This is my first time posting to this forum, so if I make some edict mistakes I apologize in advance.

I have brewed this recipe, https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-crabapple-lambicky-ale/, for the second time and this time there are white splotches coming up on top.

I am fairly certain this is an infection but I am not sure what I should do. My instinct is to bottle it now and see what it tastes like when it is carbonated.

This is only my second infection so I do not have a lot of experience with this. Any advice is appreciated.

Update: The beer that I brewed did have a sour pitch added, https://torontobrewing.ca/products/lallemand-wildbrew-sour-pitch-10-g. It is a lactobacillus plantarum bacteria and looking online a lactobacillus infection can look like what I'm seeing. I'm concerned though cause I do not remember seeing it last year and I am wondering if I should bottle it early.

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  • Looks either like normal bubbles, or the start of a lacto culture to me- which is what you pitched. I'd continue either way and taste before bottling. Don't resort to dumping out until you know it's lost! – rob Apr 6 at 12:22

Looks a little like the beginning of this: https://www.brew-dudes.com/infected-beer/597

If it were me, I'd probably go with a taste test to figure out what to do next.

Not sure how long you've been brewing (and apologies if this adds insult to injury, not my intent) but infections are rare from what I understand. You may want to take a close look at how you are cleaning/sanitizing. Depending on the frequency of these infections, you might have a crevice somewhere in your equipment where stuff is not getting cleaned up.

  • I think that you might be on to something with that post. My splotches do look similar. This beer did use a sour pitch that contains lactobacillus plantarum and it looks like a lactobacillus infection after some more research online. I don't remember it looking like this so late in the process last year though. I have updated my question with the sour pitch used – Kody Rogers Apr 5 at 16:07
  • Also, this is only my second infection and I have brewed somewhere around 20 ish beers. One was infected because I was not using warm enough water when sanitizing (it was a simple pilsner). Given that this beer was somewhat high risk since I added chopped crabapples which were only sanitized by freezing I don't think my equipment is the problem. If it happens more often I'll have to look into that though – Kody Rogers Apr 5 at 16:11
  • Not sure what you mean by 'warm enough water' but I think you're talking about pasteurizing. Yeah that gets a little tricky. Needs to be hot enough, for long enough, to kill off bacteria without destroying whatever adjunct you are adding. Google seems to be all over the map for temp and time. I use 165F for 10 mins in the microwave to pasteurize my cider additions or starters for yeast. Seems to have worked OK so far. Good luck! – HomeBrew Apr 8 at 11:15

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