So I was transferring beer into fermenter and as it got to the bottom of the kettle, I saw a bee sitting in the wort. I stopped transferring as soon as I saw it. Will it be ruined from bacteria? Please help!!
Bee got in chilled wort! Beer ok!?
- Thread starter Nathan Hassey
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Pitch the yeast. Once the yeast get started (they will have a big advantage in numbers) they will produce CO2 and alcohol as well as lower the pH of the beer. All of those add up to a condition where bacterial cannot multiply.
OP
OP
Ok I had a starter going since last night as well. I pitched the yeast eight after i transferred.
Yeah, if the yeast gets to levels high enough soon enough, but bacteria can multiply very fast, and outstrip the ability of the yeast to outcompete it.
With a little bacteria, there probably isn't time for it to overcome the yeast, but the bee probably was loaded with pollen and other stuff.
IMO, the best choice (of several less-than-optimal ones
) is to reheat the wort quickly past 165 degrees, then chill it back down.
Hey, think of the names for this beer! "Bee Careful Ale," or "I'll Bee Done In 2 Weeks" Saison, or "Bee'n There, Done That."
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My son's a microbiologist, also brews, and we've had conversations about bacteria and infections. Turns out that even the dust in the air can have bacteria on it, so when it floats into our now-chilled wort, guess what?
Once I learned this, I altered my brew schedule a bit, to not only try to limit ANYTHING getting in between the boil and sealing up the fermenter after pitching the yeast, but also to get the yeast to take off as fast as possible. My son even suggested that virtually every beer we'd brew is "infected" but the amount is so small the yeast can overcome it. So the name of the game for me is to get active fermentation pronto.
That's why I almost always pitch a starter at about 18 hours, no crashing, no decanting, active yeast right into the fermenter (same temp). I've had bubbling in as little as 3 hours, which is pretty fast. Normal is more like 4-6 hours. At least so far, it's outcompeted anything else that's gotten in there, and I presume every time that something has.
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My son's a microbiologist, also brews, and we've had conversations about bacteria and infections. Turns out that even the dust in the air can have bacteria on it, so when it floats into our now-chilled wort, guess what?
Once I learned this, I altered my brew schedule a bit, to not only try to limit ANYTHING getting in between the boil and sealing up the fermenter after pitching the yeast, but also to get the yeast to take off as fast as possible. My son even suggested that virtually every beer we'd brew is "infected" but the amount is so small the yeast can overcome it. So the name of the game for me is to get active fermentation pronto.
That's why I almost always pitch a starter at about 18 hours, no crashing, no decanting, active yeast right into the fermenter (same temp). I've had bubbling in as little as 3 hours, which is pretty fast. Normal is more like 4-6 hours. At least so far, it's outcompeted anything else that's gotten in there, and I presume every time that something has.
OP
OP
What should I look for to see if the yeast is winning over the bacteria?
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mongoose has probably the safest route, but pitching an active vitality starter like you did will overwhelm any bacteria or wild yeast that the li'l bugger was carrying. Gives you a good opportunity to come up with a creative name for the beer: buzz balm ale? bee crapped-out ale? There's got to be better names out there.
Uhhh- a normal fermentation?
OP
OP
Ye I had a starter made last night around 8pm so it's been a little over 18 hours. I hope it's ok. Was really looking forward to this beer
OP
OP
Ok I just meant like if there is anything different. I've never had an infection before
You'll get normal fermentation and krausen. The only question is whether the yeast can outcompete whatever bacteria is in there. You have the best chance of that happening with your starter. Watch to see how quickly you have evidence of fermentation (bubbling in the airlock). If it's in just a few hours, there's hope.
Either way, I hope you report back as it goes! And good luck.
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Was at a beer fest last weekend, and a friend had a homebrew there, a brown ale. Had an off flavor we were not able to pin down. I went through the usual things--chlorine? bad water? bad fermentation temps? used a weird sanitizer?--but he's experienced and there was nothing in his process that could be pinned down as responsible.
The only other explanation we could come up with was an infection. I don't know how his fermentation proceeded, but it was a dumper. Several homebrewers had a little and several of them dumped it out. I choked it down.
Infections from most common bacteria (lactobacillus/pediococcus/acetobacter) tend to take time to establish and be visible. Check the forum for pictures of pellicles, or look for the 'is my beer infected' thread. Before visible signs, there might be an off-flavor that you could pick up. But seriously, RDWHAHB, you'll be fine. Also, if you want to be reassured, look for posts where brewers have dropped all kinds of things in their chilled wort, or fished something out with their bare hands/arms. Happens more frequently than you might imagine.
FloppyKnockers
Well-Known Member
It's mead now.
Mod, can you move this to the mead forum please?
Mod, can you move this to the mead forum please?
OP
OP
It's been a few hours and so far everything looks good.
I can see the bee!
OP
OP
Lol. Am I just being too paranoid about this?
It's an advantage in naming your brew. I had a June bug land in my brew. Turned out great. Only you will know when your friends say how good your Beetle Doppelbock is. Just smile and nod.
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Gnomebrewer
Well-Known Member
It'll bee fine. It might give you more of a buzz than a normal beer.
Someone had to say it.
Someone had to say it.
At this point you should relax. It'll bee what it'll bee (sorry).
Seriously, you've done what you can do. You have what looks like a vigorous fermentation, and if any beer would have a chance to outcompete the bee bacteria, this one will. Wait it out, see what happens, report it here, and learn a lesson.
OP
OP
Woke up this morning and it seems to be fine.
Worst case scenario.... Bee is infected with Cordyceps, you drink a few pints and become infected yourself, go crazy for a little while as the mycelium colonizes your brain, then you climb to the top of a tree and then a giant club like mushroom sprouts from your forehead.... Not too likely as people eat Cordyceps for it's medicinal properties but with the yeast...... Is a fungus too..... Looks like a party in that carboy........
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That's dandy lookin' krausen
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