Infection?

[jcolson916]

This looks like an infection to me. I threw chilis into the fermenter from the market (I live in Nigeria). This is day 11 in the bucket. I tried it and it tastes great, nothing off. Is it just a matter of time tho? Thanks in advance

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[flars]

It looks like a possible infection, but it also looks like possibly some oils from the chilies. Wait it out to see what happens. Even if it is an infection, what is under the surface may taste great.

Did you sanitize the chilies?

 

[jcolson916]

We roasted and peeled them then threw them in the fridge, but I didn't sanitize before throwing them in. I had them in muselin bags that I boiled. I took them out yesterday with a sanitized strainer .... This morning it looked like this.
Thanks for the feedback flars.... I'll wait it out a bit. Hopefully I just kicked the yeast in action when I splashed around in there to get the chilies and hop bag out

 

[PoppinCaps]

It doesn't look like a typical infection to me, especially if it tastes good. Usually the bubbles are a lot bigger and have a surface haze, these just look like degassing bubbles.

 

[jcolson916]

OK ...I have a lacto infection. OG was 1.066 and it is steady at 1.015. It must have been the chilies. My fridge isn't working well and they were sitting there collecting bugs.

So now I have 3 options as I see it:
1: dump it and clean sanitize and again
2: bottle it, let it carb for some days then get it cold to avoid bombs
3: leave it sit.

Anyone with experience that can advise me?

 

[jcolson916]

Here it is. I tasted it and I taste an undertone of sourness. Maybe my head is just messing with me

View attachment 1430474051980.jpg

 

[PoppinCaps]

Ok, that looks like more of an infection, discrete larger bubbles and as you said, sourness. See some pellicle forming on the bubbles. If it were me, I'd take a couple gallons, put it in a small carboy to age and funk up. Dump the rest (I'm not a fan of sours, but I could be swayed with the right kind), and bottle the 2 gallons after a month of steady gravity readings. Sucks, but we've all been there.

 

[Harry482]

I think a contributor to your infection was having too much headspace in the fermenter.

 

[Brew_G]

I think a contributor to your infection was having too much headspace in the fermenter.

That wouldn't be an issue in primary.

 

[kombat]

It would if he kept opening it (i.e., to add chili peppers, take numerous photos, etc.).

 

[songe]

Here it is. I tasted it and I taste an undertone of sourness. Maybe my head is just messing with me

Mine looked kinda like that.. (IPA) but it had no sourness. And everything i used was sanitized the hell outa. So no idea how it became infected... But damn.. Thats the best ipa i ever had.

But like some folks told you. Rack it into a smaller cardboy, and let it age. I enjoy sour ales

 

[jcolson916]

Its true.. This beer I kept opening to add chilies and monitor hotness. I messed it up and am feeling disappointed. First beer for me that's infected. Nevertheless I want to make what's best

 

[cyanmonkey]

Next time try making a tincture. That way you can add it to whatever level of heat you want at bottling instead of having to open it all the time.

 

[Brew_G]

It would if he kept opening it (i.e., to add chili peppers, take numerous photos, etc.).

Of course - as it would for most any beer - but it wouldn't be if it were left alone.

 

[jcolson916]

Just a quick follow up to this brewing story...

I ended up bottling it, infection and all. Tasted great, and I made sure to drink it fast.

 

[PoppinCaps]

Awesome!