Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > General Techniques > Contamination Concensus?!
Thread Tools
Old 01-21-2006, 05:39 AM   #1
Feedback Score: 0 reviews
Join Date: Feb 2005
Location: Lancaster, PA
Posts: 361
Liked 2 Times on 2 Posts

Default Contamination Concensus?!

I have the BC Sam Adams Cream Stout clone finishing in my secondary (been there a little over two weeks now). I was about to the bung and airlock off tonight to take a gravity reading when I noticed a few little white spots on the top of the outside lip of the carboy neck. I didn't know if was mildew or something that had somehow dried on there. When I ferment, I usually sit the entire carboy (wrapped in a dark t-shirt) in a large rubbermaid tub of water (around 65-67 F) to maintain temperature and darkness. If it was mildew or some kind of mold, I don't know how long ago it would have developed. I ended up not taking the reading and instead washing my hands, finding the highest proof vodka around the lip of the carboy where the spots were. Should I be worried about something inside the carboy that would have spoiled the beer? I washed everything and sanitized it with iodophor before racking; and I didn't rack until the airlock on the primary was bubbling once every 2+ minutes or so.

Long story short: do you (all) think my beer may have been spoiled, or, survived contamination?

brackbrew is offline
Reply With Quote
Old 01-21-2006, 05:43 AM   #2
Feedback Score: 0 reviews
homebrewer_99's Avatar
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,785
Liked 120 Times on 94 Posts
Likes Given: 1


If you've fermented in a primary and racked to a secondary for lagering you are bound to have additional fermentation going on at the lower temp.

You may even get another green ring (hops, etc.) on the inside of the bottle as well as different size bubbles. At least, I always do and it's not contaminated/spoiled.

HB Bill
homebrewer_99 is offline
Reply With Quote
Old 01-21-2006, 05:50 AM   #3
Feedback Score: 0 reviews
Join Date: Dec 2005
Location: San Diego
Posts: 848
Liked 6 Times on 6 Posts


the outside of your carboy isn't surrounded by CO2 and alcohol fumes. Assuming the inside looked good, and doesn't smell bad, tastes good, I'd bottle it .
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"
casebrew is offline
Reply With Quote
Old 01-22-2006, 03:33 PM   #4
Feedback Score: 0 reviews
AHammer16's Avatar
Join Date: Aug 2005
Location: Chicago, IL
Posts: 501
Liked 1 Times on 1 Posts


All is well. Bottling time.
"Thru the darkness of Future Past
the magician longs to see

one chants out between two worlds
Fire - walk with me."
AHammer16 is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Contamination... RichN Beginners Beer Brewing Forum 4 10-29-2009 09:01 PM
contamination? flyfishnc Beginners Beer Brewing Forum 2 03-02-2009 08:45 PM
Contamination ? RandalG Beginners Beer Brewing Forum 4 01-21-2009 05:33 PM
Drop Line concensus GilaMinumBeer Hops Growing 7 03-31-2008 01:25 PM
Contamination Majikcook Equipment/Sanitation 15 03-16-2005 07:02 PM

Forum Jump