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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 ...


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

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.


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 ...


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 ...


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

It's definitely contamination, but I doubt it's made contact with the beer, since most contaminats at this stage feed on oxygen and perish in alcohol, plus it's just a little on top of the fruit. Since the beer smells and tastes fine now then rack from beneath, chill and force carbonate (if you have kegs), or prime as usual if you bottle-carbonate, then ...


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 ...


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

Only way to know for sure if it's infected is to taste it. If it's sour, it's infected. May not be bad though, if you like sours. Sometimes mistakes make great beer. Hehe Scott, yeah, I guess the addition of a bit of lactobacillus (tangy/sour) is a negative flavor most of the time, but very drinkable. I think what you are describing is a bit more ...


1

Strange. My first thought is a cellulose-producing bacteria, such as acetobacter. This would usually come with some tartness, though. Do you notice any? If that is the case, besides vinegar taste, there should be no ill effects. That looks similar to cellulose you'd see in something like a kombucha SCOBY. My second thought is the gelatin finings you ...



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