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Burn your nostrils odor is C02.
Post your infection
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Burn your nostrils odor is C02.
But it was totally different from all of my other brews. The fermentation was done, so I wouldn't think CO² was the culprit. I was thinking more of an ammonia kick.
Ha.....My thoughts exactly when I first opened her up.
You don't have small children or vindictive SO's in the house, do you?
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joyceman
Well-Known Member
Went to rack my russian imp stout after 8 weeks and found this...
Yup,infected. Too much time in the bucket. Relieving suck backs can contribute to this.
Danno81
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Yummy
don't dump it just wait it out and see what u get Sent from my iPhone using Home Brew
Johnnyhitch1
Well-Known Member
That looks like protein break, the gravity could be normal with a low SG and mash temp. Recipe details?
That sharp burn is gaseous co2, be careful to much of that and youll pass out!
joyceman
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Yummy
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yeah, its an RIS so I was going to age it anyway.
Kind of a dark pic, but you can see the streaks running down the side of the carboy. It that yeast or an infection? I have never had that happen before.
BGBC
Well-Known Member
Looks like leftover krausen stuck to the side of the carboy after some blowoff (normal), but it's hard to tell how full the carboy is with actual beer.
I can't really see too clearly in that picture, but it could be yeast that's sticking to the side of the carboy. I don't think I've ever seen an infection below the surface of a beer....
It is 5 gallons in a 6 1/2 gallon carboy. I think the krauesen idea is correct, as it was outrageous!
Well, I got my first real bad infection. This was a Founders breakfast stout clone. It appeared after adding a second round of cold brewed coffee. I had soaked the coffee grinds in vodka instead of water, thinking it would prevent infection. Came back from vacation and saw this...
First time I've had to deal with this. Not sure how a sour stout will taste but I guess I will let this one age a few months and try it. Thoughts?
First time I've had to deal with this. Not sure how a sour stout will taste but I guess I will let this one age a few months and try it. Thoughts?
unclebrazzie
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Looks very similar to my own dry hoppy stout which caught a bout of pelliculitis. I'm letting that one age for as long as it takes; bubbles in the airlock tell me it's not quite done yet.
From what I hear, the pellicle is a mix of wild Bretts and Lacto.
From what I hear, the pellicle is a mix of wild Bretts and Lacto.
Nelson Sauvin single hop, day 5, fermented slightly high (20/21c) in cellar. It's down to 1.010 so it's done, but instead of the airlock smelling of sweet hops it smells a bit sulphury, not dissimilar to a pilsner before lagering.
Picture doesn't suggest anything infected but wonder what the smell could be.
(US-05 btw)
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gwcr
Active Member
First time with a potential infection for me. Not a good smell when I opened this one, about got whiplash pulling my head away from the bucket. 3.5 weeks fermenting. OG 1.052, FG 1.009 with US-05. Pretty basic APA that I have made many times.
Haven't seen anything like this on any of my brews before. Still racked to a keg, and the stuff clung to the sides as the bucket emptied. I did drink the hydrometer sample and while it was drinkable, it didn't taste anything like my APA (almost no hop flavor or aroma). Will give it a few weeks in the keg and see what happens before I make a final call on this one. Any thoughts on what this might be?
Haven't seen anything like this on any of my brews before. Still racked to a keg, and the stuff clung to the sides as the bucket emptied. I did drink the hydrometer sample and while it was drinkable, it didn't taste anything like my APA (almost no hop flavor or aroma). Will give it a few weeks in the keg and see what happens before I make a final call on this one. Any thoughts on what this might be?
Ian and gwcr: Both look normal to me. Fermentation can give off funky smells, but without the alien opaque bubbles, or a BRIGHT white color, I'm 99% sure it's not infected.
Those are some awesome looking infections! The first time I ever kegged a beer I forgot to clean the tube inside. I had some funkey cream ale but it ended up making some of the best beef stew I've ever made! If it doesn't age well it can add a nice tangy flavor for cooking!
gwcr
Active Member
Thanks pfgonzo. If it didn't have the smell when I opened it, I wouldn't have given it another thought. But the smell was something I didn't expect and hadn't experienced over 20+ batches. Then I noticed the bubbles were very milky and slick/sticky looking, so that gave me something else to think about. I'll RDWHAHB for a couple more weeks in the keg before I give it another taste, but I'm not real optimistic about this one...
