Questions tagged [contamination]

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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Mead contamination?

I made a second batch of honey mead, O.G. 1.112 and after 2 weeks specific gravity was at 1.000. At this time I racked it into a glass carboy with cork and airlock. After 1 month I re-racked into ...
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What infection do I have and is it salvagable?

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-...
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Toxic compounds, weirder situation then usual, much weirder

Ok so I'm making some hard alcohol from a sugar-wash. I used too little yeast and fermentation ended up halting at like 7% ABV, it then stood around for like a week and a half till I got the new yeast....
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Last stage before bottling. Film appeared around top edge on glass and a few bubbles on surface

My batch of wine has been stabilized, degassed, and clarified. It is in the last stage before bottling and a film has appeared on the top at the edge on the glass. Also, there are a few bubbles on the ...
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Didn't reach expected FG. Should I postpone bottling? Also: It looks weird!

I'm a newbie brewer currently trying his luck with an irish red ale kit. I've followed the instructions (which weren't complicated since it's a kit), and I've let it brew for about 6 days now (...
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Is my beer infected? from an amateur. Posted a picture

I used only DME and hops to boil the wort. Added dry yeast directly. I looked up on the internet for similar pictures but couldn't find any. I know every beer ferments differently. So I thought I ...
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FG is 10 points under expected. Contamination?

I brewed an Imperial Stout and was aiming 1.099, but got 1.090 OG (By adding 1 pound of DME) After 13 days, my FG was 1.022 which was exactly my target. 5 months later, I took a reading and got 1.012....
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Strands Like Hair in Fermenting Beer

I am brewing a schwarzbier using US-05 because I don't have a setup to brew a real lager. The OG was 1.047 and I have a current gravity reading of 1.012 after 5 days of decent fermentation at an ...
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Suggestions on how to deal with infection?

When I was about to leave this morning, I noticed that one of my carboys has this white mold growing on the surface. In 8 years of homebrewing, this is the first time it happens. This is a braggot I'...
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188 views

Fruit flies in airlock led to contamination

I have some mead and cider going, and left for a month. When I returned there was a layer of white mold that ive heard referred to as air mold. I think it is because fruit flies got in the airlock and ...
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101 views

Contaminated batch - what went wrong?

After a number of successful brews, I think I finally have a contaminated batch. I've always been good about sanitation (or so I thought) but I've steadily progressed from paranoid germophobe to a ...
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147 views

Can I distill contaminated wine?

15 days ago I started a batch of wine from a Wine Kit. I went to measure the SG to begin the next step when I found the wine had a film layer at the top. Anyway I phoned the place that sold it to me ...
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225 views

How can I make maple bacon mead?

I never made a beverage with meat in it so I'm a little scared. I think I can bake the bacon to make it crispy, then crumble it into the mead. Will it be safe to sit for a month of fermenting? Is that ...
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Beer attenuates too much too fast

I am brewing with fermentis S-04 and from experience (three years ago) I know that this yeast is slow. This weekend I brewed a small batch and today the attenuation is 83% (according to the yeast's ...
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Beer attenuation too high

I have made ~30 batches of beer during last winter and ~7% ABV beer had FG of 1.010 to 1.020. But in the last month the weather got warmer and my beer FG has dropped to below 1.010 to almost 1.000. ...
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How clean does your equipment really need to be?

For example has anyone done an experiment where they either didn't wash/sterilise any equipment including the fermenter, spoon, jugs, other etc or at most they just rinsed out the equipment with water....
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Beer's susceptibility to contamination over time?

I'm curious if anyone has any information about beers susceptibility to infection over time/stages of fermentation? My understanding is than beer becomes less susceptible over time but I specifically ...
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Kombucha has dark, green grey dust/moss inside liquid

Some of my kombuchas form a strange, greenish-grey powdery substance inside them. This looks like moss or dust, and appears embedded in the transparent matrices of strands inside the liquid, although ...
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Contamination from airlock

Long story short...I didn't have Vodka so had to use distilled water in the airlock. Life got in the way and over a week later I finally got back to the beer today. Fermentation has completed but the ...
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What lab equipment could be used to effectively ensure a quality home brew?

For example how could you identify toxins in the simplest manner? I've got a few ideas such as microscopes and spectrometers. A microscope could be used to look at the morphological structure of what ...
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What are these insects in my malt?

Bought a bag of malt yesterday at the local homebrew store, and when I opened it today I noticed dark gray to blackish insects in there. I had some unmalted wheat in there with the malts. The store ...
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219 views

Is it possible to decontaminate wine?

