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Possible Infection? Hop Flowers


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#1 BKBrews

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Posted 07 January 2017 - 04:52 PM

Hello everyone,

This isn't a panic post, but I'm curious to know. Brewed this morning and transferred to the fermenter about 20min ago. Chucked the wort in the fridge to get ready to pitch my yeast and I noticed this on the surface.

Any ideas what it is? This is my first time using flowers (courtesy of Belgrave and Yob), so I'm thinking it could be a result of that which I'm not used to. The other more annoying scenario is that something was hiding in my grainfather chiller and I managed to dislodge it during transfer.

All advice appreciated :)Attached File  ImageUploadedByAussie Home Brewer1483771895.996233.jpg   627.12KB   29 downloads

#2 manticle

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Posted 07 January 2017 - 05:05 PM

Doesn't look good. See how it goes.

Not sure I'd consider hop flowers the likely, primary culprit.

#3 BKBrews

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Posted 07 January 2017 - 05:10 PM

That's what I thought.... should I skim it? I used a lot of hops in this and am almost out of beer, so I really want it to work out...

What sort of infection looks like that?

#4 indica86

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Posted 07 January 2017 - 05:13 PM

Looks like a lacto some shit.

 

Should not be the flowers.



#5 BKBrews

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Posted 07 January 2017 - 05:15 PM

Fuck! Should I try and skim it? How on earth would that have developed so quickly?

EDIT: Before anyone asks I soaked my fermenters in cleaning solution for an hour prior to transfer and then 20min sanitising solution.

Edited by BKBrews, 07 January 2017 - 05:16 PM.


#6 paulyman

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Posted 07 January 2017 - 05:25 PM

If you haven't pitched yet maybe transfer back to the boil kettle and give it a 10-15 minute boil to kill whatever is in there and hope it hasn't produced off flavours in that time. If you have a no chill cube just transfer straight into that with the recirc piping, which is how I compete all my GF brews.

If you have already pitched then maybe transfer back to the boil kettle and give it a 10-15 minute boil to kill whatever is in there and hope it hasn't produced off flavours in that time. If you have a no chill cube just transfer straight into that with the recirc piping, which is how I compete all my GF brews.

*spelling

Edited by paulyman, 07 January 2017 - 05:25 PM.


#7 BKBrews

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Posted 07 January 2017 - 05:32 PM

Don't have any cubes and everything is all packed up. Too risky for me to transfer and boil again now anyway...

#8 manticle

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Posted 07 January 2017 - 05:38 PM

Then see how it goes.

Your vessel may not have been properly clean, regardless of length of time soaking.

Also grain contains lacto so nearby grain dust from cracking can be an issue.

#9 paulyman

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Posted 07 January 2017 - 05:39 PM

Bugger.

The other possible drama is the Tilt, make sure you clean and sanitise that very carefully if it is an infection.

#10 BKBrews

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Posted 07 January 2017 - 05:42 PM

I'm going to skim it off anyway. I have a good feeling it's just scum and not lacto.

Thanks for the input - hopefully someone else has had it and had no dramas.

#11 BKBrews

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Posted 07 January 2017 - 05:47 PM

I skimmed a bit off and it's green?Attached File  ImageUploadedByAussie Home Brewer1483775200.509333.jpg   627.88KB   21 downloads

#12 paulyman

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Posted 07 January 2017 - 05:48 PM

That looks more like hot break.

#13 paulyman

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Posted 07 January 2017 - 05:49 PM

I have noticed the GF filter and pump can sometimes let through a bit into my cubes if I don't let it sit for 20 minutes after flame out.

#14 BKBrews

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Posted 07 January 2017 - 05:53 PM

I'm going to leave it before I definitely give it an infection. I did a hopstand at 72 degrees for 45min on this brew, so it's likely my whirlpool was disturbed and some of the break did get in, so probably is that. Just not sure why it filmed like that!

#15 paulyman

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Posted 07 January 2017 - 05:57 PM

If hot break got in and disturbed it may sit on the surface and it will form a film. Think about what happens to the protein just before the boil and what it looks like on the surface. Yes it foams up but there is usually a skin that forms as well. Now you have shown that picture it definitely looks like hot break. If that's the case it's only a small amount and shouldn't cause any dramas.

#16 Pratty1

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Posted 07 January 2017 - 06:02 PM

Do you brew inside out outside?

Wind during warmer months carry all kinds of stuff and if the FV has a gap during transfer you can pick up infections that way, if your are outside.

#17 Mr B

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Posted 07 January 2017 - 06:44 PM

I had similar in a batch a while ago, in the bit that I used for starters and reboiiled after dilution. As with you, it was too soon for an infection to have caused the skin, and all turned out to be good. Had me a bit worried at the time though.....



#18 dannymars

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Posted 07 January 2017 - 06:46 PM

It's very unlike that any microbes would create a film that thick in such a short amount of time.... 

 

 

That looks more like hot break.

 

I was gonna say this from the start.... Looks like hot/cold break protein to me.... very normal, and not something that will negatively affect your brew. 

 

I get stringy break hanging off my dip tubes and thermowell of my kettle after transferring... looks just like that.



#19 BKBrews

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Posted 07 January 2017 - 07:03 PM

Do you brew inside out outside?

Wind during warmer months carry all kinds of stuff and if the FV has a gap during transfer you can pick up infections that way, if your are outside.


I brew in my garage and there's no gap in my transfer.

I'm glad I posted this, seems like there's nothing towery about! Thanks everyone.

#20 BKBrews

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Posted 07 January 2017 - 07:09 PM

Do you brew inside out outside?

Wind during warmer months carry all kinds of stuff and if the FV has a gap during transfer you can pick up infections that way, if your are outside.


I brew in my garage and there's no gap in my transfer.

I'm glad I posted this, seems like there's nothing towery about! Thanks everyone.