The introduction of unwanted organisms or chemicals into the beer. Typically, this refers to unwanted bacteria or wild yeast propagating to levels to cause spoilage of the beer. Often incorrectly called an "infection".

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Test for Acetobacter in Cider

I started my first cider yesterday. I am concerned that, because I haven't pasteurised I am running the risk of getting 12 litres of vinegar. Is there I anything I can do, now fermentation has ...
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1answer
3k views

How to identify a brett contamination

I brewed a single hop American pale ale with palisade. It's not the greatest beer in the world, but seemed passable to me. Another brewer tasted it and thought he picked up brett in it. Palmer ...
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1answer
2k views

Is this lactobacillus?

My last batch had a thin whitish 'membrane' on top of it and some white spots, visible on the picture bellow. I think I saw something similar on a blog a while ago, attributed to a lactobacilus ...
6
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2answers
247 views

interesting formation in fermenting beer

Anyone have a clue what these formations are in my Kolsch style beer? Been in secondary for about 3 weeks due primarily to lazyness. I cleared with gelatin about two weeks ago and it's nice and clear ...
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3answers
843 views

My ferment has small black specs in it, is this an infection?

This seems to be very similar to this question about hop seeds but I have not used fresh hops, I used pellet centennial hops purchased vacuum packed and frozen from homebrew shop. Ingredients (1 ...
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1answer
286 views

Is this white thing correct in kriek lambic?

I'm making my first lambic beer, a kriek lambic with a one month old, last week I dropped 1lb cherries. Today, I noticed this white thing in top: Should I concern about this? Or just let it go...
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1answer
165 views

Infection (SCOBY/Acetobactor) or possible over-use of a fining agent?

Situation Never mind the two hop bags that didn't sink, those things are more buoyant than what I gave them credit for. This is the beer in a secondary vessel. I wanted to get it off the yeast ...
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2answers
1k views

White Stuff — is it bad?

I just brewed a raspberry wheat w/ ~2.5 lbs of frozen (organic) raspberries added to the secondary. I waited about 23 days after adding the berries to bottle, and when I went down to the basement to ...
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1answer
248 views

Mead has infection/discoloration

I brewed a sweet mead on February 24th, 2013, racked it to secondary on April 4th, 2013, and was getting ready to bottle it now (end of July). I had been out of town for a few weeks and when I came ...
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3answers
514 views

Should I dump a batch with rubber smell?

I have in bottles a batch smelling like chemicals or rubber. I'm thinking keep it a while, and check if the smell fade out. Is this possible? Or I'm just wasting my time with this batch? As side ...
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1answer
2k views

There is a white film on the top of my bottled beer, what is it?

We brewed beer (Double IPA) for the first time, and we bottled the beer 1 week ago. Now when I look at all my bottles, they all have that white film on the top and I was wondering what it could be? ...
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4answers
1k views

Waited 6 Days after boil to pitch yeast, Wort had what looked like mold, what can be done?

Like the title says, after I chilled my wort I realized the kit I ordered did not come with yeast, an error on the packers fault. Because of my work schedule I wasn't able to pitch the yeast for about ...
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3answers
140 views

How do I get a turkey baster out of a carboy?

When I was pulling wort out of a carboy to take a hydrometer reading, the bottom part of the baster separated from the head and fell into the carboy. What's the best way to get it out with the fewest ...
2
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2answers
498 views

Do I have an infection?

Beer Kit: Brewferm TarwebierThis was my first time using StarSan as it's hard to get in my neck of woods. Is this some ugly Krausen or an infection, if so what type? Is there any recovery from this, ...
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4answers
832 views

Does Dry Hopping create a white film with bubbles?

Might be a weird question! I have brewed, with a friend, 6 batches of beer so far. An IPA, then a Stout, a Saison, a Doppelbock, an Baltic Porter and finally, the same IPA. All grain, always. Of all ...
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1answer
532 views

Is this wort infected? (*Picture)

This is my 30th or so batch and I've never seen this before. The best way I can describe it is that it looks like summer in the Arctic and pieces of ice are breaking off the ice caps. Any idea as ...
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2answers
380 views

Consecutive (lacto?) infections with different fermenters

My two last batches got a sour/white wine taste to them (prior to bottling). The first one was a Hefeweizen fermented in my bucket. The taste was present from day 4 up to bottling a month later. In ...
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5answers
143 views

trying to ID if my beer was infected!

