infection

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  1. Young Brewing

    Bacterial infection occurred during primary fermentation using US-05

    Hey all, Last Sunday I brewed a pretty straightforward blonde for a family vacation in a couple of weeks. Recipe: 8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6 82.1 % 0.63 gal 12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7 7.7 % 0.06 gal 8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8...
  2. benoj

    Is this Infected?

    Hey 👋 so I brewed a batch about 10 days ago and fermentation kicked off super quick. The krausen has been intense and I is a lot of true from Irish moss. The krausen was super sticky looking and started to drop 4 ish days ago. Thereis this lingering bubbly stuff on the top - I’ve given it a...
  3. G

    Bottle Infection?

    Any input welcome. This is my third batch (Tripel). No problems with the first two. But this is the first time I used some swing top bottles for part of the batch, and one of them has some very nasty looking stringy floaters traveling up and down (riding a bubble up, then dropping back down)...
  4. M

    Maybe I'm not so sure now

    I don't remember from years ago when I did my other couple of batches but I don't think I've seen this sort of stuff on the top of the beer. I racked to a secondary after 13 days. I used a carb cap, stainless cane and one of those 'sterile' filters to blow in after rinsing with bourbon and...
  5. JAReeves

    Find the Bug!

    Okay, Community, here goes. The last two batches I have made (1 lager, 1 APA) both have come down with the same off flavor. Dull, cardboardey, faintly metallic, essentially nasty. Lagering does not help. I poured the lager into the garden after almost 6 weeks of no change, but the APA is new...
  6. FrogHollow

    Particulates in Fermenter

    Hello Fellow Brewers! As a starter, I'm still fairly new to the brewing ins and outs as this is something I've picked up during quarantine. My buddy and I have brewed about 70 gallons+ of beer since late July, with many successes! On our most recent batch, I've noticed some particulates in the...
  7. O

    Is my batch infected?

    Hello everyone, It is my first time all-grain attempt and I think my beer is infected by lactobacillus. What is your opinion? and should I dump it or is there any possibility to get a good taste by any luck?
  8. J

    Is this beer off?

    Hello, i recently started fermenting a brown ale and after the 8th day i took a sample using the tap on my fermenting bucket to see the specific gravity. Along with the beer a small amount of what looked like gelatinous fluff also poured into the cup, its hard to explain what this looked like...
  9. J

    Is my beer infected?

    Hi, I have recently brewed my first batch of beer using safale US-05. I've noticed it has a thin white layer over the beer and i want to ask you if this beer is in fact infected. I have already tasted the beer and it taste fine, no sour notes or anything but still I'm a little worried. This is...
  10. Trenloco

    First Homebrew experience, suspect infection

    Hello ! Ive been lurking the forums for a while and a week ago I decided I was ready to try my hand at BIAB, here we dont have access to extracts so my first time had to be all grain. I sanitized with bleach but Im afraid I might have screwed up, beer has developed a thick, sponge-like, bubbly...
  11. fishbowlbrewco

    White floater questions (and pics) for 8 month Belgian Dark Strong Ferment

    Hey Y’all. We’ve got a situation and I’m not sure what our next steps should be. We’ve got our Belgian dark strong which was brewed 8 months ago. It had a pretty slow ferment. Started at 1.114 OG and got down to 1.040 after 3 months. So, I transferred it into new sanitized and co2 purged...
  12. CoreysOasis

    Infection or just floaters?

    After 2 weeks of bottle conditioning a hard seltzer, I noticed some of the bottles have some stringy things floating on top. Does this look like an infection to you or something else? When I transferred from fermenter to bottling bucket, there was some sediment hardened on the perimeter of the...
  13. slurms

    Off Flavor After Conditioning

    This is my first post, so bear with me... I've brewed about 4 or 5 batches (exclusively one gallon) this year so far. Usually an IPA-type of beer but also a porter and two american wheats. Given that I'm fairly new to home brewing, I like the idea of trying the beers weekly after bottling...
  14. Midgardmiller13

    White whispy mead sediment after fermentation

    Hey guys, my last three batches of mead have turned up with this weird looking yeast post ferment and it smells very sour. I haven't run into this problem with the last 10 gallons I've made though. I was wondering if anybody has run into problems like this. I don't think it infected as I'm very...
  15. H

    Possible infection?

    Hi there i brewed a lager 2 days ago, chilled it overnight (didn’t have time to cool it immediately). I pitched yesterday around mid day and I’m not sure but I might have an infected fermentation, can somebody see if that might be the case? Never had an infection before so I’m pretty worried...
  16. C

    Infected Brews, Need Help!

    I read that there are two types of brewers; ones that have had an infection and those that will get an infection. After 6 years of brewing I just got hit hard. 4 small batches all got pellicles after I racked to secondary. I researched and it said to throw out anything plastic, tubing...
  17. BullGator

    Infected Beer in Conical Fermenter

    I've been brewing for around 8 years and finally had my first infected batch. My question here is what to do with my conical fermenter that the infected beer is currently sitting in. I can address everything else rather simply. My concern is what about the valves. There are two valves on...
  18. 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...
  19. tarcrarc

    Ease My Worries

    I am stepping up a yeast starter using Propper Starter cans (for the first time). After completing the first starter (used distilled water) I cold crashed it. After decanting, I added another can of starter for the step up. However, it requires a full can of water to get to 1040. Being out of...
  20. Zzyzx Rhoades

    First batch, worried about infection

    This is my first attempt, starting off with fresh organic apples from a local farm, and had them pressed for me at a local cidery. Trying to go with natural fermentation, so no campden or metabisulfate, no yeast added. Straight into a 5 gal and 3 gal carboy with plenty of headspace for primary...
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