Post your infection

[peejaynj]

Ok good. First time brewing with chocolate so I was a little skeptical. Thanks!

 

[unionrdr]

I remember years ago commenting on cold break when someone posted it as looking like wet popcorn. It does take on some different shapes, but is still the same stuff.

 

[Reisende]

Ok, so I dont know that this is an infection (doesn't look like it), but my batch had 3 fruit flies in the air lock (yes, and no I have no idea) and it takes both tart/sour and vegetal, and smells like I fermented it at 80F (ethyl acetate or fussel alcohol).

 

[Jupapabear]

looks like yeast rafts to me, and seems fine. IF your brew should be past primary fermentation: To make you feel better do a gravity reading and check back in 2-3 days. If it changes, wait 2-3 days and do so again. It will either stabilize or show significant signs of infection. Continue to post pictures with updates. = )

 

[The_Glue]

Spent 3 hours sanitizing bottles and equipment THEN opened the fermenter:smack:

It is a 30 IBU citra, light extract APAish beer, non dry hopped. The fermenter smells real good and fruity.

I brewed it 2.5 months ago and left it in the fermenter at roomtemp. (~74F)

Are they friendly looking or not? (dump or not? i am okay with something sour or funky)

This is how it looks like after 3 months in the primary.

It smells like fermenting grape must/wine, really interestingly fruity. Could it be a wild yeast related smell or it is the Citra? (it is non dryhopped, it had 1oz/5gallon 0 minute hops though.)

 

[unionrdr]

Does look like an infection starting. Why 3 months in primary?

 

[The_Glue]

Does look like an infection starting. Why 3 months in primary?

Well we found out in this topic that it is infected so i decided to left it in the primary to see if it gets worse with time or maybe turns into a sour ale.

edit: its been 3 months since my first post, total time since brewday is something like 5-6 months

 

[unionrdr]

If it's stable & tastes good, you could go ahead & bottle it.

 

[peejaynj]

I know I'm sure this isn't the forum for this, but has anyone ever pitched yeast again after a week? It seems like my primary has slowed down after 5 days.

 

[IJesusChrist]

I know I'm sure this isn't the forum for this, but has anyone ever pitched yeast again after a week? It seems like my primary has slowed down after 5 days.

It definitely would slow down after 5 days... whats your SG?

 

[The_Glue]

If it's stable & tastes good, you could go ahead & bottle it.

But i am thinking about intentionally souring it.

 

[unionrdr]

Well, in that case let it ride until it gets to where you want it or it re-stabilizes.

 

[The_Glue]

Well, in that case let it ride until it gets to where you want it or it re-stabilizes.

Will it still carb up after that long time in primary or i should add yeast at bottling day?
Will i oxidize it in the primary? It already looks darker than the previous photos (i made the previous photos with flash so maybe that is why)

 

[edmanster]

Will it still carb up after that long time in primary or i should add yeast at bottling day?
Will i oxidize it in the primary? It already looks darker than the previous photos (i made the previous photos with flash so maybe that is why)

You don't need to worry about oxidation much in sour beer! I would add a hydrated packet of champagne yeast at bottling! EC-1118 is the norm.

 

[The_Glue]

You don't need to worry about oxidation much in sour beer! I would add a hydrated packet of champagne yeast at bottling! EC-1118 is the norm.

Why is that? The wild yeast keep consuming the oxigen during their life?

 

[edmanster]

Why is that? The wild yeast keep consuming the oxigen during their life?

It's a mild off flavor compared to lactic and acidic acid plus if you put some Brett in there too. Those will overpower the oxidized flavor. That's why sours age so well!

 

[Herkguy]

So my pumpkin stout has this on top on day 6. Kind of creamy looking bubbles. Time to worry?

 

[j1n]

So my pumpkin stout has this on top on day 6. Kind of creamy looking bubbles. Time to worry?

Looks fine, nothing to worry about.

 

[peejaynj]

More noob-ish fermenting questions!! If the smell coming through my airlock is hoppy/alcoholish smell, is there a need to worry? It's a chocolate stout and it's just not the smell I expected to be coming through.

 

[DrunkleJon]

More noob-ish fermenting questions!! If the smell coming through my airlock is hoppy/alcoholish smell, is there a need to worry? It's a chocolate stout and it's just not the smell I expected to be coming through.

In response I must ask. What yeast, what temp is it and did you oxygenate?

Different yeasts throw different smells when fermenting and do not necessarily mean the beer will be bad. You should be fine. For the best beer poissible keep the yeast happy. Shake the crap out of your fermenter before pitching (or use an O2 wand), pitch enough healthy yeast (use a calculator) and keep the fermentation temps in the range described with the yeast and you should be well.

With a stout you are usually insulated against many off flavors as it is a rather strong flavored beer. Let her ride and you should be all right.

 

[IJesusChrist]

More noob-ish fermenting questions!! If the smell coming through my airlock is hoppy/alcoholish smell, is there a need to worry? It's a chocolate stout and it's just not the smell I expected to be coming through.

Unlikely an infection, alcohol smell likely means fusels which begs the question of your fermentation temperature.

 

[peejaynj]

Unlikely an infection, alcohol smell likely means fusels which begs the question of your fermentation temperature.

I fear I pitched too warm. Probably around 68-70 but I've held at 62/64 for the week.

 

[peejaynj]

Unlikely an infection, alcohol smell likely means fusels which begs the question of your fermentation temperature.

I fear I may have pitched too warm, around 68/70. But I've held at 64/62 a week so i don't know.

 

[IJesusChrist]

I fear I may have pitched too warm, around 68/70. But I've held at 64/62 a week so i don't know.

That doesn't sound too warm.

 

[peejaynj]

That doesn't sound too warm.

So maybe it's more of a hoppy smell escaping ? Let's hope!

 

[IJesusChrist]

So maybe it's more of a hoppy smell escaping ? Let's hope!

It smells like vodka?

 

[peejaynj]

It smells like vodka?

I took my reading today and my OG was 1.052 and i ended at 1.014 so not the best, but im okay with it. And it tastes good! So maybe I was worrying just because of the hop smell coming through. Just going to let it condition a little longer I suppose

 

[huskrfj]

All-grain milling my own.
Have had 2 ruined batches in a row!
Same Better bottle carbouy.
Smell is foul very harsh on the nose taste is even worse. starts bitter finishes even worse terrible!
No pic as both looked fine.
After first ruined batch i used star san, vinegar, bleach, then more star san.
Carbouy is in the trash!
Recommendation on a different fermentation vessel?
thanks,
Matt

 

[unionrdr]

Sounds like some part of your process needs changing. Maybe astringency is the culprit for all that bitterness?

 

[mikb]

I'm a new brewer, just have a question. After seeing some of the pics here I don't think this is infection but I'll post the picture anyway. It's a coopers real ale kit with 1kg coopers BE2 and 500g light dry malt.. Been brewing 6 days now

What I'm wondering about is the brown scum stuff floating on top near the back edge..
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