My brown ale smelt somewhat like beer and possibly vinegar and tasted the same but with a very subtle sweetness but also very dry and puckering. I used only used dry extract and boiled the hops, no ...
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3answers
239 views

Fermentation - Lost cause?

I believe my first homebrew is a lost cause. I'm at 3 weeks, and each week I've done a gravity reading and a taste. The flavor has gotten increasingly sour(astringent) with each week. It's almost ...
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1answer
116 views

Possible wild yeast contamination?

In May I brewed the following beer: 81% Pale 2 row malt 16% Brown malt 3% Black malt Single step mash at 73C. With 290g of hops for a total of 103 IBUs. The OG was 1.077 and it went into primary ...
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4answers
73 views

Contamination concerns when removing stopper?

This might seem dumb to most, but it's only my third batch and I just need some reassurance. So, I occasionally pop out the rubber stopper on my carboy to smell the brew and see if anything funky ...
4
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3answers
359 views

Water level low on airlock. Is it contaminated?

About 48 hours into my ferment I noticed a significant amount of liquid (about an inch) is missing from my airlock. Reading up on the subject I've realized that water was probably sucked into my brew ...
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1answer
61 views

Has My mead gone south?

This is rather my first time doing a mead. It has been a month since i put it up for fermentation. Its been locked in a relatively stable temperature and totally dark enviroment. Today, after a full ...
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3answers
142 views

How (and how soon) can I determine if my primary is contaminated?

My brew day ran long and by the end of the process I was tired and ready to be done. Due to this lapse in concentration I had a major failure in my sanitation process - I forgot to sanitize my better ...
4
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1answer
138 views

Is this pediococcus contamination('infection')?

A berliner weisse we forgot to bottle for around a month and a half. Did not introduce pediococcus or lactic acid in the fermentation. Did a sour mash before the boil so lactobacillus shouldn't have ...
3
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1answer
49 views

When racking my beer, it looked like someone had poured cream in

I made my first beer from a kit and followed the instructions carefully as well as reading around. Specifically, I was very careful about cleaning and sterilisation. I had a 2 FV setup and after 2 ...
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1answer
71 views

Would boiled vinegar contain any acetobacter?

I love the taste of Balsamic vinegar, and I think having just a hint of it would be fantastic in a stout's flavor profile. My concern is what would happen to a beer after this is added. Would it start ...
0
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1answer
72 views

I can't differentiate between OCD or the smell of vinegar, and need some guidance

Here's my brief story: Bought a Mr. Beer kit and didn't have a clue what I was doing, and out of impatience would squeeze the fermentor to smell the brew, resulting in an infection. I now have cheap, ...
3
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2answers
81 views

Yeast not settling or contamination?

Having trouble understanding what I'm looking at here (see pic): http://imgur.com/1OH9TQj Made an Amber ale with LME and used Wyeast 1332 Northwest Ale. Racked to secondary after 2 weeks to get ...
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3answers
94 views

Is my batch contaminated(“infected”)?

Its been fermenting for about 10 days, and I'm just now noticing these white spots. Is this what the start of an infection looks like? If so, is there anything I should do?
6
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4answers
2k views

What is this white stuff on the surface of my beer?

I've just gone to rack & bottle a witbier that has been in primary for about 5 weeks and noticed this white gunk floating on top of the beer. It doesn't look too healthy, what is it? Is it safe? ...
8
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1answer
1k views

Possibly infected mead: is it worth keeping?

I tried making cherry mead again (the first time I tried this it got infected). I tried again yesterday, and it looks like I've got some sort of contamination ("infection"). This time I thought that ...
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6answers
13k views

Can Infected beer cause death or major illness?

Basic question. Can you get sick and die from drinking infected brew? I know that it must taste terrible, was just wondering. Can't seem to find any references where people have died from infected ...
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4answers
2k views

Can a contaminted brew be identified by sight?

