I'm infected What do I do?!

[SippinSudz]

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]

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

 

[SippinSudz]

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

 

[SippinSudz]

View attachment ImageUploadedByHome Brew1431133079.274982.jpg
View attachment ImageUploadedByHome Brew1431133095.574369.jpg
View attachment ImageUploadedByHome Brew1431133107.906805.jpg
View attachment ImageUploadedByHome Brew1431133119.886811.jpg

 

[nettekdl]

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!

 

[ChefRex]

Looks good to me, was there a temperature change? Fermentation started up again would be my guess.

 

[SippinSudz]

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

 

[ChefRex]

Worry not <(-_-)>

 

[Pkrd]

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

Either you kicked off again or some CO2 bubbling out due to the temp rise, maybe both.

 

[SippinSudz]

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

 

[ChefRex]

That's what we're here for, that and to make fun of you

 

[SippinSudz]

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??

 

[user 51917]

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

 

[1977Brewer]

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.

 

[SippinSudz]

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

 

[RM-MN]

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.

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

 

[schematix]

Stop opening the damn fermentor so much!

 

[SippinSudz]

Stop opening the damn fermentor so much!

One day.

 

[SippinSudz]

Stop opening the damn fermentor so much!

One day.

 

[SippinSudz]

Bottled today. All appeared normal and delicious

 

[nymtber]

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 ) 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