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Old 04-30-2009, 05:21 PM   #1
illin8
 
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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
Black_Warrior_Brewing
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Apr 2010
Tuscaloosa, AL
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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
chemman14
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Mar 2009
Newbury Park, CA
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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
verotik
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Dec 2009
Arkansas
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My turn...been brewing over 2 years, this is my first possible infection. Name it?
Click image for larger version

Name:	gsky1.jpg
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ID:	49390   Click image for larger version

Name:	gsky2.jpg
Views:	4265
Size:	93.1 KB
ID:	49391  

 
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Old 02-24-2012, 04:56 AM   #6
GuldTuborg
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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
verotik
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Dec 2009
Arkansas
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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
badbrew
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Dec 2011
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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
tchfunkta
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Feb 2012
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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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