Post your infection

[whitehause]

So.....came down to rack my Trois Pistoles clone and found this little treat. It was in primary and secondary for 6 months with no issue 1-2 weeks ago when I last checked it.

Should I dump it or rack below it?

Trying not to panic!!!!

View attachment 117056



View attachment 117057



Looks like a thin white shin....not hairy mold at all.

Rack below it and taste it....if it tastes bad, chuck it....it won't get better.

 

[itsme_timd]

Does this look infected???

I posted this pic on another forum and someone said it looked infected. It's at about 10 days in primary and in a swamp cooler at 65F. I sampled it on Saturday and it did not taste 'off' in any way to me.

 

[adamdillabo]

Let it go another week and check back. Looks healthy to me

 

[itsme_timd]

Let it go another week and check back. Looks healthy to me

Will do, thanks.

 

[guidos858]

I hate to admit this but I had a serious infection problem. I had to throw almost all my fermenting equip. away to get rid of it. That's not an infection. You have a healthy fermentation going there. That looks like a good krausen on top.

 

[itsme_timd]

I hate to admit this but I had a serious infection problem. I had to throw almost all my fermenting equip. away to get rid of it. That's not an infection. You have a healthy fermentation going there. That looks like a good krausen on top.

Thanks, I thought it looked OK but wanted to make sure.

 

[casesensative]

Is this an infection? Never had this little 'white film on top' look before, this is the closest thing I've ever had to something looking like it might be an infection. Thanks in advance for the input.

 

[casesensative]

Is this an infection? Never had this little 'white film on top' look before, this is the closest thing I've ever had to something looking like it might be an infection. Thanks in advance for the input.

I will go ahead and say though, that I just bottled this stout anyways, and it tastes pretty good...comparatively anyways...as most of my beers have sucked, this one tastes better than most.

 

[mysteryshrimp]

I just discovered that I got a separate bottling bucket for sours and non-sours one batch too late. My first infection. I'm so proud.

Saison, 8.5 gallons of it, all soured in the bottling process. I wish that my Flanders Red soured this quickly. This was a test batch to see what effect the yeast had, so the batches were US-05, Belgian Golden, and a combination of the two with the Belgian added in secondary.

Oddly, it tastes better now - at room temperature - than it did at two weeks in the bottle. It was pretty boring. Now it's got some funky character. Cold it's pretty bad, but near 70 it's better than most beers at that temperature.

I discovered the infection by noticing a pellicle on top of the liquid in the bottle. That pellicle will not show up in pictures.

 

[guidos858]

Yes you definitely have an infection. But if you were to go back on this thread, you would notice one predominate theme. Get it into a bottle to continue conditioning. There's a couple of reasons for this and you can explore that yourself, but you've done that so you're good.

The next step is to keep them in a cool place. Now between the limited amount of oxygen in the head space of each bottle and the cooler temps., the infection will be slowed if not stopped and your beer should stay good. Good Luck !!

 

[guidos858]

I will go ahead and say though, that I just bottled this stout anyways, and it tastes pretty good...comparatively anyways...as most of my beers have sucked, this one tastes better than most.

Yes you definitely have an infection. But if you were to go back on this thread, you would notice one predominate theme. Get it into a bottle to continue conditioning. There's a couple of reasons for this and you can explore that yourself, but you've done that so you're good.

The next step is to keep them in a cool place. Now between the limited amount of oxygen in the head space of each bottle and the cooler temps., the infection will be slowed if not stopped and your beer should stay good. Good Luck !!

 

[Lagger]

What is this?!?

This was just taken about 4 hours after pitching 1L starter with a questionable yeast that contains Brett. Just starting to ferment. I did use 1/2 a whirlfloc. I havent seen this type of coagulation before so not sure if will disipate during peak fermentation or not? Smells fine out of airlock

 

[daggers_nz]

my infections seem to be following me around still, months later.. maybe it's time to replace my plastic carboys

 

[Channel66]

my infections seem to be following me around still, months later.. maybe it's time to replace my plastic carboys

Did you ditch all of your transfer equipment? Hoses, plastic canes, even your bottling bucket/spigot/bottle wand, could be suspect.

 

[daggers_nz]

Yeah, ditched transfer tubes, the infection is present before the bottling bucket stage so not worried about that carboy or bottle wand. I think I will replace everything plastic except the carboy itself

 

[guidos858]

So...You're seeing the infection in primary then?

