wooden spoon infection - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > wooden spoon infection

Thread Tools
Old 04-11-2013, 08:18 PM   #11
reverendj1's Avatar
Dec 2012
Jenison, Michigan
Posts: 600
Liked 86 Times on 70 Posts

Airlock activity doesn't mean anything. I haven't seen bubbles at all in several batches, even though they completely fermented. You probably bottled too soon and now you have gushers. I've never had an infection, but from what I understand, most true infections give a sour taste. When I've had gushers before, the CO2 seems to all come from the bottom of the bottle, and push all the yeast and sediment up. That's probably what you are tasting and why some have more of an off-flavor than others.

Reply With Quote
Old 04-11-2013, 08:23 PM   #12
Apr 2010
Redmond, Oregon
Posts: 497
Liked 69 Times on 55 Posts

To me it looks like the bubbles when you blow through a straw into a glass of chocolate milk. Seems like all that CO2 rushing to escape is your "straw" blowing big cocoa and yeast bubbles. Maybe, maybe not.

Is the "pellicle" there before you open? A pellicle does not form instantly. Taste will be your guide, but I'm not sure if you're familiar with what to look for flavor/funk wise when it comes to this kind of thing either.

Reply With Quote
Old 04-11-2013, 08:37 PM   #13
Feb 2013
Posts: 184
Liked 11 Times on 9 Posts

I agree that you probably didn't finish fermenting, and the off taste is from the yeast and coco powder being resuspended. Coca has oils regardless of what kind and they take some time to break down usually at least 6-12 months. By when they do it imparts a flavor unlike no other.

Reply With Quote
Old 04-12-2013, 03:55 PM   #14
Sep 2012
Boston, Ma
Posts: 46
Liked 2 Times on 2 Posts

I agree with the group think on this. Even your last shot just looks like bubble nucleation. You probably have an over carb'd beer.

Post your recipe and dextrose measurements and we'll help fix the next batch. I've had much more success using cocoa nibs at the secondary rather than coco powder.
Grand Cru | Sahti | Elderberry Wheat
Sour Patch Cider | CoCo Quad | The Way it Gose | Saison d'Banjo | Saison The Elder | Dry Irish Stout | 1/2 & 1/2 (Slumbrew My Better Half clone) | Atomic Red | New England Cyser | Thursday Nite Porter | Concord Trippel | CinaGuava Winter Ale | Far East IPA (x4) | Gingered Wheat | Haitian Cream Stout

Reply With Quote
Old 04-14-2013, 09:04 PM   #15
Apr 2013
Ivanovo, Russia
Posts: 67
Liked 24 Times on 21 Posts

Thanks everyone for your input. I think you may be right that it's not an infection after all. But all this gunk in suspension is terrible nevertheless. If I'll ever use cocoa powder again I'll make sure to give it a full 90 minute boil. Maybe it would be a good idea to add it to the mash so that I can filter it through the grain bed.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Spoon in mead MadMarty911 Mead Forum 12 09-29-2012 04:42 AM
Dropped a wooden spoon in my wort maggator Fermentation & Yeast 17 03-05-2012 03:21 AM
Wooden Spoon Prank rdwj General Chit Chat 2 05-01-2007 10:27 PM
really big spoon marshman Equipment/Sanitation 2 09-20-2006 10:24 PM
Spoon Beer Snob Equipment/Sanitation 6 05-05-2006 02:21 PM

Forum Jump