Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > This looks scary: Any Ideas?
Reply
 
Thread Tools
Old 04-25-2012, 11:52 AM   #11
two_one_seven
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Dublin, OH
Posts: 709
Liked 23 Times on 21 Posts
Likes Given: 4

Default

If it is Lacto you will have a soured beer on your hands. Sour beers are normally aged for quite a bit. Taste it if you like bottle and drink. If it tastes funky leave it and try it again in 6 months. It's a good excuse to get a second fermenter anyways.


__________________
Lick Creek Brewing Co.
accident + curiosity x repetition* = happy humans *coefficient of magic brewing stick must be applied to repetition. History of brewing in one equation.
two_one_seven is offline
 
Reply With Quote
Old 04-25-2012, 11:56 AM   #12
tiltie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Raleigh, NC
Posts: 19
Liked 1 Times on 1 Posts

Default

Others on this forum are as familiar as I am with this, so they may weigh in. It’s a scum mold, very familiar to picklers and makers of other fermented products. Scum mold requires oxygen to grow and a way to suppress it is by having a good CO2 layer in your head space. Doesn’t really hurt pickles or sauerkraut.


tiltie is offline
 
Reply With Quote
Old 10-05-2012, 04:22 PM   #13
HeidiHo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Salt Lake City, Utah
Posts: 3
Default

our's looks exactly the same. it's an imperial ipa and we were looking to dry hop in two days. is it ok to dry hop with the scum? should we rack to eliminate the scum before attempting a dry hop? any thoughts on aging if it is a wild yeast? is a hoppy wild beer any good?
thanks!!!
HeidiHo is offline
 
Reply With Quote
Old 10-06-2012, 03:39 AM   #14
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,269
Liked 156 Times on 146 Posts
Likes Given: 89

Default

Quote:
Originally Posted by HeidiHo View Post
our's looks exactly the same. it's an imperial ipa and we were looking to dry hop in two days. is it ok to dry hop with the scum? should we rack to eliminate the scum before attempting a dry hop? any thoughts on aging if it is a wild yeast? is a hoppy wild beer any good?
thanks!!!
not usually but you never know.
eastoak is offline
 
Reply With Quote
Old 10-06-2012, 03:46 AM   #15
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 22,066
Liked 4842 Times on 2894 Posts
Likes Given: 4057

Default

Quote:
Originally Posted by HeidiHo View Post
our's looks exactly the same. it's an imperial ipa and we were looking to dry hop in two days. is it ok to dry hop with the scum? should we rack to eliminate the scum before attempting a dry hop? any thoughts on aging if it is a wild yeast? is a hoppy wild beer any good?
thanks!!!
If you see those patterns, it's gonna get ugly. Infections always show very neat patterns: radial lines, fluffy cumulous balls, etc.

You can't "eliminate" by racking from underneath. The yeast or bacteria is pervasive. But if it still tastes good, go ahead and dry hop and get it cold quickly. Cold will subdue the nefarious critters. G'luck.
__________________
- Andrew
passedpawn is offline
 
Reply With Quote
Old 10-06-2012, 06:43 AM   #16
daksin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
daksin's Avatar
Recipes 
 
Join Date: Aug 2011
Location: San Diego, CA
Posts: 4,362
Liked 314 Times on 271 Posts
Likes Given: 344

Default

Yea, if it still tastes good and you can keg, keg it immediately and drink fast. If it tastes bad now, pitch it, it's not getting any better. If it tastes weird or you're the adventurous type, let it go for a year or two and then bottle/keg. You don't want to bottle it now on the off chance you got something super attenuative in there that could cause bottle bombs.
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com
daksin is offline
 
Reply With Quote
Old 10-06-2012, 06:54 AM   #17
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: Ukiah, CA
Posts: 14,326
Liked 2716 Times on 2101 Posts
Likes Given: 372

Default

A soured IIPA will be nasty... Just get it consumed as quickly as possible.
bottlebomber is offline
 
Reply With Quote
Old 10-06-2012, 02:53 PM   #18
tiltie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Raleigh, NC
Posts: 19
Liked 1 Times on 1 Posts

Default

My experience has only been with pickles and the scum mold (AKA kahm yeast)] wonít go away by racking. It will always come back if there is air (O2) over the vessel. Consequently, it should go away after bottling (i.e., bottle conditioning) since the O2 in the bottle will be used up by the beer yeast and replaced with CO2. I donít see bottle bombs from it. How the beer will taste is another matter.


tiltie is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wy1335-Any Ideas? kingwood-kid Fermentation & Yeast 4 08-08-2012 12:28 AM
bio reactor ideas? doctorgonzo79 Fermentation & Yeast 6 03-03-2012 07:28 PM
WLP 400 Ideas bullinachinashop Fermentation & Yeast 10 12-16-2011 11:29 PM
2 packs of Nottinghams...... kinda scary Willy Boner Fermentation & Yeast 13 01-26-2010 04:29 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS