Post your infection

[WayFrae]

It looks like some kind of infection to me, maybe its from the culture that made the cheese.

 

[Syvfjell]

I don't know, but I bottled this small batch (6 bottles) and I can say that this is gonna be a killer beer. I tasted it after filtration. I just hope the infection won't "come back" in the bottles. It's a kölsh that turned totally black because of the cheese, and if has absolutely no hoppy kickstart, however the finish is a punch in the face, it has an obvious gamalost taste if you know what's inside, but if you're in the blue, it tastes like a hoppy porter with roasted coffee and chili notes. I'm giving it 2-3 weeks in bottles.

More info on the potential infection is welcome... thanks.

 

[DrunkleJon]

Keeo an eye on the bottles to see if a pellicle forms. May not be a bad idea to treat them like potential bottle bombs and store them in a box or tupperware somewhere that if there is a containment failure you are at least partially protected from schrapnel. If it starts forming and you decide to open one to try and it is good and carbed right, maybe cautious pasturization is an option?

 

[unionrdr]

Looking at it again, I'm trying to decide if it's the fat settling at the top, like when making stock, or a pellicle? Bret maybe?

 

[bleme]

A friend showed me this. He said that it has been in there for 4 weeks and it will probably be 2 more weeks until he can keg. He tried it a week ago and it tasted fine, but the film has grown since then.

 

[unionrdr]

Kinda hard to tell in the fuzzy pic?...

 

[DisturbdChemist]

A friend showed me this. He said that it has been in there for 4 weeks and it will probably be 2 more weeks until he can keg. He tried it a week ago and it tasted fine, but the film has grown since then.

If you have a film them its infected. If it taste fine then drink it fast and make sure to super clean that keg. Looks like you got a brett infection

 

[bleme]

If you have a film them its infected. If it taste fine then drink it fast and make sure to super clean that keg. Looks like you got a brett infection

I thought it looked a lot like a saison I added Brett to a couple years ago. That beer ended up being infected with acetobacter as well so I was never sure which caused that film. Brett would be good news!

 

[IJesusChrist]

So I got what I believe to be a wild yeast or something that can live (& ruin) a 9% abv beer.

All my fermentors are plastic. Is bleach a viable option? If so how should I go about it?

If not... :\

 

[Syvfjell]

Looking at it again, I'm trying to decide if it's the fat settling at the top, like when making stock, or a pellicle? Bret maybe?

Strangely, after bottling now I have some foam, krausen type, on top, sinking if slightly shaken, but not the pellicule like on my pic before bottling.

 

[unionrdr]

I've had that a time or two. Whatever it was is going belly up in the co2-rich environment. So it must not've been that bad.

 

[Redhook]

So I got what I believe to be a wild yeast or something that can live (& ruin) a 9% abv beer.

All my fermentors are plastic. Is bleach a viable option? If so how should I go about it?

If not... :\

Use PBW to clean your equipment.

 

[jfinke]

First time with a Belgian Wit with bitter orange peel and coriander seed. Went into the secondary a week ago. Thoughts? iphone didn't really want to focus on what I wanted.

Untitled by jfinke, on Flickr

Untitled by jfinke, on Flickr

Untitled by jfinke, on Flickr

 

[unionrdr]

Looks like it could be yeast rafts.

 

[DrunkleJon]

So I got what I believe to be a wild yeast or something that can live (& ruin) a 9% abv beer.

All my fermentors are plastic. Is bleach a viable option? If so how should I go about it?

If not... :\

Bleach is an option, just make sure you rinse well (with pre-boiled water or regular then sanitize again with your normal sanatizer) until you cannot detect bleach anymore. Otherwise PBW should work.

 

[Davemci]

Any idea what the white stuff is. It still smells like beer. I'm goin to bottle anyway once I get enough bottles. It is a traditional roggenbier that was in primary for 2 weeks and in the secondary for 1 week.

 

[WayFrae]

Has anyone else noticed that most of these infections show up in secondary vessels with too much headspace?

 

[BGBC]

Any idea what the white stuff is. It still smells like beer. I'm goin to bottle anyway once I get enough bottles. It is a traditional roggenbier that was in primary for 2 weeks and in the secondary for 1 week.

That is a pellicle, and a pretty one at that. Also a sign that you have an infection, possibly Brett or Lacto.

Be careful bottling, make sure the gravity is stable, etc. If you don't want the infection to develop, you may want to drink it quickly. Or you could embrace the infection, pitch some sour bottle dregs and let it ride in secondary, if you're into that.

 

[Davemci]

That is a pellicle, and a pretty one at that. Also a sign that you have an infection, possibly Brett or Lacto.

Be careful bottling, make sure the gravity is stable, etc. If you don't want the infection to develop, you may want to drink it quickly. Or you could embrace the infection, pitch some sour bottle dregs and let it ride in secondary, if you're into that.

If i kegged and force carbed it how long will it last u think?

 

[BGBC]

If i kegged and force carbed it how long will it last u think?

I assume you mean how long until the flavor changes, which is tough to say. It depends on the bugs. But if you keep it chilled, it should slow the process down significantly.

I don't keg, but I'll let other address the issue of cleaning the keg, beer lines, etc after, unless you plan on dedicating that keg to sour/funky beers.

 

[Davemci]

Thanks

 

[DrunkleJon]

If you put an infected beer in a keg you have to make sure you clean and sanatize it thoroughly. It is not as persistant as root beer, but the last thing you want is an accidental infection through your keg/lines. Treat it like you would with any other equipment that sees bacteria.

 

[jfinke]

Looks like it could be yeast rafts.

Thanks, it does not smell bad or anything, so I think I am safe.

 

[Chrisbrewbeers]

I took a hydrometer sample which broke it up but there was a film on top of it.

 

[Chrisbrewbeers]

This is the one that I decided to take first runnings 200 ml microwave 2.5 min the dilute with distilled to starter gravity. 2 week old 2nd gen Wlp 090 slurry went in it overnight. Pitched in morning after 2 days I added a pack of us-05 because I know things go differently with a new yeast starter using dme...... Realize now these were all bad ideas that I was having.

 

[Chrisbrewbeers]

That's the best picture I can get.

 

[arpeter4]

Thoughts on this blue mold



Sent from my iPhone using Home Brew

 

[lowtones84]

Definitely not good ^

 

[DrunkleJon]

Looks... moldy. Yuck.

 

[unionrdr]

First time I ever saw one that looked like that. Definitely not good.