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Old 01-30-2013, 10:13 PM   #1
Ryfi
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Oct 2012
Windham, NY
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Brewed a dry stout for St. Pattys day. Fermentation was slow to start i was using yeast i had saved from a previous batch but i don't think that was the culprit. Beer tasted fine so I racked to a keg below the infection and put it on co2 immediately. Hopefully the absence of o2 will keep it at bay. Anyone know if this looks like lacto, brett or otherwise

 
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Old 01-30-2013, 10:15 PM   #2
Ryfi
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Oct 2012
Windham, NY
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Old 01-30-2013, 11:29 PM   #3
BrewinHooligan
 
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I'm no expert, but that looks alot like lacto to me.
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Old 01-30-2013, 11:43 PM   #4
Ryfi
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Oct 2012
Windham, NY
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Thanks i was thinking lacto. I took a grav reading during a subsequent brew session almost right after mash in, grain dust in the air, lesson learned.

 
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Old 01-31-2013, 12:27 AM   #5
Scandalous
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Sun Prairie
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Take a draw off the keg. The sourness of lacto should be readily evident.

 
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Old 02-01-2013, 12:53 AM   #6
Ryfi
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Oct 2012
Windham, NY
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Pulled a pint and haven't perceived any sour flavor. After some research i learned lacto can grow under anaerobic conditions but, since the beer is now in the keezer the low temp should slow the infection. Just gonna drink it as is and not wait for St. Patricks day...i will however wait another week to get a little more carbonation. Thanks to all who answered my post.

 
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Old 02-01-2013, 01:08 AM   #7
wilsojos
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Mar 2012
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Did you add anything to secondary? Cacao nibs? I had this in a chocolate milk stout and it never effected flavor at all.

 
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Old 02-01-2013, 03:47 AM   #8
Ryfi
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Oct 2012
Windham, NY
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I only did a primary and once I found the contamination, 10 days in, I racked it to a keg so I could get it cold and slow the spread. I can usually go grain to glass in 3 weeks with a dry stout so 10 days in the primary isn't far off. If it sours in the keg and have to dump it I will post a pic but hopefully I won't have to. I know I got my infection from opening the bucket to take a grav reading during another brew session; there was grain dust in the air from mashing in. I just hope the contaminant doesn't stay in the bucket. I'm gonna brew a red and if it gets the same bug I will just ride it out to see what happens and get a new fermenter.

 
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Old 02-01-2013, 06:24 AM   #9
harrymanback92
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Jan 2012
san mateo, ca
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Try a camden tab?


Regardless of what you do, sanitize the **** out of your keg before you add anything to it.
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Old 02-06-2013, 02:49 AM   #10
Scandalous
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Jul 2010
Sun Prairie
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Ahhh the keg, stainless steel, can be refrigerated and is anarobic. Perfect conditions for stabilizing beer. If it tastes good, drink it up. I agree with harrymanback (what a name!), but don't freak about it, a good post kegged beer regime of pbw or straight-A and star san on all the pieces parts after the beer and no worries.

 
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