Is this my first infection?

[davidgaines]

I read on another thread where someone posted a similar picture, and people suggested that he either rack it to bottling/another vessel or let it sour for 6 months. Can I rack this to the bottling bucket today and get to drinking it in a week or two?

 

[bbohanon]

Looks like yeast rafts and normal bubbles to me. It turns into a blanket of white that looks like newfallen snow, you have problems.
I think you are good.

 

[davidgaines]

Looks like yeast rafts and normal bubbles to me. It turns into a blanket of white that looks like newfallen snow, you have problems.
I think you are good.

Should I rack to the bottling bucket now? It's just been sitting in this vessel for 2 weeks until I got to bottling.

 

[bbohanon]

Did you take any gravity readings? If not, then 2 weeks "should" be enough for primary fermentation to complete. Gravity readings are your only true way to know if its still doing anything in the fermenter or not though.

 

[davidgaines]

Did you take any gravity readings? If not, then 2 weeks "should" be enough for primary fermentation to complete. Gravity readings are your only true way to know if its still doing anything in the fermenter or not though.

Yeah, gravity was stable at the time of transferring it to this. I transferred it because I had dry hopped it, and wanted it off of the trub (I know it's not necessary, should have left it).

 

[m00ps]

I would hold off on bottling and check on it in 2-3 days if the gravity is the same then go for it. If it is an infection, the exposure from air during the transfer should make the bacteria produce a pellicle so youll know for sure then

 

[ColoHox]

That looks suspect to me, especially the white, cloudy bit on the right.

Like the others have mentioned, wait a bit and check the gravity. If those bubbles grow or the cloudiness on the surface gets more apparent, I think the batch is contaminated.

 

[davidgaines]

I would hold off on bottling and check on it in 2-3 days if the gravity is the same then go for it. If it is an infection, the exposure from air during the transfer should make the bacteria produce a pellicle so youll know for sure then

Could this infection develop in to something that's unsafe for consumption? If it's just going to be slightly soured, I'm ok with that.

 

[m00ps]

no, supposedly, nothign that is hazardous to your health can grow in an alcoholic environment, aside from alcohol I guess. The danger would be bottling the infection before it ferments out (months) and youll get exploding bottles

 

[davidgaines]

no, supposedly, nothign that is hazardous to your health can grow in an alcoholic environment, aside from alcohol I guess. The danger would be bottling the infection before it ferments out (months) and youll get exploding bottles

Thank you. The yeast finished doing its job a couple of weeks ago, then over the last few days, this popped up. Opening it too frequently to smell the beer I think, something may have gotten in there. Or during transfer.

 

[55x11]

nothign that is hazardous to your health can grow in an alcoholic environment, aside from alcohol I guess.

Very funny!
Wait, alcohol can be hazardous to my health?! Now you tell me.
I think beer should come with a warning label or something.

 

[day_trippr]

That looks suspect to me, especially the white, cloudy bit on the right.[...]

Agreed. Could be nothing, but that area does look suspicious...

 

[davidgaines]

Agreed. Could be nothing, but that area does look suspicious...

View attachment 296236

That's the part that has me worrying. Not the bubbles. I'm going to let it sit for 2 weeks and see what happens with it. I'll likely post back with some photos, maybe even in a week. If it's going to be safe, I'm going to make a POG sour out of it. Passion fruit, orange slices, and guava slices. POG is incredibly popular here, so it may go over well? Who knows. Thanks for the response, I appreciate it.

 

[55x11]

That's the part that has me worrying. Not the bubbles. I'm going to let it sit for 2 weeks and see what happens with it. I'll likely post back with some photos, maybe even in a week. If it's going to be safe, I'm going to make a POG sour out of it. Passion fruit, orange slices, and guava slices. POG is incredibly popular here, so it may go over well? Who knows. Thanks for the response, I appreciate it.

I agree, even though I have no experience with infections (knock on wood), the white film is a bit suspicious. Having said that, I think there is very good chance your beer will be fine, doesn't look like an obvious or serious infection to me. I would taste/smell the sample and measure FG as others suggested. What else went into the beer? Any chance of unusual oils or other stuff that could form a film like that? What's ABV?

 

[DiggidyD]

Infected or not this beer will taste awesome. In my experience, when i mess up it just changes my target flavor/style, but its always good.

 

[davidgaines]

I agree, even though I have no experience with infections (knock on wood), the white film is a bit suspicious. Having said that, I think there is very good chance your beer will be fine, doesn't look like an obvious or serious infection to me. I would taste/smell the sample and measure FG as others suggested. What else went into the beer? Any chance of unusual oils or other stuff that could form a film like that? What's ABV?

Literally nothing that I can think of, other than a ceiling fan going and maybe throwing something in there that shouldn't have gone in. It actually doesn't smell too sour. I'm going to smell it tomorrow and take a sample and see what happens overnight.

 

[day_trippr]

Just a thought:

What style of brew is this?
Is it just possibly a chocolate stout?
Or something heavily dosed with coffee?

Cheers!

 

[davidgaines]

Just a thought:

What style of brew is this?
Is it just possibly a chocolate stout?
Or something heavily dosed with coffee?

Cheers!

It's an IPA, or at least was supposed to be an IPA. My only worry about carrying forward with it being a sour, is the number of hops that went in to it.

 

[day_trippr]

Ah, ok. I was hoping (on your behalf) that the white areas might have been congealed oils from either cocoa or coffee.

I reckon you'll just have to play the hand out and see what happens...

Cheers! (and good luck!)

 

[davidgaines]

Ah, ok. I was hoping (on your behalf) that the white areas might have been congealed oils from either cocoa or coffee.

I reckon you'll just have to play the hand out and see what happens...

Cheers! (and good luck!)

Thanks! I'll report back months down the road and let you know what happens.

 

[ColoHox]

An infection won't always make your beer sour, but it can certainly make your bottles explode and/or ruin the body, head, and flavor of your beer.

Rarely does an accidental infection taste "awesome." It might be interesting, even drinkable, but the odds are against you.

Let us know what happens.

 

[davidgaines]

An infection won't always make your beer sour, but it can certainly make your bottles explode and/or ruin the body, head, and flavor of your beer.

Rarely does an accidental infection taste "awesome." It might be interesting, even drinkable, but the odds are against you.

Let us know what happens.

I definitely will. I figure I have enough carboys that letting one sit for 6 months won't hurt anything at all.