^^^taken from page 9I've got one for you.. Bugs in my airlock...
My first batch I couldn't wait. After about 3 days I had to know what was going on. No matter how many pics you look at on the net of other peoples, you still want to see it. I then went immediately to e.c. kraus and picked up some glass carboys. No more need to open it.
It's not a good idea to keep opening it up just for SAG. Every time it is opened it is exposed to possible infection. You are going to have to open it for SG readings though. Just be sanitary when you do.
you should never be fermenting in your bottling bucket. didn't you get the memo anyway you'd probably be overloaded with trub and settled yeast n whatnot if you tried that...I thought I could just take readings from the spigot.
you should never be fermenting in your bottling bucket. didn't you get the memo anyway you'd probably be overloaded with trub and settled yeast n whatnot if you tried that...
i'll join the party! guess away, it looks different than anything i've seen in the thread. this formed and dropped in only a few weeks...
i'll join the party! guess away, it looks different than anything i've seen in the thread. this formed and dropped in only a few weeks...
Thank you for your reply.
Whoa. I've never seen all that (any?) hop material before, or sediment on the side of the carboy--but this batch didn't use any irish moss or gelatin--could this be what caused it?
Just looks like a ton of hops to me, how much was added in this batch?
Um, about that... an ounce and a half of amarillo, about four ounces of Centennial.
^^^taken from page 9
ya know i've had this before and it totally stumped me. it was in a purposely soured beer, but not in the beer, just the airlock. i don't know how the hell they got there since of course they were stuck in there, but i would re-sanitize and they just kept on showing up time and time again. plus i had prob 5-6 beers in the same closet and they would continiously show up in the same carboy airlock. 80 proof liquor in every airlock taboot-
How much of that was dry hops?
I hope my first batch isnt infected like some of these pics!
Honestly, I wouldn't even be looking at this thread if I were you. I find that reading about infections tends to make you a bit paranoid of them. In reality, they don't happen often. I've brewed for years and have only had one infection. It was last year, and it was due to my lazyness and not making a starter. My yeast didn't take off fast enough and my wort got infected.
Honestly I'm not really worried about my beer getting an infection. I just saw some posts and wondered what does an infected beer look like.
I think I have my first infection...
Irish red that has been in the primary for two months and when I cracked it open to bottle (unless I'm racking onto fruit or oak chips, I hardly ever use a secondary) this is what I was greeted by. Haven't seen this in my brews before. The small hole in the scum is from when I took a gravity reading. Instead of panicking, I tried to carefully siphon under the top layer into my bottling bucket. I did a decent job but might have got a small amount of this scum in the bottling bucket. Then I bottled it and am optimistic that everything will be fine in the end.
It didn't smell or taste funny, although I didn't taste the scum! I even had my wife try it to see if she noticed anything (I didn't tell her that I suspected it might be infected 'cause she never would have tried it!).
So anyway, what do you guys think? I kind of think it had an infection but everything will be fine but I might have to drink it fast once it is carbonates! If it grows scum in the bottles and that doesn't go away, I might start thinking about tossing it.
Here's another.
I don't know why I open up threads like this. All it does is make me worry about my next batch. Of course it could also make me continue to be obsessively anal about my sanitation procedures.
Just what I said. Post it. I put this in the beginners forum because I think it will show people what a real infection looks like and that its not anything what krausen looks like.
Oh and name it if you can.
Lactobacillus
Now i feel like i need to rush home and rack my beer out from under my fruit that has been floating for 2 weeks. It is probably molding.....
Brewed four batches in one week and they all came up with varying degrees of this
http://picasaweb.google.com/108488725530733315820/Pictures#5478289311210291122
finished 2 of the batches, drinking another now, and about to keg the last...
Flavor not really affected so far, the one I am drinking now was actually a kentucky common ale that was intentionally soured, so there is a very mild sour flavor but, it was done in the mash on purpose...
All fermented in different buckets and primaries, with different airlocks...May have cross contaminited when checking fg.
Plan on replacing the mash tun(not great to begin with), tubing, etc...
Will clean the bejeezus out of all else.
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