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Old 04-30-2009, 05:21 PM   #1
illin8
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Default Infection Photo Gallery

What do you think about HBT having a specific section or gallery for posting of infection photos? Maybe it could evolve into its own subforum, but I'm thinking having photos of infections for reference purposes for those that *think* they might have one have something to compare what they are seeing to.

I don't know...just typing out my brain farts right now...


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Old 04-30-2009, 05:24 PM   #2
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There is already one thread that is doing that. Check it out if you have questions about whether your beer may be infected.

http://www.homebrewtalk.com/f39/post...fection-71400/


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Old 02-13-2011, 09:26 PM   #3
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Default 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/...g/IMG_0391.jpg

Is this infection and if so should I rack it out to bottles now (I don't have a keg yet)? I was planning on adding bourbon soaked oak chips for 3 weeks starting soon, but should I change my plan because of this growth? Maybe rack to a different carboy and then add the oak?
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Old 02-13-2011, 11:11 PM   #4
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Quote:
Originally Posted by Black_Warrior_Brewing View Post
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/...g/IMG_0391.jpg

Is this infection and if so should I rack it out to bottles now (I don't have a keg yet)? I was planning on adding bourbon soaked oak chips for 3 weeks starting soon, but should I change my plan because of this growth? Maybe rack to a different carboy and then add the oak?
that looks like fermentation to me....
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Old 02-24-2012, 04:23 AM   #5
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My turn...been brewing over 2 years, this is my first possible infection. Name it?
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Old 02-24-2012, 04:56 AM   #6
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Looks like brett to me, but I'm no expert.
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Old 02-24-2012, 12:20 PM   #7
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My question is, if it is Brett, how will it affect the taste of my IPA. I still need to dry hop. Should i transfer from under the Bret to another carboy before dry hopping?
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Old 02-24-2012, 02:35 PM   #8
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Quote:
Originally Posted by verotik View Post
My question is, if it is Brett, how will it affect the taste of my IPA. I still need to dry hop. Should i transfer from under the Bret to another carboy before dry hopping?
I would do that ^^^ soon or consider skipping the dh and bottling/ drinking it asap.
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Old 02-24-2012, 05:36 PM   #9
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Unless the temp is high, say well over 70, the brett will take a long time to work. It usually needs 6-9 months, sometimes more, to funkify a beer. Look at it this way - you're making a more authentic, old fashioned IPA. The originals almost certainly had brett yeasts, too. Given time, it will definitely change the character, but you may find you like it.
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Old 02-24-2012, 06:06 PM   #10
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Quote:
Originally Posted by GuldTuborg View Post
Unless the temp is high, say well over 70, the brett will take a long time to work. It usually needs 6-9 months, sometimes more, to funkify a beer. Look at it this way - you're making a more authentic, old fashioned IPA. The originals almost certainly had brett yeasts, too. Given time, it will definitely change the character, but you may find you like it.
^^ bingo, Maybe a batch to sacrifice as an experiment!


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