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Old 01-14-2013, 03:50 AM   #901
Dirtheadz
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Mar 2012
Colorado Springs, Colorado
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Thanks guys, being a novice I have to say I was concerned. Didn't want to end up with non-controllable- exploding diaheria!
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Old 01-14-2013, 04:18 AM   #902
Bamsdealer
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Apr 2012
Collegeville, Pa
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Originally Posted by Dirtheadz View Post
I know this post is 90 pages. I sat threw all of them looking to see if my vanilla porter resembled any of them. I did add 4 oz. of semi sweet bakers chocolate at the end of my brew (figured this is the oil sheen). Infected??? This is my second batch
Got the same thing using cocoa powder on one of my stouts. You're in the clear.

 
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Old 01-14-2013, 01:13 PM   #903
CDGoin
 
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Dec 2012
Midlothian, Virginia
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OK 1st off.. I know I am good.. My krausen looks like a nice even 3/8" foam with light brown specks over it.. Kind of like the snow embankment beside a highway.. the airlock is just bubbling away.

Now that said, it would seem to be hard, if not almost impossible to get infected at this stage.. is that correct? Any "grossness" at this stage is probably just the krausen collapsing. At least as far as the primary is concerned.
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Old 01-14-2013, 06:43 PM   #904
FATC1TY
 
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May 2012
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Quote:
Originally Posted by CDGoin View Post
OK 1st off.. I know I am good.. My krausen looks like a nice even 3/8" foam with light brown specks over it.. Kind of like the snow embankment beside a highway.. the airlock is just bubbling away.

Now that said, it would seem to be hard, if not almost impossible to get infected at this stage.. is that correct? Any "grossness" at this stage is probably just the krausen collapsing. At least as far as teh primary is concerned.
Yes and no.. Yes, the active fermentation is good. But just because it's all well, doesn't mean that the yeast and some uglies aren't working in there together.

Generally, an infection is easy to spot.. White film/clumps. Sour taste, gravity dropping lower than expected, and then continuing to drop as it goes on longer. Vinegar tasting.. all of that can come on fast or slow!

98% of the time. If you were sanitary, it's all fine. You've got active fermentation, and for all reasons to believe, you will make beer.
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Old 01-14-2013, 06:59 PM   #905
CDGoin
 
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What else can make it sour..? Noticed a twang of sourness to my Milk Stout, that said its very young (2 weeks). I think that one went well after I screwed up everything else.
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Old 01-15-2013, 02:32 AM   #906
CDGoin
 
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My second batch was going good until yesterday, a nice clean Krausen, then a little dirt on top form the yeast.

Then today, when the temps got up into ale territory due to a heat wave here.. (Its an Oktoberfest that was doing well at 55 degrees) is now in the 62 range down from the 67 range.. But the yeast are ACTIVE.. its like looking at a hurricane, the current flows are all over the place, and to add to that a thick dark goo is starting to cover the Krausen.

The vent is really popping right now (every second or less) and has a sour smell to it..

Could I just be seeing real active yeast activity due to the heat and once its back down into the 50s it will be fine..? Or is this batch just going to be another "eh.. its Beer" batch..

Whats it like when bacteria start to take over..? I am on day 8 of fermentation.. so it should be getting close to peaking I would think. So this large amount of activity concerns me.
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Old 01-15-2013, 04:31 AM   #907
WarrantedFED
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Jul 2010
Seattle, WA
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So here is a case study of sorts...

I made a really strong 8 gallon recipe and primaried it into my 7.9 gallon plastic fermentor bucket. So, I decided to correct what really is an overstrength after 7 days by splitting this volume into 2 sanitized glass 5 gallon carboys and then added 1 gallon of sterilized water to top off each 5 gallon carboy. I require this volume to account for the angels' share which will result from my oak bourbon barrel aging in a few months. I transferred to these secondaries on top of some star san foam - I don't fear the foam.

Fast forward one hour. I observed that the two carboys each took on characteristics of their own. Carboy A took on some really voluminous bubbles. Carboy B developed no such bubbles.

Fast forward 24 hours. Carboy A had enormous lacing on the inside of the carboy and continued bubbling away. Carboy B had a dense krausen, very lovely.

I postulate that Carboy A will not form a krausen because it captured no krausen during the transfer. The big bubbles likely were star san that was fed by CO2 bubbles, nothing more (i.e. not an infection). This is validated by Carboy B which did suck in some krausen during the transfer from the primary.
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Old 01-15-2013, 10:33 AM   #908
tarikapak
 
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Oct 2012
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A question rather than an infection... I accidentally dropped a sheet of clean paper towel (the ones like paper napkins) to my brew pot right before I dumped in my immersion chiller. It was only like 2-3 seconds, but I picked it up. (The wort was still at a near boil temp.)

My fermentation started beautifully after 12 hours. Now it is going at a good rate, after 36 hours. When I sniff the airlock, the stuff in the fermentor smells nice and I do not get any foul odors.

Do you think I messed up with the napkin incident?

 
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Old 01-15-2013, 11:52 AM   #909
MotorcycleMatt
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Jan 2012
Charleston, SC
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Quote:
Originally Posted by tarikapak View Post
A question rather than an infection... I accidentally dropped a sheet of clean paper towel (the ones like paper napkins) to my brew pot right before I dumped in my immersion chiller. It was only like 2-3 seconds, but I picked it up. (The wort was still at a near boil temp.)

My fermentation started beautifully after 12 hours. Now it is going at a good rate, after 36 hours. When I sniff the airlock, the stuff in the fermentor smells nice and I do not get any foul odors.

Do you think I messed up with the napkin incident?
You should be putting your I.mersion chiller into the boil with 10-15 minutes left on the boil. That's the biggest mistake I see and if that was the case anything the napkin left would be boiled.

 
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Old 01-15-2013, 12:43 PM   #910
tarikapak
 
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Istanbul, Turkey
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Well, it (chiller) sat in the boiling wort for 5 minutes or so. I hope it was enough

We'll see what happens. I'm keeping my fingers crossed.

 
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