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Old 12-07-2011, 02:55 AM   #1
Whippy
 
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...yes, it is a real infection.... nasty white moldy penicillin looking stuff sitting on top on my beer

I skimmed as much of the stuff off the top as I could tonight and will rack it into a secondary tomorrow in hopes that I can salvage it somewhat. If the scum does not come back after I let it sit in the other bucket for a couple of weeks, I'll try bottling it....if I start to see the mold come back, I think I'll rack it again and then drink as much flat warm beer as I can in one night (if it is at all palatable) and toss the rest down the drain.

Oh well, here's to homebrewing!
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Two weeks to ferment, two more in the kegs
but in just one night it was drained to the dregs

 
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Old 12-07-2011, 03:37 AM   #2
jester5120
 
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that sucks. any idea what caused it?

 
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Old 12-07-2011, 04:17 AM   #3
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RIP beer

 
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Old 12-07-2011, 04:26 AM   #4
badbrew
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Quote:
Originally Posted by Whippy View Post
...yes, it is a real infection.... nasty white moldy penicillin looking stuff sitting on top on my beer

I skimmed as much of the stuff off the top as I could tonight and will rack it into a secondary tomorrow in hopes that I can salvage it somewhat. If the scum does not come back after I let it sit in the other bucket for a couple of weeks, I'll try bottling it....if I start to see the mold come back, I think I'll rack it again and then drink as much flat warm beer as I can in one night (if it is at all palatable) and toss the rest down the drain.

Oh well, here's to homebrewing!
LOL

 
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Old 12-07-2011, 04:57 AM   #5
AdamPag
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I have no idea, especially because I just started my 1st brew yesterday, but cant you "pasteurize" beer and kill the foreign culture?

Either way, you'll likely have off flavors

 
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Old 12-07-2011, 05:02 AM   #6
badbrew
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Quote:
Originally Posted by AdamPag View Post
I have no idea, especially because I just started my 1st brew yesterday, but cant you "pasteurize" beer and kill the foreign culture?

Either way, you'll likely have off flavors
Sounds nasty. I am going to guess that the bottles would explode if capped, and if left opened up, I think distilling may be near that temp, not sure though.

 
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Old 12-07-2011, 12:06 PM   #7
Whippy
 
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Yeah, that worry of exploding bottles has crossed my mind, badbrew. It may not be worth trying to save. I AM going to try everything I can to salvage SOMETHING of it, though.

I am not sure what caused it, jester, but I did take a gravity reading last week while I was pretty drunk, so I might have drooled in it or something

I know this might sound nasty, but I was thinking of spraying the top with distilled vinegar to see if that would kill the mold. Plain white vinegar is how I killed the fungus that was eating my toenails and turning them yellow. Now they are a nice healthy pink.

I may as well experiment with this problem while I have it. If I can come up with a way to defeat the infection, maybe I can get a Nobel Prize or something...or at least a bunch of ale!
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Two weeks to ferment, two more in the kegs
but in just one night it was drained to the dregs

 
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Old 12-07-2011, 01:52 PM   #8
malador
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Apr 2010
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Quote:
Originally Posted by Whippy View Post
...yes, it is a real infection.... nasty white moldy penicillin looking stuff sitting on top on my beer

I skimmed as much of the stuff off the top as I could tonight and will rack it into a secondary tomorrow in hopes that I can salvage it somewhat. If the scum does not come back after I let it sit in the other bucket for a couple of weeks, I'll try bottling it....if I start to see the mold come back, I think I'll rack it again and then drink as much flat warm beer as I can in one night (if it is at all palatable) and toss the rest down the drain.

Oh well, here's to homebrewing!
Put it in a carboy and age it for half a year or so! Maybe it will turn out to be a great sour beer!

 
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Old 12-07-2011, 02:04 PM   #9
Brewnoob1
 
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Quote:
Originally Posted by Whippy View Post
...yes, it is a real infection.... nasty white moldy penicillin looking stuff sitting on top on my beer

I skimmed as much of the stuff off the top as I could tonight and will rack it into a secondary tomorrow in hopes that I can salvage it somewhat. If the scum does not come back after I let it sit in the other bucket for a couple of weeks, I'll try bottling it....if I start to see the mold come back, I think I'll rack it again and then drink as much flat warm beer as I can in one night (if it is at all palatable) and toss the rest down the drain.

Oh well, here's to homebrewing!
A lot of people recommend just racking from under the top layer. Taste the beer that is under it. If it tastes fine, then prime/bottle and get to drinking before it takes back over in the bottles or causes off flavors. Don't resort to dumping it just because there is an infection. I know it's easier said than done because of the "Show your infection here" thread that is out there with all the disgusting looking pics. I questioned drinking it myself and people have calmed my nerves on infections. Moral of the story, try it, if it tastes fine, forget racking into another secondary to let sit. Bottle it up (if it's at it's FG of course) and drink it carbonated!
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Keg #1: Empty :(
Keg #2: Empty :(
Kegs 3-5: Empty :(

Ferment #1: Empty :(
Ferment #2: Empty :(
Ferment #3: Empty :(

On Deck: Something....Anything!!!

 
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Old 12-07-2011, 02:32 PM   #10
Whippy
 
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That sounds like a sound idea, brewnoob. I guess the quicker I get to it, the better the chance will be of avoiding off flavors.

Thankfully, there were only spots of the white mold here and there, along with a film of scum on the top. It is not as if the entire surface was covered. I may have caught it before the bad flavors have taken over.

I think I'll take your advice and bottle it up ASAP and then open one at a time on a regular basis to check for overcarbing. If they start to get out of control, I'll cold crash them and start drinking.

thanks
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Two weeks to ferment, two more in the kegs
but in just one night it was drained to the dregs

 
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