 

[NordeastBrewer77]

Couple intentional "infections"






Flanders with rosealare and various dregs.





Berliner Weiss on Brett B. and L.

 

[pfgonzo]

Weiss with brett and lacto? Are you making a pucker monster?

 

[NordeastBrewer77]

Weiss with brett and lacto? Are you making a pucker monster?

That's the plan, man.

 

[daggers_nz]

So...You're seeing the infection in primary then?

yeah, a thin layer of cloudy **** in pretty much every brew. Sanitise the **** out of the carboy before transferring wort after boiling, before you ask doesn't have much effect on taste but I'm not too happy about it

 

[guidos858]

I just got rid of my plastic primary and brewed a batch using a glass carboy for my primary. I had replaced all other transfer and fermenting elements.The first post plastic primary batch is in secondary and no sign of infection. That's after 5 or 6 batches with infections after primary.

Go to glass and it'll kick ur ass

 

[atmyownpace]

Hey guys I have a tumbler clone that has been aging in a secondary. At some point the airlock was knocked off and possibly off for a day or so. Since then the beer had seemed a little active and I am curious if infection/contamination is possibly happening.

 

[NordeastBrewer77]

Hey guys I have a tumbler clone that has been aging in a secondary. At some point the airlock was knocked off and possibly off for a day or so. Since then the beer had seemed a little active and I am curious if infection/contamination is possibly happening.

Looks like it re-krausened. But that's sacch, nothing to worry about.

 

[BreezyBrew]

Looks like it re-krausened. But that's sacch, nothing to worry about.

I had the re-krausen happen recently but the bubbles were bigger. Beer was fine.

 

[atmyownpace]

I'm feeling way relieved to know that the beer is still viable. I will be bottling this weekend and look forward to trying it.

 

[crushingblackdoom]

Anyone ever try to quell an infection by adding dissolved Campden Tabs to the already truly infected batch? If I remember correctly, campden Kills wild yeasties as well as monkeys with the pH level... Dunno if it'd work.
I'm probably wrong but just wondering...

 

[JLP]

Anyone ever try to quell an infection by adding dissolved Campden Tabs to the already truly infected batch? If I remember correctly, campden Kills wild yeasties as well as monkeys with the pH level... Dunno if it'd work.
I'm probably wrong but just wondering...

I had a friend that had an infected cider once. He boiled his yeast before he pitched it, and there wasn't enough live yeast to stave off the infection. He developed raft like floaters on the cider and then they turned to mold. I tried to get him to change it over to another carboy and repitch when they were just rafts. He waited until the mold spores were releasing, and infected the cider. Depending on which type of infection you could, in theory, rack it to another vessel before the infection sets in and causes off flavors. Hit it with campden tablets, and then re pitch the yeast. Once the off flavor develop, you won't get them out so it has to be very quick.

 

[crushingblackdoom]

Makes sense. Bummer. I got 5 gals of ipa that's definately infected, foul off flavor has truly set in despite the heavy hopping.



This was it a week ago. Above.
And just yesterday below.



'Twas a Millenium Falcon IPA brewed for AHA's big brew day. The saddest part is when I accidentally dropped one of the buckets full of wort as soon as I got all my gear home & in the garage. 5 gallons of delicious sweet wort coating the basement floor. First half of the days efforts lost, and the second half infected. Even though my lhbs & my brew crew paid for all my ingredients, it's all lost, and the pipeline's running low.
Here's a run-down of process:
1.058 wort, AMPLE Kolsch yeast fermented at about 70*F ( high for that yeast, I know), tons of late hops, convinced my sanitation was sound though I was out of my element; brewing in the parking lot of said LHBS rather than my controlled garage, used yeast nutrient, etc.
I suspect my bucket(s) and/or yeast was contaminated.
I've since ditched all the buckets, except the infected batch, and now ferment in a converted sanke keg.
This is the second batch of IPA that went south on me. Though the first wasn't unpleasant, it just went a lil Belgian. Still awesome, just not planned that way. The art of this craft is the predictability.

 

[epicac2]

Can you name them?

 

[chinaBIGREDbrewer]

Hi guys,

I'm a noob and I've had this IPA in the primary for a week or so now.. Doesn't look to pretty or like the normally stuff that dries on the top of the fermenter. Is it an infection?