Infection Photo Thread

[BKBrews]

Has been very wet here lately.

Went to crash two batches that have been in primary for a month or so (too long I know, it went quick!)

ImageUploadedByAussie Home Brewer1492427639.702222.jpg

ImageUploadedByAussie Home Brewer1492427664.179966.jpg

Mould and/or pellicle. Both taste fine at the moment, finished a couple of points high. They are on the bench tonight but I reckon I will tip them.

Unfortunately the ferment fudge has a bit of mould. Gave a bit of a clean up, was only a little. Concerning are a couple of buts on the outside of the good fermentor - hopefully only the outside!

ImageUploadedByAussie Home Brewer1492427853.080087.jpg

After a good wipe and starsan I put a yeast starter in there, hope it will be ok.

This part of brewing sucks.....

I feel your pain mate. Went to keg a beer yesterday and my only spare corny was full of mould. Took it apart and soaked it in 75 degree sodium perc for a few hours, rinsed, then filled with starsan before I transferred. Got it all out but it sure makes you question whether brewing is a fun hobby!

 

[Lionman]

Has been very wet here lately.

Went to crash two batches that have been in primary for a month or so (too long I know, it went quick!)

ImageUploadedByAussie Home Brewer1492427639.702222.jpg

ImageUploadedByAussie Home Brewer1492427664.179966.jpg

Mould and/or pellicle. Both taste fine at the moment, finished a couple of points high. They are on the bench tonight but I reckon I will tip them.

Unfortunately the ferment fudge has a bit of mould. Gave a bit of a clean up, was only a little. Concerning are a couple of buts on the outside of the good fermentor - hopefully only the outside!

ImageUploadedByAussie Home Brewer1492427853.080087.jpg

After a good wipe and starsan I put a yeast starter in there, hope it will be ok.

This part of brewing sucks.....

I kegged one that had some stringing white mould on it in January. It was a Belgian IPA fermented with Danstar Abbaye.

It was a bit funky but I didn't mind it actually. It got better with age in the keg and was slightly sour.

This was the last extract brew I did before moving to all grain.

 

[Mr_Brewer]

hi i have just keg a pilsner was clean tasted ok but after i filled the keg i looked in fermenter and this is what i found a weird looking yeast is this a infection or what as i said tasted ok will carb it up tomorrow thanks for any help

 

[barls]

looks normal to me.

 

[Garfield]

looks normal to me.

Yeh i don't see anything worrying there mate. Tastes fine in any case you say

 

[eldertaco]

That yeast looks tops. Brew another batch and dump that in it.

 

[Mardoo]

Yep, dump some high-gravity wort on that cake. That'll work a treat. Even better, save half the cake in a sterilised bottle and ferment with the other half.

 

[Tropico]

Hi folks.

Been away from brewing for about 18 months, and decided to start again. As a quick start due to limited time, bought a Fresh Wort Kit - Saison, WLP 566 Belgian Saison 2 yeast, old Coopers fermenter that had been in storage for the since I haven't been brewing. I believed that I had sanitised the fermenter with Sodium Percarbonate for a couple of days. Fermented @ 22C for 8 days. the ferment went as per normal. Ramped temp to 24C for 2 days while I was going away for the weekend. Everything looked normal until I returned home, and did a sg reading. Initial sg 1053, current sg 1008.

And then I noticed that there seemed to be a white film on the inside of the fermenter. Not really anything on the top, just on the fermenter sides. Pictures tell the story, nothing seen untl the last 3 days when I was away:

 

[Grott]

Seems ok to me, have you had a taste? The smell?

 

[Tropico]

Smells great, didn't taste

 

[Alex.Tas]

Are we lookin at acetobacteria here?
It's a cider made from home grown and pressed apples. It is around 4ish months old, i haven't racked it or anything, just being lazy and left it in a dark spot in the cellar for a few months. I fermented with 1968.
I haven't tasted or had a smell yet, and I'm currently away so can't do so for around a week.
From what I understand, I shouldn't have left as much head space.

 

[homebrewnewb]

hmm looks pretty similar to what i threw out yesterday.
you seem to have a bit more than i did.

i am going off visual here, but i don't think it is, i tasted mine and couldnt detect any tart/vinegar notes. it was a bit more farmhousey/funky so maybe brett or lacto, but i didnt worry about it too much and turffed it.

i just had a google for images and it looks like it might be.
if you taste it, see if you get a tart vinegar hit that aceto is pretty synonymous with.

you need to get o2 present and the infection for aceto to spread, thinking back i popped the corny with my cider in it to faff around with a post so, it doest take much.

looks like you will have to chuck it OR, enjoy your cider vinegar, for salads, etc.

 

[Mardoo]

Well, let it go to vinegar and you'll have some great cider vinegar.

 

[Mat B]

Anyone got any thoughts on this WLP840 American Lager yeast starter? It's the second step (it was an older vial). I suspect it's OK, but the krausen is very thick and aggressive. Maybe just the kind of yeast??

 

[Danscraftbeer]

The yeast looks awesome. I'd clamp the foil tighter but that's just me.

 

[earle]

Pictures below are of a kettle sour that I finished brewing today. Haven't taken too much notice of the top on previous kettle sours but today noticed that there seems to be more than one biota growing. I mashed, then boiled, chilled then pitched Ethical Nutrients IBS Support which is a pure strain of Lacto. Did the second boil after these photos so they should all be dead now but wondering whats going on. Anybody care to take a punt at what bacteria these are? Just lacto or other?

 

[peteru]

I wonder if that pinky stuff is the same bacteria you get on washed rind cheese and it contributes to the "intense aroma".

 

[Mardoo]

Hmmmm, I haven’t noticed that growth pattern before. It looks a bit different than other lacto infections I’ve seen. How’s it smell and taste?

 

[earle]

Smelled fine as it was going into the fermenter. Will give it a taste test when its time for a hydro reading.

 

[goatchop41]

Are we lookin at acetobacteria here?

i am going off visual here, but i don't think it is, i tasted mine and couldnt detect any tart/vinegar notes. it was a bit more farmhousey/funky so maybe brett or lacto, but i didnt worry about it too much and turffed it.

i just had a google for images and it looks like it might be.

Just an FYI for you two - you can't tell which contaminating bacteria/organism it is by the type of pellicle