Post your infection

[seatazzz]

Yep.

 

[TheMachine]

Thank you Shock29. Any idea what type it is ? Will i have to deep clean all my lines ? or did a fruit fly just get in there somehow ?

 

[Shock29]

Thank you Shock29. Any idea what type it is ? Will i have to deep clean all my lines ? or did a fruit fly just get in there somehow ?

Hard to say what type it is, someone else on here might know. I'm guessing the only thing you've used is some vinyl tubing to rack into the carboy. Hard to tell if the infection would be present in it or if it occurred after. I would bleach soak everything that touched it post- kettle, and/or replace all tubing just to be safe.

It happens. Brew again!

 

[Jwin]

Thank you Shock29. Any idea what type it is ? Will i have to deep clean all my lines ? or did a fruit fly just get in there somehow ?

If it still tastes good, another option, since you keg, is to keg it, get it cold, burst carb and drink it fast. Use a picnic tap and cheap tubing you can toss after. Then you will have only to clean the crap out of a keg(don't use bleach, it can pit stainless). Probably good to replace all oring as well.

 

[Mainer]

Double post.

 

[Mainer]

100% infected, unfortunately. Dump it, or put it in the corner for 1 year and then taste it.

Yeah. The key question is whether it's a good infection or bad infection. Give it a little taste, and let us know whether it tastes like puke, poo, or lemonade.

 

[TheMachine]

Ok awesome. I'm going to be on vacation for a few weeks so i'll just let it sit and see what happens until I come back. I wont be able to drink it quick until I come back, so we will see what happens. If it turns out good then awesome. If not, it's ok because I was just going to toss it out anyhow. Thanks everyone. Ill post back here after I get a taste.

 

[CrazyGnome07]

I'm making a lager, and I'll admit that I had a lot going on that day and might not have followed my ordinary procedures.

This is only my second lager, and I have no idea what I'm looking at here. Its almost like someone left a white ghost in my beer.

 

[tgolanos]

I'm making a lager, and I'll admit that I had a lot going on that day and might not have followed my ordinary procedures.

This is only my second lager, and I have no idea what I'm looking at here. Its almost like someone left a white ghost in my beer.

Looks like proteins all coagulated together. Nothing at all to worry about.

 

[gm12812]

Looks like proteins all coagulated together. Nothing at all to worry about.

Awesome! It's still likely that I underpitched, but cool.

This thread is awesome and gross and usually comforting haha.

 

[Mainer]

I'm making a lager, and I'll admit that I had a lot going on that day and might not have followed my ordinary procedures.

This is only my second lager, and I have no idea what I'm looking at here. Its almost like someone left a white ghost in my beer.

I think your diagnosis is correct. Your beer is not infected, but unfortunately, it is haunted. Hope that it is a friendly ghost.

 

[mbruneaux]

Brewed Gruit from a Northern Brewer kit and went to bottle it about 20 minutes ago and when I pulled off the cover I found this...



They are round globules of whatever. Can I bottle this and how will it taste?

I just realized those are the Cranberries.... I think I can siphon around those.

 

[virzik]

This does not seem right. Week or two ago it did not have anything like it. It seems like Lacto. Am i right?

 

[DOMIN8R28]

Not sure about this one. I started a steam ale kit on Fathers Day. Instructions say ferment 2-3 weeks. I worried about this batch because I got ZERO action in the air lock. So, today was 2 weeks. I figured I'd open it up and take a sample to see if I was near my estimated FG of 1.010. When I opened it up, this is what I found. It still smells like beer (but the bucket still smelled like beer after i cleaned it after its first use lol) I took my sample and measured it and its down to 1.014 from 1.056 so fermentation happened/is happening and it tastes like beer. What are your thoughts? Thanks guys.

View attachment 1499016281545.jpg

 

[SHAIV]

I think that looks fine

 

[jschein]

Not sure about this one. I started a steam ale kit on Fathers Day. Instructions say ferment 2-3 weeks. I worried about this batch because I got ZERO action in the air lock. So, today was 2 weeks. I figured I'd open it up and take a sample to see if I was near my estimated FG of 1.010. When I opened it up, this is what I found. It still smells like beer (but the bucket still smelled like beer after i cleaned it after its first use lol) I took my sample and measured it and its down to 1.014 from 1.056 so fermentation happened/is happening and it tastes like beer. What are your thoughts? Thanks guys.

