Post your infection

[Pyg]

That looks like the label adhesive didn't come off fully (no oxy-clean soak), to me.

I delable with an oxy clean soak. Then rinse.
The rinse with San-star prior to bottling .

That "adhesive" looking stuff is on the inside not outside!

 

[DrunkleJon]

I don't think this looks all that weird, what I'm not sure what to think of is the portion that looks like dried, fragmented mud. Anyone seen anything like this before? It's an ESB that came back to life after about 2.5 weeks and as of right now it tastes pretty dang good.

https://www.flickr.com/photos/30832809@N08/26160495742/in/album-72157666807479375/

https://www.flickr.com/photos/30832809@N08/25980091750/in/album-72157666807479375/

https://www.flickr.com/photos/30832809@N08/25980101290/in/album-72157666807479375/

Thoughts?

I am no expert but I have to ask. This is what was left after you packaged your beer right? That just looks like yeast/trub to me with some escaped CO2 as well. Basically you will get sludge on the bottom of your fermenter under the beer which consists of proteins, yeast (living and dead as it really reproduces during teh beginning stages of fermentation) hop debris, etc.

No worries. Homebrew is rather forgiving.

I delable with an oxy clean soak. Then rinse.
The rinse with San-star prior to bottling .

That "adhesive" looking stuff is on the inside not outside!

I was about to say that could be a good point. It does look like it could have been leftover adhesive/paper, but it could also be a bottle pellicle. Either way, worst case you lose a bottle of beer.

 

[j_foamstache]

I am no expert but I have to ask. This is what was left after you packaged your beer right? That just looks like yeast/trub to me with some escaped CO2 as well. Basically you will get sludge on the bottom of your fermenter under the beer which consists of proteins, yeast (living and dead as it really reproduces during teh beginning stages of fermentation) hop debris, etc.

No worries. Homebrew is rather forgiving.

Quite the contrary, actually. This is the top of my 3 gallon batch of ESB with all 3 gallons still in there. Nothing has been bottled. This is what the beer looks like inside the fermenter as it stands right now. It looks like krausen but I just was not sure, hence my posting here. On monday I opened it up and it smelled/tasted good still. So I dunno what's going on with this one.

 

[blizz81]

Quite the contrary, actually. This is the top of my 3 gallon batch of ESB with all 3 gallons still in there. Nothing has been bottled. This is what the beer looks like inside the fermenter as it stands right now. It looks like krausen but I just was not sure, hence my posting here. On monday I opened it up and it smelled/tasted good still. So I dunno what's going on with this one.

Pretty sure it's just normal krausen. I think I've tried to brew an ESB with 1968 two or three times before and it took me a while before I realized the yeast is so flocculent, it flocs out before it finishes. This has manifested for me with a weird (flavor), hazy (crystal clear at bottling), overcarb-ey bottle situation in at least two of these batches.


Dunno what yeast you used, but could possibly be what's happening here and some sort of environmental change (ambient temp rise?) is taking the place of a manual gentle rousing or two of the yeast.

 

[j_foamstache]

Pretty sure it's just normal krausen. I think I've tried to brew an ESB with 1968 two or three times before and it took me a while before I realized the yeast is so flocculent, it flocs out before it finishes. This has manifested for me with a weird (flavor), hazy (crystal clear at bottling), overcarb-ey bottle situation in at least two of these batches.


Dunno what yeast you used, but could possibly be what's happening here and some sort of environmental change (ambient temp rise?) is taking the place of a manual gentle rousing or two of the yeast.

Thanks for weighing in. This is essentially what I've been thinking but I wanted someone to confirm/reinforce my opinion. The environment temp has been steady. What Drunkle said actually sparked a thought - perhaps a reactivation of the yeast brought up a lot of the trub that was at the bottom, and the activity is keeping it afloat.

The yeast I used was Inland Island London Ale Yeast: http://inlandislandyeast.com/yeast-library/inis-303-London-Ale-I/

I'm going to kick back and let this beer do it's thing for a while longer. I'll post an update this weekend.

 

[Nico93]

can this be oil from spice (orange peel, coriander, anise star)?

i haven't noticed it when i moved to secondary (the fermentation wasn't completed)
i saw it after one week in secondary and i left it another week but i haven't noticied change)

the last photo is to show that is not something thick

thanks

 

[Jimbodaman]

@Nico93 looks fine to me, some of my beers have that on top depending on the light and the recipe.

 

[GHBWNY]

I was going to post my infection, but it was difficult to even look at. Besides, the prescription cream I used cleared it up before I could get a picture of it.

 

[Nico93]

@Nico93 looks fine to me, some of my beers have that on top depending on the light and the recipe.

thanks! i bottled it yesterday, hope turns out well

 

[hp_ph]

I would like to have an experienced opinion about my brew. I have only 6 brews under my belt, so I have still quite much learning to do.

I have wondered the oily residuals which are floating on my brew. These residuals has not grown or transformed during the fermentation - they has been there right after the 'krausen' was settled.

Pic1: 5th brew - 18 days old batch
pic2: 5th brew - same as pic1 - light source pointing from downwards
pic3: 6th brew - 10 days old batch (yeast is still moving)
-sorry for the bad picture quality-

Both batches are Maris otter based all-grain pale ales and quite hoppy ones - hops added especially for aroma. Temperature has been 17-20C (63-68F) during the fermentation.

