Post your infection

[Saccharomyces]

Nice KD. I bet that is GOOD STUFF but brett takes a really long time to finish, right?

 

[phissionkorps]

Here's what BioSalud* got me after 2 days:

If anyone's wondering, it smells like vomit. I don't know how I'm going to bring myself to taste it, especially multiple times, in order to know when to throw the yeast in if it smells like this. I might just not boil it when the lacto is "done", and just pitch the yeast tomorrow, and hope it end up good. I ended up decreasing the amount of extract a bit so it would bring this to 4.1% with sacch, so it should ferment out rather quickly and kill off the lacto within about 2 days I would assume.


*some probiotic drink with a bunch of lacto spp.

 

[jcarson83]

What's Biosalud and why are you using it in your beer? Actually looks normal to me and nothing like lactobacillus.

 

[phissionkorps]

I just said...a probiotic with a bunch of lacto species. Its basically the same thing as yogurt culture. I'm using it to sour it up for an oud bruin.

 

[korndog]

I just said...a probiotic with a bunch of lacto species. Its basically the same thing as yogurt culture. I'm using it to sour it up for an oud bruin.

Well, reading what you are brewing in your signature, I salute you for your adventurous spirit. You might want to throw some Brett in their too.

 

[phissionkorps]

I split it into 2 batches. I think one I'll throw some Orval dregs in, and the other I'll just let go with the lacto and sacch. I just pitched the sacch, and I'll probably throw the brett in one of the batches next week.

 

[korndog]

I split it into 2 batches. I think one I'll throw some Orval dregs in, and the other I'll just let go with the lacto and sacch. I just pitched the sacch, and I'll probably throw the brett in one of the batches next week.

I would let the sacch. attenuate fully before adding the Orval dregs. In my experience, the Brett from Orval can be overwhelming if you feed it too much.
It's questionable whether or not it will sour with just sacch. and Orval (Brett Brux.) I think.

 

[phissionkorps]

This is a rather low gravity beer, and most of my stuff does get to where it needs to in a week. Plus I've had 5 or so different lacto species decreasing the total sugar amount for about 3 days already.

It's questionable whether or not it will sour with just sacch. and Orval (Brett Brux.)

Yeah one batch is going to have sacch + lacto, and the other will have sacch + lacto + brett. I may or may not use some amylase to break down some of the larger sugars that the brett would use, so that it won't have as much food and therefore won't be as powerful. However, I'm not sure what concentration I'd use. Usually you do 3 beano tablets per batch, but I've got L. casei in my wort, which produces amylase on its own.

 

[effigyoffaith]

Beer can not be "infected." The proper term is "contaminated."

 

[hopsalot]

nice one smart guy

 

[PseudoChef]

I did and it wasn't good. I don't really know how to describe it except bitter but not hop bitter. It mellowed with age and made a decent black and tan.

If it was bitter, it doesn't sound like Lactobacillus. Lactobacillus is the "tangy" sour you get from buttermilk and sourdough bread. I personally don't find any of those bitter.

Ok, here's a pedio/Brett pellicle. Soooo cooool! I just checked it out.

Keep me updated on how this turns out. I've heard that Pedio is supposed to kick off lots of diacetyl, but that the other organisms such as lactobacillus will clean it back up. I'm curious if the Brett does that as well. Did you just add commercial cultures?

Mine's in my avatar. Brett L. in a Dubbel. I added some more Brett L. to a Saison last Thursday. Pellicle is forming slowly, but no pics yet.

 

[jcarson83]

Beer can not be "infected." The proper term is "contaminated."

INFECT: to taint or contaminate with something that affects quality, character, or condition unfavorably

 

[korndog]

Keep me updated on how this turns out. I've heard that Pedio is supposed to kick off lots of diacetyl, but that the other organisms such as lactobacillus will clean it back up. I'm curious if the Brett does that as well. Did you just add commercial cultures?
Mine's in my avatar. Brett L. in a Dubbel. I added some more Brett L. to a Saison last Thursday. Pellicle is forming slowly, but no pics yet.

Yes, it definitely creates diacetyl. Yes, Brett is needed to clean up the Pedio waste. I used a commercial pedio culture in one tank. This was allowed to work for a couple of months before I added Brett Lambicus. The other tanks were inoculated with Brett-Lambicus only. This was all after primary with a Belgian Sacch. strain.

 

[blacklab]

INFECT: to taint or contaminate with something that affects quality, character, or condition unfavorably

he he...you said taint

 

[planenut]

Smells and tastes a little sour. This is at 10 days and I just put it into the Keezer to crash cool. It was finished fermenting but had really small bubbles slowly trickling to the surface.

 

[korndog]

Smells and tastes a little sour. This is at 10 days and I just put it into the Keezer to crash cool. It was finished fermenting but had really small bubbles slowly trickling to the surface.

That looks like good old CO2 to me. Not an infection IMO.

 

[DeathBrewer]

Beer can not be "infected." The proper term is "contaminated."

wrong...

"Infected" is a song written by Mr. Brett from the punk rock group Bad Religion.

Infected by Mr. Brett! Ha!

 

[jrakich87]

I'm on my 2nd batch (IPA) and I just popped it open after 10 days in primary to take a reading and throw in an oz of cascades... and there's this thin light clearish film on the top. I'm sending myself a pic now and will post ASAP -- but is this normal? Obviously bad? Should I try to skim it off the top?

 

[Deofol]

Here is my Winter warmer that I aged in an oak barrel for a week. Two days after racking to secondary I had this.

Brettanomyces picked up from the barrel

and under the microscope at 400x

I have another thread about it, but it seems to fit this thread too.

Just goes to show, not all infections (err contaminations?) are bad. I actual am excited about this one!

 

[korndog]

Here is my Winter warmer that I aged in an oak barrel for a week. Two days after racking to secondary I had this.

I have another thread about it, but it seems to fit this thread too.

Just goes to show, not all infections (err contaminations?) are bad. I actual am excited about this one!

Sweet! Nice buggage. Link please.

 

[Baummer]

here's a picture of my secondary fermenter. What is this stuff?

http://s484.photobucket.com/albums/rr206/baummer/

 

[lapaglia]

Looks like yeast settled in the ridge of the glass.

 

[PseudoChef]

Pellicle #2 - Saison w/ Brett L.

Dueling pellicles - (separated by Cherry Saison d'Hiver)

 

[Pelikan]

Okay, all this said -- for newbie benefit, what does a healthy brew look like?

 

[PseudoChef]

These are all technically "healthy" - it is just using a different type of yeast than regular brewing (Saccharomyces Cerevisiae) yeast.

The one in the middle doesn't have any extra yeast or bugs in it.

 

[Pelikan]

So in other words, once a regular brew is finished fermenting, it shouldn't have anything floating on top?

 

[carnevoodoo]

So in other words, once a regular brew is finished fermenting, it shouldn't have anything floating on top?

Not at all. Every fermentation is different. Sometimes I have gunk on the top, sometimes it is clear as day.

 

[talleymonster]

Yeah if I'm going to post a pic here, we need to move it to the **** forum.

 

[extra_medium]

I have something growing in my carboy that looks a bit weird; this stuff looks like the foam bean inside a beanbag. little, round and white. It is an english style brown ale. after a month in the secondary this stuff started to grow. should i dump or wait it out?

 

[PseudoChef]

I have something growing in my carboy that looks a bit weird; this stuff looks like the foam bean inside a beanbag. little, round and white. It is an english style brown ale. after a month in the secondary this stuff started to grow. should i dump or wait it out?

Wait. skldfjdslkfjldsjf