Another is my beer ruined

[woftam]

Supposed to be my xmas beer, K&2K fancy caramel ale.
After not having an available keg till today (1st world problems right) im ready to go, upon opening the lid I found this




Smell is not the best, but not eggy or overly rotten kinda, yeasty, can still smell the beer
this is the secondary, may have not cleared the air and had been moved once unsure if air got in then, best to say it did,
Ignore the reflection its the pergola.
everything was steralized and sanitized.

What the options here experts, my 1st bad batch since the beginning some 8 yrs ago.
is it infected or yeast?
scrape the top,
strain it
keg it and see,
fertiliser.???
Thanks in advance

 

[manticle]

Doesn't look good to me. Are the white parts film-like?

 

[woftam]

Almost paint like (dried flakes), quite thick

 

[Leviathan]

Hows it taste?

 

[mudd]

looks odd to me I'm thinking infected - what yeast are you using?

 

[woftam]

Have not tried it

 

[wynnum1]

Is it brewed where it gets light .

 

[brewermp]

Is it brewed where it gets light .

Further to this give us a little more background about your brewing and cleaning process?? Some questions but the more info you provide the better

What are you cleaning and sanitising with?

Where is your wort stored?

How are you chilling

Are you an all grain / extract or kit brewer

Do you have temp control.

If you can expand we can help

 

[manticle]

Almost paint like (dried flakes), quite thick

Smell and taste but I'd guess it's an airborne infection. Give it time and the beer will either become sour or solvent/acetone like.

 

[manticle]

Further to this give us a little more background about your brewing and cleaning process?? Some questions but the more info you provide the better


How are you chilling

Are you an all grain / extract or kit brewer


If you can expand we can help

KK brew as mentioned in OP

 

[TheBigD]

just taste it ,if its ok keg it then drink it ASAP

 

[woftam]

Further to this give us a little more background about your brewing and cleaning process?? Some questions but the more info you provide the better

What are you cleaning and sanitising with?
Pink stain remover boiling water, no rince sanitizer

Where is your wort stored?
Garage, does get some light, not flodded in the stuff

How are you chilling
Air cooled (no chill)

Are you an all grain / extract or kit brewer
Kit

Do you have temp control.
No

If you can expand we can help
Much appreciated.

 

[woftam]

Tasted it, Gooooooone. Thanks for the assistance.

 

[skb]

If sour turn it into vinegar

 

[Bribie G]

Commiserations.

The word "secondary" scares the shit out of me :lol:
I'd guess that's the stage the lurgy got into the beer, with no vigorous fermentation to flush the headspace. Also if transferring to a second vessel for whatever reason I'd tend to use a jerry or cube with minimal headspace, not a bucket style. When I did that I would toss in around 60g of sugar made into a syrup to generate some secondary gas to avoid infections.

 

[brewermp]

After rereading the OP you mentioned secondary. What is the reason to transfer into a secondary? I've done a couple of kit and kilos without a secondary and they came out beautifully. I never thought there was a need to have a secondary for k&k..

 

[MartinOC]

Wot he said ^.....

I came too late.

Particularly for a low ABV beer (whether K&K or otherwise), get it fermented & packaged ASAP. Don't fluff-around with secondaries, there's no advantage/point.

 

[Bribie G]

I'm convinced that "secondary", like so many procedures in home beer brewing, is a hangover from the days when beer making was a quaint branch of winemaking circles where they would crank out a beer now and again but were still in the wine mindset. Another one is airlocks.
The old books such as CJJ Dennis insist on secondary fermentation to get the beer off the yeast cake. It was also an opportunity for brewers back then to have jargon trip off the tongue to impress others. "racking" "wort" "secondary" etc. We've moved on from there, nowadays it's "Bluetooth, VPNs, 4k Ultra HD" whatever.

Whilst racking may be an advantage in wine making to avoid musty off flavours from autolysis, there's really no point in the case of beer as you aren't normally going to have it sitting on yeast for weeks or months. It may be justified for a Baltic Porter or Russian Imperial Stout but not for daily beers.

 

[droid]

I'm convinced that "secondary", like so many procedures in home beer brewing, is a hangover from the days when beer making was a quaint branch of winemaking circles where they would crank out a beer now and again but were still in the wine mindset. Another one is airlocks.
The old books such as CJJ Dennis insist on secondary fermentation to get the beer off the yeast cake. It was also an opportunity for brewers back then to have jargon trip off the tongue to impress others. "racking" "wort" "secondary" etc. We've moved on from there, nowadays it's "Bluetooth, VPNs, 4k Ultra HD" whatever.

Whilst racking may be an advantage in wine making to avoid musty off flavours from autolysis, there's really no point in the case of beer as you aren't normally going to have it sitting on yeast for weeks or months. It may be justified for a Baltic Porter or Russian Imperial Stout but not for daily beers.

interesting opinion

 

[TheBigD]

I rack mine to a secondary all the time I however use a keg lol