Infection?

[pist]

Got a bit of a problem with a batch I done a few weeks ago.
It was a coopers heritage lager kit, with the usual ldme, hops etc...
The only thing that I did differently, was I used brigalow finings at the end to try and clear it up a little more.
Had a taste before I bottled it, and it had a funny taste to it, I thought oh well must just be the finings and it should settle down in the bottle. Had a look at the top thru the airlock hole just before I bottled to see if it was infected. Nothing looked out of the ordinary.

Few weeks down the track, Ive got a scum ring round the top of the bottle, particles floating around/clinging to the bottle walls that look suspiciously like bacteria, and an aroma/taste that could only be described as off wheat beer. All bottles in the batch are the same and were thoroughly cleaned/sanitized, so I am thinking that I have either aerated it too much when I stirred the finings in and its got some kind of wild yeast or bacteria in there from that, or the spoon I used to stir it in was not sanitized correctly and got infected from that. What are your thoughts?

Looks like I will be dumping the batch , and wont be using those damned brigalow finings again

 

[J Grimmer]

this link might be work a read, http://www.aussiehomebrewer.com/forum/inde...=51830&st=0

 

[craigo]

i just took a sample of my beer for a gravity reading and it had a slight smell of cooked eggs or like someone farted so i opened it and had a look it looks like unfermented yeast on top so i decided to have a taste it tastes fine but im a bit concerned about the smell it is a stove top biab and i used nottingham yeat that i just sprinkled on top pitched at 19 degrees its been fermenting at 18 degrees for five days is the smell a sign of infection?

 

[Yob]

i just took a sample of my beer for a gravity reading and it had a slight smell of cooked eggs or like someone farted so i opened it and had a look it looks like unfermented yeast on top so i decided to have a taste it tastes fine but im a bit concerned about the smell it is a stove top biab and i used nottingham yeat that i just sprinkled on top pitched at 19 degrees its been fermenting at 18 degrees for five days is the smell a sign of infection?

Common Problems - is my Brew ruined

and here

Yob

 

[craigo]

so its infected then? should i chuck it or leave it for a while and bottle?

 

[Yob]

dunno mate, I havnt smelled or tasted it... what has your research pointed you at?

what you can do is this, run off half a (sanitised) plastic cup (or glass) and cover with gladwrap, leave somewhere warm... (a good tip given to me here) if it develops a pellicle then is fkuked... if not then go ahead with it... what you need to do in the first instance is work out what, if anything, is wrong with it, then how and why it happened.. and sort those issues out..

we tend to be a touch paranoid about these things and often, if you chill out for long enough, things sort themselvs out..

relax, dont worry, have a homebrew.

here is a link to another Infection with photo's thread, have a look through, do some searching, do some reading, do some testing,

believe when I say that there is a metric **** load of info on this site and others about infections and at the end of the day you need to satisfy yourself that it IS infected, I simply cannot tell you that without alot more info/pictures/smell/taste of said brew.. though I wish you luck, I know it's stressful when you think it's going south.


use the google search in the top right of the page under the site sponsers and you will find MANY threads with loads of others experience.

Yob