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Old 02-17-2013, 11:46 PM   #1
nghtmre4u
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Well I knew it was bound to happen sooner or later after 6 years and numerous batches I have my first infection. Now to figure out what to do with the brew.


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Old 02-18-2013, 04:57 AM   #2
theveganbrewer
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Lactobacillus?


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Old 02-18-2013, 07:02 PM   #3
TopherM
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What kind of beer is that? It does look like the start of a lacto infection, but I've also seen uninfected beer look like that when it was brewed with something fatty, like chocolate or nuts.

Either way, not all hope is lost. Do you keg or bottle? You can rack underneath the infection, bottle/keg as quickly as possible, and get this guy to fridge temps. The infection will go dormant at fridge temps, just like yeast, and it's not hazardous to human health, so as long as it tastes OK, you should rush this through and get it cooled down, and you may be just fine!
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Old 02-18-2013, 07:13 PM   #4
nghtmre4u
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It is a chocolate and vanilla porter. I keg and bottle. I planned on bottling this but think I'm gonna keg it now. Is this fermenting bucket now shot?
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On Tap: Edwort's Hause Ale, Circle City Haus Ale, Oatmeal Stout, Blueberry Wheat, Centennial Blonde
Fermenting: Rat Dawg Pale Ale, American Lager, Jamils Blonde
On Deck: Edwort's Bavarian Hefeweizen, Biermuncher's Your WIT-ness" Belgian wit

 
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Old 02-18-2013, 07:17 PM   #5
TopherM
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Did you use real chocolate or nibs? The lipids from chocolate look just like your picture above if you don't roast it all out. If you just added raw chocolate or raw nibs, you might not actually have an infection at all, just an oil slick of fats from the chocolate floating on your wort.
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Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
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Old 02-18-2013, 07:19 PM   #6
TopherM
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Either way, to be safe make sure you soak that bucket in bleach for a few days, then clean and sanatize before using it again. A good bleach soak will kill even a bad infection.
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Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
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Old 02-18-2013, 07:22 PM   #7
LLBeanJ
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How does it taste?

 
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Old 02-18-2013, 07:52 PM   #8
day_trippr
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Quote:
Originally Posted by TopherM View Post
Did you use real chocolate or nibs? The lipids from chocolate look just like your picture above if you don't roast it all out. If you just added raw chocolate or raw nibs, you might not actually have an infection at all, just an oil slick of fats from the chocolate floating on your wort.
I tend to agree with this, because I don't see any of the patterns you see in many pellicles, nor the bubbles you see in others.

I'd say remain calm and carry on - for now...

Cheers!

 
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Old 02-18-2013, 07:54 PM   #9
mrrshotshot
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My chocolate imperial stout did the same thing. Tastes fine. It had 1 lb of bakers chocolate In it. You're probably fine.

 
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Old 02-19-2013, 02:12 PM   #10
nghtmre4u
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Thanks I tasted it and it was fine guess ill keg it and see how it goes.


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