I think my beer is infected.

[serval]

I used phillysour for my mango passionfruit beer.
Fermented around 30°C for 2 week.
I opened it yesturday, 10 days after i add my fruits. And there was white layer white some mold-like round things.
Should i give it to my toilet?

 

[sibelman]

All I can say is, that looks weird. I guess bits of mango explain the yellow parts, but this just doesn't look right. That said, I have no fruit beer experience to speak of. Maybe someone else can chime in before you decide to dump it. Does it smell bad?

 

[Miraculix]

That's mainly different type of yeasts. Google Kahm yeast. That's probably the white stuff. Infection for sure but not necessarily bad beer. This is what you get when using unpasteurised fruits. Be very careful if you plan to bottle it. Best would be using pet bottles that you throw away afterwards.

Judge the beer by smell but stop opening the fermenter. Oxygen is not your beers friend.

 

[serval]

All I can say is, that looks weird. I guess bits of mango explain the yellow parts, but this just doesn't look right. That said, I have no fruit beer experience to speak of. Maybe someone else can chime in before you decide to dump it. Does it smell bad?

It smells ok and tastes ok except little bitterness.

 

[serval]

That's mainly different type of yeasts. Google Kahm yeast. That's probably the white stuff. Infection for sure but not necessarily bad beer. This is what you get when using unpasteurised fruits. Be very careful if you plan to bottle it. Best would be using pet bottles that you throw away afterwards.

Judge the beer by smell but stop opening the fermenter. Oxygen is not your beers friend.

Next time I will try to not open fermenter as much as I can. Also sanitize or pasteurise fruits...
Smells fine and taste fine with 3.3PH so I bottled it anyway. I will give it to my toilet if it goes wrong in bottle.

 

[Miraculix]

Next time I will try to not open fermenter as much as I can. Also sanitize or pasteurise fruits...
Smells fine and taste fine with 3.3PH so I bottled it anyway. I will give it to my toilet if it goes wrong in bottle.

You cannot sanitise fruits. Your can pasteurize, you can sterilise or your can risk a wild fermentation. Each has it's own benefits.

 

[mac_1103]

That's mainly different type of yeasts. Google Kahm yeast. That's probably the white stuff. Infection for sure but not necessarily bad beer.

I was going to say that it definitely looks like some kind of mold, but yeasts and molds are both fungi and some yeasts produce pseudo-hyphae.

 

[Jag75]

Place your bottles in a cooler . If they explode you'll have an easier clean up and it's safer, unless you have plastic. I've done quite of few fruit beers . I've never pasteurized. I did have 1 batch that had issues though.

 

[worlddivides]

I can concur with the consensus that it's probably from organisms that were living on the mangos since it doesn't sound like the mangos were sterilized/pasteurized. Fruit typically have tons of wild yeasts living on them. That's one of the main ways grapes have been traditionally turned into wine (via the yeasts that naturally are found growing on the skins of the grapes). Same for how cider has been traditionally made from apples.

 

[Jag75]

It just occurred to me , the batch I had issues with was mango as well . I've always used frozen bagged fruit.

 

[Miraculix]

It just occurred to me , the batch I had issues with was mango as well . I've always used frozen bagged fruit.

Those sneaky mangos......

 

[serval]

You cannot sanitise fruits. Your can pasteurize, you can sterilise or your can risk a wild fermentation. Each has it's own benefits.

I was going to say that it definitely looks like some kind of mold, but yeasts and molds are both fungi and some yeasts produce pseudo-hyphae.

I can concur with the consensus that it's probably from organisms that were living on the mangos since it doesn't sound like the mangos were sterilized/pasteurized. Fruit typically have tons of wild yeasts living on them. That's one of the main ways grapes have been traditionally turned into wine (via the yeasts that naturally are found growing on the skins of the grapes). Same for how cider has been traditionally made from apples.

It just occurred to me , the batch I had issues with was mango as well . I've always used frozen bagged fruit.

Thx for your advise~ I will make sure all my fruits are pasteurized... I didnt know fruit itself has an yeast.
My next batch must be better than this one!! Fruit sour beer rules

 

[Miraculix]

Thx for your advise~ I will make sure all my fruits are pasteurized... I didnt know fruit itself has an yeast.
My next batch must be better than this one!! Fruit sour beer rules

An easy solution is using bought fruit juice or purée. Just make sure there are no preservatives inside except ascorbic acid. Ascorbic acid is fine.

.... Now I want to brew a sour....