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RonH
06/25/09 10:09 PM  
name that bacteria (with pics)
I may have finally had my first cross contaminated beer in my mixed (wild and non-wild) basement brewery. I've been making wild beers as well as normal beers for 3 years now with no issues. I ferment in the same corner right next to each other and use vodka in the airlocks.

I made something similar to three philosophers about 6 months ago. This actually had a 750mL bottle of belgian kriek added to the boil in the last 15min (as Ommegang does) and is over 10% abv. I fermented for a week in primary and 6 months in primary with yeast cultured from Ommegang Rare Vos. Not sure it would matter, but the carboy I used for secondary was used for 2 years prior for a flanders red, and did so next to another carbooy fermenting a belgian "golden sour" fermented with brett B. in secondary.

I pulled off my cover from the carboy tonight and saw some contamination on the top surface. I tasted it as it went into the keg and it tastes fine. I actually would likely enjoy a lacto or pedio "contamination" in this beer.

Any guesses at what it is? Pics in the link below.

http://picasaweb.google.com/ron.hockersmith/Beer?authkey=Gv1sRgCKifncippcnS4AE&feat=directlink

Al B
06/26/09 10:43 AM  
Re: name that bacteria (with pics)
From the surface, I believe it is a Brett species (I have a similiar one - kind of flaky pellicle in appearance).

It may have survived from the flemish red prior (any scratches in the glass will prevent sanitizer if used to be effective). Some of my carboys are scratched around the neck from the brushing I did.

It may also have been introduced by cross-contamination during racking over to the secondary (especially if you handled your brett beer for a taste for example beforehand).

Or it was introduced when working on the Rare Vos yeast. I have subcultured Rare Vos also - and its not that!

If it is brett, best to keep this big brew in the keg in case it builds up extra carb.

Al Bug

RonH
06/27/09 08:15 AM  
Re: name that bacteria (with pics)
Thanks for the info. Actually a little brett in this, especially if it is from my flander's red batch will only improve it over time.

For now I have the entire batch in the keg at cellar temps at least until a place in the kegerator opens up.

Perhaps I'll try a hot water bleach soak followed by several sanitization cycles on that carboy to clean up the brett.

ChadYak
06/29/09 08:31 PM  
Re: name that bacteria (with pics)
I would agree with AlB, I have two brett strains both "bruxellensis" which create a thin flaky crust like pellicle.

Can you get a hold of any cuastic? Not sure if brew shops sell that but you could give it a caustic rinse then maybe an acid sanitation and if you let each soak and do the caustic at about 130 degrees F you should get that carboy and the corny clean after you finish off the beer.

wpattison
10/30/09 05:25 PM  
Re: name that bacteria (with pics)
I know this thread is old, but I'd suggest getting some potassium metabisulfite in powdered form and dump a couple of tablespoons in the carboy and fill with water. Warning - don't breathe these fumes.
 
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