Post your infection

[cannman]

Coopers yeast puts out some gnarly esters anyhow, you might not know it had snail...

 

[Comacchio]

Hi there,

My 2nd ever brew - an Evil Dog American Double IPA. OG of 1.062, current gravity 1.006. Kit says 7.1%, mine is about 7.3% so far. Airlock still bubbling once every 4 minutes or so.

Took a sample tonight which tasted..bland and sort of tart but not too much?

Surface looks like:

There appears to be some larger, thicker bubbles?

Full size image can be found at http://i.imgur.com/2JrBbCu.jpg

Thoughts?

Thanks,

Allan

Added my hops tonight. Can you see the black/green on the edge of the fermenter at the top? Mold!

Must not have sanitized the rim of the lid properly.

I sanitized a cloth and wiped it off both the rim and the lid then sprayed the lot down with sanitizer. Here's hoping it's not infected!

Gravity check on Tuesday will confirm as the beer should have stopped fermenting by now. Got some plastic boxes with lids incase of bottle bombs...

 

[unionrdr]

Coopers yeast puts out some gnarly esters anyhow, you might not know it had snail...

About the only esters I ever got from Cooper's ale yeast were non-descript fruity esters.

 

[Jackburton187]

Saison, used Danstar Belle Saison dry yeast. Infection or beer?

Smells fine, still has a week left in the primary (2 week primary 2 week secondary).

 

[cannman]

Did I screw up bottling?? First time in 3 years if I did. The "yeast" in these bottles refuses to sit and instead collects on the side of the beer bottle (about 10 days into conditioning). The bottle you see here has been refrigerated for 2 days.

This batch does have hop oil added to it... I wonder if there is a viscosity issue...View attachment ImageUploadedByHome Brew1432364521.126041.jpg

 

[lowtones84]

Eh, it happens. There are so many factors in how sediment will settle that it's really hard to tell. I would probably crack one open and see how it pours. If it's no good, perhaps refrigerate one for more like a week or so. A little more time warm conditioning might help too.

 

[cannman]

Eh, it happens. There are so many factors in how sediment will settle that it's really hard to tell. I would probably crack one open and see how it pours. If it's no good, perhaps refrigerate one for more like a week or so. A little more time warm conditioning might help too.

I just put one down... It taste great! I just wish it was cleaner/free of yeast...

View attachment ImageUploadedByHome Brew1432401475.357831.jpg

 

[keahunter]

Think I got my first infection. Made a hefe and it looks ok when I look at the fermenter, other than being very cloudy, no floaty gross looking infection but tastes really sour and smells pungent. Can't quite describe the smell.

 

[Comacchio]

Took another gravity reading tonight after dry hopping. Down to 1.005. Taste is a bit bland with an alcoholic aftertaste. Surface had bigger bubbles on it:

I think this will need to undergo bottle conditioning before i can tell if it's a success or not.

Allan

 

[unionrdr]

Those are just big krausen bubbles.

 

[daggers_nz]

I was following instructions as per one of the coopers recipe
Brought 2 liters of water to the boil, took it off the hob and then steeped. Alas the grains were not boiled per say. I will keep your advice in mind for the future though.

Does the pic I've posted look like an infection?

don't ever EVER follow Coopers instructions!

 

[shark_sandwich]

what to do with this?
The fermentation was vigorous nothing too crazy but there was some overflow into the blow off tube. well life happened and by the time I got around to cleaning up and changing the air lock / blow off setup there was circular patterns in the tube and they stopped at the last inch of the tube before the bucket lid so things seemed to be alright but after dry hopping things looked like this so is it worth kegging, should I pull a small sample and try it It looks a bit scary or down the drain?

 

[Frilock]

Forgot about this one for...quite a few months. Finally saw it sitting there in the corner and decided to bottle. Popped it open and saw this.

 

[unionrdr]

Yikes! That's a thick pellicle! Looks like you might have a sour on your hands?

 

[beergolf]

Nice.

Ever since I started brewing a lot of brett and sour beers, I have become facinated by pellicles. Every one is different and can look very interesting. Browse the show us you pellicle thread and you will see some very cool ones.

I love the photos in here..

https://www.homebrewtalk.com/showthread.php?t=174033

 

[martyjhuebs]

I'm assuming this is my infection or maybe just bubbles? It's only about 10 days in but I made it with a sour mash addition that was added 3 days into fermentation. The beer is slightly sour like it should be. The mash addition had a smell of buttered popcorn but since adding to the carboy it has gone away.

View attachment 1433343552099.jpg

View attachment 1433343631894.jpg

 

[BigPerm]

View attachment ImageUploadedByHome Brew1433432398.118322.jpg

Bretted berliner Weisse on peach purée.

Edit: wrong thread, but still technically an "infection"

 

[peejaynj]

View attachment ImageUploadedByHome Brew1433850751.098399.jpgView attachment ImageUploadedByHome Brew1433850778.659391.jpg a gallon of wort plus four gallons of Apple juice fermented with Abbey ale yeast. Fermented real nice for a couple days and now I seem to be stuck with this mess.

