Infection

[Brownyard]

Not sure what it is, but it doesn't look good. This was what I saw left in the fermenter, after transferring to a keg. The FG sample tasted, and smelled, good. Guess I'll give it a chance before I dump it? Oh well. First (visible) infection ever.

 

[Minbari]

what did you make? just looks like the remenants of fallen krousen floating on it.

maybe someone else thinks different?

 

[Mark Farrall]

Doesn't scream infection, but does look a little strange. I'd continue on to the next step before making a decision about dumping.

 

[Brownyard]

what did you make? just looks like the remenants of fallen krousen floating on it.

maybe someone else thinks different?

BIAB Porter. Windsor yeast. Haven't used it before.

 

[Minbari]

BIAB Porter. Windsor yeast. Haven't used it before.

high residual sugar. sometimes you get weird shit growing on it and it isnt neccesarily bad.

I would give it a couple week in the keg. if it tastes sour or skunky, then look in the keg and see.

 

[Megary]

BIAB Porter. Windsor yeast. Haven't used it before.

I like Windsor. You will likely get 60-65% attenuation, something full bodied but not necessarily sweet, some fruit (though that will probably be lost in a Porter) and fermentation that will start quick and end just as quick.

 

[Brownyard]

I like Windsor. You will likely get 60-65% attenuation, something full bodied but not necessarily sweet, some fruit (though that will probably be lost in a Porter) and fermentation that will start quick and end just as quick.

Ended at 65% attenuation. Hope it is just residual sugar. Could be possible, as I had trouble with mash temp control.

 

[Brownyard]

It's been in the keg for a couple of days now, and still tastes fine. I'm keeping it on a picnic tap, so as not to contaminate my kegerator. Someone mentioned the idea of throwing a campden tablet in the keg to kill off anything. Is this a good idea? We use metabisulfite at the winery I work at, and I know the amount can be pretty crucial. How much would I add to 3 gallons of finished, carbonated beer?

 

[Donoroto]

It's been in the keg for a couple of days now, and still tastes fine. I'm keeping it on a picnic tap, so as not to contaminate my kegerator. Someone mentioned the idea of throwing a campden tablet in the keg to kill off anything. Is this a good idea? We use metabisulfite at the winery I work at, and I know the amount can be pretty crucial. How much would I add to 3 gallons of finished, carbonated beer?

1/4 tablet, maybe 1/8 gram? I can weigh a tablet if need be. I think they are just a bit over 1/2 gram per tablet.

 

[Brownyard]

1/4 tablet, maybe 1/8 gram? I can weigh a tablet if need be. I think they are just a bit over 1/2 gram per tablet.

Thanks! Should I shake the keg? Give it a day or two?

 

[Sunfire96]

It's been in the keg for a couple of days now, and still tastes fine. I'm keeping it on a picnic tap, so as not to contaminate my kegerator. Someone mentioned the idea of throwing a campden tablet in the keg to kill off anything. Is this a good idea? We use metabisulfite at the winery I work at, and I know the amount can be pretty crucial. How much would I add to 3 gallons of finished, carbonated beer?

Be careful or it'll smell like sulfur

 

[Brownyard]

Be careful or it'll smell like sulfur

Oh believe me, I know. The owner of the winery I work at opened up a can and told me to take a whiff. He laughed and laughed as I choked and choked.

 

[Minbari]

It's been in the keg for a couple of days now, and still tastes fine. I'm keeping it on a picnic tap, so as not to contaminate my kegerator. Someone mentioned the idea of throwing a campden tablet in the keg to kill off anything. Is this a good idea? We use metabisulfite at the winery I work at, and I know the amount can be pretty crucial. How much would I add to 3 gallons of finished, carbonated beer?

That needed to go in during the mash. Not sure if will do any good now. Those just eliminate chlorine and chloramine. Not sure the antibacterial properties will help much at this point and it could make perfectly good beer, bad

 

[Donoroto]

Thanks! Should I shake the keg? Give it a day or two?

The antimicrobial properties are nearly instant, minutes at most. Put it in as a powder. @Minbari notes that it converts chloramine and chlorine, but it has other properties: antimicrobial (it kills yeast and bacteria) and oxygen absorption.

"Contains sulfites", as you know from your winery experience.

 

[Nosybear]

It's been in the keg for a couple of days now, and still tastes fine. I'm keeping it on a picnic tap, so as not to contaminate my kegerator. Someone mentioned the idea of throwing a campden tablet in the keg to kill off anything. Is this a good idea? We use metabisulfite at the winery I work at, and I know the amount can be pretty crucial. How much would I add to 3 gallons of finished, carbonated beer?

I wouldn't put campden in it. Likely, from the picture I saw earlier, there's no need. It looked kind of like yeast flocs to me. Keep it cold and drink it fast and given the small batch size, you'll likely be finished with the beer before it can go bad.

 

[Buckzilla]

I get it all the time if I add to a secondary instead of keeping in the primary. It looks like a little lactobacillus pellicle growing. Nothing to worry about. Kahm yeast is another generic term. Generally it's a sign that your ferment is happening at too high a temperature, or is exposed to too much air (or both!). For me it’s air I assume. When transferring to my keg, it grabs the sides of the container and doesn’t go in the keg. I also get it fermenting my peppers.

Maybe I’m wrong… I do drink too much.

 

[Brownyard]

Tonight, I had a pint, and it's started tasting a bit sour. I'll give it another day or two to improve before I add Campden. If that doesn't help, I'll dump it. I just don't like sour beer, intentional or not.

 

[Brownyard]

Update, tasting fine!

 

[Zambi]

Update, tasting fine!

Did you put campden tablets?
Or was it just a maturation thing?

 

[Brownyard]

Did you put campden tablets?
Or was it just a maturation thing?

I did. About a 1/4 tab.