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Old 12-08-2009, 08:36 PM   #31
springer
 
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where are the pics useless without them I'll start even though this was intentional

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Old 12-08-2009, 11:13 PM   #32
wreals
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I currently have a gusher-type infection on my latest brown ale..it has a funky after taste. I keep it around, hoping that it will fix itself.

My first IPA had what I like to call a chlorine infection, it tasted like a wet band-aide, it was undrinkable.
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Old 12-11-2009, 11:55 PM   #33
craven_morhead
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Photos of the infected batch
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Old 12-12-2009, 08:01 PM   #34
Orogenic
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I lost 5 gallons over the summer because the water in my airlock evaporated in five 100-degree days. I went to check on it and had a several small patches of bacteria and mold growing. Needless to say, I did not even attempt to drink it...
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Old 12-12-2009, 10:59 PM   #35
Soybomb
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My first two batches where I used one-step as my sanitizer eventually developed an infection. I can't positvely blame one-step as I was a new brewer then but none after I switched to star san, even with the occassional "stick your big hairy monkey arm into the fermenter" incidents.

 
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Old 12-14-2009, 03:28 AM   #36
wendelgee2
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Quote:
Originally Posted by passedpawn View Post
I added an unclean, cut beet to the wort while I was cooling it. I meant to add during the boil, but forgot. Not only did it ruin the IRA I was making, but since I used that yeast cake for a barleywine, it got that batch too. Acetaldehide.
Am I missing somethin? I didn't think acetaldehyde was the product of an infection, but of incomplete fermentation (filtering too soon, or racking too soon).

 
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Old 12-14-2009, 05:08 AM   #37
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Quote:
Originally Posted by wendelgee2 View Post
Am I missing somethin? I didn't think acetaldehyde was the product of an infection, but of incomplete fermentation (filtering too soon, or racking too soon).
Dunno. It sat on the primary for 5 weeks, 65F (I use a chest freezer). It had a bad taste that was cidery. Possible that I overpitched. But there's other data here that points to the beet.
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Old 12-14-2009, 06:16 AM   #38
punk_rockin2001
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Well I think its funny I started this thread, cause I had a slight scare this evening when I noticed my ipa in the basement which has been in secondary for 3 weeks is bubbling about every 20-30 seconds. Its 45 degerees down there so I don't think ale yeast usually likes that temp. It now has a white bubbly cover over it, kind of like soap bubbles... we'll see how it turns out! I was going to bottle on tuesday or wednesday.

 
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Old 12-14-2009, 08:53 AM   #39
Chuck_Swillery
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Dec 2009
Traverse City, MI
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Took a beer from my 3rd or 4th batch of beer to a mentor's. It was only the second beer he'd tried that I made. It was only in the bottle about a 3 weeks but it had a nice pop when openned. An amber. He poured it into a pilsner glass and it had a great head on it, a bit to much for being so young. He took a sip and said it wasn't bad (didn't exactly say it was great either). He took another hit then held the bottle upto the light and was horrified to see something growing. LOL! This is a seasoned brewer and he refused to drink anymore. I finished it - thought it was pretty good. In the end, not exactly sure what it was. A mold of some sort I'd guess but it was gray and looked like a slug that was growing in the bottom of the bottle. Thankfully, it was just that bottle.

 
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Old 12-14-2009, 10:23 AM   #40
BrianTheBrewer
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Feb 2008
San Diego CA
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I have had 5-6 batches going in my basement at once. Last winter was the worst. Did not have all the time to watch each of them 24/7 and a few batches got screwed. Not enough air and they were ruined.

Learned from that mistake.
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