Post your infection

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.

 

looks fine to me too. If it starts looking waxy/spiderwebby/starts growing hair is usually when you are infected. How does it smell/taste?

 

Along with Star San, PBW and a good cleaning is important also.

 

I can't remember what it smelled like when I took the airlock off, but I don't remember it smelling bad/funky.
OxyClean and StarSan were used, but maybe something got missed.. who knows..
Maybe I'll try to bottle it tomorrow night so it doesn't progress too much further.
Thanks folks!

 

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.

 

Don't fear the foam! That's the best part of the stuff.

 

If he's been brewing 12 years without an infection, I'm not going to try to get him to switch lol

 

yeah, it is a foaming sanitzer which is totally fine in the beer. if he's doing fine without it, that is all that matters but he certainly misunderstood star san.

 

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 don't think that is an infection.

 

Looks more like yeast clumps just surfacing than an infection to me. But I could be wrong.

 

looks like left over turb and yeast rafts to me. Looks fine.

 

Yup. Just yeast rafts. No worries,m8.

 

Thanks for the feedback guys

 

One more thing: would it be ok to dry hop when this is sitting on top of the beer?

 

yes.

 

Thanks

 

Post my infection. Sinus infection, lots of yellow mucus.

 

Pics or it didnt happen?

Actually, please don't. Yuck, those suck.

 

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)

 

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.

 

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!

 

He must be scared of the foam. Get it off him, it's the best.

 

Definitely looks like the start of something, but it doesn't look like lacto to me.

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.

Looks a lot like krausen to me. The left over bits can look kinda dry like that sometimes.

 

Hi first post here and wow what a great topic, could almost look like art all those infections...

Not sure if i'm infected. It's a kölsh that I "dry hopped" with roasted gamalost, a norwegian, dry cheese with 50% protein and 1% fat. All equipment has been sterilized and the cheese has been frozen prior to roast. First fermentation went very well, "dry hopped" 5 days, checked on day 2, no problem. This slime has been here 3 days maximum.

I would be pissed (more than if the beer is OK but tastes p*ss) if it's indeed an infection, as it's a test beer for a beer festival. I dare hoping it's the fat that surfaced? Looks like cream forming in a hot cacao drink.

Any input? Thx

EDIT: After reading many pages, looks like Brettanomyces Lambicus?

 

That's a new one to me....

 

It looks like some kind of infection to me, maybe its from the culture that made the cheese.

 

I don't know, but I bottled this small batch (6 bottles) and I can say that this is gonna be a killer beer. I tasted it after filtration. I just hope the infection won't "come back" in the bottles. It's a kölsh that turned totally black because of the cheese, and if has absolutely no hoppy kickstart, however the finish is a punch in the face, it has an obvious gamalost taste if you know what's inside, but if you're in the blue, it tastes like a hoppy porter with roasted coffee and chili notes. I'm giving it 2-3 weeks in bottles.

More info on the potential infection is welcome... thanks.

 

Keeo an eye on the bottles to see if a pellicle forms. May not be a bad idea to treat them like potential bottle bombs and store them in a box or tupperware somewhere that if there is a containment failure you are at least partially protected from schrapnel. If it starts forming and you decide to open one to try and it is good and carbed right, maybe cautious pasturization is an option?

 

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?

 

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.

 

Kinda hard to tell in the fuzzy pic?...

 

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

 

I thought it looked a lot like a saison I added Brett to a couple years ago. That beer ended up being infected with acetobacter as well so I was never sure which caused that film. Brett would be good news!

 

So I got what I believe to be a wild yeast or something that can live (& ruin) a 9% abv beer.

All my fermentors are plastic. Is bleach a viable option? If so how should I go about it?

If not... :\

 

Strangely, after bottling now I have some foam, krausen type, on top, sinking if slightly shaken, but not the pellicule like on my pic before bottling.