ReverseApacheMaster
Well-Known Member
I still bottled it. What's the worst that can happen, right?
Death.
I still bottled it. What's the worst that can happen, right?
+ 1 to Vodka usage. I also had issues with those bastards over the summer...lots of them. Managed not to have any infected batches BUT, they were in some of my airlocks. That I use the 3 piece ones is the only difference. You're going to want to get some Apple Cider Vineger, a small bowl, and a SINGLE drop of dish soap. Put a piece of saran wrap over the bowl, cut a slit so that both sides fold inwards a bit - not too much though. I had to do this for about 5 consecutive weeks until I got rid of them all.
TapeDeck said:agodfrey11: that is exactly what the infection on my stout's small-beer looks like. I have left it in secondary for quite a while now, and am thinking of just letting it be for a while longer and then bottling cork and cage... and putting it away. Right now, I simply can not bring myself to taste it. I have an iron stomach, but a hair trigger gag reflex! LOL!
abbysdad2006 said:Infected?! Racked to secondary and showed up the next day. Sorry it's blurry
bchurch said:Just looks like yeast rafts or floaters, I think your fine but maybe just keep an eye on it.
abbysdad2006 said:Ok cool. I will keep an eye on it here in the next few days.
R2-D2 said:I'm not sure if this is an infection or not. First time I have ever found anything floating out of 30 batches.
This is a Belgian Blonde Ale recipe pitched on a Hefe yeast cake. This spend about 4 weeks in primary before opening the hatch for bottling. Initial tastes have an acidic, slightly lemon sour mid-palate and is dry.
abbysdad2006 said:Checked on it this morning and this is what I found.
abbysdad2006 said:Thanks. I'll google that. It's an ipa that was in primary for one week. Only plan on keeping it in secondary for one week.
abbysdad2006 said:Not sure is this makes a difference or not but, the fermenting bucket and carboy were used to make wine for a considerable amount of time. I got them from my wife's grandfather who made wine. He also used to make beer also, but then changed to wine.
abbysdad2006 said:Fermentation went good, it only showed up the next day after I put it in the glass carboy.
This picture isn't great, but near the top you can see the filmy, web-looking stuff that has me mildly concerned. I am merely guessing this is the Brett. Claussenii that I added when I transferred the stout to secondary. Either that, or maybe it's something wild from the bag of raspberries.
In any case, the beer still smells delicious, and I don't plan to crack the first bottle until mid March. Feedback would be much appreciated! Thanks!
Looks normal to me, I normally get that webby looking stuff of bubbles, yeast on top of my beer, looks scary but its harmless (at least for me).
Thank you, but do you mean normal for brett. claussenii? There are both normal looking ale yeast bubbles plus this non-normal looking webby film spreading out over the top.
Sorry for all the questions! This is just the first time I've ever used brettanomyces type yeast.
Pics of the infection that hit one of my batches at the beginning of this summer.
It actually tasted really good and was definitely contemplating bottling but I ended up dumping it out of fear of infecting other equipment.
Thought it might have started from when I was taking a gravity sample, although I was pretty sure I'd sanitised the measuring cup really well with starsan sprayed profusely all over and inside. Talking with my wife recently about the bottled water we get from a local spring and how leaving it to sit for a week or two before using it might not be a good idea and I remembered that I'd used 5 gallons of that water for a batch or two just before the summer. So, there's a chance that it could have been something in the water or bottles.
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