed my phone with StarSan after viewing this thread.
LTownLiquorPig said:Golf course superintendent in May = no time to homebrew.
this is my first attempt at a homebrew. i tried an amber ale and currently in day 6 of fermenting. just wondering if this looks like it could possibly be an infected batch?
I was just little worried and the stuff on the side also got me thinking but thanks a lot I'm sure a lot of newbs ask these same questions.
H-ost said:HUGE bubbles!
Woodbury419 said:This is my Foreign Extra Stout that I crafted. I decided to rack this to my secondary and I dropped 3.5 oz of coffee grounds without sanitizing it first just as an experiment. Then three weeks later I got this going on! Yayz!
mux said:Do you use star San ?
mux said:Just sayin! It looks like star San foam.
FATC1TY said:Yuck. Looking at those bubbles on that stout after adding coffee has me pretty leery to pop some beans I've had sitting in some bourbon for a week into my breakfast stout I've got going on. It's been in primary for 3 weeks, and is a pretty expensive recipe! I've got a labor of love going on and I'll be damned if 2 oz of coffee will bring me down.
Here's a better quality pic
my first post hope I do it right.
first non mr beer batch
notes
blonde ale brewed
soaked everything in starsan
july 15th partial boil
3 gallon tap
2 gallon spring water cold in bucket
1 oz saaz hops full 60 minute boil
1/2 teas irish moss
1.050 OG
spetialy 10l grains steeped from cold to 155 for 20 minutes
messed up yeast pitched at 120 nottingham
got wyeast yorkshire and re-pitched july 16th
opened bucket like a fool
fermented to hot 77 deg F
mistake after mistake.....
racked to carbouy 7-19 airlock no activity or less ten 1 bubble per minute forgot to test gravity
taste bitter
coller cloudy blonde
think its contaminated. 7-25 see white on top looks the same previous post
looks just like this I can try to take a pic if humidity dies.
yes Im pretty sure its that lacto infection
is this something that can be recovered?
I had a small mr beer batch do this and i bottled it a month or so ago it still doesn't taste sour.
just bitter.
thank you
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