Post your infection

I only have bottles unfortunately. Crap. First saison too.

 

Are you sure on that? I want to agree with you... but I've never seen a batch do this.

 

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My coriander got infected! Witbier turns to American spiced wheat?

 

Ewwwww

 

Okay guys its a few days later, bubblea are gone and i'm left with milky floaties on top of my saison (WY3711). I bottle, no keg unfortunately. Do i risk saving this and infecting bottles, lines and sypon... Or play safe and dump?

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That's the start of a lacto infection, since it's starting to look like broken ice pack. Rack from under it to bottle. The fact that it's infected doesn't guarantee exploding bottles. I got an infected batch worse then that & no exploding bottles. If it's at FG, prime & bottle asap. Nasties need oxygen too, so bottling will deny them that.

 

Thanks for the help unionrdr. I'll bottle then. Will the standard cleaning and star-san procedure take care of the lacto infection in my bottle and fermentor, or do I need to do something heavy duty? My first infection...

 

Dose this look infected? View attachment ImageUploadedByHome Brew1428270009.337434.jpg









Intentional.

 

You really cannot tell the type of infection by the look of the pelicile. They all have different looks. Every sour I have brewed has had a pelicile that looked different.

Het ChefRex... Cool photo.

I should go take a pic of a few of mine. Also all intentional.

 

It's a little over four months old, first time looking at it, looks pretty happy and smells out of this world

 

So I have me a sour saison I guess. Not out of style I suppose. Hoping it doesn't taske like sauerkraut though.

Pretty sure I know how it happened. My starter poured down the side of the pot on its way to the fermentor, picking up all the nasties from the sink I cooled it in.

 

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Looks like my airlock wasn't sealing very well...so much for my Oktoberfest.

 

Looks like the beginning of a lacto infection. If it's at FG, you could bottle it up asap. I saved an IPA that way once, racking out from under it.

 

Unfortunatly it was at about 1.019 last time I checked, about 2 weeks ago for a D-Rest.
It's been poured and I'm seriously thinking to just throw out the plastic carboy and airlock

 

Nah, just bleach bomb it.

 

Well I hope I didn't screw up. I just left my plastic fermentor with double strength star san in it for a few hours. Hope the pale ale currently in there doesn't pick up the previous lacto infection.

 

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Proud to post on this thread for the first time! Brett Claussenii progressing slowly.

And yes, that is a LBK. What better fermenter to do your first experimental Brett brew in?

 

Double strength doesn't mean twice as good. It's also not a rinse free sanitizer at that strength. So I hope you rinsed it off.

 

Absolutely i rinsed it off.

 

Thoughts on this? About 2 weeks in. Standard single hop pale ale with US-05 View attachment ImageUploadedByHome Brew1428772614.988308.jpg View attachment ImageUploadedByHome Brew1428772625.908580.jpg

Smells great

 

Out of curiosity, Im not sure whether or not I have an infection as this is the first time I use liquid yeast in my beer. A few greasy bubbles are persisting and it's almost time for a dry hop.

What I'd like to know is: will adding dry hops in a sanitized bag help kill off the beginnings of an infection due to its antibacterial properties? or should I save the hops? I would taste and open up the fermenter but I'd rather not risk an actual infection if this isn't one

 

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Am I doing This whole blow off tube thing right? There's no way for this to get/be infected right?

 

You need to have water or sanitizer in that pot, with the blow-off tube below the surface. this creates a larger airlock to keep things out, yet allow it to blow-off excess krausen & Co2. Pointed the pic out to my wife, also a brewer, & asked," What's wrong with this picture"?

 

There's a little bit of bleach and water with the hose below it so it's air locked. I'd say I'm okay then yea?

 

I see it now. No, you need more water than a 1/2" in the bottom. More like 1/3 full.

 

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Switched it up to this....yea?

 

Yeah, that's better. Why is it brown?...

 

It's a chocolate stout so maybe that's why?

 

So you didn't start the new blow off jug with fresh solution?

 

No I did, my krausen is dark brown so maybe that's just mixing in with the water

 

Ah, must be blowing off yet? That's a good sign.

 

Just don't cold crash your beer with the blowoff tube in. Unless up want the bleach water sucked back into your brand new beer! The temp change will make that happen.

 

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This is a Kölsch I just transferred to secondary, does this look infected or normal? This is my first light beer and the krausen looks a little weird.

 

Looks a healthy yeast color to me?...

 

Yup, looks like good yeast slurry to me.

 

If you're getting krausen pushing through the blowoff tube into the pail with that much headspace in the carboy, then you're almost certainly fermenting too warm.

What was the O.G. of the chocolate stout? What temperature has the beer been at during fermentation (beer temperature, not room temperature)? Are you doing any sort of temperature control at all? What kind of yeast did you pitch, how much, and how did you prepare it?

 

Thanks I just wanted to make sure, it tasted great!

 

Thanks I was just not sure, oh and it tasted great!

 

I know for a fact I pitched it too hot (about 85) just wasn't paying attention and pitched. But I got it down pretty fast and it fermented for the week at 65-70. My OG was 1.1. And came down to 1.02. One packet of s-04 was pitched

 

Wanted to get expert opinions on this one. This is my first 5 gallon batch, I've done three 1 gallons in the past without infection. Just opened after a week to dry hop, took a quick pic and closed the bucket. Is this an infection or just krausen still floating around? View attachment ImageUploadedByHome Brew1431319443.012558.jpg