bros is this brew infected?

[jourelemode]

not sure if this is the right place to put this, but is my brew infected. Did this on saturday. It was my first brew in over 3 years :/

thanks guys!

 

[jourelemode]

 

[Hermit]

Serious yeast infection. Sorry.

 

[j1n]

From the looks of it, no, its just krausen from what i can tell. the image isnt the best quality but im fairly sure its just krausen.

Go look at the infected beer thread if you want to see what an infected beer looks like.

 

[jourelemode]

ill take pictures of it with my dslr and post it up later. thanks bros!

 

[Demus]

Yep, infected with yeast. You should be very concerned, in a week or two you'll have beer!!!
;-)


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[Dok]

It looks like you have some break material floating on top. Totally normal. I'll bet its tasty.

 

[Wolfbrau]

Gorgeous ferment.

 

[william_shakes_beer]

Bro, Don't let these forum clowns fool you. You're getting the newbie hazing. Your beer is indeed infected with a serious strain of SACCHAROMYCES CEREVISIAE, a sugar eating fungus!!! . It's potentilly life threatening. You need to be VERY cautious about how you proceed and do EXACTLY as I state below. You are very fortunate because I have a licensed disposal facility, but the infectious material must be treated safely in order to minumize risk to your family, the transport specialists, and the staff here at the disposal facility. Here's what you do:
1. let the infected material remain in the fermenter until the TOTAL time from pitching is 3-4 weeks. At this point the biohazard, while still quite high, will be at its lowest point in the cycle.
2. Heat 2 cups water in 5 OZ corn sugar, Cool to 65.3 F+_4F. place in a valve equipped sanitized vessel. A bottling bucked is suitable for this purpose.
3. Carefully transfer the infected material from the original container to the new container. Minumize aeration, since this particular infection mutates when oxygenated.
4. Sanitize a large number of 12OZ containment vessels and carefully transfer the material to them, once again with minumal splashing swirling or other porocesses that could introduce oxygen. Cap securely (Beer bottles work well for this process)
5. Set aside 3-4 weeks at 62F
6. set the bottles CAREFULLY in a box. Secure box and ship to me.
7. Label box in bright red letters " fully fermented carbonated and ready to (drink) dispose of (beer) infectious material.

I'll see that the public is protected from this hazard.

 

[william_shakes_beer]

Bro, Don't let these forum clowns fool you. You're getting the newbie hazing. Your beer is indeed infected with a serious strain of SACCHAROMYCES CEREVISIAE, a sugar eating fungus!!! . It's potentilly life threatening. You need to be VERY cautious about how you proceed and do EXACTLY as I state below. You are very fortunate because I have a licensed disposal facility, but the infectious material must be treated safely in order to minumize risk to your family, the transport specialists, and the staff here at the disposal facility. Here's what you do:
1. let the infected material remain in the fermenter until the TOTAL time from pitching is 3-4 weeks. At this point the biohazard, while still quite high, will be at its lowest point in the cycle.
2. Heat 2 cups water in 5 OZ corn sugar, Cool to 65.3 F+_4F. place in a valve equipped sanitized vessel. A bottling bucked is suitable for this purpose.
3. Carefully transfer the infected material from the original container to the new container. Minumize aeration, since this particular infection mutates when oxygenated.
4. Sanitize a large number of 12OZ containment vessels and carefully transfer the material to them, once again with minumal splashing swirling or other porocesses that could introduce oxygen. Cap securely (Beer bottles work well for this process)
5. Set aside 3-4 weeks at 62F
6. set the bottles CAREFULLY in a box. Secure box and ship to me.
7. Label box in bright red letters " fully fermented carbonated and ready to (drink) dispose of (beer) infectious material.

I'll see that the public is protected from this hazard.

You've gotten replies from many people. One of them is pulling your leg. Guess who?

 

[firerat]

You guys are jerks....

 

[roastquake]

I believe you have a heavy dose of dihydrogen monoxide in your beer.

 

[day_trippr]

You guys are jerks....

Yup.

Get used to it...

Cheers!

 

[Demus]

So much love on here!


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[firerat]

Yup.

Get used to it...

Cheers!

I am used to it.

I've been here for 5 years.

You're still jerks.

 

[KarlHungus76]

That's looks like a phenomenal fermentation in my humble opinion. Textbook.


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