 

[unionrdr]

Just looks like a thick krausen to me? I've had some pretty thick ones that hung on stubbornly.

 

[peejaynj]

Just looks like a thick krausen to me? I've had some pretty thick ones that hung on stubbornly.

Hmmm. So rack from underneath it or just give it another week?

 

[peejaynj]

Just looks like a thick krausen to me? I've had some pretty thick ones that hung on stubbornly.

Hmmm. So rack from underneath it or just give it another week? Or cold crash to make it drop out

 

[unionrdr]

If it's at a stable FG, rack from under it or cold crash. Or give it 3-7 days to settle out clear or slightly misty if you haven't given it any time after FG was reached.

 

[bway2141]

Saison with some prairie artisan ale dregs. Took a month for these beautiful bubbles to appear but I'm enjoying the 5 gal of non-funkified version of this. View attachment ImageUploadedByHome Brew1434079521.788256.jpg

 

[TastyAdventure]

View attachment ImageUploadedByHome Brew1434119836.703974.jpg
100% Brett Lambicus Saison

 

[burninator]

Guys, you may be looking for this thread.

 

[Argysh]

I hate this to be my first post but so far you have answered all my questions without me having to ask them myself. Thanks for sharing all your knowledge.

This is my 4th brew. It's supposed to be an APA and is 9 days into primary right now.
I took two readings so far and was about to dry hop it soon. Three days ago it was at 1.025 (from 1.050) and was very promising. no off smell or bad taste at all. The yeast build up on the bottom of my fermenter is also pretty impressive, more than i ever had before.

Today I taped a sample and took another reading (1.019) and suddenly it tasted quite sour. After peeking under the lid i noticed these white/dry looking dots on top of the krausen. What do you guys think? Probably lacto?
Well it's nothing compared to some of the furry beasts in this thread but it's just day 9 .. might still 'grow up'.

Any advice? Scoop it off? leave it? Ditch it?
Judging by the rest of this thread you'll probably tell me to keep it going, keg it and try it. am I right with that?

 

[unionrdr]

Hm, yeast rafts on top of the krausen?

 

[nfbrewer]

This is about 16 hours into a WLP001 starter pitch, fermenting at 67-68f. This is my first temperature controlled brew!

There is something growing about 2/3 of the way up in my carboy; it forms a layer all through the beer. On top of it there are lighter colored clumps of flocculated yeast that are active and bubbling, but not much going on underneath it. The floating mat/raft thing doesn't appear to be actively bubbling. It's fairly stringy and looks yeastish but it's not the same as the other yeast.

What say you? Yeast being weird? Yeast being normal? Something else?

 

[unionrdr]

That's a new one on me? Maybe it was rising, started working, then sort of hung at that depth? Weird indeed.

 

[IslandLizard]

I hate this to be my first post but so far you have answered all my questions without me having to ask them myself. Thanks for sharing all your knowledge.

This is my 4th brew. It's supposed to be an APA and is 9 days into primary right now.
I took two readings so far and was about to dry hop it soon. Three days ago it was at 1.025 (from 1.050) and was very promising. no off smell or bad taste at all. The yeast build up on the bottom of my fermenter is also pretty impressive, more than i ever had before.

Today I taped a sample and took another reading (1.019) and suddenly it tasted quite sour. After peeking under the lid i noticed these white/dry looking dots on top of the krausen. What do you guys think? Probably lacto?
Well it's nothing compared to some of the furry beasts in this thread but it's just day 9 .. might still 'grow up'.

Any advice? Scoop it off? leave it? Ditch it?
Judging by the rest of this thread you'll probably tell me to keep it going, keg it and try it. am I right with that?

Glad you find the forums informative. I agree, most issues have been answered many times already, and this forum would be pretty static if everyone did the preliminary (re)search. This looks like a more special case, so your question is warranted.
Just kidding, look around and see what keeps this place booming, we like to talk beer, and then some.

You've still got quite a bit of krausen on that beer, and given the gravity readings, it's not done yet. Expecting around 1.010-1.012 perhaps?

Removing the lid from a bucket in a sanitary way takes a bit of prep-effort and forethought. You really need to clean and spray Starsan underneath that whole rim area, then repeat before even trying to "peek." The rim needs to be wiped off with a Starsan soaked cloth ASAP, and before replacing the lid the underneath and groove can use a could douse of Starsan too.

Also, each time you lift the lid you let air in and CO2 out, and airborne bugs could get inside and fester. Although 9 days is a decent time, it's best to let it go for 2-3 weeks before even taking the first sample. Instead of lifting the lid, you can snake a 1/4" OD tube down the grommet hole and siphon some beer out for a test. That keeps the fermentor most sanitary. Spray Starsan around and underneath the grommet hole, before removing the airlock.

Even though lactobacillus hates hops it can grow and cause enough souring and off flavor. So it's possible you've got lacto or some other infection (e.g., acetobacter) starting. It may have been there from the beginning, only becoming visible and detectable now. The krausen looks a bit slimy, which can be an indicator something is off.

I'd let it ride for another week and take it from there, but it may turn more sour. Or drink as-is, ASAP. At 1.015 it will still be pretty sweet.