FWIW I always secondary in buckets, because if I am doing a secondary it's because I've added fruit or something like that which is a PITA to do in a carboy.
Post your infection
- Thread starter jcarson83
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nspaldi0
Well-Known Member
Any thoughts on this? I'm thinking it is just CO2 releasing but the larger bubbles have me slightly concerned. It is a Kentucky Common brewed August 6th with US-05 yeast.
The belgian I did on the 7th looks identical to that. I think it's just CO2 trapped under larger bubbles reinforced by fermentation byproducts or yeast sludge. Mine hasn't changed in appearance in at least 4 days, so I highly doubt it's an infection or it would be spreading.
If it tastes good bottle it, keep your eye on it and segregate it, I think i had a lacto.So i paraniodidy cooled it after a few weeks, i have since took them back out and letting them age.Im not going to be afraid,i will bottle and drink it, lacto or not its great.Im not standing for a better aged beer for a greenish one.
herky873
Member
ive had stuff floating on top of my primary. ive thought it was yeast, but i thought the yeast should settle on the bottom. its brown and can be clomped together in sometimes two inch clomps, but hasnt affected the taste of the beer. any ideas. I didnt take a pic but plan on a pumpkin ale soon. If it happens again ill post a pic.
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bchurch
Well-Known Member
I don't have a picture and I'm pretty sure it may not even be a contaminated batch but I'm just trying to put to rest the little doubt I have. I have a batch of wit that's been in the primary for 3 weeks(carboys where full) it finished out at a bone dry 1.004 and taste green as usually but not bad, but there was some floaters in it that kind of looked like small flecks of skin. Yeast? Contaminant? There was not a lot but enough and they were small. Anyone else see anything like this?
wyzazz
Well-Known Member
You said it was a batch of Wit, Orange Peel maybe?
bchurch
Well-Known Member
I used a very fine mesh bag for the spices so I don't think it's orange peel but anything is possible. I also used pellet hops so it's not from the hops. It's curious and I didn't add any sugar but it still went way down to 1.004.
LVBen
Well-Known Member
Looks like Lacto and the other stuff might just be yeast.
So this is a 3 gallon blonde ale that I fermented in a better bottle that previously had brett B in it. I *thought* that I bleach bombed it, but when I finally decided that I was going to bottle it about 2.5 months into the primary, I looked and saw this:
Fast forward 2 months, and this is what it looks like now (sorry about the white balancing)
The center looks the way it does because I think changes in temperture/pressure in the better bottle was causing suck back of drops of starsan through the airlock and breaking the pellicle.
I'm guessing that this is just brett...but I'm not really sure if that's all that's going on. It's been in the primary since late January, but I don't want to break the pellicle to taste or bottle it...should I? I think I've read that you want the pellicle to "fall" before touching it....but I'm not sure if that's true.
Fast forward 2 months, and this is what it looks like now (sorry about the white balancing)
The center looks the way it does because I think changes in temperture/pressure in the better bottle was causing suck back of drops of starsan through the airlock and breaking the pellicle.
I'm guessing that this is just brett...but I'm not really sure if that's all that's going on. It's been in the primary since late January, but I don't want to break the pellicle to taste or bottle it...should I? I think I've read that you want the pellicle to "fall" before touching it....but I'm not sure if that's true.
My infection. Any ideas on what it is? This is on Ed Wort's Haus Pale Ale.
Thats what my lacto looked like except didnt have all the bubbles or i didnt catch the bubbles in the process, just a think paint like layer on top that breaks apart. I would just do your best maybe skim it or rack it carfully avoiding all of it maybe loosing a beer in the process.As long as your finsh gravity is good and taste good or taste ok, just bottle it and keep your eye on them and seperate them from the others, just keep an eye out for that stuff on the surface in your bottles or overcarbonation,then refrigerate them
I was worried i would get a ring around the top or the same film in the bottles, but they actually cleared also as i was worried about how hazy it was during conditiong , but they have cleared and are winning.For now so its been about 3-4 wks with no problems.
No offense but that kinda looks like a toilet bowl that has been neglected right there.
Beezy
Well-Known Member
This is the surprise I found when I went to bottle. I tasted it and it tasted decent. I bottled it. Now I see it's forming in the bottles. I dunno, I'll try one in a bit.
What is this?
COLObrewer
Well-Known Member
Looks like old potato soup
Beezy
Well-Known Member
COLObrewer said:Looks like old potato soup
Maybe cream of broccoli mmmm
Beezy said:
Not a soup :-/
15 gallon batch:
21lbs of Pilsen
9lbs of flacked corn
Safelager s23
Boiled 10 gallons in a converted keg for 90 min
Boiled 5 gallons in a SS pot for ?min. I had problems with the second turkey fryer so the 5 gallons sat around in the pot for about an hour till I started to get it to a boil!!
It took about 1 1/2 weeks to finally ferment down to FG and before I keg'd after a total 2 1/2 weeks it had this on top:-/
paulster2626
Well-Known Member
This thread scares the bejeezus out of me. I hope it's just yeast rafts in my secondary right now...
After a year and a half i finally got my first one. I have a feeling its lacto, i just made a berliner recently and i think it may have cross contaminated. Ahh well. A year and half with none ain't too shabby, it was bound to happen at some point.
I think its just starting. I thought at the beginning it was just yeast floaters, but then it started increasing. Came home yesterday and =(
So now im gonna chuck it and the bottle. Make sure i clean and sanitize everything in my brewhouse just to be safe.
I think its just starting. I thought at the beginning it was just yeast floaters, but then it started increasing. Came home yesterday and =(
So now im gonna chuck it and the bottle. Make sure i clean and sanitize everything in my brewhouse just to be safe.
FromZwolle
I don't want to be cremated, I want to be malted.
keep it. add some brett, wait two months, add a few oak cubes. wait six months, then try it. you were going to chuck it anyway, why not shove it in a closet somewhere and see what happens. if you still don't like it, go ahead and chuck it.
The problem is, if it turns out really good, i will never be able to replicate it.
And i'd rather spend the money on a new batch that i meant to brew rather than one that might turn out to still be disgusting.
AR-Josh
Well-Known Member
My main goal is to produce beer that i can be brew over and over again and come out with consistent results. Thus far i've been very good at it. I attribute that to my process. I think this infection was a result of a brain fart, where i may have used the bug autosiphon to transfer by accident. I vaguely remember something being different. But oh well. I still have about 15 gallons of beer around and a blonde in the primary, so i won't go thirsty.All the more reason to keep it and savour it if it's good.
COLObrewer
Well-Known Member
. . . . . . Came home yesterday and =(
So now im gonna chuck it and the bottle. Make sure i clean and sanitize everything in my brewhouse just to be safe.
I see nothing wrong with this, have you tasted it?
Its hard to tell but there is a thin white film on the surface. Its definitely infected. I popped the top and its smelling sour. I pulled it out of the ferm chamber so some of the bubbles in that pic im sure are due to the rise in temp possibly the yeast got a little excited.
Here is my berliner i just did, you can notice the white film on the surface kinda looks flakey.
I opened my batch and saw this.
Smell is pretty sour. Should I toss it? If yes, should I toss the bucket too?
Myself I'd toss it. It really depends on if you want to take the off chance of keeping something that will probably never turn around and risk cross-contamination by keeping it around. Taste it first.
I would also throw the bucket away or bleach bomb it and relegate it to holding grain. Plastic is too porous to risk reusing it imho.
benbradford
Well-Known Member
I am curious about this adding brett and oak and aging... has anyone ever accomplished good results with an infected beer, and this technique?