I brew ten-gallon batches of beer split into two fermentors. The last batch that I kegged had one infected fermentor, while one remained uninfected. One bucket showed a white powdery substance ...
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2answers
109 views

I waited 48 hours to pitch and detected fermention prior to pitching

I brewed on Monday but pitched over 48 hours later on Wednesday, because my temperature control was finicky and I wanted to wait until the wort hit the proper temperature before pitching. Normally I ...
6
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1answer
1k views

Cherry vinegar (was supposed to be mead)

Last week I started a cherry mead and discovered yesterday that it had turned to vinegar (and not even nice-tasting cherry-flavoured vinegar - it smelled and tasted awful, though the colour was ...
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3answers
76 views

I'm worried about adding germs to my brew when dry hopping

I'm looking at these instructions - http://www.geterbrewed.com/craft-a-beer-instructions/ (I promise I'm not selling anything). In section 13, it says something along the lines of "Add the hops after ...
3
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6answers
194 views

My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?

One of the hose clamps for the cooling spiral malfunctioned, so my cooled wort got contaminated by roughly 10 liters of tap water (in a 55 L batch). This is a lager beer which will be stored for five ...
0
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1answer
55 views

Why is my pre yeast pitch lager bubbling in the fridge?

I have been placing my lager wort in the fridge overnight to get down to my desired pitch temp. This time I opened the fridge to see my airlock bubbling... I understand about possibility of ...
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1answer
51 views

Wort Contamination?

Making my first beer and during my last temp check I dropped the thermometer into my wort bucket, instinctively i immediately reached in and pulled it out. My hands were cleaned and sanitized and my ...
2
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1answer
141 views

Is there a way to tell if fruit flies have laid eggs?

I am going cross-eyed trying to tell if there are fruit fly larvae on the walls of my continuous brew kombucha. I have seen fruit flies on the outside, but I don't think they can get in through the ...
1
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1answer
30 views

Can I deal with diluted amounts of preservatives and still get good hard cider?

On a whim I decided to throw some Cider in a bucket, so I went to the store and grabbed some. I took a chance and bought 2/3 no preservatives and 1/3 preservative (4.5 Gallons total) in order to ...
2
votes
1answer
276 views

Raspberry Stout Infection?

I brewed a 5-gallon batch of Frankenberry Chocolate Raspberry Stout July 20 (11 days ago) using a Scottish Ale Wyeast. The yeast was pitched at 78 degrees, everything was sanitary, I immediately ...
2
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2answers
433 views

Should dry hopped beer be lightly stirred prior to bottling?

I'm making an IPA and I'm going to be dry hopping it this weekend in the secondary fermentation phase. I've been thinking about the dry hopping process alot, mainly about the diffusion of the ...
0
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2answers
366 views

Overflowing Airlock and Contamination

I use a Raspberry Pi with water-proof temperature probes to monitor the temperature of my fermenting wort, and I feed the probe through the airlock to make direct contact with the wort. Two out of my ...
2
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5answers
167 views

Did I just contaminate my beer?

I brewed my very first batch almost 4 weeks ago. I currently have my beer in a secondary fermenter (glass carboy) and plan on bottling in a couple days. I dry hopped it late last week. Today I got ...
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5answers
2k views

What prevents contamination during primary fermentation?

I'm about to start my first beer and I've been doing lots of research.. but a question I haven't seen answered is why isn't there more contamination during primary fermentation. For secondary the ...
9
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2answers
4k views

does starsan kill yeast

Is Starsan effective against yeast? After resuming homebrewing again after a 2 year break, I started having pellicle appearing on my starters (after fermentation had completed), which has now spread ...
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10answers
2k views

Spigots: What's the consensus

I like to use an ale pail with a spigot for my secondary. It makes it super easy to test the gravity before actually bottling/kegging/etc. However, that sort of installation in plastic can open the ...
3
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3answers
924 views

Preparing water for brew day

I'd just like to get some opinions on the most efficient way to prepare the water for my brew day. I'm pretty new to brewing and still using extract with a few specialty grains. I've read it's good ...