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Time of course depends on temp.
Infected or not?
- Thread starter dreaddan
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I had another look today before botteling, it's defo infected with furry bits on top 
Tasted bitter but not really sour, so I'll see what it's like once it's conditioned.
I guess it's time for a new fermenter
Tasted bitter but not really sour, so I'll see what it's like once it's conditioned.
I guess it's time for a new fermenter
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Good clean, with steam and a it should be ok
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Technically a mold, not an infect really
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What is an infection if not something (which can include mold) growing where you don't want it?
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Try this then... a mold a surface issue. Meaning you can float it off or remove from underneath.
An infection is in the whole of the beverage. Meaning it is a pain in the arse and cannot be mechanically separated. It needs treating, reusing or accepting or binning.
An infection is in the whole of the beverage. Meaning it is a pain in the arse and cannot be mechanically separated. It needs treating, reusing or accepting or binning.
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
Sadfield
Landlord.
Except it isn't, whilst mould can present on the surface, mycotoxins can contaminate the beer.
https://suigenerisbrewing.com/index...-can-pathogens-survive-in-beer-mould-edition/
Thanks - I did decide to not bottle the last few liters to avoid any mold below the surface.
I'll have to see what happens when I open the bottles..
I'll have to see what happens when I open the bottles..
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Good read thank you.
When I used those fermenting bins, I would transfer to a secondary in a carboy under airlock after the vigorous part of the fermentation had slowed. At that point the risk of infection increases because of reduced CO2 over the beer. Generally that would be after a week or so. Never had an infection.I had another look today before botteling, it's defo infected with furry bits on top
Tasted bitter but not really sour, so I'll see what it's like once it's conditioned.
I guess it's time for a new fermenter
I now use a Fermzilla, but will often go back to the bin - carboy method when making ales for example. But never in the bin for long. All of my bins and carboys have taps so I can draw off a small amount for gravity readings without opening the container.
