Infected Pumpkin Ale?

[MCoyle]

Hi all, happy Labor Day! I am noticing that my fermenting pumpkin ale has what appears to be a start of an infection. Here are two pics. Please let me know what you think. Brewed two weeks ago about to bottle in another week or so.

 

[Dgallo]

Looks 100% typical right now. Relax and have a beer lol. Any reason your waiting another 7-14 days to bottle? Your krausen is gone, no visual signs of fermentation are occurring, as long as you’re at a stable gravity I’d go for it

 

[S-Met]

yes looks ruined. Definitely a pumpkin infecting what would otherwise be a perfectly good beer . (But guess that leaves more for all the pumpkin beer fans.)

What kind of pumpkin did you use? Fresh, canned. How and when did you add it to the fermenter.

 

[MCoyle]

Looks 100% typical right now. Relax and have a beer lol. Any reason your waiting another 7-14 days to bottle? Your krausen is gone, no visual signs of fermentation are occurring, as long as you’re at a stable gravity I’d go for it

thanks for the reply. It’s just having the time to bottle. Will def make time to do it this upcoming weekend. Cheers!

 

[MCoyle]

yes looks ruined. Definitely a pumpkin infecting what would otherwise be a perfectly good beer . (But guess that leaves more for all the pumpkin beer fans.)

What kind of pumpkin did you use? Fresh, canned. How and when did you add it to the fermenter.

hahaha..sorry to disappoint! I used canned Libby’s 100% pumpkin during the mash and the boil. Did not add directly to the fermenter

 

[S-Met]

hahaha..sorry to disappoint! I used canned Libby’s 100% pumpkin during the mash and the boil. Did not add directly to the fermenter

Then my worries are approaching zero, unless you totally goobered basic sanitation. Fresh pumpkin has potential for contamination, depending on how its used, but little concerns with Libby’s.

 

[MCoyle]

Then my worries are approaching zero, unless you totally goobered basic sanitation. Fresh pumpkin has potential for contamination, depending on how its used, but little concerns with Libby’s.

I am always really careful with sanitation so I think I’m good there. The one mistake I know I made with this batch, was pitching the yeast at about 80-85 degrees Fahrenheit. I think closer to 80...I know I know..not the best, but hey, it happened..

 

[skarz]

Looks fine to me!

 

[MCoyle]

Looks fine to me!

thank you!!! Cheers

 

[skarz]

thank you!!! Cheers

No problem. Also, while you're at it, have a look at this thread where a bunch of people have posted photos of their infected beers so that way you can familiarize yourself with what a real infection looks like!

https://www.homebrewtalk.com/threads/post-your-infection.71400/

 

[MCoyle]

No problem. Also, while you're at it, have a look at this thread where a bunch of people have posted photos of their infected beers so that way you can familiarize yourself with what a real infection looks like!

https://www.homebrewtalk.com/threads/post-your-infection.71400/

really useful- thanks again! It’s great to have a community that supports one another

 

[Dgallo]

really useful- thanks again! It’s great to have a community that supports one another

HBT is an amazing resource, it true trial and error by your peers. The recipe threads are great too.

 

[Tobor_8thMan]

Looks fine to me. Really unsure what S-Met is posting.