Edcculus
Well-Known Member
Unfortunately, I've joined the ranks with my first "My Infection" thread. First off, I need some help identifying what it is.
Background:
I brewed a sMAsH with Maris Otter and Amarillo. I then split it into two batches. I used Wyeast 1056 with one and Scottish Ale yest on the other. I made a starter for both so fermentation would start faster. Both have been in the primary for 4 weeks. I was planning on bottling this week and noticed the infection a few days ago. The infection is with the Scottish Ale Yeast.
Recommendations? I probably won't dump, unless its ebola. I just wanted to know the nature of the infection so I could figure out a corse of action.
I'm figuring if it is mold, I'll rack it out of the moldy top and bottle. If it is a bacteria infection, I could either bottle and let age, or rack off of the yeast cake and age.
Here is the half with Wyeast 1056 for comparison:
Background:
I brewed a sMAsH with Maris Otter and Amarillo. I then split it into two batches. I used Wyeast 1056 with one and Scottish Ale yest on the other. I made a starter for both so fermentation would start faster. Both have been in the primary for 4 weeks. I was planning on bottling this week and noticed the infection a few days ago. The infection is with the Scottish Ale Yeast.
Recommendations? I probably won't dump, unless its ebola. I just wanted to know the nature of the infection so I could figure out a corse of action.
I'm figuring if it is mold, I'll rack it out of the moldy top and bottle. If it is a bacteria infection, I could either bottle and let age, or rack off of the yeast cake and age.
Here is the half with Wyeast 1056 for comparison: