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Old 12-31-2012, 08:02 PM   #21
pabloj13
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Dec 2011
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Quote:
Originally Posted by passedpawn View Post
No. The fungus that is causing that would be found through the beer. The only reason you see the pellicle at the top is because the fungus forms that in the presence of O2.

Well, I've never tried to scrape anyway, but I'm 99% sure that wouldn't work. And, if you try anyway and are wrong, and you get bottle bombs, you'll be really sorry. Those things scare the crap out of me.
+1. The only way I could see salvaging something like that if it still tasted good is racking out from underneath it and kegging right away. The keg can handle any extra pressure and the cold would slow everything way down.


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Old 01-01-2013, 07:26 AM   #22
socencounter
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Dec 2012
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Thank You all for your valuable feedback!!! I am yet to decide what to do with it.



 
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Old 01-01-2013, 07:33 AM   #23
socencounter
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Dec 2012
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Quote:
Originally Posted by pabloj13 View Post
Yes, that is an infection. Look at this thread. If you can spare the fermenter, throw it in a closet for a year. Probably want to ditch your soft plastics (i.e. racking hoses, etc.) and sanitize everything extra well.
I sanitized everything really well, I guess the only thing that went wrong was to bottle it half way (since I ran out of bottles) and then put the airlock back on. In the process, O2 got in the way and wrecked it!

 
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Old 01-01-2013, 07:40 AM   #24
BobbiLynn
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Nov 2012
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Originally Posted by socencounter View Post
I sanitized everything really well, I guess the only thing that went wrong was to bottle it half way (since I ran out of bottles) and then put the airlock back on. In the process, O2 got in the way and wrecked it!
Anyway you can brew half a batch? Pour that wort on top or just add some liquid malt exact to it? Get those yeasties going again so they will kill the mold? Fill up that air gap, getting these things moving again, and scrape that crap off the top? Maybe not conventional, but I do believe it would work, save the last of your batch.

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Old 01-01-2013, 07:44 AM   #25
BobbiLynn
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Nov 2012
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Quote:
Originally Posted by socencounter View Post
I sanitized everything really well, I guess the only thing that went wrong was to bottle it half way (since I ran out of bottles) and then put the airlock back on. In the process, O2 got in the way and wrecked it!

Suck from the bottom or clean off the top, your choice...

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Old 01-03-2013, 08:05 AM   #26
srmcnaughton
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Sep 2012
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So here's an update...l
Im 99.9% sure what I saw on top of my stout was mold. So I decided to rack into a new carboy. I did this a few days ago and so far no mold... Nothing. So I deem this to be a success. I'm a few days out from having an empty keg so I'm not to worried about not having much of a co2 blanket.
Thanks everyone for your input!!

 
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Old 01-04-2013, 06:05 AM   #27
socencounter
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Dec 2012
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Quote:
Originally Posted by srmcnaughton
So here's an update...l
Im 99.9% sure what I saw on top of my stout was mold. So I decided to rack into a new carboy. I did this a few days ago and so far no mold... Nothing. So I deem this to be a success. I'm a few days out from having an empty keg so I'm not to worried about not having much of a co2 blanket.
Thanks everyone for your input!!
Thanks for the info. I shall do the same.
My apologies for barging in on your thread. I was desperate for a solution!

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Old 03-28-2013, 09:28 AM   #28
FreeParty
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How does the beer taste? Was it sour??

 
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Old 03-29-2013, 01:55 PM   #29
socencounter
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Dec 2012
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Quote:
Originally Posted by FreeParty
How does the beer taste? Was it sour??
It was really sour initially! I added some honey to it and yet another safale dry yeast. It fermented for a day. Right now It's still in the secondary with absolutely no signs of spores post addition of the yeast. I can't open it to taste until bottling time else I would risk another infection as CO2 will escape and there ain't any more sugars to ferment

 
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Old 03-29-2013, 02:02 PM   #30
bchurch
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Aug 2010
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Quote:
Originally Posted by socencounter View Post

It was really sour initially! I added some honey to it and yet another safale dry yeast. It fermented for a day. Right now It's still in the secondary with absolutely no signs of spores post addition of the yeast. I can't open it to taste until bottling time else I would risk another infection as CO2 will escape and there ain't any more sugars to ferment
That's not mold that you have, so racking from under it is futile. You have a infection and the flavors will most likely return.



 
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