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Old 09-30-2007, 03:38 AM   #1
Aug 2007
Posts: 73

My first brew. The beer had little clarity, but it smelt like beer. After sampling a little, I feel a bit of a stomach ache (which could've been attributed to other things, though I rarely get stomach aches). It tasted like beer.
Possible contamination?
The yeast at the bottom of my fermentor was yellow, whereas others was brown.
I'd love to see some pics of contam'd beer brews and all that jazz. Advice would be greatly appreciated.

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Old 09-30-2007, 03:44 AM   #2
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 88 Times on 73 Posts

Uh, if it tasted okay, then you're okay. Stomach ache? Who knows. Could be the active yeast going to town in your belly with some sugars. Infections typically produce sour and/or band-aidy beer. The two infections I've had resulted in gushing bottles and sour-dry if it's not sour, then you're okay. There are no known pathogens that can survive in beer, so your stomach ache is certainly not from some kind of infection. just made beer. Congratulations!!
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 09-30-2007, 04:42 PM   #3
malkore's Avatar
Jun 2007
Posts: 6,922
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you probably just got gassy from drinking suspended active yeast. you will adapt to it and won't get gassy.

plus, using a secondary gets more yeast out of suspension for a clearer, cleaner tasting beer.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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