juan_bernado
Active Member
Unfortunately i had the same phenomenon yesterday when I was bottling a batch or 3711.....strange....
Post your infection
- Thread starter jcarson83
- Start date
Help Support Homebrew Talk:
Unfortunately i had the same phenomenon yesterday when I was bottling a batch or 3711.....strange....
daggers_nz
Well-Known Member
my LHBS didn't have 3711 and I wasn't going to bother with the unreliable 3724 (Belgian) so I got 3726-PC (Farmhouse)
that beer above looks pretty clear! nice work
that beer above looks pretty clear! nice work
peejaynj
Well-Known Member
View attachment ImageUploadedByHome Brew1440101018.943036.jpg beneath that "film" is cocoa nibs. This looks gross and smells....weird. A pb milk/sweet stout
IJesusChrist
Well-Known Member
- Joined
- Apr 3, 2013
- Messages
- 591
- Reaction score
- 41
yeah, cacao nibs are known to get infected if above the alcohol line, same with fruit.
and also they do smell weird.
it's probably ok to drink.
and also they do smell weird.
it's probably ok to drink.
peejaynj
Well-Known Member
Idk man, it seemed to be mildly infected before the nibs (when I added lactose and pb powder to secondary). I think I aerated too much while mixing them in. The nibs sat in some bourbon so idk.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Aerating in secondary is likely the culprit?...
Wow this looks like stratified goodness: yeast, lactobacillus, yeast, trub, dead cells/cold/hot break?
Holybarfly
Active Member
- Joined
- Jan 15, 2014
- Messages
- 26
- Reaction score
- 0
Hey guys,
I've finally gotten to the point where I'm ready to pull my hair out. I've had major diacetyl issues for the last 4 beers or so, which I've attributes to an infection, since I have proper yeast management, pitch rates, and I perform d-rests. The diacetyl has been present in an IPA, a pale ale, a German Pilsner, and a blonde Ale. I couldn't detect it in a split batch of brown ale I did, but my buddy had some serious bottle bombs off those batches. I bottle off of a keg.
I've PBW'd and star san'd the hell out of everything multiple times. My fermentors are glass. I've replaced all tubing twice. I clean my ball valve before every brew.
With that said, this brew is the first time I've noticed something "off" visually, i.e. the little white floaters and bubbles. This is my Marzen, which has been sitting at 63 for the d-rest for the last 2 days.
Lacto starring to take hold?
I've finally gotten to the point where I'm ready to pull my hair out. I've had major diacetyl issues for the last 4 beers or so, which I've attributes to an infection, since I have proper yeast management, pitch rates, and I perform d-rests. The diacetyl has been present in an IPA, a pale ale, a German Pilsner, and a blonde Ale. I couldn't detect it in a split batch of brown ale I did, but my buddy had some serious bottle bombs off those batches. I bottle off of a keg.
I've PBW'd and star san'd the hell out of everything multiple times. My fermentors are glass. I've replaced all tubing twice. I clean my ball valve before every brew.
With that said, this brew is the first time I've noticed something "off" visually, i.e. the little white floaters and bubbles. This is my Marzen, which has been sitting at 63 for the d-rest for the last 2 days.
Lacto starring to take hold?
Resonator
Well-Known Member
Does look a little bit like lacto, but hard to tell at this point.
What's your chilling method?
Holybarfly
Active Member
- Joined
- Jan 15, 2014
- Messages
- 26
- Reaction score
- 0
Immersion chiller added with a few minutes left in the boil. Takes ~10 mins to get temp to ~80 before I throw it in my ferm chamber to get to pitch temps.
Resonator
Well-Known Member
You could try using just an ice bath with the lid on (to reduce airborne contamination) and/or pitching fresh dry yeast packet straight in (to reduce any contamination from your yeast slurry or starter)
Also, try closing windows 30 min before flameout to let the air settle to help reduce further airborne contamination.
Might want to try boiling your valve pieces and silicone tubing in another pot, soak the valve pieces in pbw for a night, followed by star san, and then replace the thread tape.
Other than putting aluminum foil on your carboy opening after using star san, I can't think of much else to help reduce contamination
If you don't do some of that stuff already that is.
Holybarfly
Active Member
- Joined
- Jan 15, 2014
- Messages
- 26
- Reaction score
- 0
Thanks for the suggestions.
Yea, I've been thinking of cutting a notch in my to chill covered.
I tossed my entire yeast bank and pitched 2 dry yeasts into 2 carboys for the blonde Ale. Still diacetyl bomb. I bought a new stainless fermentor to see if that's the problem.
I will boil my valve pieces and tubing, and run another cheap test batch.
Yea, I've been thinking of cutting a notch in my to chill covered.
I tossed my entire yeast bank and pitched 2 dry yeasts into 2 carboys for the blonde Ale. Still diacetyl bomb. I bought a new stainless fermentor to see if that's the problem.
I will boil my valve pieces and tubing, and run another cheap test batch.
Resonator
Well-Known Member
No problem.
Aluminum foil works well as a quick fix, if you don't want to cut your lid right away. Just spray it wit some star san before hand, to make sure any condensed vapor doesn't drip and contaminate it on the off chance anything was on the roll.