One thing that always surprises me is how boring my beers taste coming out of the fermenter. I've stopped making notes about it, because something magical happens when you carbonate. I just started lagering a Vienna, and right now it tastes like water. No flavor whatsoever. Same thing happened to the bock I made a few months back, and it ultimately turned out amazing. As Alton Brown says, "Your patience will be rewarded."
I posted this one in the Punkin' Ale thread. This is my infection that hit that recipe last fall when I brewed it. I left it alone and opened it up the day before yesterday and it still tastes good. A hint of funk, but good.
And a closer shot.
What do you all think this is? A lucky Brett infection? And no, I am not dumping it.
And a closer shot.
What do you all think this is? A lucky Brett infection? And no, I am not dumping it.
Looks like Brett to me, no expert... what I got in my ESB. You going to keg it, just curious? People say to designate it all sour stuff now and to replace all rings when done kegging if you do keg.
I keg, but think I am going to bottle this one. I have very many bottles just sitting around gathering dust, spiders and dead sprickets(camel crickets) in the garage. I am even thinking of saving some of the dregs/harvesting and using it again or just pitching something into the same bucket. Maybe make it into my own 'house' funky yeast strain.
I will be bottling mine as well. Sucks because when I made the switch to kegs only I sold off my capper, caps, bottles, etc... Ha oh well.
I posted this one in the Punkin' Ale thread. This is my infection that hit that recipe last fall when I brewed it. I left it alone and opened it up the day before yesterday and it still tastes good. A hint of funk, but good.
And a closer shot.
What do you all think this is? A lucky Brett infection? And no, I am not dumping it.
That looks so cool!
Kinda looks like yeast floaters getting infected to me.
Looks like a bit of mold.
Also unionrdr, I was told that you do not get infections from leaving beer in buckets for months. I asked around and it seems the consensus is this information is incorrect. Where did you hear it?
I got an infection in a bucket but it would have happened in a carboy. Beer was in the bucket for 6 weeks. That is not "too long" by any means.
Also unionrdr, I was told that you do not get infections from leaving beer in buckets for months. I asked around and it seems the consensus is this information is incorrect. Where did you hear it?
I got an infection in a bucket but it would have happened in a carboy. Beer was in the bucket for 6 weeks. That is not "too long" by any means.
BGBC
Well-Known Member
It's not just from leaving it in a bucket for too long. All infections come from some source. If you're repeatedly opening the bucket or if it wasn't sanitized well, etc etc.
Now, buckets have a greater O2 permeability than carboys or BB's and often the seals aren't great. So if you leave it in there long enough, even sealed, there's a potential for something unwanted to get in thru a bad seal or for the beer to oxidize.
Now, buckets have a greater O2 permeability than carboys or BB's and often the seals aren't great. So if you leave it in there long enough, even sealed, there's a potential for something unwanted to get in thru a bad seal or for the beer to oxidize.
I didn't hear it, I experienced it. Everything was cleaned & sanitized. Tubing,etc. But some suck backs through the vodka in the airlocks must've let air in & something took hold. it was some 5-6 weeks after pitch that I saw it. Saved the beer & pitched the Ale Pail. They don't have seals in the lids. I got a shorty 7.9G pail from Midwest with a seal in the lid to replace it. So things can get in even though you took all the proper precautions.
I leave mine alone more the most part but do check at 2-3 (usually to see if krausen dropped and gravity) and 5-6 weeks (or more depending), usually pulling at 5-6 weeks if all looks fine... inspected mine at 3 weeks, then was going to keg it at 6 and found a nice infection. I spray everything with starsan before opening, even hands/arms, and spray the lid and airlock before closing. Guessing if they want it they will find a way... and depending on the beer they will flock to it. I had 3 other brews right next door to the infected one, just kegged the Kolsch and the Saison & Pale are fine (so far).
I'll leave my infected one in the bucket for a month or so more now and try to get some bottles gathered up to just bottle it.
Jupapabear
Well-Known Member
Can I get someone opinion on this? It's been in primary for like 6 weeks dry hopped last week.
kombat
Well-Known Member
Looks normal to me too.
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