mold spores on top of beer

[socencounter]

That's not mold that you have, so racking from under it is futile. You have a infection and the flavors will most likely return.

Thanks for the input. By the way any harm in drinking infected beer?

 

[bchurch]

From what everyone else on this forum says, no. Other than the taste that is. But it will get worse with time so if it taste ok drink it fast.

 

[socencounter]

It was really sour initially! I added some honey to it and yet another safale dry yeast. It fermented for a day. Right now It's still in the secondary with absolutely no signs of spores post addition of the yeast. I can't open it to taste until bottling time else I would risk another infection as CO2 will escape and there ain't any more sugars to ferment

Hi Guys
I finally cracked open 1 bottle after just 2 weeks of bottle conditioning (added priming sugar to the bottles). The results are astounding. As you can see from the image, my beer has transformed from pellicle - to - undrinkably sour - to - delicious beer with a incredibly think head similar to belgium beers. In fact the head was so thick I needed a spoon to show me the way

 

[daksin]

You may want to get those bottles into the fridge. That great head may be the result of some overcarbonation. If you've got something super attenuative in there, you want to get those bottles cold before they blow up. Glad it's tasty! Sometimes you get lucky!

 

[socencounter]

You may want to get those bottles into the fridge. That great head may be the result of some overcarbonation. If you've got something super attenuative in there, you want to get those bottles cold before they blow up. Glad it's tasty! Sometimes you get lucky!

Yeah that's true! I got lucky!
I am aware about the fact that only over carbonation could get me this kinda head. These are grolsch type bottles with the swing top and typically has a thicker wall than a normal bottle. So I feel it shouldn't blow up atleast for a week. But thanks for the tip, I will transfer them to the refrigerator in a weeks time.

 

[daksin]

Yeah that's true! I got lucky!
I am aware about the fact that only over carbonation could get me this kinda head. These are grolsch type bottles with the swing top and typically has a thicker wall than a normal bottle. So I feel it shouldn't blow up atleast for a week. But thanks for the tip, I will transfer them to the refrigerator in a weeks time.

The grolsch style bottles are thicker, but they will blow up just as easily as the regular kind. Ask me how I know. Get those bad boys in the fridge.

 

[socencounter]

The grolsch style bottles are thicker, but they will blow up just as easily as the regular kind. Ask me how I know. Get those bad boys in the fridge.

I am not gonna ask you how :cross:

Anyways, I have transferred them to the fridge

I am thinking of adding a small amount of hydrated dry yeast syrup plus the priming sugar/DME to my upcoming batch at bottling. I hear Trappist breweries do this since almost all the beers they make are bottle-fermented and ready to drink in just 2 weeks. Thoughts on this?

 

[pabloj13]

I am not gonna ask you how :cross:

Anyways, I have transferred them to the fridge

I am thinking of adding a small amount of hydrated dry yeast syrup plus the priming sugar/DME to my upcoming batch at bottling. I hear Trappist breweries do this since almost all the beers they make are bottle-fermented and ready to drink in just 2 weeks. Thoughts on this?

I think you should stop rushing beers to carbonation. Chillax. If you're that worried about getting it carbed quickly, you should keg.

 

[daksin]

Yea, if you keep your bottles warm (70F) and they're under 10% ABV, they'll be done carbing in 2 weeks regardless. Nobody ever made good beer by rushing it.

 

[socencounter]

Yea, if you keep your bottles warm (70F) and they're under 10% ABV, they'll be done carbing in 2 weeks regardless. Nobody ever made good beer by rushing it.

Thanks for the info. But hey, I am not rushing it! This batch had a mold it in and tasted really bitter with no signs of carbonation or foam what so ever even after 3 months in the bottles. That's when I added some yeast to the left over beer in the carboy and bottled them. Now it's a winner! I agree it's over-carbonated and could blow up. So now they are in the fridge. And yes it's below 10% ABV and temp was around 70F