abbysdad2006
Well-Known Member
abbysdad2006 said:
Ok so I got home tonight and this is what I saw. It has not gotten any bigger. Thanks for all the input.
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Ok so I got home tonight and this is what I saw. It has not gotten any bigger. Thanks for all the input.
BuddyWeiser
Well-Known Member
This picture isn't great, but near the top you can see the filmy, web-looking stuff that has me mildly concerned. I am merely guessing this is the Brett. Claussenii that I added when I transferred the stout to secondary. Either that, or maybe it's something wild from the bag of raspberries. 
In any case, the beer still smells delicious, and I don't plan to crack the first bottle until mid March. Feedback would be much appreciated! Thanks!
In any case, the beer still smells delicious, and I don't plan to crack the first bottle until mid March. Feedback would be much appreciated! Thanks!
shattstar03
Well-Known Member
This picture isn't great, but near the top you can see the filmy, web-looking stuff that has me mildly concerned. I am merely guessing this is the Brett. Claussenii that I added when I transferred the stout to secondary. Either that, or maybe it's something wild from the bag of raspberries.
In any case, the beer still smells delicious, and I don't plan to crack the first bottle until mid March. Feedback would be much appreciated! Thanks!
Looks normal to me, I normally get that webby looking stuff of bubbles, yeast on top of my beer, looks scary but its harmless (at least for me).
BuddyWeiser
Well-Known Member
Thank you, but do you mean normal for brett. claussenii? There are both normal looking ale yeast bubbles plus this non-normal looking webby film spreading out over the top.
Sorry for all the questions! This is just the first time I've ever used brettanomyces type yeast.
FATC1TY
Well-Known Member
Thank you, but do you mean normal for brett. claussenii? There are both normal looking ale yeast bubbles plus this non-normal looking webby film spreading out over the top.
Sorry for all the questions! This is just the first time I've ever used brettanomyces type yeast.
If you intentionally added Brettanomyces, then you are posting in the wrong thread. This is mostly for accidental. You infected yours with it on purpose.. which is tasty.
Lets just call this an inadvertant open air secondary "contamination".
Any thoughts on what you see in there? I think there's 2 things going on. Mold and something else. It was the bottom of a bucket I used as a catch basin for bottling from my tap.
Any thoughts on what you see in there? I think there's 2 things going on. Mold and something else. It was the bottom of a bucket I used as a catch basin for bottling from my tap.
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chrono03
New Member
Just checked my founders backwoods bastard clone. Racked from primary into secondary on to some bourbon soaked woodchips (soaked for about a week). Gravity during racking was 1.020. I had a couple beers during the process and thought it would be a good idea to put an airlock on and use the starsan solution from my blow off bucket. Im guessing that some of the liquid dropped into the beer and infected it. Anyone have any thoughts?
Ogri
Well-Known Member
Pics of the infection that hit one of my batches at the beginning of this summer.
It actually tasted really good and was definitely contemplating bottling but I ended up dumping it out of fear of infecting other equipment.
Thought it might have started from when I was taking a gravity sample, although I was pretty sure I'd sanitised the measuring cup really well with starsan sprayed profusely all over and inside. Talking with my wife recently about the bottled water we get from a local spring and how leaving it to sit for a week or two before using it might not be a good idea and I remembered that I'd used 5 gallons of that water for a batch or two just before the summer. So, there's a chance that it could have been something in the water or bottles.
It actually tasted really good and was definitely contemplating bottling but I ended up dumping it out of fear of infecting other equipment.
Thought it might have started from when I was taking a gravity sample, although I was pretty sure I'd sanitised the measuring cup really well with starsan sprayed profusely all over and inside. Talking with my wife recently about the bottled water we get from a local spring and how leaving it to sit for a week or two before using it might not be a good idea and I remembered that I'd used 5 gallons of that water for a batch or two just before the summer. So, there's a chance that it could have been something in the water or bottles.
whitehause
Well-Known Member
Pics of the infection that hit one of my batches at the beginning of this summer.
It actually tasted really good and was definitely contemplating bottling but I ended up dumping it out of fear of infecting other equipment.
Thought it might have started from when I was taking a gravity sample, although I was pretty sure I'd sanitised the measuring cup really well with starsan sprayed profusely all over and inside. Talking with my wife recently about the bottled water we get from a local spring and how leaving it to sit for a week or two before using it might not be a good idea and I remembered that I'd used 5 gallons of that water for a batch or two just before the summer. So, there's a chance that it could have been something in the water or bottles.
