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".

Filter by
Sorted by
Tagged with
2
votes
1answer
132 views

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-...
1
vote
1answer
41 views

Possible contamination or mold?

Our marshmallow porter seems to have some type or mold or sediment floating atop the beer after 17 days fermenting in a wide-mouth plastic carboy. They look like flakes. Not fuzzy or spider-web like. ...
1
vote
2answers
226 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 ...
0
votes
0answers
38 views

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 ...
1
vote
1answer
59 views

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....
1
vote
2answers
157 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 ...
1
vote
0answers
25 views

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 ...
7
votes
2answers
290 views

interesting formation in fermenting beer

Anyone have a clue what these formations are in my Kolsch style beer? Been in secondary for about 3 weeks due primarily to lazyness. I cleared with gelatin about two weeks ago and it's nice and clear ...
6
votes
1answer
188 views

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 (...
1
vote
1answer
70 views

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....
6
votes
2answers
383 views

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 ...
2
votes
0answers
71 views

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 ...
3
votes
1answer
66 views

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'...
7
votes
4answers
2k views

Lacto contamination in plastic fermenter = new fermenter?

Just bottled my first contaminated beer, got lazy and didn't freeze/boil the watermelon I added to a wheat beer and got lacto(?) contamination and an amazing sour watermelon beer as a result! But, ...
2
votes
2answers
205 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 ...
2
votes
1answer
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 ...
8
votes
4answers
2k views

Cherry vinegar (was supposed to be mead)

Last week I started a cherry mead and discovered yesterday that it had turned to vinegar (and not even nice-tasting cherry-flavoured vinegar - it smelled and tasted awful, though the colour was great)....
1
vote
3answers
3k views

Ways of saving an band-aid beer

I am exploring what in my process could have possibly caused this flaw, but it is likely old yeast propogated in a starter and then pitched, as this has not happened to me ever before. What I am ...
4
votes
1answer
447 views

Photo dictionary of things going wrong

Sometimes things don't go so well. Sometimes relaxing and having a homebrew doesn't quite do the trick. Sometimes it's not just going to fix itself. It would be helpful to have some images to compare ...
6
votes
5answers
10k views

What is on top of my wort? Mold? Lacto?

I just opened the top of my scotch ale bucket, and it looks like there's mold inside. The recipe is pretty standard, plus some oak chips soaked in whiskey, in a muslin bag. What is this? Edit: Some ...
2
votes
1answer
1k views

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 ...
4
votes
3answers
107 views

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 ...
0
votes
2answers
1k views

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, ...
4
votes
2answers
618 views

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. ...
10
votes
5answers
2k views

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....
11
votes
3answers
15k views

does starsan kill yeast

Is Starsan effective against yeast? After resuming homebrewing again after a 2 year break, I started having pellicle appearing on my starters (after fermentation had completed), which has now spread ...
4
votes
1answer
2k views

Is there a way to tell if fruit flies have laid eggs?

I am going cross-eyed trying to tell if there are fruit fly larvae on the walls of my continuous brew kombucha. I have seen fruit flies on the outside, but I don't think they can get in through the ...
3
votes
3answers
1k views

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 ...
3
votes
2answers
817 views

Raspberry Stout Contamination('infection')?

I brewed a 5-gallon batch of Frankenberry Chocolate Raspberry Stout July 20 (11 days ago) using a Scottish Ale Wyeast. The yeast was pitched at 78 degrees, everything was sanitary, I immediately ...
2
votes
2answers
699 views

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 ...
3
votes
3answers
866 views

Wild yeast taking over?

I brewed a belgian triple last week. I was making a starter using white labs trapist yeast, but it didn't take off; must have been a bad vial. So, I picked up a packet of wyeast trapist yeast and ...
1
vote
1answer
221 views

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 ...
4
votes
3answers
151 views

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 ...
0
votes
2answers
76 views

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 ...
4
votes
4answers
223 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 ...
3
votes
1answer
268 views

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 ...
17
votes
7answers
32k views

Can Infected beer cause death or major illness?

Basic question. Can you get sick and die from drinking infected brew? I know that it must taste terrible, was just wondering. Can't seem to find any references where people have died from infected ...
1
vote
2answers
61 views

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 ...
10
votes
5answers
48k views

What kind of infection is this and is the beer ruined?

This is my first all-grain batch and unfortunately it has developed some kind of growth. It didn't smell like death, actually smelled pretty good, and the samples I have been taking have all tasted ...
3
votes
1answer
226 views

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 ...
2
votes
1answer
51 views

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?
1
vote
2answers
81 views

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 ...
3
votes
1answer
168 views

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 ...
6
votes
3answers
460 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, ...
1
vote
1answer
149 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 ...
2
votes
2answers
2k views

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 ...
1
vote
2answers
2k views

Slight fizz in beer after 6 days in the fermenter - game over?

I put a batch on last Sunday, started off with a crazy high reading on the hydrometer (around 1080 when I was expecting 1040ish according to the kit) - though I suspect that was because I drew a ...
3
votes
2answers
293 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 ...
1
vote
1answer
297 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'...
1
vote
2answers
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 ...