Post your infection

[ncbrewer]

I found this in the primary after racking. APA with US-05, in primary 19 days and at stable gravity. Never seen trub like this before. Does anybody know if it's a problem, or just some unusual flocculation?
Edit: The gravity sample tastes good, with good hop aroma.

 

[brewbama]

I found this in the primary after racking. APA with US-05, in primary 19 days and at stable gravity. Never seen trub like this before. Does anybody know if it's a problem, or just some unusual flocculation?
Edit: The gravity sample tastes good, with good hop aroma.

Did you use kettle fining? Looks like whirlfock trub to me.

 

[seatazzz]

+1 to what brewbama said. I get trub like that when I use whirlfloc, never with irish moss. Looks good and healthy to me.

 

[ncbrewer]

brewbama and seatazzz: I used Irish Moss as usual, but I used 1 tsp instead of the 1/2 tsp that I usually use. I'll bet that's the difference. Thanks much for the replies.

 

[Maulwurfmann]

Hey guys!

Ouch! I think I infected my wort due to raw cacao nibs.

So what do you think?

Greetings from Germany

Sorry, I don't know why the image is rotated

 

[amytonsen]

If we get more pictures up I think this thread should be stickied/(called prost thread here?). It'd be helpful for a lot of new brewers who may be worried that they have an infection.

Me two.

 

[heywolfie1015]

Any thoughts on these? I brewed almost two weeks ago and only took a gravity sample earlier this week (after soaking the wine tuief in StarSan). This is a Fizzy Yellow Beer using US-05.

View attachment 1502930474416.jpg

View attachment 1502930483785.jpg

 

[popsicleian]

Any thoughts on these? I brewed almost two weeks ago and only took a gravity sample earlier this week (after soaking the wine tuief in StarSan). This is a Fizzy Yellow Beer using US-05.

That looks totally normal to me. It's a little odd to have that much stuff on top after 2 weeks, but based on the way it looks I wouldn't be concerned.

 

[heywolfie1015]

That looks totally normal to me. It's a little odd to have that much stuff on top after 2 weeks, but based on the way it looks I wouldn't be concerned.

Here's to hoping you're right! Will update if it doesn't die down soon. It's just those big bubbles that aren't popping that concern me...

 

[Mihkelj]

That's pretty much the norm for me with US-05. The bubbles just don't drop. Earlier this week, I was going to bottle a batch with that yeast, but the bubbles were still on top. I hauled the bucket to my bottling area, but splashed it around more than normal since I had broken my finger and it was in a cast, so I couldn't carry it gently. When I got the bucket to the bottling area, I realized I wasn't up for bottling that day. I checked it the next day and the bubbles had dropped. I'm not suggesting splashing the beer is the way to do it, but that's what happened...

 

[seatazzz]

Here's to hoping you're right! Will update if it doesn't die down soon. It's just those big bubbles that aren't popping that concern me...

As long as those bubbles don't have a "slimy" look to them, you're fine. From the pic it looks okay to me.

 

[Mainer]

Let me start by saying I know this beer is infected, and it should be. This is my first Flanders Red. It's about a month or six weeks into secondary. I just wanted to get some reassurance. That's just a standard pellicle on top of my oak cubes, right? I haven't done a lot of mixed fermentations and it looked a little white and powdery, so I just wanted to make sure it wasn't mold. If it were, I'd rack out from under it, but all things being equal, I'd prefer to let it rest on the wood a little longer. Any thoughts appreciated.

 

[Mainer]

The pics kind of suck, I know, so I understand if nobody can help. It's tough to get good photos with a flash.

 

[r4dyce]

I don't have pics to post but thought I would share I opened by fermenter to throw in some dry hops the other day and the whole bowl I had slipped from my hand and fell in. To make matters worse I instinctively plunged my hand right in to my beer to pull the bowl out before it sunk to the bottom...does sticking your hand and forearm into a batch count as an infection risk? Lol . Felt very stupid and cursed at myself a lot. To top it off I had major bubbling problems in my siphon, so this batch it probably a goner, but I just bottled it per usual. We'll see what happens.

 

[Shock29]

I don't have pics to post but thought I would share I opened by fermenter to throw in some dry hops the other day and the whole bowl I had slipped from my hand and fell in. To make matters worse I instinctively plunged my hand right in to my beer to pull the bowl out before it sunk to the bottom...does sticking your hand and forearm into a batch count as an infection risk? Lol . Felt very stupid and cursed at myself a lot. To top it off I had major bubbling problems in my siphon, so this batch it probably a goner, but I just bottled it per usual. We'll see what happens.

