Post your infection

[Zamial]

Yep it had something...I let it sit until today on it. I sampled and it was not bad. I have 7.5 gallons on gas and 5.5 more with some toasted coconut flakes, now. I fear I have accidentially created a great beverage that I will never be able to replicate.

While not my personal favorite I am sure to give it a run at the Luau Party next Saturday night. I will have tons of free feedback...lol.

 

[moxie]

I am getting some crazy activity with a batch of Apfelwein I just put on... In previous batches with the same yeast, all I got was a very thin layer of bubbles. I pitched the dry 1118 about 24 hours ago, but I started seeing this crazy stuff within 12 hours or so. Is this an infection? I have not seen anything like this in any of my previous fermentations.

 

[Misplaced_Canuck]

Active fermentation and high krausen. Doing FINE. Let her be.

M_C

I am getting some crazy activity with a batch of Apfelwein I just put on... In previous batches with the same yeast, all I got was a very thin layer of bubbles. I pitched the dry 1118 about 24 hours ago, but I started seeing this crazy stuff within 12 hours or so. Is this an infection? I have not seen anything like this in any of my previous fermentations.

 

[moxie]

Active fermentation and high krausen. Doing FINE. Let her be.

M_C

Wow, that takes a load off my mind... I was under the impression that only grain had the enzymes to produce this sort of mess on the surface. I am used to seeing this sort of stuff with hops and such using grain and ale yeast, but I was very concerned with the Apple and champagne yeast! I also got a wee bit of suck back from my airlock after pitching, so I was ultra sensitive. Haha.

 

[slomo]

Yeah it does look like a regular fermentation, but I have never seen it like that with apflewein.

 

[cms]

Just read this whole thread and there's some really disturbing visuals. This one looks perfect, though.

 

[Rynolee]

Super newb question on my first batch of beer. Better safe than sorry. Racked to secondary and these appeared 18 hours later, are these just bubbles? Airlock has a release every 90 seconds or so. American yeast US-05 and 7 days in primary if that helps?

 

[kegtoe]

looks like bacteria/mold to me. id rack the beer from the bottom sooner rater than later.

 

[Rynolee]

looks like bacteria/mold to me. id rack the beer from the bottom sooner rater than later.

Where do I rack it, keg, until drink? I was thinking of racking to keg and then back after I clean out the carboy again. Would that oxidize the beer too much? I auto-siphon carefully!

Here's a few more pics, thoughts welcome:

 

[dirtyjerz]

Why do so many of you keep beer in your pails or carboys for 2+ months? It doesn't make any sense to me when the majority of beers are ready to bottle in a months time. One of these post was an Irish Red that was in a bucket for 2 months. I'm starting an Irish Red this week and I plan to go 3 weeks tops before I bottle depending on FG readings.

So far I have brewed a Pale Ale, sat for 7 weeks in primary due to it not being my just my beer and not wanting to intrude on my friends brew. Finally I just bottled it when he wasn't home. There are tastes in it that are off, yet still drinkable for the most part.

Next batch was a Hefe, in carboy for 3 weeks hit, FG bottled for 1 1/2 weeks TASTED GREAT. Now at 3 weeks tastes a bit off.

Next batch was Irish Stout. In carboy for 2 weeks, hit just below FG at just 1 week in, but let it sit. Bottled it 15 days ago and tried two of them tonight. I think its the best beer I brewed so far. Still young to tell, but very smooth and tasty and not heavy.

So why 2 months in primary!!!!!!!!

God help me when I get an infection like the few posted (most looked like the normal process of fermenting) as I don't know if I will be able to taste it when I see that shyt in my carboy.

I also want to know how many kids under 21 are on here that the cursing filter needs to be enabled!?

 

[Misplaced_Canuck]

Actually that looks like CO2 bubbles at the top. Give it a small shake and see if the bubbles dissolve. I've seen this in some of my beers, and it was just CO2 bubbles.

M_C

Where do I rack it, keg, until drink? I was thinking of racking to keg and then back after I clean out the carboy again. Would that oxidize the beer too much? I auto-siphon carefully!

Here's a few more pics, thoughts welcome:

 

[amb1935]

Actually that looks like CO2 bubbles at the top. Give it a small shake and see if the bubbles dissolve. I've seen this in some of my beers, and it was just CO2 bubbles.

M_C

I second this. My latest brew appeared to be showing small white islands that I mistakenly took for infection until I saw the CO2 bubbles rise from the yeast bed and stick in those islands.

-Aaron

 

[RugerRedhawk]

Ugh this thread is disgusting! Here's hoping I never run into this stuff!

 

[foodplusbeer]

Is my beer infected? Never had an infection before. Stuff is yellow/cream colored. looks thick. Beer smells fine (but all I smell are hops). see Pics below..

