BrianK3721
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I already bottled it. I did find it like that, there were no bugs or anything I looked closely.
So I guess this is it. My first infection after 15 batches. Am I paranoid?
It seemed fine until a couple of days ago, about 4 days after dryhop.
I had a problem with my bucket fermenter with a spigot... when I was handling it, the spigot simply fell and I had to use my unsanitized hand and duct tape to temporarily cover the hole, and quickly transfer fermenter. This hapenned 2.5 week ago, and probably how it got infected.
So I am sceduled to bottle on tuesday of this week. It smells good and I will taste it, and if its good, I'll bottle. Oh and I started to cold crash 20minutes ago as soon as I noticed the possible infection.
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Did you find it like that? It looks like a pellicle that was stirred up, which would mean... there may be "bugs" lingering. Be careful to bottle. Can you keg it perhaps?
Or if you bottle, keep checking regularly to prevent over carbonation. After they carb up just enough, you could keep them in a cold fridge, like around 34F. Still a bit dicey though.
Could I still harvest the yeast if it is?already bottled it, no kegs yet. I did find it like that, there were no bugs or anything I looked closely.
I already bottled it. I did find it like that, there were no bugs or anything I looked closely.
Could I still harvest the yeast if it is?
I had a red get infected on me a while back. I let it ride and kegged it. Personally it has become my favorite beer brewed thus far. I tried starting a 'lucky accidents' thread centered around beers that accidentally went sour that people let ride but there's been no other posts on it.View attachment 570589 View attachment 570590
I had 3 infections in a row in my 2 conicals (2 at the same time and 1 immediately after before I realized I had infections). The infected beers were a Saison, an Oatmeal Stout and a Red Ale. The Saison and Stout are still aging in kegs and are about 5 - 6 months old. The Red Ale I aged for about 3 months then said, what the heck, I'm putting it in the keezer and seeing what it tastes like. Wow, it was fantastic. Tasted like a young Flanders Red! Tart, but not too sour; just right. I wish I could duplicate that batch. After the infections, I threw away all of my hoses and replaced all the washers/O-rings on my conical fermenters, ball valves and other equipment. I then ran everything that would fit through my dishwasher's "sanitize" cycle (I didn't realize it had this feature until now). No more infections! It will be interesting to see how the infected Saison tastes this summer and how the infected Stout tastes after a year.
Never noticed this was three years ago lol
This was at two weeks into fermentation of a saison. This is the second batch I've ever done and I think it tastes ok. Not sure if this is bad or not...
First post here and pretty new to brewing as I’m on my 10th 5gal batch.
This is the first time I’ve felt like something is a little off as the fermentation didn’t kick off as fast and usual and then once’s it did it was not as vigorous as usual. The color/clarity of the beer also changed during fermentation, which I have noticed happens but not normally to this degree.
Fermenting catalyst fermenter in a chamber held at 67°, sanitized at every step and everything that hit the wort was wet with star san solution. The only difference this time was I used a buddies propane burner and brewed in the garage, first time.
This is during active fermentation
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This is once the krausen dropped
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It is only my third batch in the catalyst as I was using buckets previously, so still taking note of the visuals of each stage of fermentation.
Always remember: There are 2 kinds of brewers, the one who had a contamination and the one who will have a contamination.I haven't had a real infection since military service, and I don't think beer can catch it.
I let it go and bottled it last night after about 3 weeks in the fermenter. Everything seems fine with it and does not appear to be infected in any way. Will see in a few weeks time when I pop one open.
View attachment 575656 View attachment 575656 I would appreciate any comment on what this may be. I cooked up 10 gallons, split to 2 fermentors, and I am weirdly insane about sanitation and both batches have this. I kegged the first last Wednesday and the other yesterday, no off flavors and nothing bad smell wise. Not my best American Honey Wheat but very drinkable, just freaking me out.........
Hi & welcome!So, I’m a rather new homebrewer, but i’ve Been doing one gallon batches often enough to think this isn’t quite right... having said that, it’s a new style, and a yeast I haven’t used before. Any idea what this might be?
Hi & welcome!
I feel silly asking this, but is that a bag in the carboy (containing hops, fruit/spices, oak, etc)?
If the answer is yes, then what in the images is concerning you?
Well, I'd agree it's "not quite right".That’s the problem. There was nothing in the carboy but wort and yeast as of last night. Came home from work today to this. I only brewed and pitched The yeast last night!
I'd say it's a dumperSo, I’m a rather new homebrewer, but i’ve Been doing one gallon batches often enough to think this isn’t quite right... having said that, it’s a new style, and a yeast I haven’t used before. Any idea what this might be?
Cold wont kill itThanks! I looked around the internet about pellicle and found that I should be OK , I transferred off most of the beer and left of as much of the top layer/nasty as I could, but Im guessing their still in the beer, just the top is obvious, hopefully the cold will kill them. Thanks for your help! 18 batches and the first infection, will have to find the source, probably the siphon....
Definite pellicle.So this sneaky little pellicle? Appeared on a Belgian fruit ale (probably due to too much head space) a few months ago, I let it ride about 4 months and after tasting it’s actually quite good!Sour, tangy and dry. Just wondering if anyone has seen something similar and may be able to help narrow down exactly what type of beasty has caused this? Cheers!
??C'mon, that's no pellicle. That's the Arctic!
Yes, you probably have some wild microbes.Hi, after 4 weeks in conical ferm this is going on...
Can someone predict if its infected? Its been dryhoped 2 weeks ago.. Some funky bubbles and white film on surface..
Yes, you probably have some wild microbes.
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