Is this an infection

[Sprint10]

Hello I brewed a American Wheat kit and went to bottle yesterday but the proteins caused me problems so I transferred to secondary. Now today there is stuff floating in it, is it an infection?

 

[Sprint10]

And if it is an infection should I bottle it to make sure it doesn’t get worse?

 

[Sprint10]

If no one responds by tonight I’m bottling it to get it off my mind.

 

[Sprint10]

It just looks like clumps of bubbles but just want to be sure

 

[Calder]

It is tough to tell from the picture what is there. Infections will usually form a sheen over the surface.

The good news for you, is that even if it is an infection, if it tastes fine now, then go bottle and drink. Just don't save any bottles for long-term storage.

Once alcohol is present most contaminating organisms take a long time to affect the flavor of the beer; Brett could be several months (and may make the beer more interesting), lacto may never do anything in an alcoholic and hoppy environment, and Pedio will take 6+ months, maybe a year to have any noticeable affect (and I think it is also slowed by hops).

So if you bottle now and drink over the next few months, you may never find out if there is any contamination or not.

Also, there are no known pathogens that can survive in beer ----- it will not kill you.

The only contaminant that may affect the beer quickly, is acetobacter (vinegar). You will know if you have it by tasting the beer prior to bottling. Once bottled, it will not progress further as it needs O2 to convert alcohol to acetic acid.

There is probably no issues with your beer, but if there is something, you can safely package, and if drunk within a few months should not be an issue.

 

[KarmaCitra]

I had something similar in one of my first brews, and it turned out to just be "yeast rafts". I bottled and it turned out fine. As Calder mentioned, it's tough to be certain based on the pics, but I'm sure you're fine (especially if it tastes OK).

 

[Remos112]

The only contaminant that may affect the beer quickly, is acetobacter (vinegar). You will know if you have it by tasting the beer prior to bottling. Once bottled, it will not progress further as it needs O2 to convert alcohol to acetic acid.

.

Are you sure? I’ve had one batch tasting perfectly fine at two weeks in the bottle even carbonated perfectly .then starter to turn, 2 weeks later it was pure vinegar and undrinkable! Had to toss it, my sink was squeky clean after processing 20 liters of it.

 

[RM-MN]

Acetobacter does require oxygen but lactobacillus also sours beer and does not require oxygen.

 

[medixlux]

Smell it, taste it