Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > wooden spoon infection
Thread Tools
Old 04-11-2013, 08:18 PM   #11
Feedback Score: 0 reviews
Join Date: Dec 2012
Location: Jenison, Michigan
Posts: 599
Liked 86 Times on 70 Posts
Likes Given: 115


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.

reverendj1 is offline
Reply With Quote
Old 04-11-2013, 08:23 PM   #12
Feedback Score: 10 reviews
Join Date: Apr 2010
Location: Redmond, Oregon
Posts: 496
Liked 69 Times on 55 Posts
Likes Given: 38


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.

ardyexfor is offline
Reply With Quote
Old 04-11-2013, 08:37 PM   #13
Feedback Score: 0 reviews
Join Date: 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.
thejudge is offline
Reply With Quote
Old 04-12-2013, 03:55 PM   #14
Feedback Score: 0 reviews
Join Date: Sep 2012
Location: Boston, Ma
Posts: 45
Liked 2 Times on 2 Posts
Likes Given: 10


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
DeTech is offline
Reply With Quote
Old 04-14-2013, 09:04 PM   #15
Feedback Score: 0 reviews
Join Date: Apr 2013
Location: Ivanovo, Russia
Posts: 62
Liked 24 Times on 21 Posts
Likes Given: 20


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.

qmax is offline
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
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