Post your infection

[Pyg]

Just looks like pale, low gravity krausen to me. You're definitely infected with lactic acid bacteria from that strain, though. Enjoy!

Is this what a intentional lacto infection looks like?View attachment ImageUploadedByHome Brew1466985493.811535.jpg

 

[whiskeypig]

Lacto + Aceto infection (Commercial distillery, 750gal mash). Notice the film covered bubbles in the gaps of the aceto landscape.

 

[whiskeypig]

Is this what a intentional lacto infection looks like?View attachment 359964

No. Looks to be too early in the fermentation to say, at any rate.

 

[JosephN]

maybe ill sit on it for a little while longer.

That's what I would do. I've been listening to the sour hour a lot lately, and smelling it would be very helpful. Then also, if you have the ability, shooting a blanket of CO2 in there when you put the airlock back on. This helps avoid adding oxygen to a possibly very sensitive bacteria. Adding oxygen at this point can cause very nasty aromas and flavors. If you have vinegar then toss it.

 

[treacheroustexan]

Can anyone identify what's going on here? It's a maris otter/galaxy smash from 3 weeks ago. Went to dry hop it today and saw this. Just tasted it and it's maybe a little on the sour side? Not what I expected to taste. Not sure what I should do.

 

[unionrdr]

Infected. Let it ride & make a sour or pitch it.

 

[treacheroustexan]

I'm going to dump it. Don't have the room for it. Doesn't taste great anyways.

 

[Jwin]

If it doesn't taste horrible, maybe try to freeze condense it for fun?
Is that fermenting in a kettle?

 

[treacheroustexan]

If it doesn't taste horrible, maybe try to freeze condense it for fun?
Is that fermenting in a kettle?

It's a SS Brew bucket

 

[treacheroustexan]

Better picture. Any thoughts of racking some of it into a smaller carboy and adding cherries for a few months? Then dump the rest.

View attachment 1468505292817.jpg

 

[unionrdr]

Couldn't hurt to try at this point...

 

[Jwin]

Just be sure to go overboard with sanitation after, including tossing you tubing

 

[Drew1]

Hi I just did my first brew and am a little worried about infection. My beer was in the primary for 16 days. I made the mistake of waiting 4 hours to pitch the yeast. I had to wait that long because it took that long to get to about 78. I will chill it next time. The temperature in my room where I was brewing has been in the high 70s as it is summer. After about 12 days I could smell a banana smell in the airlock. The beer also has a strong banana smell when I went to bottle it. Also a banana taste. Is this a bad sign?

 

[Sammy86]

Hi I just did my first brew and am a little worried about infection. My beer was in the primary for 16 days. I made the mistake of waiting 4 hours to pitch the yeast. I had to wait that long because it took that long to get to about 78. I will chill it next time. The temperature in my room where I was brewing has been in the high 70s as it is summer. After about 12 days I could smell a banana smell in the airlock. The beer also has a strong banana smell when I went to bottle it. Also a banana taste. Is this a bad sign?

Those look like yeast rafts to me not an infection

 

[day_trippr]

Those look like yeast rafts to me not an infection

Agreed.

Cheers! ("Remain Calm And Keep Brewing" )

 

[Drew1]

Thanks I feel a lot better. Do you think the banana flavor will diminish. It's not really a good banana flavor. And was not expected.

 

[jayway]

The banana flavor is a result of the high fermentation temps = unwanted yeast esters. You will need to figure out a way to keep it more in the 60's to get a nice clean beer. I don't think the banana taste will fade.

 

[Drew1]

OK thanks I guess I'll be drinking banana beer for a while ������

 

[unionrdr]

What kind of beer is it? Yeast? Some wheat ale yeasts & a couple others produce banana candy-like esters.

 

[Drew1]

It was a Brew Canada beer kit. Pilsener, with whatever yeast it came with

 

[Drew1]

Is it safe to drink a beer like this with a strong banana Ester taste? In a few days I will trying it when the in bottle carbonation is complete.

 

[Drew1]

Is it safe to drink a beer with a strong banana Ester taste? It will be done 7 days of carbonation soon so I will be trying it.

 

[day_trippr]

Of course. Heck, there are styles where banana is mandatory.
Anyway, they're teeny tiny esters. What could they do to a big guy like yourself?

Cheers!

 

[Drew1]

Awesome thanks for the quick reply!

Cheers!

 

[mrgrimm101]

I may just be paranoid, but I thought I spotted the start of an infection in my latest IPA. I dry sprinkled US-05. The krausen fell but I still had some weird bubbles and yeast rafts that stuck around. After some research, I figured this was normal. However, last night when I was about to dry hop I saw that there was the tiniest hints of some whitish icepack looking stuff forming on top. Not very white...like diluted milk. It was mostly grouped around the bubbles. Well, I dry hopped anyway and now I think I'm screwed because I should have tried to skim it off the top or done something else. It's doubtful I could try to rack from underneath at this point. I also had a handful of fruit flies in the airlock..luckily I use vodka in my airlock.

The only thing I can think is that I did not clean or sanitize my blowoff hose from my last batch a couple months ago. I realized this after about 4-5 days of fermentation. The funny thing is that I ended up with 6 gallons in my 6.5 gallon carboy and the krausen barely rose. It didn't blowout through the hose at all. Figures..I try to be proactive and I didn't need to.

I failed to get a photo of it before I dry hopped, but I'm hoping that based on the explanation someone may have a little insight. Thanks!

 

[whiskeypig]

Better picture. Any thoughts of racking some of it into a smaller carboy and adding cherries for a few months? Then dump the rest.

This is lacto, telltale signs are the film covered bubbles and the planetary landscape looking spindly spider threads. Racking under it is definitely the move, although you will not remove the infection by dong so and it would look just like this after some time in secondary. Whatever you want is what you should do, it will remain potable regardless but the flavor will more than likely suffer the more time you give the batch.

 

[treacheroustexan]

This is lacto, telltale signs are the film covered bubbles and the planetary landscape looking spindly spider threads. Racking under it is definitely the move, although you will not remove the infection by dong so and it would look just like this after some time in secondary. Whatever you want is what you should do, it will remain potable regardless but the flavor will more than likely suffer the more time you give the batch.

So if maybe I keg it and drink it quick I'l be okay?

 

[whiskeypig]

That's your best bet if it hasn't gotten too funky yet. But by all means you can try and rack a small amount into secondary just for kicks if you want to see if it takes to the berries well.

 

[catdaddy66]

This still smells ok but... What the hell is it?! Of course it's infected but with what organism?

 

[catdaddy66]

I meant this...