National Homebrew Club Ireland

(http://images.tapatalk-cdn.com/15/08/01/bb58f061461e5f5a400d7f60b448bfde.jpg)
Just arrived back, after a week away, to this. My 1st ever infection

What was the brew mate. That looked rough.

Quote from: Nibrewer on August 01, 2015, 08:07:53 PM
What was the brew mate. That looked rough.

A chocolate stout... I thought it wasn't right due to very thin krasuen which disappeared v fast. The gravity fell from 1.046 to 1.018 and I was aiming for 1.012 so headed away for the week.... Came back to that. I had used Nottingham.... Has to be either the fermenter or the tubing.. Either way they are now in the bin..

I am sorry for your loss. :(

how does it taste and smell?

Quote from: LordEoin on August 02, 2015, 09:31:50 AM
how does it taste and smell?

Didn't taste it but to be honest it smelled like chocolate stout. I tasted the hydro sample (when @ 1.018) and it was more bitter than expected

What sort of chocolate did you add? There's alot of fat solids in nibs and cocoa that float as grey crap on top. It might not be an infection at all

If you didn't taste it & it didn't smell off, how are you sure it's infected?

Quote from: baconsarnie on August 02, 2015, 02:26:39 PM
If you didn't taste it & it didn't smell off, how are you sure it's infected?

I can't be 100% sure but that pic was after I moved it and it broke up. I've e never had that film or mouldlike in any beer before, I also wasn't taking any chances with other equipment just in case, Id rather lose one batch and sort out any possible problems as opposed to taking a chance and spreading any possible infection... But it is possible that I could have racked from under it and proceeded but wasn't in gambling form
:)

I'd be fairly confident it's the chocolate addition that caused that and that it wasn't an infection. The fat in the chocolate addition would've caused head retention issues
I did something similar last year with Nottingham and cocoa and had the same result in the bucket as what you're seeing in the photo. The beer tasted nice but when poured has a thin layer of fatty stuff on top preventing a head formation so I gave it away to some lads that loved it.
If I were to try a chocolate stout again I'd do an infusion with cocoa nibs

Quote from: Simon. on August 02, 2015, 04:21:21 PM
I'd be fairly confident it's the chocolate addition that caused that and that it wasn't an infection. The fat in the chocolate addition would've caused head retention issues
I did something similar last year with Nottingham and cocoa and had the same result in the bucket as what you're seeing in the photo. The beer tasted nice but when poured has a thin layer of fatty stuff on top preventing a head formation so I gave it away to some lads that loved it.
If I were to try a chocolate stout again I'd do an infusion with cocoa nibs

That's good to know, I'll use cocoa nibs next time BUT I'm going to give the rig etc. a sterilisation bath.. And get new tubing, it's due to be changed anyway.. :) still have 2 kegs conditioning so beer still flowing...

I know we all panic and fear the worst when it comes to an infection. But I'd always err on the side of caution & where possible taste before you dump.

I'd hate to lose 2/3 weeks of work all due to something not "looking right".

What do you think of the better bottle fermenter? I was looking at it on Homebrew West and thought it might be a good purchase

Quote from: Acott on August 04, 2015, 11:56:27 AM
What do you think of the better bottle fermenter? I was looking at it on Homebrew West and thought it might be a good purchase

I have one. Think I've only used it once but I like the capacity v the small diameter and the wide opening

I like them... Done numerous batches in them and like the fact you can see how your beer is progressing without opening it up... I only use the tap to rob a sample otherwise I syphon...