Post your infection

[Maso]

With my recent experience with a lacto infection,racking out from under it into bottles worked. A few weeks at room temp & 2 weeks fridge time,& they're clear taste good. It seems the co2 rich environment in the bottles kills it. I used o2 barrier caps as well.

I racked from under the infection (or mold?) also. I think I had too much head space in the secondary. I don't usually rack to secondary but next time when I rack into secondary I'm thinking of adding some DME into the bucket > more co2. This should push all bad air out of the head space, hmm?

 

[unionrdr]

You don't need more DME. But what you do need is a carboy or better bottle thats no more than 6 gallons for a 5 gallon batch. In my BB,5 gallons fills it up to the angled top of the jug. Leaves less head space for dissolved co2 to fill. Less likely infection that way. I only use my secondary for oaking or the like though. So it only sees 7-8 days in secondary.

 

[Ianflean]

Sorry if being overly paranoid... Second brew, IPA, 7 days old, just added the dry hops.

OG 1.063
SG 1.014 (2 consecutive days)

Is it just the end of primary or a mega infection? I moved the bucket 10 mins before opening the lid..

 

[Bierliebhaber]

No worries, bro.

 

[Ianflean]

Cheers!

The air lock just started bubbling again. Normal?

 

[unionrdr]

It's just off gassing dissolved co2. The pics look normal for a beer where the krausen has settled out. So that's krausen remnants & yeast rafts.

 

[Ianflean]

Thanks.

Would you say it was too early to dry hop?

Edited to say the air lock bubbles have stopped now.

 

[unionrdr]

As long as it was at FG you'll get good aroma in 5-7 days.

 

[Super64]

Well, brewed last Friday, cooled to 80 degrees.

A SMaSH and most of the cold break got into the fermentor

I pitched a fairly well bloomed packet of S-05 into 3.5 gallons

This is what it looks like now.

Smells like hoppy beer, but I've never had anything like this in my carboy

Good or Bad?

:cross:

 

[pfgonzo]

Looks like a ton of yeast to me. What did you pitch?

 

[Coupleathree]

Looks like cold break.

 

[lowtones84]

The chunks look more like coagulated protein to me. The only time I've seen that much is when I've used a fair amount of wheat or spelt in a batch, but if most of the cold break went in I could see it happening. What was the grain in the SMaSH?

Regardless of what it is, looks fine to me

 

[Super64]

Gonzo:
The yeast was one packet of Safale 05 Dry Ale yeast. Proofed in a cup of tepid water and left on it's own sitting, covered, on top of my furnace while I finished up - Total wait time was about 15-20 minutes. By then it was pretty active.

Lowtones:
The single grain was 5 pounds of Vienna Malt. The one thing I can add is that typically my whirfloc table goes in with 15 minutes left, as it did here. But during the chilling phase, I never saw the typical green cold break clumps I have seen with other batches.

The hops were 1/2 oz at 60 minutes and 1/4 oz at flameout.
Yeast nutrients went in with 15 minutes left
Oxygen pumped in after cooling for 90 seconds

 

[meni0n]

This is a muntons bitter I bottled a week ago. As soon as I saw this I transferred it into secondary and it tasted and smelled fine so I decided to bottle.

 

[Ianflean]

Paranoid (again) that this doesn't look good. Was gonna bottle on Friday anyway. Does it look infected? If so, should I bottle from underneath today?

Cheers!

 

[unionrdr]

Ian,that looks like jrausen leftovers to me. Menion,that looks like the start of a lacto infection. Since the beer is bottled already,the co2 rich environment should keep things clean. Just clean the fermenter really well to get rid of the infection.

 

[Maso]

Thanks for the welcome.

I just racked this gnarly stout carefully to another bucket and gave it a taste. Tasted just great! Time to bottle and hope they don't turn into bombs.

Update: Every damn bottle has the same infection now on the surface.
Total man hours wasted: 10h plus materials.

God damned

Positive about this is that now I have a good reason to make another batch, tweak it a little bit and enough empty bottles to bottle.

 

[m3n00b]

Paranoid (again) that this doesn't look good. Was gonna bottle on Friday anyway. Does it look infected? If so, should I bottle from underneath today?

Cheers!

That's what my dry hopped beers always look like just before removing the sacks and cold crashing.

