I'm infected What do I do?!

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SippinSudz

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Hey all. 10 brews in. I left this one in the fermentor 3 weeks. After 2 weeks, no problem. Third week... This crap formed.
Temp has always been at 64°

Do I bottle tonight? Or dump?
I can take a hydrometer reading. It's been steady at 1.011 for last 2 weeks.

Should I take a reading then bottle??
 

Bassman2003

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How do you know it is infected? If it is infected, why would you want to drink it? :)
 
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SippinSudz

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Well it went from a nearly clear surface to this in a week
 

nettekdl

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Post a pic to make sure it infected, and if it really is I say just let it ride a bit and taste it, the only infection I've gotten turned into a very happy accident and a delicious sour pale and also started my love of sours. Never dump prematurely!
 
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SippinSudz

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Yes we just hit a heat wave and went up 2-3° in the place I ferment
 
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SippinSudz

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Jeeze. I went into panic and ran to the forum. Thx!!!
 
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SippinSudz

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It appears my krausen has dropped and surface is clearing up. Supposed to be another scorcher today.. I'll check when I get home. Working today :(

Will this create off flavours??
 

redman67

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See your doctor a little penicillin will clear it up. And stop hanging with loose women
 

1977Brewer

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How do you know it is infected? If it is infected, why would you want to drink it? :)

You're new here, aren't you? We always want to drink it. It could look like a prop piece from Aliens and we'd drink it. It could gain sentience and solve simple equations, and we'd drink it. There could be a gelatinous mass with a primitive eyeball and a tooth in it, and we'd drink it.

You don't know if it's really bad, until you drink it.
 
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SippinSudz

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I had a sample yesterday.. It was damn tasty for being flat.
 

RM-MN

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It appears my krausen has dropped and surface is clearing up. Supposed to be another scorcher today.. I'll check when I get home. Working today :(

Will this create off flavours?
?
Of course it will create off flavors. Work does that. Try a 10 hour day of hard manual labor and then taste your armpit.:p

Oh, I'll bet you meant that second krausen in your beer. No, that won't cause off flavors.:D
 
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SippinSudz

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Bottled today. All appeared normal and delicious
 

nymtber

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Stop opening the damn fermentor so much!
THIS!

I have my carboys or bucket in my Fermentation chamber that is built with 2" thick dowboard (which is overkill...complete overkill :D ) I might look at the beer once a week. Maybe less if its a LONG ferment/lagering/batch aging.

The first batch or two it was all the time. Now? I just let it do its thing :)
 
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