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Old 12-04-2012, 01:02 AM   #861
pollard
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Mar 2012
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Just opened my apfelwein after 6 weeks. Any idea what this is?/what to do with it?


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Old 12-04-2012, 01:18 AM   #862
sonofgrok
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Sep 2012
Waco, TX
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Quote:
Originally Posted by pollard View Post
Just opened my apfelwein after 6 weeks. Any idea what this is?/what to do with it?
It looks like an angry frowny face!


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Old 12-04-2012, 02:42 AM   #863
pollard
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Mar 2012
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Quote:
Originally Posted by sonofgrok

It looks like an angry frowny face!
I LOL'ed out loud.

 
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Old 12-05-2012, 12:17 AM   #864
COLObrewer
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Jan 2009
Pea Green, Colorado
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Originally Posted by UncleLankyFrank View Post
My 8 gallon canning pot I use for open pit brewing. I guess I "forgot" to clean this one after the last batch of Porter. Something came to visit and got frozen in mid life! Kind of awesome. This looks like dry ice smoke bubbling up, but it's absolutely locked in ice, bubbles fuzz and all!
Lagering
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Old 12-05-2012, 02:05 PM   #865
snevey
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Jan 2009
Dover, PA
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MR BEER KEG sighting! I would carefully use the spout on the MR Beer keg and rack from under that.

 
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Old 12-07-2012, 06:54 AM   #866
UncleLankyFrank
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Nov 2012
Minneapolis, Minnesota
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Quote:
Originally Posted by COLObrewer View Post
Lagering

HAha! YES! I'm going to try slush lager.

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Old 12-08-2012, 01:44 AM   #867
vikingsfan
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Dec 2012
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New to the posting, but I've been lurking for a while. I've been brewing for about a year, and have done maybe 30 batches or so. Never had an infection, or any suspicion of one until now.
This is a 10 gallon batch of Honey Wheat that I split and pitched S-04 in one and S-05 in the other. Both did fine, but the S-05 was a little slower to start, but when I took a reading 12/2 after a week, the S-04 was at 1.014 and the S-05 was crushing it at 1.008! I pitched at 70 degrees, and it's been fermenting since 11/24 at between 64 and 67.

However, I think I contaminated it taking a sample. I followed my usual sanitation method of spraying around the lock and the sample taker with Star San prior to use, but I noticed the white milky stuff in the fermenter on the left a few days later. It has a definite sour smell, but it's not overpowering. Thoughts? Is it salvageable? Should I just give it some more time and take another sample and see how it's doing?
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Old 12-08-2012, 01:53 AM   #868
Stix
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Jan 2012
Davisburg, Mi
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Bah I don't ever have a infected beer. Just a different style of beer
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Old 12-08-2012, 04:15 AM   #869
whitehause
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Oct 2011
Fleetwood, Pa
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Quote:
Originally Posted by vikingsfan View Post
New to the posting, but I've been lurking for a while. I've been brewing for about a year, and have done maybe 30 batches or so. Never had an infection, or any suspicion of one until now.
This is a 10 gallon batch of Honey Wheat that I split and pitched S-04 in one and S-05 in the other. Both did fine, but the S-05 was a little slower to start, but when I took a reading 12/2 after a week, the S-04 was at 1.014 and the S-05 was crushing it at 1.008! I pitched at 70 degrees, and it's been fermenting since 11/24 at between 64 and 67.

However, I think I contaminated it taking a sample. I followed my usual sanitation method of spraying around the lock and the sample taker with Star San prior to use, but I noticed the white milky stuff in the fermenter on the left a few days later. It has a definite sour smell, but it's not overpowering. Thoughts? Is it salvageable? Should I just give it some more time and take another sample and see how it's doing?
yea...the s-05 looks like it may have picked somthing up. At this point, might as well let it ride. Since it's a wheat,maybe rack on to some fruit, and worst case, you get a sour out of the deal. I'm not a fan myself, but some people go nuts for them.
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Old 12-08-2012, 08:05 AM   #870
guidos858
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Jan 2012
Gold Bar, WA
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I agree with whitehaus:

Doesn't mean it's undrinkable, just has a sour flavor. I've been brewing about the same amount of time and # of batches. I won't bore with the details, but I had several batches come out that way this past summer. Took me a couple to figure it out. One suggestion I would make is bottle it now then sit on it for a month. I did that with a couple of the batches and it seemed to minimize the effect.



 
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