So I just put my hand into fermented wort

[bjornkri]

Well this was stupid. I was about to dry hop my IPA and measured out the hops into a sanitized bowl. As I was putting the hops into the fermenter, somehow the bowl slipped and fell into my delicious beer. What's worse is that completely reflexively I went in straight after it and pulled it out with my bare hands...

Is there any chance the beer isn't infected after this? Better to save the fermenter and empty it now, rather than wait for the infection to kick in and require a bleach treatment? Or is it possible it can still be saved?

 

[theseeker4]

Well this was stupid. I was about to dry hop my IPA and measured out the hops into a sanitized bowl. As I was putting the hops into the fermenter, somehow the bowl slipped and fell into my delicious beer. What's worse is that completely reflexively I went in straight after it and pulled it out with my bare hands...

Is there any chance the beer isn't infected after this? Better to save the fermenter and empty it now, rather than wait for the infection to kick in and require a bleach treatment? Or is it possible it can still be saved?

If the fermentation was complete, as the fact that you were dry hopping suggests, the alcohol provides some resistance to infection. If it were me, I would definitely continue through bottle conditioning and try the beer rather than throw it away, unless it is obviously infected when you are ready to bottle of course.

 

[jtratcliff]

Here's your beer name: Up to My Elbow IPA

If you were reasonably clean before going fishing for the bowl, you might be alright. Presumably high ABV in your IPA?

Next time, stop your lizard brain from kicking in and leave the bowl in there

 

[Gavin C]

Don't sweat it. the beer will be fine. It's pretty resilient stuff. That's why it's been around for so long.

 

[wilserbrewer]

As other have said, you are likely fine. Might be a good idea to consume fresh once carbed as an infection could take a while to take hold. Or storing cold once carbed would may also help keep an infection at bay.

RDWHWHB beer is more resilient than one would think IME....

 

[fuelish]

... beer is more resilient than one would think IME....

I agree..... seems a lot more folks these days stress out and wring their hands over every little thing compared to 15 years ago, and great beer was being made then as well Relax, the beer should be fine...

 

[hottpeper13]

if you can keg do so and drink asap fresh, if you have to bottle put then in a room at 72-76 for 1 week than at room temp for 1 wk than put the entire batch in the fridge and drink asap.

 

[brew_ny]

which hand ?

 

[Subdivisions]

which hand ?

LEFT HAND


I once stuck my arm in the wort before I pitched the yeast. It came out well. I think you'll be in a better position since there's alcohol in yours at this point.

 

[1977Brewer]

Fermented wort is beer. Just call it beer.

I got pissed at my siphon hose and shoved it into my beer, pinned it down with my hand, then realized what I was doing.

 

[brew_ny]

LEFT HAND


I once stuck my arm in the wort before I pitched the yeast. It came out well. I think you'll be in a better position since there's alcohol in yours at this point.

so left handed IPA is out

 

[sandyeggoxj]

so left handed IPA is out

The Other Hand IPA. You should put it on nitro just for fun.

But on a serious note: your beer is ruined. Please bottle it and ship it promptly to me for disposal. I'll only charge $1/beer for a recycling and wastewater fee. :cross:

 

[brew_ny]

The Other Hand IPA. You should put it on nitro just for fun.

But on a serious note: your beer is ruined. Please bottle it and ship it promptly to me for disposal. I'll only charge $1/beer for a recycling and wastewater fee. :cross:

on the other hand

 

[Chadwick]

I made a mistake similar to this once. I decided to bottle it anyways. After 3 weeks of bottle conditioning I opened a bottle only to have a sentient monster come out of the bottle opening and try to strangle me to death! Thinking that it may have only been an isolated incident, I tried opening more bottles. To my horror, these monsters combined to form a larger and more dangerous sentient monster that immediately attacked my home brew equipment with the goal of setting up future infections. I was powerless to stop the beast. In an act of desperation, I burnt my house down to stop the spread and the beast that evolved within my bottles.

Since then I've been more careful about sanitation.

Seriously, you'll be ok. Your beer will most likely be fine if you do anything for a living other than public sanitation and trash collecting. Even then, unless you are just plain nasty, you'll be fine. RDWHAHB.

