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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 ...


5

I'd put my money on the wooden spoon. Legend is that in days of yore, brewers used to stir the wort with a "magic stick". If they didn't, it wouldn't ferment. The reason was the yeast imbedded in the wood. I've always been told not to use wooden spoons post boil. That makes sense to me.


3

Yep, that's definitely an infection. It's likely that either the carboy had some unwanted critters lying in wait, or something got into the wort (e.g. fruit flies, missing the bung). Did you sanitize your carboy before pouring wort into it? Sometimes freak accidents do happen, but the temperature would have nothing to do with the possibility of an ...


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.


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 ...


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 ...


2

I can't answer for certain since I can't test and sample it, but I can tell you of my own experiences with mead going off: I've had mead go off that looked fine, smelled only a little bit odd, and was so awful tasting that a couple of drops on the tip of the tongue triggered an involuntary gag reflex. My girlfriend once had mead that went off and there ...


2

If it's a style suited to souring, maybe it'll end up interesting… :S But you left un-sterilized sugar-water alone for 6 days. Bacteria reproduce really fast, much faster than yeast actually, but the side-effects of a healthy pitch of yeast usually crowd them out. I don't have high hopes. If you're limited on fermenter space, dump it and get the next ...


2

Dry hopping does not on its own create the conditions you describe, which sound very much like a pellicle.


1

Another thing to consider along with the wooden spoon is if you grind your grains in the same room as you brew. Lactobacillus comes from the grains and while grinding or even pouring out of the bag, tiny grain particles can float in the air for a while like dust. These small particles can then find their way into your cooled wort or fermentation vessel. ...


1

If you bottle the beer under the pellicle, make sure you open one every now and then to check for gushers. If you get them, pitch it all--otherwise you may end up with bottle bombs. Or, put that in a glass carboy and leave it in a closet for a year or two. Maybe it will turn into a good sour. You can always throw it out later.


1

Depending on how wide the small end of the baster is, I'd consider using a wire coat-hanger, with a very slight hook on the end. Sterilize it by curling it up, and boiling it in a sauce pan full of water for a couple of minutes, using a star-san soaked rag to grab hold and straighten it to fish around for it. On the other hand, perhaps just leave it until ...


1

The test for acetobacter is simple: smell whatever's coming out of the airlock on your fermenter. If it smells like vinegar, you've got an infection :). For a fermentation in progress, there's only a couple of options. You could pasteurize the whole batch, which would kill off bacteria as well as the yeast, so you'd have to repitch your yeast. Another ...


1

While it is difficult to see in the photo, if you're certain that you see a film on the top of the beer, it is with little doubt an infection. There isn't much you can do at this point other than to chill the beer and drink it quickly. Because it's infected, it's also likely that they'll be over-carbonated. Bacteria like to ferment more than regular yeast ...


1

RDWHAHB. Unless you're confident that you had dirty fermentor, ride it out. You've already invested the time and $$ in the brew day, might as well keg/bottle and see how it turns out.


1

If it doesn't taste off, well... Maybe it's just hop residue? You have a ton of hops in there. No telling how tight those bag walls held-up. I believe that I've noticed something similar when I've brewed IPAs, and have added pellet hops straight to the fermenter, without the use of hop bags. Sometimes the pellets will sink, but (like in my last batch) ...


1

Don't panic. Taste the beer. If it tastes like beer, it's probably ok. If it doesn't taste like beer, but not bad, you can do a couple of things. ONE: do nothing, bottle it, and wait to see how it matures. TWO: drop 2-3 campden tablets to sterilize the beer, then prime and bottle. THREE: Pasteurize, then add a little more malt and repitch with some ...



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