Who's had an infection? A show of hands.

[jpuf]

Very first batch turned to green apples and vinegar. Haven't lost one since. Knock on wood.

 

[BierMuncher]

El Bumpo....(yes, that's 10 characters)

 

[McCall St. Brewer]

My beer? No. My ex-wife had a yeast infection once, though.

 

[Ivan Lendl]

Ive had about 5-6 in a row...Bad bucket(primary)

 

[BierMuncher]

My beer? No. My ex-wife had a yeast infection once, though.

Harvest it....

 

[magno]

Im not sure it has so much to do with whether the batch was AG or PM so much as attention to detail when sanitizing. Perhaps most AGers are more experienced and that spills over to sanitation as well.

Ive had one batch go south and got a few bottle bombs from that one. The ESB I bottled in January has really developed a gushing infection lately, although it was fine for most of the time that Ive been drinking it. Luckily at this point I only have two bottles left,and its (barely) drinkable.

- magno

 

[chillHayze]

I have always had good sanitation except for my first PM where I used the pasta strainer to "sparge"through. That was bad beer #1.

My other bad batch I used some reharvested yeast before I really knew how.

 

[Biermann]

I've never had an infection that I'm aware of.

I've had off flavors, and I've wondered, but nothing confirmed.

Most recently, I made a porter that gives off a brief sour twang to the aroma, but the taste is ok. I just kegged it today, so we'll see how it fares. I'm thinking that was due to a third generation yeast strain and a funny fermentation, rather than a true infection.

Funny, I had the same off aromas in my doppelbock-- its still lagering, and the aroma is fading away.

 

[Hopleaf]

First pumpkin batch, didn't do anything to my pumpkin.. just tossed in the ol' primary.

Also, had a wheat blow it's top while I was staying at a friend's house for new years. By the time I got over to the LHBS for a blow off hose it was 5 gallons of vomit.

 

[Buford]

Dangit, I think my ESB is infected. It smelled sweet-ish but had a bit of a sour edge to it when I kegged it today.. It also had a cloudy haze to it near the top liquid in the carboy. It's either aceto or lacto infection, I'm pretty sure - not sure if that sour edge is vinegar or lactic acid. I kegged it anyway and am hoping that after it's cold and carbed it might be palatable. If not I suppose I could boil some of it and add it to a porter for an interpretation of 1800s "industrial" porter.

 

[Baron von BeeGee]

I had some infected bottles in a batch once. Some were fine, others were really sour (probably a lactic infection). I'm not sure what happened with my bottling process that night, but it hasn't happened again.

I attempted a sour mash brew once that was a total dumper. I think it was more of a microbial mash than a sour mash.

 

[Beermaker]

a couple times in the military, but a shot cleared it right up. I hate Manilla now!

 

[boo boo]

I'm saying no because I never had one develop in the time it took to finish a brew. None left in about a couple of weeks.

Now off flavors are something else. That I could blame myself for poor handling or over sanatizing using bleach and not rinsing well enough with hot water.

 

[EvilTOJ]

I'm pretty certain I racked my Drop Top clone into a carboy that I forgot to sanitize. It was fine in the primary, but after sitting in the secondary for two weeks it got 'polar ice' growing on the top and it smelled like sour vinegar. I didn't bother waiting, I just dumped it.

 

[BierMuncher]

BeerMaker? King of Saaz?

I love those hops dude. Post some recipes man.

 

[Crabmeat]

I think my cider might be infected, I made it from clear apple juice and the first batch turned muddy and smelled like ****, the second batch smells like vinegar from the airlock but I can see it because its in a bucket. If it stinks like vinegar is it ruined? (found a piece of mold half the size of a dime when I poured the apple juice into the bucket, I was pretty pissed)