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13

In short, no. Otherwise beer making would have never made it out of the middle-ages. The acidic environment and low alcohol does a good job of stemming most pathogenic bugs. Certainly some microbial contaminations might not agree with different people and make them ill. The general rule of thumb is that pathogens do not survive in beer, hence why you ...


13

...and after pitching yeast (6 hours), noticed yellow clusters of what I think was mold Mold isn't going to grow within 6 hours of chilling down the wort. What you saw was clumps of yeast from your pitch stuck to the sides of the fermentor or floating on top. Did you rehydrate your yeast (if using dry)? What I'm getting at is can mold cause ...


10

"You can't sanitize a turd" - George Fix If you can see it, feel it or smell it, you can't sanitize it. A little oil from old yeast or a plug of old hop trub wedged into a seam will never get sanitary from contact with a sanitizer. So clean first, then sanitize. Sure, a clean glass carboy looks pretty clean and will probably sanitize well, but how clean ...


9

Star-San kills yeast. Star-san doesn't discriminate across different microbes. Despite that yeast can survive a pH2 solution, the pH is not the killing action of StarSan, its the redox reaction on the cell membranes of microbes that does the killing. The low pH is just what indicates that StarSan is active, not how it kills. Keep in mind too that ...


8

White Film on Beer in Carboy Symptoms White film or flakes on top of beer is fairly common. It often happens in secondary, or in primary after the krausen falls. Don't worry - your beer is probably fine! Causes Usually, this is the result of yeast colonies being carried to the top of the beer from the trub or yeast cake by CO2, although in some cases, ...


7

I can think of a couple of ways: Pull a sample and look at it under a microscope. Bacteria and yeast cells look quite different from each other. After you get an idea of what they look like, you can look around online for pictures of various souring organisms (acetobacter, lactobacillus, brettanomyces, enterobacter, pediococcus, etc.). That would get ...


7

Slow down a second, DWRHAH. What makes you think this batch is infected? Vigorous fermentation is usually just a sign of good yeast health. Most of my batches of beer are done with the bulk of fermentation 24-48 hours after pitching. Honey, unlike malt, is mostly monosaccharides, and is actually easier for yeast to ferment, thus would progress even faster. ...


7

The best way to get the turkey baster out with the least consequences on your wort is to wait until the beer is finished fermenting, and then just dump it out after the beer has been racked away. Whatever contamination was going to happen has already happened (hopefully you sanitized the turkey baster). Trying to fish out the turkey baster is going to be ...


6

Oh, if only you were 28, then I'd all be fine. Just kidding. I'd be surprised if this accident noticeably affects the beer, regardless of your age or state of health. Beer is a pretty unpleasant place for most bacteria, and that combined with the yeast activity in the bottle that scavenges any available oxygen, and the bacteriostatic nature of the beta ...


5

How do you cover the 5L mason jar? Does it have any sort of airlock, and is there a means of preventing bacteria and/or fruit flies out of the jar? I ask because fruit flies carry acetobacter (they're also known as vinegar flies), and acetobacter turns alcohol into vinegar in the presence of oxygen. So if your mead was exposed to air and a fruit fly got ...


5

Yeah bro, it looks like lactobacillus, it's a little yellow though so maybe it mold. Lacto usually looks white. I have some lacto going on right now, let me get a picture for you. Did you boil the chips first to sanitizes them, although the whiskey should have done the trick? It's probably a little sour now, or a lot who knows until you taste it. I'd ...


5

I can immediately think of three indicators. Off flavours or strange aromas Beer that ferments vigorously for longer than expected Moulds or other growth on the wort. 2 and 3 can sometimes be normal, depending on conditions (temperature etc.) and the gravity and fermentability of your wort. Occasionally yeast might cause odd-looking growth on the beer. ...


5

I've done intentional Brett brewing, and also have a friend who has a very persistent strain of Brett somewhere in her brewhouse that is popping up in all her beers. When young, Brett can taste kind of fruity (but not like normal ale yeast fruitiness) and starts to develop of flavor that kind of reminds me of vomit, but its not as bad as it sounds. Just kind ...


4

At first when I looked at it, I thought the bright white stuff you mentioned was actually glare from the lights with the distortion of the carboy, and that you were talking about the raspberries, which have since lost most of their color and look more like brains, if anything. Now that I know what you're talking about, that is definitely mold/bacteria, with ...


