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Old 08-02-2012, 11:58 PM   #661
iambeer
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May 2012
Wash, DC
Posts: 1,236
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Quote:
Originally Posted by trent View Post
It still tastes fine, which is why I'm curious what it is.
It's what my mom would call a science experience when I was a kid before throwing it out. Informally I would call it a type of mold.

 
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Old 08-03-2012, 06:14 PM   #662
KyleWolf
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Mar 2010
Saint Louis, Missouri
Posts: 772
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Infected Lemongrass Wheat



And...a monster of an infection. My infected Rye Saison

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Primary 2: Raspberry Wheat
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Old 08-03-2012, 07:27 PM   #663
Bockinstein
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Feb 2012
tulsa, oklahoma
Posts: 18

Will this ever be drinkable. I have 3 batches that are 6 weeks and taste sour. I kegged at 4 weeks and saved the trub, because I knew something wasn't right. I've got plenty of kegs so I can sit on it as long as it takes. But is there any need to keep it?
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Old 08-06-2012, 09:10 AM   #664
drchris83
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Jun 2012
Posts: 157
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I have what looks like a Lacto infection on my gruit ale (in primary for 12 days). It smelled most foul on Friday, so I was about to toss it before the weekend but was otherwise occupied, forcing me to RDWHAHB. Today I checked and it sure as heck had the typical Lacto layer on top. What's more, when I opened the lid a fruity, banana-y smell started to waft through my cellar, only traces of foulness remain. I guess I'll just let it rest until after I can rack my vanilla bock so as to avoid cross-contamination. If it smells alright I'll probably bottle using PET-bottles to prevent bombs.
Thoughts?
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Old 08-07-2012, 12:24 AM   #665
pwag
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Jul 2012
Posts: 7


Quote:
Originally Posted by wormraper View Post
I wouldn't worry about it. those look like yeast rafts. just seal it up and let her rip for at least another week till you take a gravity reading.
How important is taking the gravity measures? I haven't bought a device. Previously after about two weeks with the cider I'd start pouring and drinking.

I planned on letting the beer go until it tapers off carbon dioxide production and just bottling it according to premier's directions. I think 1/8th a tsp of sugar in the bottle and cap it.

 
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Old 08-07-2012, 03:49 AM   #666
gandalfiii
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Jun 2012
Harleysville, PA
Posts: 127
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Quote:
Originally Posted by pwag View Post
How important is taking the gravity measures? I haven't bought a device. Previously after about two weeks with the cider I'd start pouring and drinking.

I planned on letting the beer go until it tapers off carbon dioxide production and just bottling it according to premier's directions. I think 1/8th a tsp of sugar in the bottle and cap it.
Well you can't know for sure if your fermentation is complete without taking gravity readings. Also, that's how you would calculate your ABV.

 
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Old 08-08-2012, 08:05 PM   #667
jesseroberge
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Aug 2012
Posts: 291
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Just racked my saison beer into secondary yesterday and about 24 h later i return to see the glass carboy and notice that the beer has sedimented alot to the bottom but there are little white spots on the top of the liquid is this normal ??

I'm a noob brewer and my beer was AG

 
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Old 08-09-2012, 06:59 PM   #668
COLObrewer
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Jan 2009
Pea Green, Colorado
Posts: 2,936
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Quote:
Originally Posted by jesseroberge View Post
Just racked my saison beer into secondary yesterday and about 24 h later i return to see the glass carboy and notice that the beer has sedimented alot to the bottom but there are little white spots on the top of the liquid is this normal ??

I'm a noob brewer and my beer was AG
Prolly just co2 yeast rafts, look closely are there tiny bubbles? Absolutely normal.
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Old 08-11-2012, 02:00 AM   #669
CincinnatiMongoose
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Feb 2012
Cincinnati, Ohio
Posts: 5

Hello fellow brewers, I hope you will forgive a newbie if this is the wrong forum for my question. I have brewed a few nut browns, a wheat, a killer chocolate stout and a tripel. Rather than leave well enough alone, I tweaked the stout extract recipe to use semi-sweet chocolate instead of baking chocolate in the wort. I had it in the primary for a week, then a clear tank for week before bottling. I was rushing to get it done I know. When I bottled, there were some faint white lines on top of the wort. Enough that I noticed, but nothing gross. Looked like milk. When I bottled I had some bubbles whereas I had not had that before. I racked from underneath and it had a thin ring on top of the bottle after bottling.

2 weeks in the bottle now and most of the bottles now have what looks like a 1/2" variable thickness floater at the top. Best descriptionis egg whites. Did I get a lacto infection? I keep things very clean, my wife jokes I am prepping the kitchen for a birth, so I am concerned my fairly new equipment is now ruined? Please help, I am currently drinking a Budweiser and bummed.

Thank you!

Reason: I didn't mention how long they've been bottled.

 
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Old 08-12-2012, 09:10 PM   #670
Redmasterflex
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Apr 2012
kalamazoo, MI
Posts: 3

If I bottle my infected brew is my bottling bucket at risk of harboring the bacteria/mold and contaminating my other beers when I bottle them?

 
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