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Old 05-19-2010, 04:11 AM   #1
Heartofglass
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Jan 2010
Kapaa
Posts: 21


Yeah it was amateur night and for our 2nd to none brew having pulled off a first batch that was quite tasty we cooked up some wort adding some dry malt and some liquid malt ext. as per weight, hopped it then, as we were working on a different batch that had undergone primary ferment we decided to throw in some of the bottom trub.
This was trub from a lambic yeast regular malt regular hop ferment aprox. 40 days old.
Yes we threw some of that trub into our new batch.

I asked myself why and asked my partner why and felt regrettable afterwards.

So now our primary ferment is 1 month and 1 week old and Im thinking about bottling.
However looking at it today I see that there is a thin veil of something that has grown or settled on the sides of our carb.
Im guessing infection but I couldnt be sure.
I guess Im wondering if anyone has a more or less educated guess as to what has happened and if theyre is a good way to find out if this stuff is worth bottling.
..name calling would be an acceptable comment if I've wasted your time.

thanks and have a better one
Hog


 
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Old 05-19-2010, 04:16 AM   #2
BadgerBrewer
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Jun 2009
McKinney, TX
Posts: 344
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Huh? You saved your trub for 40 days and used that yeast as your starter? I am very confused

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Old 05-19-2010, 04:28 AM   #3
Heartofglass
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Jan 2010
Kapaa
Posts: 21

I took a cup of trub from a primary ferment that was being moved to a secondary for fruit addition- (lambic yeast)
took some of its trub and pitched with yeast into wort for a different batch primary ferment. So yes added trub with yeast to a primary.

 
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Old 05-19-2010, 05:23 AM   #4
northernlad
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Aug 2009
NW
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If you used trub from a freshly racked batch of beer I am sure you'll be fine. If you used trub that had been hanging out 40 days since you racked, i would suggest less beer consumption on brew day.

 
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Old 05-19-2010, 05:40 AM   #5
Heartofglass
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Jan 2010
Kapaa
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Yeah it was trub from the day of racking. Thanks. I'll post a picture.

 
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Old 05-19-2010, 10:22 AM   #6
BalticBrewer
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Nov 2008
Melbourne, Australia
Posts: 13

Sounds like a Brettanomyces pellicle to me. Isn't that what you intended when you pitched the lambic yeasts? If so, I would forget about it and leave it in the fermenter for a few more months.

Oh - and don't use your equipment for anything else but lambics from here on, brettanomyces are notorioulsy hard to kill.

 
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Old 05-19-2010, 06:26 PM   #7
Heartofglass
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Jan 2010
Kapaa
Posts: 21

Havent tried this before but heres the Url of a photo I posted on flikr.

http://farm5.static.flickr.com/4023/...e962bce4_b.jpg

 
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