Hi all,
Just transferred my black IPA to secondary and was confronted by these gnarly looking bubbles. Start of an infection?View attachment ImageUploadedByHome Brew1440322970.717321.jpgView attachment ImageUploadedByHome Brew1440323036.135956.jpg
Just transferred my black IPA to secondary and was confronted by these gnarly looking bubbles. Start of an infection?View attachment ImageUploadedByHome Brew1440322970.717321.jpgView attachment ImageUploadedByHome Brew1440323036.135956.jpg
I'd say no at this point. Just krausen bubbles on an active batch. There's no whitish slime or that broken ice pack looking film.
Resonator
Well-Known Member
It was just chilling. Thanks all. Transferred to secondary and left the last couple of litres just to be safe.
Paul_the_Wxguru
Member
- Joined
- Aug 21, 2015
- Messages
- 5
- Reaction score
- 1
First timer....brewed my first batch on 8-16, so 11 days ago. I started with a 1.044 OG and have done 2 FG's and got 1.010 both times so I believe it is done. The other day I had some foam on top...not alot. Tonight...3 days later...I see a bit of white clumps kinda. Has been fermenting at about 68F. It is a honey brown ale.
Sample is cloudy...carbonated very slightly...and i would say a bit of a green apple taste. I can only assume it is normal since it is so young. I guess I am paranoid. Can someone help me out and take a look at this pic?
Learning alot here!!
Sample is cloudy...carbonated very slightly...and i would say a bit of a green apple taste. I can only assume it is normal since it is so young. I guess I am paranoid. Can someone help me out and take a look at this pic?
Learning alot here!!
mrgrimm101
Well-Known Member
Looks normal to me. The bubbles and white spots just look like C02 that has come out of suspension and are sitting on the top of the beer. If you took a reading and got 1.010 and then 2 days later got the same, I would say it's done. Now, you can let it sit in the primary in the hopes it may clear more (may not be necessary) or you can bottle soon and let it condition in bottles.
That "green apple" taste is just uncarbonated, unconditioned, "green" beer. It's not done. The flavors will further change as it conditions in the bottle and achieves full carbonation.
My last piece of advice would be to not open the fermentor so much..it sounds like you opened it at least 3 different times. I try to limit opening my primary to only take 2 FG samples, and then again on bottling day. I've just seen so many posts where people say "everything was going fine until I opened it and now it's infected!"
That "green apple" taste is just uncarbonated, unconditioned, "green" beer. It's not done. The flavors will further change as it conditions in the bottle and achieves full carbonation.
My last piece of advice would be to not open the fermentor so much..it sounds like you opened it at least 3 different times. I try to limit opening my primary to only take 2 FG samples, and then again on bottling day. I've just seen so many posts where people say "everything was going fine until I opened it and now it's infected!"
Paul_the_Wxguru
Member
- Joined
- Aug 21, 2015
- Messages
- 5
- Reaction score
- 1
Really appreciate the advice and help! It has been opened 2 times. I made it sound like alot more now that I re-read the post. I popped it open Monday for the first time for a FG and then last night to do last FG and get a sample. I am gonna let it sit for maybe another week I guess and then bottle. One of the downsides of having bucket fermenter....can't see what is happening! 
mrgrimm101
Well-Known Member
Really appreciate the advice and help! It has been opened 2 times. I made it sound like alot more now that I re-read the post. I popped it open Monday for the first time for a FG and then last night to do last FG and get a sample. I am gonna let it sit for maybe another week I guess and then bottle. One of the downsides of having bucket fermenter....can't see what is happening!
Haha yea it's a bummer not being able to see the fermentation. I got a 6.5 gallon plastic Big Mouth bubbler for Christmas last year..I love it! I can watch the yeasties swirl around now!
At this point, there may not be any benefit to letting it sit longer in primary. You could probably bottle it soon and let it condition/carb for a couple weeks and then enjoy!
Pumpkin ale, 3 weeks in primary. Racked it last night. 6.4% abv. Not sure if these are bubbles or an infection starting. The second pic is an extreme close up of some brew in a measuring cup. It tastes good. Thoughts?
mrgrimm101
Well-Known Member
Looks like C02 bubbles coming out of suspension to me. Looks fine.
Kinda reminds me of yeast colonies floating around...
Hi everyone, first post here. 10-gallon batch of pumpkin ale with canned pumpkin a month ago, OG 1.064, split into two buckets for primary. Two and a half weeks ago, I put it into two big mouth bubblers for secondary. But I recently noticed that one had nothing on top of the liquid, and the other had a half inch layer of something. It looks pretty uniform all around the top.
I have no idea what it could be. I smelled both batches, and nothing smells too funky. I was thinking it could be carbonation built up at the top, but I was wondering whether it's strange that it only shows up on one. I haven't yet measured the SG of both.
Thoughts? Thanks!
I have no idea what it could be. I smelled both batches, and nothing smells too funky. I was thinking it could be carbonation built up at the top, but I was wondering whether it's strange that it only shows up on one. I haven't yet measured the SG of both.
Thoughts? Thanks!
Last edited:
That white stuff is definitely an infection.
Similar threads
Latest posts
-
-
-
-
-
I just poured 42 bottles of HB Dunkelweizen down the drain- Latest: IslandLizard
-
-
-