Is it possible to decontaminate my wine after some (not too clean) objects fell into it? I was straining my blackberry/elderberry wine through a straining bag. The brew is about a week old at this ...
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Will car/motorbike fumes affect beer fermentation?

I plan on brewing my beer and letting it ferment for 2 or so weeks in my garage. Unfortunately there are a lot of fumes (eg. From the car and motorbike) and I'm worried that the fumes may affect the ...
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Flies in wine before airlocking

I picked some wild blackberries, mashed them up with sugar and water, plus yeast and two campden tablets, and put these into a bucket and covered (loosely, with a t-shirt - that was probably my ...
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Potential fat in wort, what's going to happen?

I had some bad luck the other day and half way through my boil a small but significant amount of water fell in my brew from my extractor fan. I haven't given the extractor a good clean in a while and ...
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If you make wine in higher quantities, is there a higher chance of contamination?

I am currently only making wine in one gallon quantities but I am looking at increasing that. As a beginner is there more room for making a bad wine if there is more of it?
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White film at top of bottle

After 7 days in bottle I find out a white film at the top of the beer. This film isn't in every bottle, just in 1/3 of batch. I openned one and it's tasted good. I need to know if it's an infection ...
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148 views

Floating fibres in Bochet mead

I made a Bochet style mead (burnt honey mead) and it's spent about a week bubbling away, but there's some strange fibrous floaties that I've never seen before, circulating around the must. They ...
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451 views

Safe to return sampled wort to the primary after sampling?

I made my second batch of beer (ever) last Friday night, and in a few days' time I'd like to sample a bit of it so that I can check its gravity. Provided that I sanitize all of my equipment (siphon, ...
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Does opening the tap of a fermenter bucket increase the chance of contamination?

Sometimes when I want to take a sample of my beer I open the tap of the fermenter (in my case a plastic bucket) and let drip a little bit of beer (primary fermentation). Does this increase the chances ...
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278 views

Does the amount of air left in the fermenter increases the chance of contamination?

Usually when the mashing process is over and the liquid is transferred to the fermenter there's a head-space of air. Lately I've made smaller batches of approximately 5 liters (a huge inefficiency, i ...
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Does this look contaminated?

This is the first all grain I made, it's a coconut porter and seems like some grains made it through. This is right before I transferred to my secondary fermenter, I know you can't tell much by only a ...
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Is H2S poisonous in wine?

So I have a batch of wine that seems to have been contaminated and has the sulfur smell that is characteristic of H2S. Clearly I can't sell or give away this wine, but is it still safe to drink?
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Dangers of non-sterile cider

Come the time of the year when apples are ready, and the excellent harvest this year in Finland, I have decided to give cider making a try. I have a fair amount of experience making beer at home and ...
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294 views

What kind of infection shows a white film with dots in secondary?

Hi! Okay, so around month ago I made a saison with some mixed frozen strawberries (1 week in the freezer) added to the primary fermentation (fermented with S.Cerevisiae strain). After three weeks I'...
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108 views

How long can mead store when not temperature controlled?

I was given 10 gallons of homebrewed mead in a carboy. It was made by my brother-in-law and his friend almost 10 years ago. His friend moved away and he's kept the mead in the carboy, in a box (so ...
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1k views

How to troubleshoot for either bad wort or bad yeast?

Brand new to brewing, 2.5 days ago I brewed my first extract kit (Brewer's Best Amber Ale) and racked it into my fermenter. By tomorrow morning I'll be at the 3 day (72 hours) milestone, which is what ...
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880 views

Can a homebrew with a FG of less than 1.000 become infected?

My 100% pilsner mashes that are fermented with Wyeast 3711 French Saison routinely hit a FG of 0.996. If bacteria contamination was introduced after fermentation was complete, is it possible for the ...
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Will Brett C contaminate my equipment?

Thinking about doing a 100% Brett C beer. If I was to do this, would the Brett flavor seep in to my equipment, forever dedicating it to Brett and sour beers? I ferment in glass carboys then use a ...
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264 views

What do I risk for leaving my beer exposed to open air through the airlock hole?

I brew away from home, and last weekend I has to rush away before I was completely racking from primary to secondary. I can only go back in about 10 days. As a result, my beer is now sitting in a ...
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What are the most crucial moments for beer contamination?

I know that sanitization is one of the most fundamental parts of making a beer and I myself wasted two batches already for not being diligent as I should. So, what are the steps / moments when you are ...
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Is beer more vulnerable to contamination than hard cider

I have made about 10 batches of hard cider. I have yet to have a contamination issue ruining a batch. I clean the carboy with washing up liquid and warm water. The bottles are the same. I use a juice ...
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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 ...
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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 ...
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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?
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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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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, ...
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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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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 ...
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170 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 ...