Looking good [emoji4]

 

[alanhornstein]

View attachment ImageUploadedByHome Brew1499185450.189354.jpgView attachment ImageUploadedByHome Brew1499185470.791509.jpg

I think I have the beginnings of mold? I am on day 8 and was going to rack and dry hop today. What should I do?

 

[alanhornstein]

I ended up transferring to secondary and, dry hopping, and left behind quite a bit in the process.

 

[troglodytes]

I ended up transferring to secondary and, dry hopping, and left behind quite a bit in the process.

Looks like normal krausen left clinging to your carboy. It proteins and hops and looks gross, but not mold or dangerous. Your good.

 

[rideincircles]

I have had 3 batches of yeast starter get infected in my ferment chamber this year. I think one was from a fruit fly, but the other two seem like it came from the air inside my ferment chamber.

I have a cantillon starter going in there and it is in a 2liter flask with airlock, where all the other starters just had an aluminum foil cap on them. I really doubt it was sanitation. It is possible an ant could have pushed thru into the yeast area, but I am also wondering if the cantillon bugs got blown around by the fan in there and made it inside. I have never had any issues with infections in my fermentation chamber, but everything has been using an airlock and only yeast starters were able to breathe the air in there.

I am still looking into it and since I had extra starter wort after finding my yeast infected (or bugged), I am going to see if I can start a culture off the air in the ferment chamber.

I would probably not be too bummed if cantillon bugs were always available in my ferment chamber.

For now, I will be using more starsan spray as needed on all my flasks and will avoid leaving yeast starters without an airlock in my ferment chamber.

 

[mbruneaux]

I had a big problem with contamination when I started brewing because my secondary was too big (6 gallon Bigmouth), the size of the air pocket inside was the issue. Someone pointed it out to me and since then, using a 5 gallon glass carboy, I haven't had any contamination in my secondary fermenter.

 

[marjen]

Does this look infected?

used flash on this one

 

[Chrispy92]

^ looks like hops, did you dry hop?
No infection signs to me... Think you're good

 

[MikeFromMars]

Making English pale Ale (Brewer's Best Extract kit). OD was 1.044 compared to target of 1.042 - 1.046. Fermented 5 days, till bubbles stopped. FG = 1.014 (1.010 - 1.014) racked to secondary to let clear before kegging. Followed usual cleaning and sanitation with PBW and no-rinse sanitizer.

Clearing was progressing well for first several days, then I left for a couple days. Returned, intending to keg, and found beer bubbling and foaming, with almost primary fermentation activity in ferm lock. Photo Beer1


I let it sit, and after several more days, it calmed down, and now has stopped, with some foam, and quite cloudy. photo beer2

Any thoughts to what's gong on?

 

[Rob2010SS]

In my novice opinion, I'd say you just kind of reactivated the yeast a bit by transferring and maybe it wasn't quite done fermenting. After your FG reading of 1.014, did you let it sit and check it again to make sure it was stable? My guess is it wasn't quite finished, you transferred it and just saw the remainder of the fermentation going on. I'd be curious to know what the hydrometer reading would say now.

I think you're fine, but we'll see what the more experienced guys say.

 

[MikeFromMars]

I will try it. it is completely un clarified which is something that is also different from the norm. Used Irish moss, and usually that settles things out pretty well.

Will post the final numbers.

 

[Jwin]

Short answer: your fine

Long answer;
Looks like you may have accidentally used a secondary correctly (before fermentation was complete but after the bulk of fermentation).
Unless the FG is abnormally low, little work worry about.
What is to worry about is your giant secondary as that can lead to oxidation and, if bulk ageing, more likely to get infected. Most Homebrew is infected on some level or another. But when you give the critters room to grow(unneeded oxygen in secondary) they can take off. That's why glass carboys come in two sizes.
6.5g carboys are.meant for primary
5g for secondary/ageing.

 

[collindv]

Some suspicious looking islands in this one. Brewed 7 days ago.

View attachment 1500055513311.jpg

View attachment 1500055537482.jpg

 

[tgolanos]

Some suspicious looking islands in this one. Brewed 7 days ago.

Yeast rafts. Nothing to worry about.

 

[collindv]

Yeast rafts. Nothing to worry about.

Thanks!