 

[jakenbacon]

I bet it felt reeeaaal gooood..... mmmmm..... O, sorry about that.....

 

[sandyeggoxj]

I made a mistake similar to this once. I decided to bottle it anyways. After 3 weeks of bottle conditioning I opened a bottle only to have a sentient monster come out of the bottle opening and try to strangle me to death! Thinking that it may have only been an isolated incident, I tried opening more bottles. To my horror, these monsters combined to form a larger and more dangerous sentient monster that immediately attacked my home brew equipment with the goal of setting up future infections. I was powerless to stop the beast. In an act of desperation, I burnt my house down to stop the spread and the beast that evolved within my bottles.

Since then I've been more careful about sanitation.

Seriously, you'll be ok. Your beer will most likely be fine if you do anything for a living other than public sanitation and trash collecting. Even then, unless you are just plain nasty, you'll be fine. RDWHAHB.

I had to do a double take after a Cuvee Van De Keizer and a couple pours of "Enjoy By" Style double ipa... I thought you said tasty... I was incredibly concerned!!!

 

[Kevin79]

Is there any chance the beer isn't infected after this? Better to save the fermenter and empty it now, rather than wait for the infection to kick in and require a bleach treatment? Or is it possible it can still be saved?

Honestly the better question is: "Is there a chance that my beer is infected after this?"

 

[bjornkri]

Right, forgot about RDWHAHB. I'll bottle whatever it turns out to be this weekend and then we'll find out. I'll send a pic of the infection, the gusher or the beer when it's done.

 

[Homercidal]

Hop Fisted

I'll let you design the label graphic...

 

[Kevin79]

Hop Fisted

I'll let you design the label graphic...

I'd vote for "Dry Fisted"

 

[jtratcliff]

I'd vote for "Dry Fisted"

Yup, if it turns out to be the best beer ever, then it'll need to be added to the recipe...

Dry hop for 3 days
Dry fist for 5 seconds

 

[Blue_State]

The Stranger IPA - was your hand numb?

Slight of Hand IPA

I want to hold your IPA - A Beatles shout out to I want to hold your Hand

All Palms IPA

Hairy Palms IPA

 

[fuelish]

"Mister Fister's IPA"

 

[GrogNerd]

first batch I ever made, while I was racking to the bottling bucket, I started the siphon by sucking on the end and, reflexively, when the beer hit my mouth, I spit it out. (you know, if you've ever siphoned gasoline)

right into the bottling bucket with my priming solution.

I sat there watching the beer flow through the tubing for almost a minute before it dawned on me what I had done.

I let it go and it turned out to be the greatest beer I've ever had.

until my next batch

 

[azazel1024]

LEFT HAND


I once stuck my arm in the wort before I pitched the yeast. It came out well. I think you'll be in a better position since there's alcohol in yours at this point.

You and me both, you and me both.

I've also accidently stuck other unsanitized things in wort and beer and it has turned out fine. Obviously I try to minimize that.

If you are really worried about it, I'd do what others have suggested. Bottle condition at room temperature for maybe a week or two and then stuff them all in your fridge. Nothing is really going to take hold in beer conditions at <40F.

Its also a good way to keep IPAs fresh as the colder the temperature, the slower the oxidation of the hops. I don't know if it applies universally, but I know the rule with film chemistry is that for every 10F drop or rise in temperature doubles the chemical reaction rate. I don't see a whole lot that says that is much different for things like oxidation in beer, hops, etc.

So if you store an IPA in the fridge at 40F, it would likely be as fresh at 4 months as the same IPA stored at a cellar temperature of 60F. I am about to stuff my IPA batch in the fridge, but I've been waiting for it to finish bottle conditioning and clean up a little (a hint of some kind of fruity off flavor. My Steam beer had it as well and that cleaned up after about 4 weeks. At week 2 now the IPA seems to have cleaned up some as well, might be another week or two before I can stick them in my fridge for the whole batch).

So in general, stick your IPAs in the fridge after a week or two of bottle conditioning and everyone wins.