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  1. Trey Ark

    White Spider Web-like wisps in Wine

    I froze my grapes and berries whenever I had extra left when I would routine grocery shop. Mashed them, pressed them, and put it into a 1-gallon carboy. I put in 1.5 Campden tablets in. Rather be a little over sterilized then vice versa with the potential of them harboring any of the crap nearby...
  2. N

    Help - Is this an infected batch?

    Hi Homebrewers - so I’ve finally dusted off the equipment I’ve had stored for years to try out my first 5 gallon batch. Took the easy route and picked up one of the Coopers IPA kits where you just need to add DME and pitch the yeast. Got to thinking that this was too easy so I harvested some...
  3. Johan Dingler

    "crystals" on top of fruit addition to secondary.

    Hello everyone! First post. Sorry if it doesn't belongs to this board. I'm brewing a raspberry weizen, and after a week from throwing the raspberries into the fermentor a kind of salty crystals started forming on top of the fruit. I know them turning white is normal, but had never heard about...
  4. W

    Overfermented Cider but with malolactic

    This year's Cider I decided I'd try and speed things along a little by adding some commercial wine makers malolactic bacteria to get my ph3.1 up a little. It's been at it a month with lots of small bubbles and it's pretty much depleted. the cider was at sg 1.020 campden'ed to kill of the yeast...
  5. C

    Microbiology Course for Brewers!!!

    Registration is open for Microbiology for Brewers at the University of Wisconsin-Stevens Point. For more information visit our website or to register now click here!
  6. DrGarbonzo

    Infection pics!

    Hey, just posting some cool/ nasty photos of a recent infection in a witbier I brewed about 6 weeks ago. While I really wanted to just put it in the basement for 6 months and see, I tasted it on two separate occasions and it was pretty awful, and then the large amount of top layer growth...
  7. lorne17

    Exploding Ginger Beer Bottles without Yeast!? How did this happen?

    Hello all, I had an incident today of exploding Ginger Beer bottles. I brewed some Ginger Beer, which I have about 10-12 batches of this recipe before. I had it in a keg and carbonated it via the keg. I do not put any yeast in my Ginger Beer since it's a side and not a brew. Anyways, I...
  8. michio

    First attempt at Lager - White bubbles/foam - plus yeast on sides

    Hello just signed up but have brewed a few dozen times. Did an all grains brew the other day and made a Vienna lager. I brewed this passed Sunday and its now Wednesday. Monday I checked (have to drive to where the fridge is) in the fridge theres a white little foam or a collection of bubbles...
  9. Jel91

    Is this IPA infected? Photos included

    Hi, I'm new at the forum and also new to brewing. This was our second batch ever, and I'm not sure what's going on. We were planning to leave the beer in the fermenter for 10 days, but when the time came to bottle it the airlock was still bubbling, and we had to leave for a vacation. It was...
  10. K

    How long can I leave my beer in fermenter?

    I'm a newbie! I'm presently about to bottle my third Munton's Canada Range Blonde Beer kit (comes in a can) One of the kits was a Munton's Pilsner (dark pic attached) It says after 5 to 6 days I can bottle it. Is there a risk for infection leaving it in the fermenter longer? I've read some...
  11. Adam P

    Bottling Mixed-Culture/Dregs Brett Beer

    Hey all, first time caller here! I've been brewing all-grain for about six months now, and have just gotten into some yeast harvesting, stirring up starters, etc. I brought back a case of Hill Farmstead from VT last year, so I decided to try my hand at propagating up some of those dregs. I got...
  12. T

    White film on top of mint Mint

    I have a white film on the top of my mint wine. I have read it may be dead yeast but am unsure. I want to make sure it's not bad before I try it. It doesn't smell bad... Please help! Thank you!!
  13. thisissami

    Ruh-roh... growth on my blackberries =/ Best steps to move forward?

    Hi All - looks like I've made a serious mistake by not stirring the blackberries after I closed the lid on the primary fermentor (I had a towel for the first 5-6 days and was stirring the blackberries 1-2 times a day in that period). It's been 2 days since I last stirred, and I just opened the...
  14. W

    Adding MLF bacteria for controlled secondary fermentation

    So there doesn't seem to be a ton of information on MLF when it comes to cider, but I've found a wealth of information on wine making sites and forums that urge a controlled Malo-lactic fermentation by pitching in known strains of bacteria that are on the market. I found an interview with one...
  15. O

    Does this look okay? No bacteria issue?

    Opened my stout in order to rack to secondary with bourbon/cacao nibs, and it has some of this white stuff on top. I'm generally not worried, but just want to make sure. Has an alcohol smell to it, more than a beer smell. Edit: took FG reading and it's at 5.25%ABV, so fermentation went well.
  16. RushN24

    Body Harvest Ale!?

    Brewers are constantly pushing the envelope with crazy new techniques but just when you think brewing technique can't get any more eccentric, someone proposes an idea so radical it practically blows your mind. I just finished reading the most recent issue of Zymurgy, and Charlie Papazian just...
  17. KLAAYHAUS

    Hair-like bacteria in my opened bottle of wine

    We made a kit wine (Riesling Ice Wine) which turned out pretty decent for our first batch (a little too thick though). I do have a few questions concerning shelf life. We drank plenty from the carboy and bottled 12 bottles along with one that we didn't cork (on a Saturday). We took this...
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