 

[Ianflean]

Thanks both,

I'll try to be less paranoid next brew! I guess getting the beginning of an infection on your first brew, sadly creates all sorts of mental demons.

 

[unionrdr]

You caught it pretty early,so after some time in the bottles they should be ok. Usually is for me.

 

[Ianflean]

Yep, thanks for that tip. After 2 weeks of being bottled they taste really nice!

 

[unionrdr]

Dito with my all NZ hopped Maori IPA. Saved it from a nasty lacto infection before it grew fur.
http://[URL=http://s563.photobucket.com/user/unionrdr/media/PICT0004_zpsdf2ab485.jpg.html] [/URL]
Replaced it with this,gotta put the spigot in it;
http://[URL=http://s563.photobucket.com/user/unionrdr/media/PICT0004_zpscf22da6d.jpg.html] [/URL] 7.9G shorty.

 

[meni0n]

I cleaned the fermenter twice and then poured 5 gallons of water with the required starsan so hopefully it's ok. I made a brown ale in the same fermenter right after so just waiting for the fermentation to finish to see if I need to dump the fermenter or not.

Ian,that looks like jrausen leftovers to me. Menion,that looks like the start of a lacto infection. Since the beer is bottled already,the co2 rich environment should keep things clean. Just clean the fermenter really well to get rid of the infection.

 

[nait2k4]

Hi all,

After 15 brews, I finally got a weird one. This started to form about 2 days after fermentation had completed and FG had stabilised. It has quite a yeasty look to it, and I figured it could have been yeast rafts (maybe I let the temperature get away from me when I had the mango steeping and got some pectin?), but because I've never really had any problems before I don't have a lot to go on.

Anyways, it was supposed to be my Christmas beer, so I have to make a decision to either bottle it soon or ditch it so I can whip up something quick and dirty to replace it.

Thoughts?

 

[unionrdr]

Never saw one like that. Maybe just steeping the mango wasn't hot enough to kill wild yeasts? How's it taste?

 

[MikeEG]

Hey Everyone, this is my First post here. I have been reading these forums for the past month or so, since I did my first 1 gallon batch from a kit. After I got that first batch I went to a LHBS and was advised to use a secondary to get a clear beer. I got the secondary and when I racked to it I didn't have any signs of an infection, and most of the krausen has already settled. Then after another 2 weeks in the secondary, I was alarmed when I saw what looked like an infection. A couple days after I put it in the secondary, I did notice some small white bubbles, but I figured that was starsan bubbles, and I let it sit without checking on it until bottling day.
I have looked through almost this whole thread, and I am kind of hoping somebody just confirms and says these are just little yeast rafts. Anyway, I bottled and then figured I would jump on here and start posting.

 

[unionrdr]

I don't think they're yeast rafts. Looks like some kind if infection starting. You don't really need a secondary just to get clear beer. But if you do,it should be sanitized & just big enough to hold the volume of beer with little head space.

 

[aeviaanah]

This is a sour beer I made a few months ago. Any suggestions?

 

[robertandrews]

Posted in thread at https://www.homebrewtalk.com/newthread.php?do=postthread&f=39 ...

I just opened my fermenter after one month to find this film on top...

I had planned on bottling this tomorrow.

Beer is a winter warmer I tweaked (http://urly.fi/aIN) based on Holiday Prowler (http://urly.fi/aIO) - combination of light, crystal chocolate grains, plus beer enhancer and, if I remember correctly, dark spraymalt.

-- Brew day was Nov 10, OG @ 1.046

-- Reading taken Nov 17 @ 1.020 (all looked great)

-- Discovery - Dec 7 @ 1.010

Film is thin, almost powdery dry, breaks easily. Beer underneath looks good and brown.

What has happened? Please don't tell me this is mouldy and ruined.
I have removed the film. Tasted a small amount of beer from beneath the film; didn't taste off (but what am I looking to taste in an infected beer?).

The one thing I could point to, speculatively, is air. No bubbles ever emerged from airlock, only from between the grommet and the fermenter lid, and only audibly when the lid was pushed. This fermenter from Wilkinson, came without a hole of its own; one needed drilling in. Between brew day and reading one week later, I opened fermenter manually to inspect and photograph, then not opened again for three weeks.

NB. I sterilised the boiling cauldron, fermenter etc with boiled water and steriliser.

 

[unionrdr]

It's def infected. Lactp ot bret.