Post your infection

[WayFrae]

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!

 

[cortiz88]

This is my second batch of beer. I am very new so of course I am overthinking every little thing. I am hoping someone can let me know if this is krausen or an infection.

 

[unionrdr]

Kinda looks like yeast floaters getting infected to me.

 

[Hello]

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.

 

[BGBC]

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.

 

[unionrdr]

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.

 

[theck]

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.

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]

Can I get someone opinion on this? It's been in primary for like 6 weeks dry hopped last week.

 

[theck]

Looks fine to me? No expert.

 

[kombat]

Looks normal to me too.

 

[pfgonzo]

Jupapabear, I'm inclined to disagree with the above and say something looks like it might be starting there. The bubbles are too big and look like they might be milky. How far along fermentation are you?

 

[WayFrae]

Can I get someone opinion on this? It's been in primary for like 6 weeks dry hopped last week.

It seems odd to me that after 6 weeks you have large bubbles like that and the bubbles don't look shiny to me. I think if it tastes good you should bottle it and drink it quickly.

 

[theck]

It seems odd to me that after 6 weeks you have large bubbles like that and the bubbles don't look shiny to me. I think if it tastes good you should bottle it and drink it quickly.

I just went to dry hop one of mine, had an infection in one, and found this... start of another infection. Looks kinda like yours.

 

[DrunkleJon]

Hows it smell? My vinegar pale ale looked similar.

 

[theck]

Smells fine. I might just keg and just deal with it. I can't afford new equipment.

 

[DrunkleJon]

How about Taste? If it is fine siphon from below and drink it up. Sanitize fermenter and everything else well.

 

[theck]

Not sure yet added the hops to it anyhow. Might just go with all this. Does the summer bring on more infections? Figure I'll just keep on keeping on and go though what grain and hops I have, once done I might quit... I again can't afford to replace 4 sets of buckets, etc...

 

[theck]

Can you tell I'm super pissed. Ha

 

[DrunkleJon]

I had to dump 10 gallons recently. I understand the pissedoffedness. One bad batch shouldn't ruin the fun if you enjoy brewing. Bleach the everloving crap out of your equipment and relax. Think of the good batches.

 

[theck]

I had to dump 10 gallons recently. I understand the pissedoffedness. One bad batch shouldn't ruin the fun if you enjoy brewing. Bleach the everloving crap out of your equipment and relax. Think of the good batches.

This is 3 batches now, and I have one fermenting as we speak which no doubt will be infected. I never used any equipment on the saison and it's still infected, so it's coming from the buckets or the air or ?? Time to drink more of what I still have.

 

[DrunkleJon]

That sucks. Best of luck on this batch and hopefully this is the end of your infection woes.

 

[theck]

Think I'll make the switch to glass carboys... I might just keg the 3 I have and when finished sanitize the crap out of it all and see what happens. Really frustrated right now.

 

[DrunkleJon]

I understand frustration. I am looking into finding a deal on several new fermentors. I got a few years out of the ones I have, they owe me nothing. Maybe will pick up a few glass big mouth bubblers for sours, etc. If you were local to me I would be interested in brewing with ya to see if we can change your luck.

 

[KiwiRob]

My Turn,
The beer is a lager I had going over winter and forgot about.
Im curious to know if that's a "good" or sour beer infection or if I should be dumping the batch.
it looks to be a floating mass about an inch to inch and a half thick.

My wife had a sauerkraut batch going in the same room so it could be lacto in nature, I just don't know.

 

[eastoak]

My Turn,
The beer is a lager I had going over winter and forgot about.
Im curious to know if that's a "good" or sour beer infection or if I should be dumping the batch.
it looks to be a floating mass about an inch to inch and a half thick.

My wife had a sauerkraut batch going in the same room so it could be lacto in nature, I just don't know.

is that an infection in a glass carboy???? just kidding. good or bad souring bugs are not readily identified by just looking at the pellicle. the souring bugs you can buy have been selected for taste over many years but there are probably many out there waiting to be discovered by someone by accident. yours may taste good or it may not, it may taste bad to you but someone else will like it and so on.

 

[ncbrewer]

To any of you who post answers to the questions in this thread: How do you know all this? What resources are good for reading about infections? Any good links you can share? I've read several books and many articles, but never found the information that I see in this thread.

 

[unionrdr]

It's a culmination of info from many sources,particularly our own experiences. http://http://www.articlesbase.com/home-brewing-articles/home-brew-beer-kits-how-off-flavors-can-tell-you-where-you-went-wrong-5440013.html
http://www.howtobrew.com/section4/chapter21-2.html
http://morebeer.com/public/pdf/off_flavor.pdf
That's a few for off flavors. Let me see if I still have the one with pics. here's one describing off flavors & such from wild yeasts;
http://beersmith.com/blog/2012/08/12/sour-off-flavors-in-home-brewed-beer/
Lacto infection; http://perfectpint.blogspot.com/2012/03/infected.html
Signs of infection; http://www.brewersfriend.com/2011/11/12/infected-batch-forensics/
Here's some info from Ratebeer that you might find useful; http://www.ratebeer.com/Beer-News/Article-462.htm

 

[KiwiRob]

is that an infection in a glass carboy???? just kidding. good or bad souring bugs are not readily identified by just looking at the pellicle. the souring bugs you can buy have been selected for taste over many years but there are probably many out there waiting to be discovered by someone by accident. yours may taste good or it may not, it may taste bad to you but someone else will like it and so on.

Yep thats glass, i picked the infection up while racking to secondary.
So from what your saying I guess the best bet is to taste it.

thanks.

 

[eastoak]

Yep thats glass, i picked the infection up while racking to secondary.
So from what your saying I guess the best bet is to taste it.

thanks.

i only said that because guys get an infected beer in a bucket then say "i'm switching to glass". an infection can occur in any type of vessel.

 

[ncbrewer]

It's a culmination of info from many sources,particularly our own experiences.

Some good links here - thanks.