Some people pay good money to have their beers look like that!
abf303
Active Member
here is my controlled infections
rye saison fermented with WLP670 american farmhouse brewed 8-15-2011
Rye irish red fremented with WLP 670 brewed 2-14-2012
rye saison fermented with WLP670 american farmhouse brewed 8-15-2011
Rye irish red fremented with WLP 670 brewed 2-14-2012
My last 2 batches had something weird. The first one was a DragonMead (found the recipe somewhere in HBT) and after transfering to secondary, it started to have a white thin film floating on top. It was breakable, and reminded me of the salt thing that floats on pickled olives or dills.
I bottled it anyway about 3-4 weeks ago, and I see that same film floating on top of the bottles.
Should I drink it or not? If I do drink it, should I "filter" out the things that float first?
Same with my other beer that started to have things that float on top. The floaters don't cover the complete surface in my bucket, and I am only looking through the semi-transparent lid of the bucket because I am not ready to do anything yet with it (either keg it, bottle it, or just pour it in the drain). What do you guys suggest? Should I syphon the bottom part to bottle/keg it, leaving the top there and pour it out the drain? Or, probably extremen, but is there danger I get poisoned if I drink it?
Thanks for the help/suggestions!
I bottled it anyway about 3-4 weeks ago, and I see that same film floating on top of the bottles.
Should I drink it or not? If I do drink it, should I "filter" out the things that float first?
Same with my other beer that started to have things that float on top. The floaters don't cover the complete surface in my bucket, and I am only looking through the semi-transparent lid of the bucket because I am not ready to do anything yet with it (either keg it, bottle it, or just pour it in the drain). What do you guys suggest? Should I syphon the bottom part to bottle/keg it, leaving the top there and pour it out the drain? Or, probably extremen, but is there danger I get poisoned if I drink it?
Thanks for the help/suggestions!
FATC1TY
Well-Known Member
That appears to be a lactobacillus infection. It will sour the beer over time, slower if it's colder. I had it sorta like that on a porter I have kegged now. I haven't had any issues with drinkability, infact it's a great beer that I want to duplicate, minus the white filmy random bubbles in there.
Grannyknot
Well-Known Member
I had a bit of a worry last night.
Transferred an ipa to a secondary, and when I checked the gravity, it had dropped to 1.005!!
I immediately became worried about infection.
However, nothing growing on top of the fermenter after 12 days. I tasted my gravity sample and it didn't taste sour.
But I didn't really know dry pitched S-05 could get 80% att, even during perfect conditions.
Asked a brewmaster friend, and he said the fact that I added sugar to the recipe could have driven it down that far.
I guess we'll just wait and see.
Transferred an ipa to a secondary, and when I checked the gravity, it had dropped to 1.005!!
I immediately became worried about infection.
However, nothing growing on top of the fermenter after 12 days. I tasted my gravity sample and it didn't taste sour.
But I didn't really know dry pitched S-05 could get 80% att, even during perfect conditions.
Asked a brewmaster friend, and he said the fact that I added sugar to the recipe could have driven it down that far.
I guess we'll just wait and see.
Well that sucks I bottle so I'll have to wait atleast a week for some carbonation we'll see I guess.
How bad is it to get lactobacillus? Is is it tough to get rid of? I put all my plastic stuff in a hot bleach bath and let it soak is that good enough?
beerman0001
Well-Known Member
whitehause
Well-Known Member
whitehause
Well-Known Member
might as well let it ride now. I would start a new thread with your pics and ask some of the sour brewing guys for advice.Looking at the pictures I've seen of some sour brews, whatever bug you got looks like one of the "right" ones, so this might be a good, bad, thing.
From what I read here, I'll try to put one of the bottles in the fridge to taste it.
I am however concerned by 2 things :
Do you guys have any suggestions on how to clean up my gears? I read about bleach cleaning, but I don't know what quantity I should add to how much water. Also, how long do I soak them? Is the purple powder good enough or should I use bleach we use for washing clothes?
Any other suggestions?
Thanks for your help!
I am however concerned by 2 things :
- The depot on top of the bottle - seems to be the same thing as in the bucket (I'll try to post pictures of the bottles tonight)
- Possible that all my gears are infected cause my following batch has some white floaters - however they are different than the first batch.
Do you guys have any suggestions on how to clean up my gears? I read about bleach cleaning, but I don't know what quantity I should add to how much water. Also, how long do I soak them? Is the purple powder good enough or should I use bleach we use for washing clothes?
Any other suggestions?
Thanks for your help!
Lacto shouldnt be hard to get rid of. It dies at like 140f so cleaning everything in some boiling water should do the trick.
Looks like lacto
FuzzeWuzze
I Love DIY
Tasting it is the best way to find out. The pellicle will grow back as long as there is any oxygen exposure, just be gentle taking the sample. You can smell it and see if has a clean sour smell or a nasty rotten cheese horrid one, but tasting is still the best way to know. Though given I believe you said it was going to be a raspberry wit. If it's a good infection, which it looks like, it should still have some good potential.