Story - Attempt to make a beer similar to Lagunitas A Little Sumpin Sumpin. using
WLP550 I went from 1.07 to 1.015 in 2 weeks in primary. then transferred to secondary. Beer tasted great at this point. 1 week later I added 2 ounces of hops and the zest of 1 grapefruit (zest was boiled for 2 minutes prior to adding). Still no sign of infection, very clear. When dry hopping I dropped the rubber stopper, picked it up quickly, rinsed it off with vodka (in hindsight this probably wasn't the best move). Now, 2 weeks later (3 total weeks in secondary) I see this stuff floating on top.

If it's infected, what can I do? Can I drink it? I would hate to chuck this, it's over 8% ABV and has 7.5 ounces of hops! tasted great after primary!

 

[drathbone]

That just looks like chunks of yeast to me. I could be wrong. If it tastes fine, just bottle/keg and see how it comes out.

edt: Sorry I just notice your first paragraph before the pictures. I couldn't tell you at this point if the primary was clear.

 

[Dinklefwat]

I wonder if someone might help me out by giving me their opinion on this one.

I brewed a barleywine in January, and racked to secondary in late Feb. (I know, probably a mistake -- next time I'll just leave it in primary...)

Took a gravity reading a couple weeks ago and it had it the proper FG. Didn't notice any problems at that point. But today I checked and there are now some very mysterious floating things in the secondary (Better Bottle).

They're white or off-white in color. Some are at/near the surface, but most are hanging out in the middle or bottom of the secondary. So I'm wondering if it's an infection. Can someone have a look at these pics and give me an opinion one way or another? Thanks in advance.

 

[foodplusbeer]

Just bottled my beer, still a little weirded out by the huge floating yeast-like clusters, but it tasted absolutely fine. I guess I'll find out in a couple weeks. Thanks for the reply!

Dinklefwat - as for your barley wine I think it looks OK. Those look like they could be yeast clumps to me. Give it a taste if you're worried.

 

[PolishStout]

does this look like an infection to anyone? light colored spots spreading across the surface of my primary. they haven't receded and have been there for a good while.

 

[Juilin]

I love this thread. I just started brewing and this makes me relax about destroying my beer even more. Sounds like if you don't panic you can save most everything from being dumped!

 

[dantheman13]

Gross, but interesting stuff! Subscribing to this one.

 

[Shift]

does this look like an infection to anyone? light colored spots spreading across the surface of my primary. they haven't receded and have been there for a good while.

Had something similar in my last brew, came to the conclusion that it was just floaty yeast.

On a different note i ended up with more yeast in my bottles than the brew before, dont know if that was related to the floaties though.

 

[BillyBock]

does this look like an infection to anyone? light colored spots spreading across the surface of my primary. they haven't receded and have been there for a good while.

Those look normal. They are yeast particles brought to the surface by CO2 bubbles. "Yeast rafts" is the terminology that's been used before. RDWHAHB!

 

[FireRescueFL]

I freaked out the first time I saw yeast rafts, too. It was my first batch and I even posted pics asking for opinions. That first batch turned out awesome and it's still the best beer I've ever had.

---Chris

 

[commonsenseman]

Here's what my Bourbon Barrel Porter (from Northern Brewer) looked like coming out of primary:

Here's what it looks like right now after five days in secondary:

I'm ridiculously careful with sanitation too, so I dunno how this could've happened. I racked very carefully from under the first "thing", being careful not to transfer any of it.

 

[PolishStout]

that is beautiful!!!!

it's funny, I thought the first pic was just yeast rafts but upon closer inspection you can see the pellicle lines starting to form

 

[KCBigDog]

So, do these look ok?

http://i1108.photobucket.com/albums/h416/GreatKazou/9Days.jpg

My first attempt at brewing. Left is a Stone Ruination AG Clone. Right is an extract Dry-hopped American Wheat (hop bag floating).

Both were brewed 9 days ago.

 

[android]

So, do these look ok?

http://i1108.photobucket.com/albums/h416/GreatKazou/9Days.jpg

My first attempt at brewing. Left is a Stone Ruination AG Clone. Right is an extract Dry-hopped American Wheat (hop bag floating).

Both were brewed 9 days ago.

yeah man, those are just fine! enjoy.

 

[KCBigDog]

yeah man, those are just fine! enjoy.

Thanks, I was worried about the pattern in the one of the left.

 

[alers22]

This whole thread has made me paranoid. My photos are of my Leffe Blonde clone. It has been in the primary for a little over a week at about 70 degrees. This is my first Blonde recipe and I have never had any elements on the top of the beer when I am getting ready to secondary or bottle. It smells OK, somewhat sour but overall it still smells like beer. What do you guys think?

Thanks,

Bill

 

[FromZwolle]

that looks a lot like yeast to me.