3

Botulism toxin is the only "infection" I've heard about in the brewing community that would be potentially hazardous, but it's only a concern for canning wort. If you're not growing yeast starters in home-canned wort, it's non-issue. And even if you are, the topic is often debated. As I understand it (and I'm definitely no expert), the problem is that ...


3

The rule of thumb I've always been taught is that if the beer smells that bad you won't drink it, and anything that simply tastes bad probably isn't enough to hurt you. That being said, I've never heard of anyone being sick due to contaminated beer, with the exception of dirty beer lines. I've gotten puking sick from dirty beer lines a few times back in ...


3

In the Middle Ages, they used to do things like add chicken broth to beer, I kid you not (I ran into a few recipes at one point). Alcohol itself tends to retard pathogens and if you aren't adding this sort of thing to your beer it is unlikely that you will get the right kind of pathogens growing to make you sick anyway. Also there are a lot of places today ...


3

Since you're a self proclaimed 'maniac' when it comes to sanitization (and props to you for that!), you have probably been attacking the grime and dirt agressivly enough, during your sanitization process and spot cleaning, to remove most of the contaminenets. Although 50 batches is a respectable amount of notches under your belt, remember that every small ...


3

The biggest infection risk in brewing is acetobacter, for the simple reason that acetobacter is everywhere and on everything. It's in your kitchen, on your hands, and frequently on the surface of fruit fresh from the orchard. It's airborne and settles on every available surface. Why is this a problem? Two reasons: Acetobacter produces acetic acid, also ...


3

I had a batch of dunkelweizen that became infected, I think from siphoning with my mouth. The off flavor is obvious, it tastes sour. At first I thought it was completely ruined, but I held onto the batch to wait it out. Over time the flavors softened and it is actually pretty tasty now. Sort of like a dark berliner weisse. Sanitization is definitely ...


3

Have used plastic, glass, and stainless fermentors with bacteria and yeast without them infecting the next batch. Just need to make sure you do a good clean and proper sanitization. As always, there are many caveats: Are the fermenters cleanable and sanitizable? Do they have scratches or hiding places (see valves) Can you really clean and sanitize the ...


3

It looks like normal Wit yeast byproducts to me. Wit yeast is a weird one anyway, imho. Does it smell like vinegar at all? A Wit should taste a little tangy, but you just need to verify that it's not infected. I'd recommend bottling now, but start checking the bottles for over-carbonation starting in about a week, and if you start getting gushers, then you ...


3

Sorry, but your beer is probably not going to be drinkable. If you're lucky, the wort was infected by a wild yeast. In this case, it may taste a little funky but will still be beer. The more likely scenario is that your beer was infected by bacteria or mold, and will be unpleasant or undrinkable. Since you've already pitched the yeast, you might as well ...


3

Smell: Smells like beer. Look: Looks like beer. Taste: Tastes like beer. Verdict: It's beer! I think the issue here was paranoia of using a new sanitiser and tech. The Krausen looked to me like colony of 'something' floating on clear head, instead of all the foam looking brown and Krausen like.


2

I agree with baka's approach, and for the general question of "Name That Micro-Organism," his answer is best. In your specific case, though, I would bet that your beer is not infected. White film or clumps happen all the time - it can, on occasion, be a lacto infection, but usually it does not affect the flavor or aroma of the beer at all. Google it. Or ...


2

It's true, the bacterial cultures in your mouth would not be "used-to" the high alcohol content, and most importantly the acidic environment of your beer. However, make no mistake about the fact that you did contaminate your beer!!!! You will most likely see no difference in taste, however you may find that the beer doesn't age as well, the storage time may ...


2

My first suggestion would be to stop taking daily measurements. I usually do my first check at 7 days just to see how things are going, then leave it be for another week or two before I molest it again. 18-20C is just fine for for ale ferments. By my calculations, that's 64.4-68F, which is where I ferment all of my ales. As for the sour flavor, I ...


2

What's the condition of the infected pail? If it's a really old pail, there might be hard to clean scratches and cracks that can harbor the infection into your next batch. That said, I think if you are careful with washing it out multiple times and following the standard sanitization routine, it's probably safe to keep the bucket.


2

So, I had a 1600ml starter for my lager and it took off aggressively. I had to put a blow-off tube on my flask. I let the tube drop into about 3 inches of star-San. When the starter was all done, I had a good quarter inch of yeasties in the star-San. I have read all over these forums that that yeast would be useless. It was soaking in the star-San for 3 ...



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