Infection while lagering? With pics

[sjlyons81]

Hey guys. Doing a German helles. I did a partial mash and came within a hundredth of the suggested OG (1.052). I did the primary at 49f in a fridge and i reached a gravity of 1.016 and racked to a secondary; I got a little impatient (should be 1.013). I was meticulous about sanitation and not oxidizing the beer. I dropped the temp about 1 degree per day, no diacetyl rest, and about 5 days in have gotten some nasty looking spours (?) on top . Do theses look familiar.

 

[Sir-Hops-A-Lot]

did the krausen leave that? If so, then okay. If not... hmm....
never mind because its the secondary.
I would clean another carboy and rack it out of there right away.
Or keg it if you have one.

 

[sjlyons81]

Here's another pic

 

[sjlyons81]

Yeah, the stuff on top is not krausen. I soaked the Carboy in star san for awhile. Don't know how this happened. Is racking going to make a difference, or is this liquid plumber?

 

[botigol]

It's hard to say for sure, but it looks like some of that is on the outside and some on the inside. Also, I don't see a bung in the neck. Is this under an airlock/blow-off tube? I'm wondering if racking didn't cause an overflow.

 

[sjlyons81]

It's hard to say for sure, but it looks like some of that is on the outside and some on the inside. Also, I don't see a bung in the neck. Is this under an airlock/blow-off tube? I'm wondering if racking didn't cause an overflow.

It's all inside. There was some foam from the starsan, don't know is that caught some krausen/ trub and brought it up to the neck. I have a stopper and an airlock in there.

 

[botigol]

I'm with Sir-Hops-A-Lot, rack it again. I advise this, because it looks weird and it doesn't make sense. However, before racking, take a sample and try it. If it tastes good then proceed to racking. If it tastes pretty good, but a little sour, leave it where it is and wait about a year for your first sour to finish up. If it tastes bad, dump it.

 

[botigol]

Another option for if it tastes good, but a little sour, would be to bottle ASAP and refrigerate the entire batch as soon as it is carbed.