^^^taken from page 9I've got one for you.. Bugs in my airlock...
I thought I could just take readings from the spigot.My first batch I couldn't wait. After about 3 days I had to know what was going on. No matter how many pics you look at on the net of other peoples, you still want to see it. I then went immediately to e.c. kraus and picked up some glass carboys. No more need to open it.
It's not a good idea to keep opening it up just for SAG. Every time it is opened it is exposed to possible infection. You are going to have to open it for SG readings though. Just be sanitary when you do.
I've got 2 buckets 1 for fermenting and 1 for bottling and both have spigots. I did filter out the trub from my wort into the fermenting bucket. My plan was to rack to bottling bucket after fermenting was complete. I am a newb though and this is my first batch but from what I've read(and I've been reading a lot) this is an acceptable way to go.you should never be fermenting in your bottling bucket. didn't you get the memo anyway you'd probably be overloaded with trub and settled yeast n whatnot if you tried that...
Honestly, this just looks like mold from not pushing your fruit down into the beer to keep it moist (at least, I hope that's fruit floating). I would probably rack from under it and keep the beer. Unless that mold has turned into a full blown infection, that is.i'll join the party! guess away, it looks different than anything i've seen in the thread. this formed and dropped in only a few weeks...
Just looks like a ton of hops to me, how much was added in this batch?Thank you for your reply.
Whoa. I've never seen all that (any?) hop material before, or sediment on the side of the carboy--but this batch didn't use any irish moss or gelatin--could this be what caused it?
I can't exactly tell by the blurry pic what the bugs are, but they very well could be fruit flies. Fruit flies will be attracted to anything with alcohol in it, since they their eggs in rotting fruit. They will fly into strong liquor and drown. I've seen them in a leftover shot of 80 proof rum in the morning, dead. Some of them can be very small, so I could imagine they might be able to get through the little holes in an airlock.^^^taken from page 9
ya know i've had this before and it totally stumped me. it was in a purposely soured beer, but not in the beer, just the airlock. i don't know how the hell they got there since of course they were stuck in there, but i would re-sanitize and they just kept on showing up time and time again. plus i had prob 5-6 beers in the same closet and they would continiously show up in the same carboy airlock. 80 proof liquor in every airlock taboot-
Honestly, I wouldn't even be looking at this thread if I were you. I find that reading about infections tends to make you a bit paranoid of them. In reality, they don't happen often. I've brewed for years and have only had one infection. It was last year, and it was due to my lazyness and not making a starter. My yeast didn't take off fast enough and my wort got infected.I hope my first batch isnt infected like some of these pics!
Honestly I'm not really worried about my beer getting an infection. I just saw some posts and wondered what does an infected beer look like.Honestly, I wouldn't even be looking at this thread if I were you. I find that reading about infections tends to make you a bit paranoid of them. In reality, they don't happen often. I've brewed for years and have only had one infection. It was last year, and it was due to my lazyness and not making a starter. My yeast didn't take off fast enough and my wort got infected.
Cool... just figured I'd throw it out there. I know when I first started brewing, I got super paranoid after looking at threads like these. Just trying to save other people the stress, haha.Honestly I'm not really worried about my beer getting an infection. I just saw some posts and wondered what does an infected beer look like.
damnit now I want some yams.I think I have my first infection...
Irish red that has been in the primary for two months and when I cracked it open to bottle (unless I'm racking onto fruit or oak chips, I hardly ever use a secondary) this is what I was greeted by. Haven't seen this in my brews before. The small hole in the scum is from when I took a gravity reading. Instead of panicking, I tried to carefully siphon under the top layer into my bottling bucket. I did a decent job but might have got a small amount of this scum in the bottling bucket. Then I bottled it and am optimistic that everything will be fine in the end.
It didn't smell or taste funny, although I didn't taste the scum! I even had my wife try it to see if she noticed anything (I didn't tell her that I suspected it might be infected 'cause she never would have tried it!).
So anyway, what do you guys think? I kind of think it had an infection but everything will be fine but I might have to drink it fast once it is carbonates! If it grows scum in the bottles and that doesn't go away, I might start thinking about tossing it.
I'm surprised you don't get more infections if you clean it that way, or at least a smelly Carboy.I don't know why I open up threads like this. All it does is make me worry about my next batch. Of course it could also make me continue to be obsessively anal about my sanitation procedures.
What type of beer and how long was it left sitting?
No need to worry. Mold won't hurt your beer. If you don't punch your fruit down every few days to keep it wet, it will mold. Just rack from under it when it's ready and it'll be fine.Now i feel like i need to rush home and rack my beer out from under my fruit that has been floating for 2 weeks. It is probably molding.....
You shouldn't need to replace the mash. Any bugs that are in the mash will be boiled off anyways.Brewed four batches in one week and they all came up with varying degrees of this
finished 2 of the batches, drinking another now, and about to keg the last...
Flavor not really affected so far, the one I am drinking now was actually a kentucky common ale that was intentionally soured, so there is a very mild sour flavor but, it was done in the mash on purpose...
All fermented in different buckets and primaries, with different airlocks...May have cross contaminited when checking fg.
Plan on replacing the mash tun(not great to begin with), tubing, etc...
Will clean the bejeezus out of all else.