Post your infection

[theck]

Beer got an infection. Didn't take a picture sorry. I Kegged it anyway. I sampled some when I measured the gravity. Had crook guys since. About 4 days ago. What are my chanes of survival?

Huh

 

[BGBC]

You don't know about crook guys?

 

[unionrdr]

Crooked guys, or guys that smoke crooks? Good cigars...

 

[Fedora]

American Brown. Three weeks in primary. It's got crumbly brown floaties. Small white flecks and a very slight" oil slick" in places. Smells good. Tastes good.

My gut says trub material. Off gassing and hop oils. What say you? Infected or not?

( Cue Jeopardy music)

 

[Fedora]

Oops, no picture. Here ya go.

 

[unionrdr]

Looks fine to me!

 

[Fedora]

Looks fine to me!

Thanks union! Yea I think its fine. Gonna give it another week in primary to try and drop clear. Cheers!

 

[Atex]

Sorry I ment I got crook guts. Looking at some of the other pictures on here i think it might be lactobacillus. I bottled a few and i am just about to sample. There is a bit of build up on the liquid line which i have not had before. is this likely to be from the infection? Am i likely to get sick from drinking it or will it just effect the flavor?

 

[Atex]

Thats just like what this junk is... it tastes like an IPA. I could not taste any off flavors. I think I will keg and carb it and see what happens...

This is what my infection looked like but with a few bubbles in it too. Any idea what it is?

 

[DrunkleJon]

Sorry I ment I got crook guts. Looking at some of the other pictures on here i think it might be lactobacillus. I bottled a few and i am just about to sample. There is a bit of build up on the liquid line which i have not had before. is this likely to be from the infection? Am i likely to get sick from drinking it or will it just effect the flavor?

Nothing pathogenic can live in beer. Basically you should be fine to drink it, but it might not taste good. Thats why beer came about. It was safer to drink small beers than the water. Tastes better too.

 

[unionrdr]

This is what my infection looked like but with a few bubbles in it too. Any idea what it is?

That broken ice pack is usually a lacto infection in my experiences.

 

[hannibalmdq]

So I brewed a batch 2 weeks back. There was a ton of trub and I don't find that wlp028 packs down particularly well, so I moved it to a secondary after 10 days (which I basically never do). I figured getting it off the fluffy cake and into another vessel would help for the final transfer on bottling day. I'd never seen trub this fluffy and easy to disturb.

The temp of the beer rose from 65 to 75 after I moved the secondary vessel (took it out of the ferm chamber). I noticed this white stuff on top of the beer on bottling day. I'm think it's just little yeasty bits that hooked themselves to the CO2 that came out of the solution when the beer warmed up. There was no change in gravity between the 5 days whens I transferred the beer to secondary and when I bottled it (1.012 both times). I'm leaning towards not infected but I thought I would ask since I've never seen this before.

Thoughts? It's already in the bottle and tasted fine at bottling (or at least, it tasted like the last time I brewed this recipe).

 

[DisturbdChemist]

Looks fine to me. looks like yeast rafts. An infection is more like a white film on top of the beer.

 

[hannibalmdq]

Looks fine to me. looks like yeast rafts. An infection is more like a white film on top of the beer.

Thanks. That's what I figured. Nice to hear that someone else thinks so to.

 

[BreezyBrew]

Anyone ever see something like this? Fermentation us just finishing up on day 3. I added FermCap and Whirfloc to the boil. I also used demerara sugar for the first time.

 

[lowtones84]

Yup, it's called fermentation

Seriously though, what do yo see as the issue? Everything looks fine to me.

 

[metanoia]

Yup, it's called fermentation

Seriously though, what do yo see as the issue? Everything looks fine to me.

I think he's just showing off that sweet, sweet krausen.

 

[BreezyBrew]

I think he's just showing off that sweet, sweet krausen.

My Blowoff tube is huge, and this is only a 7% beer haha. That is some happy yeast. Fermenting 001 at 64-65.

 

[schwiz]

I think I got an infection here. This is 5 gallons of unpasteurized pear cider. I dropped in 5 campden tablets, waiting 48 hours, then pitched Wyeast cider yeast 12 hours ago. http://imgur.com/a/2huX7

 

[unionrdr]

I'd say the white bubbles are an infection setting in on top of all that krausen & working it's way down.

 

[dahlberg123]

I don't know if this is infected or if these are just bubbles formed after adding PB2 & Cocoa Nibs; thoughts?

 

[j1n]

I don't know if this is infected or if these are just bubbles formed after adding PB2 & Cocoa Nibs; thoughts?

http://i.imgur.com/B35mWjc.jpg[/IG][/quote]

Yeah, its an infection. Those big white bubbles give it away.

 

[dahlberg123]

Yeah, its an infection. Those big white bubbles give it away.

Worth trying to save 5 gallons of chocolate stout? Should I scoop those bubbles off and bottle or ...?

 

[unionrdr]

I've saved them before, but that was after fermentation was done.

 

[dahlberg123]

I've saved them before, but that was after fermentation was done.

Fermentation is complete so i'll scoop off the nasty bits and sample a bit and see how she tastes. Luckily I have another 5 gallons sitting right next to her to compare against

 

[BGBC]

Whatever has infected your beer (possibly from either the PB2 or cacao nibs) is not just living in the bubbles. Those are only a byproduct of the bugs/wild yeast. Scooping it off won't get rid of the infection. I'd just leave it and take a sample from underneath the pellicle. You can rack from beneath the pellicle as well. If you scoop it off, it's highly possible that it will just come back anyway.

If you're interested in trying to save it, take periodic gravity readings before bottling to make sure the gravity is stabilized, since fermentation might pick back up due to the infection.

Or you can bottle quickly and roll the dice, but you'll want to drink them quickly and monitor the carbonation to make sure you avoid bottle bombs.

 

[unionrdr]

When that happened to my Maori IPA, I scooped it off & spritzed it with Starsan to at least slow it down a little. Bottled it up & it tasted pretty good, with only a hint of sour funk in the NZ hop flavors. So you might get lucky. No more that 2.3 Vco2 by the priming calculators would be a good idea.

 

[IJesusChrist]

That looks fine to me.

 

[peejaynj]

Just some fat fermentation foam I hope?

 

[unionrdr]

Looks like yeast & cold break to me.