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Old 08-06-2011, 12:19 AM   #1
jonmohno
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Default Safale s-33

I used this for the first time in a French and a belgain pale ale. I got what i thought may be a lacto infection. After digging through infection threads, im not getting answers, in a thread with a french ale i had seen the same white paint like film that breaks apart like iceberges, and it saying that its from the yeast curdles and not an infection.
Im a bit confused is this normal for s-33 or these types of yeast to do this during fermentation. I thought maybe it was from my wooden lids on my jars i use as i have seen green mold around the plug.So far 2 out of 3 i used this same yeast had this happen my first second was ok then third had it all from one pack i splitt up between 3 differnt weeks and 3 different beers.
I havent seen a confirmed lacto infection thread,i dont want bottle bombs but i also dont want to worry for nothing if i dont have to.
I actually bottled these batches but stuck them in the fridge after 2 wks and confirmed carbonation, i took them out as im not shure if its a normal part/character of this s-33 yeast. I would like to condition them to taste better.As 2 months is usually my minimum before i would decide to chill them all.


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Old 08-06-2011, 12:22 AM   #2
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No, I think that is a lactobacillus infection.


For what it's worth I have had this on a couple of beers and just racked out from under it and never had a problem. In fact on one batch I had like that, I opened up a bottle about 2 years later with no hint of infection and the beer tasted fantastic.


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Old 08-06-2011, 12:31 AM   #3
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So would i assume to just look out for a ring at the surface and do infections stay cloudy?Even after refrigeration?
When i racked both of these i didnt get much of any of these bits at all for botteling.So if the bottles got it, then would a flaky layer form on top of the surface after awhile?
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Old 08-06-2011, 12:40 AM   #4
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Yeah if they are infected, you'd get pretty much the same thing in the bottle as what you saw in the fermenter.

What is the gravity of the beer now?
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Old 08-06-2011, 01:28 AM   #5
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My first french Domaine du page (sub-clone)ended @1.018-had a high mash,second belgian pale ale1.010 -no visible signs of infection, then i just bottled a scottish 80 fg of1.011, all with s-33.All 3-4 week fermentation @67ish deg. I also used a little baking soda and a bit of gypsum in a few,for a while i thought maybe it was baking soda surfacing out because i never used it until recently in a mash.
They are all bottled but have been pondering what to do as im unshure what i have here, for now ill just isolate them in a tub and let them condition and inspect them/check carbonation every few weeks i guess.


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