Yet another "..My First Infection Thread..."

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

jackson_d

Well-Known Member
Joined
Mar 16, 2009
Messages
261
Reaction score
8
Location
Wicker Park, Chicago IL
18 batches under my belt, no infection... guess the beer gods figured it was about time..
what do you think? yes or no infection?

 

carbon111

Well-Known Member
Joined
May 18, 2009
Messages
555
Reaction score
7
Location
Pacific NW
Probably. Looks kind of like Lactobacillus but without the big bubbles. :(

The beer could still be good...rack from under it.
 

weremichael

Well-Known Member
Joined
Feb 12, 2006
Messages
262
Reaction score
17
How old is that beer? A pellicle takes about a month to form, so if it's younger than that, you're probably safe.

Good luck,

Michael
 

s3n8

Well-Known Member
Joined
Jan 26, 2008
Messages
1,170
Reaction score
8
Location
Haymarket VA
I had something similar in a beer that failed to take off. I racked from under, pitched new yeast, and it took off. Have not tried it yet, its a flanders brown, so its got 14 months or so to go.
 
OP
jackson_d

jackson_d

Well-Known Member
Joined
Mar 16, 2009
Messages
261
Reaction score
8
Location
Wicker Park, Chicago IL
How old is that beer? A pellicle takes about a month to form, so if it's younger than that, you're probably safe.
oh sweet. i brewed it on 8/8 and racked 2 weeks later, just this past saturday. i think i'll re rack from the bottom and let it sit another week, then get her in a keg as long as she's clean..
 

scray24

Member
Joined
May 28, 2008
Messages
24
Reaction score
0
Location
Monument, CO
Not to completely threadjack but looking for feedback in the same vein....

Brewed a Red's Rye pseudo clone and when I popped to transfer to the keg came across this - any ideas? I've got a set of transferring equipment that is sour dedicated. What I was thinking is that I'd go ahead and use that to move this into bottles and then essentially write off this bucket as "sour use only" and keep an eye on the bottles. Attenuation was a little lower than expected (used 2 packs of US-05 and gravity went from 1.048 to 1.013 in about 2.5 wks).


 

PseudoChef

Well-Known Member
Joined
Apr 18, 2007
Messages
3,401
Reaction score
117
Location
West Chicago 'Burbs
Probably. Looks kind of like Lactobacillus but without the big bubbles. :(

The beer could still be good...rack from under it.
Unless you have a microscope taking samples of that exact beer, I wouldn't try to identify the organism in it.

Not to completely threadjack but looking for feedback in the same vein....

Brewed a Red's Rye pseudo clone and when I popped to transfer to the keg came across this - any ideas? I've got a set of transferring equipment that is sour dedicated. What I was thinking is that I'd go ahead and use that to move this into bottles and then essentially write off this bucket as "sour use only" and keep an eye on the bottles. Attenuation was a little lower than expected (used 2 packs of US-05 and gravity went from 1.048 to 1.013 in about 2.5 wks).
I would do exactly as you have mentioned.
 

sundowner

Well-Known Member
Joined
Apr 20, 2009
Messages
222
Reaction score
6
Location
Walk About Creek
what do you think? yes or no infection?
It's contaminated for sure. About your only viable option is to drink it young or toss it. If you bottle it and let it set for very long, you'll likely have gushers.

"Life is too short to drink bad beer"
 

SamuraiSquirrel

Well-Known Member
Joined
Jun 19, 2009
Messages
579
Reaction score
10
Location
Aurora
Scray 24 ......... I opened a bucket this weekend to find the exact same thing. Looked identicle to yours. Still trying to diagnose what happened here. I pitched it and did not bottle it. I was curious and wanted to but didn't want it touching any of my stuff.
 
OP
jackson_d

jackson_d

Well-Known Member
Joined
Mar 16, 2009
Messages
261
Reaction score
8
Location
Wicker Park, Chicago IL
hey i was going to re rack and see what happened but as i was testing the gravity, the beer tasted fine. i kegged it and its on gas right now. still needs little more carbonation but so far it tastes as good as i hoped when i came up with the recipe.

so.. i dont know!?
 

bhatchable

Well-Known Member
Joined
Aug 20, 2009
Messages
390
Reaction score
1
Location
San Diego
Why bottle/keg at the first sight of infection? the infection is still going to be working in the bottle/keg, and that building of pressure seems more dangerous than the fermenter. I vote for letting it run it's course in the fermenter, where it won't turn into a ticking time bomb. I wouldn't imagine there is a way to "rack underneath of it," that would be dang near impossible not to transfer it
 

LibertyBrewer

Well-Known Member
Joined
Nov 6, 2008
Messages
200
Reaction score
20
I dumped 47 bottles of Ed Wort's Haus Ale on Saturday. I opened one up on friday night, and it had a real winey smell to it, and was quite cloudy. The taste was so-so. I did wake up on sat. morning with more gas than usual.
 
OP
jackson_d

jackson_d

Well-Known Member
Joined
Mar 16, 2009
Messages
261
Reaction score
8
Location
Wicker Park, Chicago IL
I kegged and put it in the keezer right away. My first thought would be that the colder temp would stall or kill an infection? Just my thought..

but i will say, it still tastes good, but in the better bottle, the beer was crystal clear. its been on gas for 7 days now, and still pours very cloudy. still tastes fine, but just much cloudier than it was in the BB...
 
Top