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Lacto infection woes

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ajbosley2015

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i brewed my newest creation: Southern Charm (pecan pie stout)
At 6 weeks OG went from 1.054 to 1.022
My calculations expected to come down to 1.008

Against my better judgement I added Safale-04 to hopefully finish fermenting the sugars that still remain, however 3 days later the wonderful signs of Lacto reared their ugly head.

I racked one more time from the spigot on my fermenter and am going to make an attempt at bottling and drinking it like a fiend til it’s gone.

Am I crazy or should I just dump?

It tastes wonderful right now. I plan on bottling tomorrow, so quick help is appreciated!
 

deadwolfbones

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What signs of lacto are you detecting if it tastes wonderful? The primary sign of lacto should be sourness.
 
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ajbosley2015

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What signs of lacto are you detecting if it tastes wonderful? The primary sign of lacto should be sourness.
Obvious lacto pellicle. About a quarter inch thick with very small bubbles. Thought for sure when I removed the cover it was gonna be a second smaller krausen from pitching more yeast...nope

edited: the fermenter never gets "opened" other than removing the airlock bung to pitch yeast and add alcohol based topnotes; when I said I removed the cover, I mean the cover protecting the fermenter from light and it;s integrated heating and cooling pad which helps to maintain a constant temperature.
 
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RPh_Guy

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Lots of microbes can form a pellicle.
If it's not sour, it's probably not Lacto.
I would hesitate to bottle it at this point.
Monitor gravity for another few weeks before bottling to be safe. I guess you could drink it really fast instead... but that sounds like a worse option imho.
 
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ajbosley2015

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Yeah, so it was definitely lacto, which is fine with me. I cultured and inspected (I know...I know! I’m a scientist)
I talked to a fairly large brewing establishment and he had me bottle under, and inspect carbonation per day after day 6.
We are at day 4 and the SG hadn’t changed since the addition of the new yeast (so 2 weeks)

We shall see what happens, but luckily I have some people to help drink fast haha!
 
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ajbosley2015

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post your recipe? Love me some pecan pie
Will post next week. I just tasted it after 4 days of bottling, fairly decent carbonation, not extremely bitter. Graham cracker comes through in flavor profile, pecan is a back note, but is balanced well by molasses. There’s an inherent sweetness that speaks like the molasses-base of the pie. I hope I can age this one but might not be able to because of the infection and overcarbonation. We will see what happens, but it’s damn good.

Oh it’s an extract-based recipe I created, and I added a non-traditional cascade to the hop bill but it works surprisingly well with the fuggle
 
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