Post your infection - Page 55 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Post your infection
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 01-25-2012, 01:53 AM   #541
HoppyGilmore
Recipes 
 
Jan 2012
Keller, TX
Posts: 33

Well my first batch is 3 days in the fermenter and I read the first 20 pages or so of this thread.

I think I'll be following revvy's advice about leaving it 4 weeks in the primary and not looking until then =)

It also makes me want to never get a glass carboy! I can't worry about what I can't see.



 
Reply With Quote
Old 01-25-2012, 02:03 AM   #542
jonmohno
Registered User
Recipes 
 
Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,848
Liked 417 Times on 367 Posts


Quote:
Originally Posted by grouperdude View Post
Irish red after one month, Im almost certain this is one
bottle it up and when carbed and tasting good,refrigerate,ive had this a few times,some ive had a ring around the bottle neck,no gushers & i actually have the batches cellaring, i think the thing is its on the surface so you last bottles you may want to drink first,at least it works for me,and i havnet had bombs but a saison is turning to be pretty tasteless that has sat for months though too.Just keep an eye on them then refrigerate them when they are carbed and taste good.



 
Reply With Quote
Old 01-25-2012, 02:26 AM   #543
grouperdude
Recipes 
 
Nov 2011
Tequesta, FLorida
Posts: 245
Liked 16 Times on 14 Posts


Quote:
Originally Posted by jonmohno View Post
bottle it up and when carbed and tasting good,refrigerate,ive had this a few times,some ive had a ring around the bottle neck,no gushers & i actually have the batches cellaring, i think the thing is its on the surface so you last bottles you may want to drink first,at least it works for me,and i havnet had bombs but a saison is turning to be pretty tasteless that has sat for months though too.Just keep an eye on them then refrigerate them when they are carbed and taste good.
i don't have that many bottles to age a beer that might not come out well. its getting dumped shortly

 
Reply With Quote
Old 01-25-2012, 02:34 AM   #544
Stauffbier
HBT_SUPPORTER.png
 
Stauffbier's Avatar
Recipes 
 
Nov 2011
El Paso, TX
Posts: 5,114
Liked 1047 Times on 640 Posts


I don't have anything you can see, but I have a chocolate stout that tastes really odd. One friend says it tastes "medicinal", another friend says it has a "metallic" taste. To me it's a combination of metallic/solvent... I don't know what in the world it is, but it's not a tasty batch. It's only got 2+ weeks bottle conditioning, so I'll leave it to age out for a few weeks before i turn it into toilet cleaner...
__________________
Bier war sein letztes wort dann trugen ihn die Englein fort...


 
Reply With Quote
Old 01-25-2012, 02:38 AM   #545
jonmohno
Registered User
Recipes 
 
Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,848
Liked 417 Times on 367 Posts


Quote:
Originally Posted by grouperdude View Post
i don't have that many bottles to age a beer that might not come out well. its getting dumped shortly
Did you at least taste it? Ive never dumped and 9X out of 10 they turn out good.

 
Reply With Quote
Old 01-25-2012, 03:18 AM   #546
grouperdude
Recipes 
 
Nov 2011
Tequesta, FLorida
Posts: 245
Liked 16 Times on 14 Posts


Quote:
Originally Posted by jonmohno View Post
Did you at least taste it? Ive never dumped and 9X out of 10 they turn out good.
ya It smells sour and tasted awful

 
Reply With Quote
Old 01-29-2012, 10:21 PM   #547
DarthMalt
Recipes 
 
Dec 2011
Highland Mills, NY
Posts: 311
Liked 7 Times on 7 Posts


Quote:
Originally Posted by grouperdude View Post
Irish red after one month, Im almost certain this is one
I've had similar infections before. The translucent, milky whitish film seems to break and separate once you stick anything into it. I've had mixed results bottling it up after racking from below. In every instance, I've attempted to drink it as fast as possible. Not sure what it could be, but it pops up every so often ever since I was banished to the basement for brewing. I wonder if it's something in the air that makes it into the wort during cooling. Really angers me when I see it though.

 
Reply With Quote
Old 01-29-2012, 10:50 PM   #548
flanneltrees804
Recipes 
 
Jan 2012
Chicago, IL
Posts: 118
Liked 1 Times on 1 Posts


This is a Flanders Red some friends and I brewed up. I think that's a pellicle starting to form but maybe someone can help me out. We pitched Rosalaire, lacto and dregs from cantillion and all kinds of other stuff. Plus the guy I got the wine barrel from was aging a Dubble on cherries and said it was starting to taste infected... Whatever it is we have 63 gallons of it.
Click image for larger version

Name:	image-1147167691.jpg
Views:	1187
Size:	19.0 KB
ID:	45518  
__________________
littlesagebrewing.wordpress.com

 
Reply With Quote
Old 01-30-2012, 10:20 AM   #549
COLObrewer
Recipes 
 
Jan 2009
Pea Green, Colorado
Posts: 2,935
Liked 63 Times on 55 Posts


Quote:
Originally Posted by flanneltrees804 View Post
This is a Flanders Red some friends and I brewed up. I think that's a pellicle starting to form but maybe someone can help me out. We pitched Rosalaire, lacto and dregs from cantillion and all kinds of other stuff. Plus the guy I got the wine barrel from was aging a Dubble on cherries and said it was starting to taste infected... Whatever it is we have 63 gallons of it.
Looks like rust
__________________
Newer, better, more streamlined sig as per the forum police.

 
Reply With Quote
Old 01-30-2012, 12:15 PM   #550
mux
Recipes 
 
Sep 2011
Chicago, IL - Illinois
Posts: 1,867
Liked 67 Times on 55 Posts


That sucks!



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Post infection fun garbs Beginners Beer Brewing Forum 13 12-01-2014 08:59 PM
Is This My First Infection? Dog House Brew General Beer Discussion 2 12-29-2008 01:20 AM
my first infection zstewart123 Beginners Beer Brewing Forum 3 11-29-2007 04:39 AM


Forum Jump