Devinv
Well-Known Member
I'm buying yall some star san..
I'm buying yall some star san..
I've never used Star San, but my buddy has an old bottle of it that he used once. He's been brewing for 12 years, and hates the stuff.
star san has a proven track record not only in brewing but in the food industry in general. i wonder what your friend objects to in star san?
He claims it leaves a bubbly film. When he tried it, he said he eventually rinsed it all off.
I'm not sure if it's an actual infection, but there isn't a picture like this on here. I got great fermentation for 2-3 days after pitching 2 vials of WLP001, and when I transferred for dry hopping, this grew over the course of 5 days. Infection?
I'm not sure if it's an actual infection, but there isn't a picture like this on here. I got great fermentation for 2-3 days after pitching 2 vials of WLP001, and when I transferred for dry hopping, this grew over the course of 5 days. Infection?
One more thing: would it be ok to dry hop when this is sitting on top of the beer?
Post my infection. Sinus infection, lots of yellow mucus.
All his bottles seem to have this problem. Unless all those bottles weren't cleaned and sanitized properly, it could be a little higher up in the chain. Rinsing alone is not enough. Some PBW or washing soda using hot water and a bottle brush is cleaning. Then rinse (jet washer) and liberal use of Starsan should get those bottles ready for use. And Starsan right before bottling. Dust getting inside of bottles during storage will taint them again.
So review your bottling process and see where the infection could have crept in.
+1 on the bottle bombs.
I fridged 1 for a week and just drank it. There was nothing on the top, everything had settled to the bottom of the bottle. Carbonation was a little high but close to normal if that makes sense. No gusher or foam over, nice lacing on the glass, and almost clear beer. And it's tastes great! I even had the swmbo try it and she said it tastes good. :rockin:
I have to admit it wasn't the bottle in the pictures. I only had a couple that were that bad. But all of them had some sort of something floating in them when I posted the pictures. And no bottle bombs so far (fingers crossed)
I've never used Star San, but my buddy has an old bottle of it that he used once. He's been brewing for 12 years, and hates the stuff.
Definitely looks like the start of something, but it doesn't look like lacto to me.Racked a Mocktoberfest about a 2 weeks ago. Opened up my pail tonight to bottle and this is what it looked like. Sorry its a crappy pic, but there is a thin film over the top and buildup on the edges. There was nothing in primary. Needless to say I think its time for some new equipment. Going to bottle regardless and hope for the best but im not optimistic about it.
Fruit always seems to get that on top. That's why I started putting fruit in the blender on the smoothie setting. Then straining that once or twice before adding with my fine mesh strainer.Recently transferred a blond on top of 7#s of fresh, frozen, then heated peaches. After 5 days in a white slimy film has started to develop on the top layer. Any worries there and how much longer should I keep before transferring?
Initial taste and smell was a light peach fwiw, but want to rule out uhh infection.
I've come to this forum for all my questions and recipe help, but never joined til my Belgian Witte looked like this. Hubby thought he was helping by racking to secondary but he may have rdwdahb too many....is this lacto??? Currently kegged and carbing as it still tasted great. Just wondering what we are dealing with! Thanks in advance....brew on!
A friend showed me this. He said that it has been in there for 4 weeks and it will probably be 2 more weeks until he can keg. He tried it a week ago and it tasted fine, but the film has grown since then.
If you have a film them its infected. If it taste fine then drink it fast and make sure to super clean that keg. Looks like you got a brett infection
Looking at it again, I'm trying to decide if it's the fat settling at the top, like when making stock, or a pellicle? Bret maybe?
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