infection

[tourer]

cracked open a bottle of Jims 2016 Quaffer which i brewed a few weeks back there was masses of foam my first thought over primed. Went in the garage yesterday and it stunk of beer thats when it hit me, infection. Because i was busy i could'nt deal with it. first chance i got i gently lifted the crown caps to release the pressure. I then remembered i had about 15 bottles in the shed oh sh#t there's that smell of beer again, one bottle burst. So tomorrow it's chuck the lot.

[Normski]

What makes you think it's infected.
How does it taste.
The over carbed bottle may be because of temperature.
Try chilling a bottle, it may allow you to drink one to see if it taste ok.
It may just be too warm.

[tourer]

Hi Norm, i did put it in the fridge for a few hours but it still erupted when opened and my beers are not normaly like that. The taste mmmm not too bad but i wont risk it. After the ferment i left it for a couple of weeks @ 20c in the brew fridge, again i dont normaly i usually bottle fairly quick after fementation no more than a week because i'm usually out of beer. I think i'll brew Seymours citra gold tomorrow as i'm away the end of june for a few days and I aint got no beer to take. Forgot about the beer in the shed today hope there's no more burst bottles.

[Peatbogbrewer]

i made a pale ale that got infected, it was over carbed but had a saisony type twang to it, so bit of a bugger to pour but tasted bob on.....

[tourer]

Well, i finally did it poured it all down the drain, it grieved me but hey whats done is done. Anyway did Seymours citra gold today, and if it's going to go wrong etc. First off heating up the mash water with salts in, got to temperature put 10 litres in the mash tun then realised i hadn't stired the salts so poured back in give it good stir put back in mash tun then realised that hadn't put the copper manifold in, stuck it in then mashed for1 hour mashed out into the boiler then realised i hadn't put the filter in the boiler runoff jeez is there anything else going to go wrong. 3/4 into the boil ready the citra hops now to drop the chiller in, oh sh#t just knocked the hops into a bucket of water this is begining to look like a comedy sketch. Back on track drain the boiler but i'm a little short 19ltrs instead of 23ltrs? oh great forgot to allow for chiller and trub. All it needs now is for the brew fridge to stop working.

[Mr Squiffy]

This will your best beer ever.

[tourer]

This will your best beer ever.

Yes Mr Squiffy but i dont want to repeat it. I suppose when i check it tomorrow the yeast will have died.

[guypettigrew]

Best ever brewday report!

Thanks for sharing all the horrors. Sometimes everything goes wrong. Sometimes the beer at the end is really good!

Sorry you had to chuck one away. I hate it when I have to do this. Always as a result of the fermentation not starting fast enough and unwanted yeasts and bacteria getting hold.

You put your mash salts into the liquor? Interesting. I've always thought they had to be mixed in with the dry grain.

Best of luck with this one.

Guy

[tourer]

Best ever brewday report!

Thanks for sharing all the horrors. Sometimes everything goes wrong. Sometimes the beer at the end is really good!

Sorry you had to chuck one away. I hate it when I have to do this. Always as a result of the fermentation not starting fast enough and unwanted yeasts and bacteria getting hold.

You put your mash salts into the liquor? Interesting. I've always thought they had to be mixed in with the dry grain.

Best of luck with this one.

Guy

Guy, there seems to be different ways of introducing salts, I used to split it with the grains and liquor and decided a while back to stick it all in the liquor. I wouldn't say the finished product is better but it appears to work? I may go back at some point to 1/2 and 1/2 or stick it all in the grains.