Wyeast 1056 American Ale was used. Starter was good and healthy even after 8 days (brew 6 was started at this point). Used sanitizer was star san.

Thank you in advance! And sorry if I used wrong terms

 

[rtracer]

OMG, this thread makes a baby brewer like myself feel like you do when you have a sore throat and go on WebMD and walk away thinking your dying of some super long named disease!

 

[joshesmusica]

OMG, this thread makes a baby brewer like myself feel like you do when you have a sore throat and go on WebMD and walk away thinking your dying of some super long named disease!

Weird... that's exactly the opposite of what this thread is supposed to be about. This is supposed to help the new brewer have assurance that they don't have some super long named disease - by being able to compare their brew to the pictures of the infections versus the ones that are labeled completely normal, or by simply posting photos of their brew and being told whether or not it's infected.

 

[rtracer]

Weird... that's exactly the opposite of what this thread is supposed to be about. This is supposed to help the new brewer have assurance that they don't have some super long named disease - by being able to compare their brew to the pictures of the infections versus the ones that are labeled completely normal, or by simply posting photos of their brew and being told whether or not it's infected.

No, it will be totally helpful in the unfortunate event something goes awry. Just makes me want to run home and check.

 

[kombat]

I was going to post my infection, but it was difficult to even look at. Besides, the prescription cream I used cleared it up before I could get a picture of it.

Yabbut how did it taste?

 

[kombat]

I would like to have an experienced opinion about my brew. I have only 6 brews under my belt, so I have still quite much learning to do.

The first 2 pics look fine, but the last one (your 6th batch) looks like a little bit of an ice-pack formation starting. That could be the beginnings of an infection, keep an eye on it.

 

[z-bob]

It does look good, doesn't it?
Almost as good as this one... Of course this one is intentional.

https://www.homebrewtalk.com/showpost.php?p=7211864&postcount=2896

I've got one in a carboy that looks very much like that. Bottle it anyway (in big bottles) and hope for the best?

 

[Agate]

https://www.homebrewtalk.com/showpost.php?p=7211864&postcount=2896



I've got one in a carboy that looks very much like that. Bottle it anyway (in big bottles) and hope for the best?

Wait for gravity to stabilize. May take several months. Once two gravity readings a month apart are the same, you're good to bottle.

You might want to taste it, too. If it's nasty, best to dump and move on. Fecal, wet dog, gym socks, diaper... These don't clean up, but if it's otherwise clear of off flavors, no reason to not let it finish and bottle!

 

[HBWarke]

Infection or not? The bubbles have veins.

 

[j_foamstache]

Infection or not? The bubbles have veins.

Looks healthy to me. Did you taste/smell it?

After a recent infection scare and looking at literally every page on this thread, I can say that you should have nothing to worry about. It's when you get the fuzz growing in there or things that look like white icebergs that you have something to worry about.

 

[m00ps]

^dunno, to me, that looks like the very beginning of a pellicle forming. The only time ive had bubbles that big was from wild beers ive done. The fact that he took the lid entirely off and took the time to snap a pic isnt helping any

 

[m00ps]

Weird... that's exactly the opposite of what this thread is supposed to be about. This is supposed to help the new brewer have assurance that they don't have some super long named disease - by being able to compare their brew to the pictures of the infections versus the ones that are labeled completely normal, or by simply posting photos of their brew and being told whether or not it's infected.

wrong. this thread is about providing material that is both arousing and work-safe

 

[joshesmusica]

Looks healthy to me. Did you taste/smell it?



After a recent infection scare and looking at literally every page on this thread, I can say that you should have nothing to worry about. It's when you get the fuzz growing in there or things that look like white icebergs that you have something to worry about.

I agree, especially if the bubbles have veins. Now they've got enough oxygen to really establish themselves though, so give it a week and I'm sure you'll be for sure that it's an infection.

 

[HBWarke]

Thanks for all of your input. My reasoning behind posting that is it looks like it's the start of an infection. 3 days before that when I took a sample, there were no bubbles.

 

[Agate]

Thanks for all of your input. My reasoning behind posting that is it looks like it's the start of an infection. 3 days before that when I took a sample, there were no bubbles.

That really does look like a pellicle forming. You might want to get it in a secondary fermenter and give it a couple months to make sure that the gravity isn't continuing to drop, otherwise you could wind up in bottle bomb territory.

 

[j_foamstache]

Thanks for all of your input. My reasoning behind posting that is it looks like it's the start of an infection. 3 days before that when I took a sample, there were no bubbles.

How old is this beer and how does it taste/smell?

 

[HBWarke]

How old is this beer and how does it taste/smell?

9 days old today

 

[j_foamstache]

I still would not be that worried. I had a very similar thing happen to me two batches ago. The brewers I talked to said a temperature change could cause the yeast to "restart" itself. In the end, mine tasted fine so I bottled it. I'll let you know how it is in about a week and a half.

 

[HBWarke]

Thanks. I have opened it 3 times already and I took a sample. Hopefully I didn't screw that batch up by doing that.

 

[j_foamstache]

As long as you didn't have it exposed for very long to let anything in and you sanitized your sampling equipment you should be good. As a rule of thumb, though, I try and sample no more than once a week, especially if it's not bubbling rapidly enough to quickly push oxygen out of your fermenter after you open it.

 

[HBWarke]

I took a whiff of the airlock this morning and it didn't have a bad smell to it. With check next weekend.