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Old 12-27-2012, 02:57 AM   #1
Wirk
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Apr 2012
Santiago, Chile
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I had aninfection in my last batch, which I noticed only after weeks in bottle (now my stout is almost undrinkable and it gushes), the thing is I didn't do anything special between this batch and the last one, now when I opened the fermenter to do dry hopping I found that the smell is a bit off and it looks like this. Do you think is also infected?



 
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Old 12-27-2012, 02:57 AM   #2
Wirk
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Apr 2012
Santiago, Chile
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oh the thing in the bottom is my dryhopping bag



 
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Old 12-27-2012, 03:07 AM   #3
AT-JeffT
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Nov 2012
Elmhurst, IL/ Cedar Falls, IA
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how much priming sugar?

 
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Old 12-27-2012, 03:25 AM   #4
whiskeyjack
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Jan 2011
quincy, il
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Ive heard that infections usually come from siphon tubing. If they are older then 6 months toss them out and buy new. Are you sure the last batch is infected, to much sugar and or to little time bottle conditioning may cause gushers. Also the dry hopping bag could be the culprit as well, if you for sure have an infection I would buy new siphon tubing, don't dry hop in a bag, and watch were you ferment/bottle because if you do under or near a window air conditioner it can cause infection
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Old 12-27-2012, 03:48 AM   #5
Wirk
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Apr 2012
Santiago, Chile
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The dry hopping bag was added 5 seconds before the picture was taken. Also I used very little priming sugar since I was brewing an English stout, less than 3 oz (85 g), and I left it in the primary for 24 days.

 
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Old 12-27-2012, 03:23 PM   #6
whiskeyjack
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Jan 2011
quincy, il
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How long were they in the bottle ? The last batch with gushers

I would not toss that out, just let it ferment 3-4 weeks bottle it and give it plenty of time in the bottle 4 weeks min
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Old 12-27-2012, 09:41 PM   #7
Wirk
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Apr 2012
Santiago, Chile
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The gushers got 6 weeks in bottle plus 6 days in the fridge. Also when served in a glass you can see small white dots and strings, not creamy white as yeast but really white as snow.

 
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Old 12-31-2012, 08:01 AM   #8
Wirk
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Apr 2012
Santiago, Chile
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so what do you think? dump?

 
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Old 12-31-2012, 09:16 AM   #9
hoppyhoppyhippo
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Dec 2012
New Brunswick, NJ
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Sanitize a container and taste it, some stuff will fix itself, some won't. If it tastes fine, you're probably fine.

 
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Old 12-31-2012, 09:20 AM   #10
derbycitybrewer
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Nov 2012
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Is this current batch a kit? I would just keep it going and ferment it out and bottle it. I've had many brews in the past that smelled odd going into secondary. Turned out fine. The smell went away in conditioning. Just go ahead like normal. Hope this helps. Cheers.



 
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