Good chance you could have contaminated the batch, but only time will tell. If it's already been fermenting 2-3 weeks, carb it, keep it cold, and drink it asap

 

[se1911]

First try at an infection. Been in the primary 4 weeks. Started to notice something on top 1.5 weeks ago. Now it looks like this. Thoughts?

 

[Jwin]

First try at an infection. Been in the primary 4 weeks. Started to notice something on top 1.5 weeks ago. Now it looks like this. Thoughts?

Looks like yeast rafts and off gassing the me. Cold conditioning and/or a gentle swirl will knock some down if you want it to look nicer. But, you can just rack under it.
But, 4 weeks in primary... You ever plan on drinking it?

In all honesty, I have 2-3g of an experimental brew(spruce infused hops) that I did 3 months ago that I haven't gotten to yet that looks very similar.
As the beer sits, co2 comes out of solution as it equalizes with it's environment. As the bubbles rise, sediment(yeast) rides along.

 

[se1911]

Thanks Jwin. Bottled last weekend. Smeled and tasted good. It was stuck to the sides and when the beer was draining, it pulled from the center and ended up on the side of the jug.

 

[tomoncanterbury]

infection or suspended proteins? Been fermenting for two weeks, just noticed it on top of the beer today.

 

[Shock29]

infection or suspended proteins? Been fermenting for two weeks, just noticed it on top of the beer today.

Unfortunately, this is a slight contamination (infection)... I've had this exact issue occur in a few bottles. You'll see those little spots grow and multiply (but they won't form a full pellicle). Beer will likely taste phenolic or like plastic. Drink it fast if it tastes ok (keep refrigerated), or dump and brew again!!

 

[tomoncanterbury]

Unfortunately, this is a slight contamination (infection)... I've had this exact issue occur in a few bottles. You'll see those little spots grow and multiply (but they won't form a full pellicle). Beer will likely taste phenolic or like plastic. Drink it fast if it tastes ok (keep refrigerated), or dump and brew again!!

Thanks for the reply. The beer smelled and tasted fine so I bottled it. I'll have to keep an eye on it over the next few weeks.

 

[IanJ]

Thoughts on the attached photo?

Have had this pLambic sitting around for 2 years, noticed the airlock was dried out, probably for a few days, maybe even a week during the temperature jumps we've had this summer, probably caused some crazy suction and pulled in the starsan. Anyway, not sure if it's worth keeping around.

Picture isn't great because of overhead lighting, but it's kind of like a greyish-chalky substance, doesn't look hairy or green. No hops, or extremely small amount in the recipe, can't remember at this point.

 

[pegasx]

Green part has arised from dry hop. Is it lacto? Thanks.

 

[CezarJozay]

Belgian blonde has been in the fermenter 5 days now. Infected? Or just some floating krausen?

View attachment 1506645898534.jpg

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[Gagunga]

Belgian blonde has been in the fermenter 5 days now. Infected? Or just some floating krausen?

Looks like Krausen remnants, possiblely carbonation. Hard to tell. I had a similar looking slick on top of my first batch from a brand new kettle. I didn't clean the kettle well enough. Residual oils had boiled off into the brew. I'm still new so maybe someone with more experience can give a better diagnosis. Good luck and cheers!

 

[Buckeye_Brewer1]

Dark portion of Krausen on Irish stout

Is the dark area of the krausen normal?

View attachment IMG_0985.jpg

 

[Rolster77]

Hi all, i’m just looking for some advice please. I am wondering if my beer is infected I am brewing a festival IPA it has been fermenting for around 15 or 16 days now so a few days longer than it should have been. It has no off smells or flavours I sampled the gravity sample but on the surface of The brew there seems to be a very slight film you can see a ring around the top and a couple of strange bubbles could just be where the hops were I guess but the skin or ring on the surface is worrying but like I said no off smells or flavours can anyone help or advice as to what I should do don’t really want to tip this as it does smell fine. The smaller ring in the middle of the brew is just a reflection of the lid as I’ve lifted it off I’m actually referring to the large ring thats very close to the edge of the fermenter

 

[ESBrewer]

Probably not contaminated, at least it is too early to say it. It may be bacteria that will grow and fill the surface but it could be some oil-like compounds in the beer or detergents that remained in the bucket after the wash.

 

[Brownalemikie]

Dark portion of Krausen on Irish stout

Is the dark area of the krausen normal?

View attachment 419714

Yep, dark area of krausen is totally normal. I only brew stouts, porters and brown ales and ALL of them have those dark areas. No worries!

 

[Rolster77]

Thanks I appreciate the reply. I’ve gone ahead and bottled it so we’ll see how it turns out