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Old 09-24-2012, 01:59 AM   #1
prpromin
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Aug 2011
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Yes. Sorry to post another infection thread.

I brewed a porter 3 weeks ago and pitched onto a cake from two previous batches of - used Wyeast Scottish Ale.

2 weeks ago, I checked the gravity of the porter and it was at 1.010. OG was 1.046 (still working on efficiency).

Today, I was racking the porter to make room for a Wee Heavy - intended to use the same cake. I pulled a sample of porter and it is at 1.002. There are some floaties, but nothing serious. It tastes OK, but should I seal the Wee Heavy and run to the LHBS and buy new yeast in the AM?

Speedy reply would be awesome since the Wee Heavy is cooling as I type.

UPDATE: I transferred the wort to a sanitized vessel and pitched new yeast from my LHBS this morning. I'm still concerned about a possible infection, so still need input on that - pics in a post below.
Thanks.



Reason: added pictures below

 
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Old 09-24-2012, 03:05 AM   #2
theveganbrewer
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pics?


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Old 09-24-2012, 01:15 PM   #3
prpromin
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Good call. I'll post a pic in a little bit.

 
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Old 09-24-2012, 01:41 PM   #4
JordanThomas
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Quote:
Originally Posted by theveganbrewer View Post
pics?
This!

 
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Old 09-24-2012, 03:00 PM   #5
cbmikey
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if it tastes OK I'd say it's ok! Infected beer won't taste ok...
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Old 09-24-2012, 03:06 PM   #6
jbaysurfer
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I would never rack a new beer onto a cake that I thought might be contaminated. It's pretty much the most certain way to propagate your problem ;-)

JMHO.
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Old 09-24-2012, 03:15 PM   #7
broadbill
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Quote:
Originally Posted by cbmikey View Post
if it tastes OK I'd say it's ok! Infected beer won't taste ok...
Bingo...if it tastes OK, its not infected.

 
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Old 09-24-2012, 03:24 PM   #8
NordeastBrewer77
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Is it just the gravity dropping to .002 that makes you think it's infected? Does it taste infected? Does it look infected?
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Old 09-24-2012, 03:44 PM   #9
headbanger
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Quote:
Originally Posted by NordeastBrewer77 View Post
Is it just the gravity dropping to .002 that makes you think it's infected? Does it taste infected? Does it look infected?
+2 if it were infected you would know it by smell/taste.

 
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Old 09-24-2012, 03:46 PM   #10
prpromin
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It was the gravity dropping so far and what I saw when I opened the fermentor (below). Because I was going to pitch onto the yeast - and didn't want to move any issues from one batch to the next - I sealed my new wort in a well sanitized container and pitched new yeast this AM.

Here is what was in the porter when I opened it:


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