Cool mold, bad beer? Good pic - Page 3 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Cool mold, bad beer? Good pic

Reply
 
Thread Tools
Old 10-16-2012, 12:48 AM   #21
day_trippr
Recipes 
 
May 2011
Stow, MA
Posts: 17,130
Liked 2910 Times on 2175 Posts


Quote:
Originally Posted by bbells View Post
Ok, after taking a taste I will keg it from under the floating crazies and let my buddies try it first.
Hilarious!

Quote:
The worse that will happen is I will need to dump it out of the keg.[...]
No, the worse that could happen is your buddies beat you to death...

Cheers!

 
Reply With Quote
Old 10-16-2012, 01:10 AM   #22
+HopSpunge+
Recipes 
 
Sep 2012
buffalo, new york
Posts: 614
Liked 65 Times on 52 Posts


Dump it down the drain.

 
Reply With Quote
Old 10-16-2012, 01:18 AM   #23
bbells
Recipes 
 
Jan 2012
Delano, MN
Posts: 10
Liked 4 Times on 1 Posts


Obviously hopspunge hasn't read the entire thread.

 
Reply With Quote
Old 10-16-2012, 01:49 AM   #24
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
 
Aschecte's Avatar
Recipes 
 
Feb 2011
Florida, NY
Posts: 1,694
Liked 65 Times on 61 Posts


Quote:
Originally Posted by +HopSpunge+ View Post
Dump it down the drain.

I thought this was in the Keg did i miss something ?
__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles

 
Reply With Quote
Old 10-16-2012, 01:59 AM   #25
jonmohno
Registered User
Recipes 
 
Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,848
Liked 417 Times on 367 Posts


Quote:
Originally Posted by bbells View Post
Just an update. The beer has now been in the cornelius keg for about a month. I opened the keg and checked it. The beer was nice and clear and nothing growing on the top. I guess siphoning all but the top 2 inches actually did the trick. Will be tasting it in another couple weeks. Thanks for your help!
Great! Ive had similar results,although mine didnt look as brutal as yours, I had no problem ageing mine that I was suspicious of.Some cleared well. I think oxygen has something to do with it,maybe some bacterial infections cant live without oxygen.That is just my observation,and Ive never dumped a batch and have had quite a few questional batches,key is to be consistent with keeping an eye on these batches. I would suggest you clean and sanitize well or even replace some of your cheaper equipement though just to be safe in future batches.Probably cant go wrong with some PBW and starsan. Even better is to immediatley rinse and clean after using your equipment so nasties cant live.

 
Reply With Quote
Old 10-16-2012, 02:13 AM   #26
edds5p0
Recipes 
 
Sep 2012
Posts: 375
Liked 55 Times on 48 Posts


Quote:
Originally Posted by jonmohno View Post
Great! Ive had similar results,although mine didnt look as brutal as yours, I had no problem ageing mine that I was suspicious of.Some cleared well. I think oxygen has something to do with it,maybe some bacterial infections cant live without oxygen.That is just my observation,and Ive never dumped a batch and have had quite a few questional batches,key is to be consistent with keeping an eye on these batches. I would suggest you clean and sanitize well or even replace some of your cheaper equipement though just to be safe in future batches.Probably cant go wrong with some PBW and starsan. Even better is to immediatley rinse and clean after using your equipment so nasties cant live.
Lactobacillus is an anerobic bacteria, in fact, by depriving your fermentation of oxygen you are giving it an advantage over aerobic bugs. Like any other bug that can ferment our wort, once the sugar is depleted it is out of food. Ideally, you would wait until the bacteria is dead to drink it, but it won't hurt to consume it. Kimchee and sauerkraut also offer the same great probiotic benefit.

 
Reply With Quote
Old 10-16-2012, 02:47 AM   #27
jonmohno
Registered User
Recipes 
 
Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,848
Liked 417 Times on 367 Posts


i
Quote:
Originally Posted by edds5p0 View Post
Lactobacillus is an anerobic bacteria, in fact, by depriving your fermentation of oxygen you are giving it an advantage over aerobic bugs. Like any other bug that can ferment our wort, once the sugar is depleted it is out of food. Ideally, you would wait until the bacteria is dead to drink it, but it won't hurt to consume it. Kimchee and sauerkraut also offer the same great probiotic benefit.
According to you,sounds like mine was not lacto infection. Because I still have some of the same batches well over a year not overcarbing or blowing up. I check on them randomly and they only taste better really. And according to some of my higher finish gravities,then they would probubibbubbilbly be eating up those extra sugars and blowing up my beers left and right.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mold in my beer??? beanbagz1 General Beer Discussion 3 08-30-2012 02:30 AM
Possible mold on a fruit beer Pianosa General Beer Discussion 5 07-29-2012 04:32 AM
That Beer Is Cool, Dad Brewsmith General Beer Discussion 6 03-07-2009 12:11 AM
Beer Map - this is cool! Rhoobarb General Beer Discussion 5 03-02-2006 10:10 AM
Is that mold in my beer? smorris General Beer Discussion 3 01-04-2005 12:35 PM


Forum Jump