Lacto or wild yeast infection?
- Thread starter nrjones89
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
RPh_Guy
Bringing Sour Back
Yep, looks like the beginning of a pellicle, which indicates wild bacteria and/or yeast.
Can't tell what it is just by looking.
BTW sugar solution is not good for propagating cultures. Use "starter wort" if you plan to use the culture for beer.
Can't tell what it is just by looking.
BTW sugar solution is not good for propagating cultures. Use "starter wort" if you plan to use the culture for beer.
OP
OP
nrjones89
Well-Known Member
As long as it is not mold. It smells great! Do you think it will be fine sitting until Friday? I am between jobs right now and I don't get paid until Friday!
OP
OP
nrjones89
Well-Known Member
This is a progress snapshot of the same culture added to fresh wort. I am not sure how much of the original yeast is in the culture, but there is a lot of trub from the mash at the bottom. The pellicle formed over 24 hours, and after a week, it is taking on a brown appearance. It when from dirty feet smell to faint apple cider vinegar, to now a subtle (not completely sure on this) cherry pie aroma, and also an apple cider vinegar smell without the burning acidity. No idea what it could be. What do you think?
Attachments
RPh_Guy
Bringing Sour Back
Cool. Lots of headspace in that jar, which is why you're getting vinegar. Acetic acid production requires oxygen.
Identification is only guaranteed by genetics. Sounds like you have some kind of wild yeast though, in a mixed culture.
Identification is only guaranteed by genetics. Sounds like you have some kind of wild yeast though, in a mixed culture.
acroporabrewer
Well-Known Member
Sorry to hijack but I started a kettle sour last night and I'm smelling something today that I don't like. It kind of smells like trash. I opened the lid and it looks like it is fermenting. Never seen this before either and I've kettle soured about 5 or 6 times before. For the lacto ordered a bottle of Swanson L. Plantarum. This is the second time that i sourced Lacto this way. The 1st time it came out pretty good but I am starting to think I need to get a better source of lacto. Should I dump this batch out?
