Infected Again *X Rated *

[graysalchemy]

I always work on the adage that if it tastes like beer then it is beer. Also when I have had infected beer before I have always sampled off the bottom and it has tasted fine but then a few days latter it is not. Thus I conclude since the infection is on the top it is working its way from top to bottom. So with this one I tasted it just under the pellicle and it tasted fine so i thought that if I drain from the bottom and leave about a gallon behind with all the crap then it stands a chance of being Ok. :thumb:

We will see. :hmm: :hmm:

 

[PD]

tight bugger !... are you sure theres no Yorkshire in you..... :clap:

 

[graysalchemy]

Me Dads was born in Leeds but we don't talk about it. :lol: :lol:

 

[hairybiker]

10 days isn't particularly long, I have had some Nottingham yeast that will take that long but the SO4 usually can't wait to climb out of the barrel and is finished in 3-4 days.

I seem to remember from the distant past (80's) that the Boots kits could take that long, if not 2 weeks.

 

[calumscott]

I always work on the adage that if it tastes like beer then it is beer. Also when I have had infected beer before I have always sampled off the bottom and it has tasted fine but then a few days latter it is not. Thus I conclude since the infection is on the top it is working its way from top to bottom. So with this one I tasted it just under the pellicle and it tasted fine so i thought that if I drain from the bottom and leave about a gallon behind with all the crap then it stands a chance of being Ok. :thumb:

We will see. :hmm: :hmm:

The logic is sound. What you have to hope is that:

1) the infectious agent is aerobic - i.e. that it needs to be at the surface to get oxygen.
2) your yeast will out compete it to the point of extinction.

if (1) is true then by drawing off from the bottom you will have reduced the colony size by leaving most of it behind. Also if (1) is true then getting to the bottle quickly is going to help. Don't bother waiting for it to drop clear - just get it sealed up and away from any source of oxygen.

By doing that you make it hard for the infectious agent to do too much damage. Same as warfare really, decimate the enemy ranks and restrict their supply lines.

 

[PD]

what it really needs is...........................







bloody great flame thrower on it.

 

[morethanworts]

Bad luck GA.

I'm still trying out the "10 days in primary" vs "Get it tucked away quick" ideas. Time will tell.

 

[graysalchemy]

It is still clear and tastes good Unfortunately I can't bottle till thursday or friday. :evil:

 

[graysalchemy]

Well I found time to bottle today there was some growth again on the top but the beer tasted fine. So I skimmed off as much crap as possible then transferred to bottling vessel leaving behind any remaining infection.

Even though I wasted some deliberately during transfers I appear to have only lost 2-3 L so happy days.

Just have to wait and see how they carb up and if the infection dies off under carbonation. :thumb:

 

[PD]

:thumb: ooh you lucky bugger... fingers crossed

 

[Hawks]

Yep - good luck :thumb: :thumb: Let us know if you saved it

 

[Vossy1]

I'd be drinking it asap...bottling :shock: ...all that effort for a infected brew...not me gov :drink: :drunk:

 

[graysalchemy]

At little Brett won't do it any harm :lol: :lol: