Infected wort?

[arejayee]

I placed 4 gallons of hot wort in a carboy and corked it with a solid bung; it cooled to room temperature. I then transferred the cool wort to another carboy that has a thermometer strip on it, sealed it with a solid bung. (I sure this is when the infection happened.) The next day, the bung blew off and foam had formed on top of the wort. I haven't pitched the yeast yet. Can I reheat this wort and kill the wild yeast/bacteria?

 

[Dan]

Wow! Must be a pretty good bug you got there. I don't know why you couldn't boil it again for 15 minutes. But you might want to re-examine your sanitation procedures before you transfer it back to carboy. What are you using as a sanitizer?

 

[arejayee]

Dan, I've used this system for a year--placing the hot wort in a carboy, sealing it airtight, and letting it cool, pitching the yeast--without failure. The unnecessary transfer was a first. I've used one step without a problem, until now. Thanks for suggestion, will take it under consideration.

 

[Kraftwerk]

What does it smell like? I've had pressure build up from cooling wort in a sealed container, accounting for the foam.

 

[randomsample]

You could boil it, but if it fermented enough to blow off the top, I'd be tempted to just see how it turns out.

Also, aren't you nervous about racking hot wort to a carboy?

 

[arejayee]

What does it smell like? I've had pressure build up from cooling wort in a sealed container, accounting for the foam.

asomers, it smells normal--this is my first partial mash batch 6 lbs of grains/ 2 lbs of dme. I thought this might be normal but I wasn't sure. I'm boiling it again, anyway. Thanks.

 

[arejayee]

You could boil it, but if it fermented enough to blow off the top, I'd be tempted to just see how it turns out.

Also, aren't you nervous about racking hot wort to a carboy?

randomsample, I have a valve on my kettle and use high temp tubing. However, another member raised the question of thermal shock to the glass carboy. I usually let cool to 160-180 f. before transferring it to the carboy. I going to look into thermal shock to glass. Thanks

 

[arejayee]

Just did some quick research on thermal shock in glass. Turns out 160 f. is too hot. 100-130 f seems to be the consensus for max temp in to a glass carboy.

 

[BrianK3721]

I know I have an infection in my wheat beer because it tastes sour and it had a small yellow foam yeast island looking thing on top after I transferred it to secondary, but I can't seem to find out what type of infection it was, I think it might have been wild yeast because of the way it acted and now there's no sign it was ever there besides the sour beer but I didn't think wild yeast made your beer sour I thought it just fermented the other sugars and left a little taste

 

[Sprint10]

How do you describe the yeast bubble raft thingy. How did you ferment the wort such as temperature and such. pictures would help!

 

[BrianK3721]

How do you describe the yeast bubble raft thingy. How did you ferment the wort such as temperature and such. pictures would help!

Like normal krausen but yellow and it was bubbling from the bottom, but I thought that was co2, fermented at 65 degrees. I tried to take a picture but you can't really tell what's happening it looks almost normal these are after it started to go away

 

[Sprint10]

Like normal krausen but yellow and it was bubbling from the bottom, but I thought that was co2, fermented at 65 degrees. I tried to take a picture but you can't really tell what's happening it looks almost normal these are after it started to go away View attachment 559998

To me from the pictures it looks like yeast rafts, but i could be wrong, maybe look into other sources

 

[BrianK3721]

Yes I think it got infected with wild yeast... But would that leave the sour taste?