Okay so I brewed my first milk stout…after racking to the secondary I added 4 oz of cocoa nibs and 2 pounds of tart cherries. I sanitized a nylon mesh bag added contents and immersed it in my large mouth bubbler. Sealed it up and added the bung and airlock. After I did this, I realized that I did not put the cocoa nibs in vodka like I usually do. After one week in the secondary at 70 degrees a white cap formed on the top of the beer (this is not a re-fermentation, this is after re-fermentation from the cherries)…I am guessing that this is a bacterial infection and the whole batch needs to be tossed?
Photo?
Looks like brett. Of course no way of knowing just by a photo
I certainly would not toss any beer without giving it a taste first. If that’s a brett pelicle it may turn into something wonderful.
I agree. It may turn out a bit drier than anticipated, but the flavors may be awesome!
Thank you for the quick replies! I was curious as it was more of a chalky film as opposed to fuzzy. If it is Brett…any recommendations as to how long I need to keep this in the secondary before it is ready to drink? Doesn’t Brett take quite a while to ferment out? My gravity was at 1.014 when I transferred to the secondary two weeks ago. Cheers!
Probably it’s going to be hard to tell without a scope and a trained eye for a little while. Maybe give it a whiff and report what you smell. If it’s pleasant (not gag reflex repulsive) then you’re in for an experience. For me, if it was repulsive, like moldy dust, poo, rat urine, vinegar etc, it’s probably not ever going to be good. But if you get cherry pie, or pineapple, or a nice leather aroma, something like that… maybe it will finish tastey. Time wise, it could be done in a couple months or many months.
This is my brewing motto.
Let it sit for awhile, taste every month or so. If it develops a nice character (or not), report back on this post!
One thing to consider - in the photo, I see that you’re using a plastic fermentor. You can try to wash/sanitize, but I wouldn’t count on completely removing the brett. This fermentor (and all soft parts used: airlock, lid, tubing, etc) may infect future batches.
If this beer turns out well, KEEP the equipment and use it for sour/funky beers, or beers that you’ll turn over quickly. If the beer develops weird/unpleasant flavors, pitch them.
It’s the cream rising the top. Yes, it is pellicle, probably Brett, possibly lacto. I usually give Brett several months without giving it much thought or attention. If you are kegging and you like what you are tasting now you could keg it right away and keep it in your keezer or whatever. If you are bottling you have to the Brett time to ferment otherwise you will probably end up with bottle bombs,
It certainly looks like a wild yeast or bacteria infection. You can’t look at a pellicle and really know what’s in there. There is a lot more than just brett, pedio and lacto that can infect a beer and no species or strain of a given species necessarily makes the same pellicle all the time. An infection may also be more than one microorganism so your pellicle may be a group effort.
There’s no harm in letting the beer ride out and see if you get something interesting. Depending upon your patience, you may sit on that beer for a couple years to watch it turn into something majestic although it may go through some truly awful stages before that. And sometimes it just never becomes something great.
I would still see what it smelled like fairly soon. Personally, if the odor made me hurl, or worse… then I would eject it from the premises fermentor and all. But thats just me.
@Jim totally agree, first thing I will do when I get home from work is give it a good smell. Either way it looks like I am brewing a new batch this weekend…down side is it was going to be my holiday beer. Thank you everyone for the feedback, it is greatly appreciated. I will check back with you all and let you know what it smells like and if I decide to ride it out.
Is rat urine distinctive from urine in general?
I have every intention of never knowing firsthand. :o
it’s a bit piquant with a touch of gooseberry. very refreshing with fresh chevre. ;D
Of course. Any beer judge worth their salt can readily detect various rodent urines. They also can tell the difference betweem mouse taint and the rest of the mouse.
That was beautiful!
We can always count on Mort. ;D
Paul
UPDATE - so pulled out the cherries and the cocoa nips, it smells like chocolate and a little leather…not rat urine ;Dso, I think I am going to ride this one out for a couple months. We will see what we get…