Post your infection

[DrunkleJon]

The thing is, I never like the taste of samples before it's carbed. I usually love it when it's done. So I don't know if tasting it would help me any.

Okay then, at least smell it first. Smell does not always mean everything as sulfer does get let out during fermentation, but if it smells like acetone or something like that you know you might have a problem.

With tastes, you can usually at least tell if it is horrible or not. If it tastes like a sewage plant workers boot you know you have a problem.

 

[dustinboyd]

Good points, I'll do both the taste and smell test tonight. I'll report back, thanks.

 

[dustinboyd]

Well oddly enough it tastes good. Thanks for the common sense tips!

 

[rhys333]

Hey guys, just cracked the lid on my saison after 4 weeks in primary and found bubbles forming with a slight film over the surface. Does this look like the beginnings of an infection, or normal for 3711 yeast? Thanks in adcance.

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[rhys333]

Here's a close-up. Smells fine...

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[rhys333]

Anyone?

 

[SmokeyMcBong]

are those bubbles rising and popping or are they greasy and hanging around?

 

[pfgonzo]

From the pictures (esp the last one) they look like white persistent bubbles, which is bad.

Standard infection response: Assuming it tastes good, rack from under it and drink fast. Keg, don't bottle, or you risk bombs. Sanitize all equipment, tubes, etc...

 

[j1n]

Anyone?

Looks fine. just co2 gassing off and yeast rafts.

 

[rhys333]

are those bubbles rising and popping or are they greasy and hanging around?

Greasy and hanging around.

 

[rhys333]

From the pictures (esp the last one) they look like white persistent bubbles, which is bad.

Standard infection response: Assuming it tastes good, rack from under it and drink fast. Keg, don't bottle, or you risk bombs. Sanitize all equipment, tubes, etc...

I only have bottles unfortunately. Crap. First saison too.

 

[rhys333]

Looks fine. just co2 gassing off and yeast rafts.

Are you sure on that? I want to agree with you... but I've never seen a batch do this.

 

[uncleleon]

RView attachment ImageUploadedByHome Brew1428114770.818226.jpg

My coriander got infected! Witbier turns to American spiced wheat?

 

[DrunkleJon]

Ewwwww

 

[rhys333]

Okay guys its a few days later, bubblea are gone and i'm left with milky floaties on top of my saison (WY3711). I bottle, no keg unfortunately. Do i risk saving this and infecting bottles, lines and sypon... Or play safe and dump?

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[unionrdr]

That's the start of a lacto infection, since it's starting to look like broken ice pack. Rack from under it to bottle. The fact that it's infected doesn't guarantee exploding bottles. I got an infected batch worse then that & no exploding bottles. If it's at FG, prime & bottle asap. Nasties need oxygen too, so bottling will deny them that.

 

[rhys333]

That's the start of a lacto infection, since it's starting to look like broken ice pack. Rack from under it to bottle. The fact that it's infected doesn't guarantee exploding bottles. I got an infected batch worse then that & no exploding bottles. If it's at FG, prime & bottle asap. Nasties need oxygen too, so bottling will deny them that.

Thanks for the help unionrdr. I'll bottle then. Will the standard cleaning and star-san procedure take care of the lacto infection in my bottle and fermentor, or do I need to do something heavy duty? My first infection...

 

[ChefRex]

Dose this look infected?View attachment ImageUploadedByHome Brew1428270009.337434.jpg









Intentional.

 

[beergolf]

You really cannot tell the type of infection by the look of the pelicile. They all have different looks. Every sour I have brewed has had a pelicile that looked different.

Het ChefRex... Cool photo.

I should go take a pic of a few of mine. Also all intentional.

 

[ChefRex]

You really cannot tell the type of infection by the look of the pelicile. They all have different looks. Every sour I have brewed has had a pelicile that looked different.

Het ChefRex... Cool photo.

I should go take a pic of a few of mine. Also all intentional.

It's a little over four months old, first time looking at it, looks pretty happy and smells out of this world

 

[rhys333]

So I have me a sour saison I guess. Not out of style I suppose. Hoping it doesn't taske like sauerkraut though.

Pretty sure I know how it happened. My starter poured down the side of the pot on its way to the fermentor, picking up all the nasties from the sink I cooled it in.

 

[tmendick]

View attachment ImageUploadedByHome Brew1428537475.264863.jpg
Looks like my airlock wasn't sealing very well...so much for my Oktoberfest.

 

[unionrdr]

Looks like the beginning of a lacto infection. If it's at FG, you could bottle it up asap. I saved an IPA that way once, racking out from under it.

 

[tmendick]

Unfortunatly it was at about 1.019 last time I checked, about 2 weeks ago for a D-Rest.
It's been poured and I'm seriously thinking to just throw out the plastic carboy and airlock

 

[unionrdr]

Nah, just bleach bomb it.

 

[rhys333]

Nah, just bleach bomb it.

Well I hope I didn't screw up. I just left my plastic fermentor with double strength star san in it for a few hours. Hope the pale ale currently in there doesn't pick up the previous lacto infection.

 

[Kevin79]

View attachment ImageUploadedByHome Brew1428621845.379040.jpg
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Proud to post on this thread for the first time! Brett Claussenii progressing slowly.

And yes, that is a LBK. What better fermenter to do your first experimental Brett brew in?

 

[adamdillabo]

Double strength doesn't mean twice as good. It's also not a rinse free sanitizer at that strength. So I hope you rinsed it off.

 

[rhys333]

Double strength doesn't mean twice as good. It's also not a rinse free sanitizer at that strength. So I hope you rinsed it off.

Absolutely i rinsed it off.

 

[inkman15]

Thoughts on this? About 2 weeks in. Standard single hop pale ale with US-05View attachment ImageUploadedByHome Brew1428772614.988308.jpgView attachment ImageUploadedByHome Brew1428772625.908580.jpg

Smells great