Infection

[bayshine]

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My first infection .. 100 lt of mountain moonshiners whiskey
Should I run it or chuck it

[Yummyrum]

Run it...worst case its not fit for whiskey , run it again as a nutral.....never :scared-eek: waste booze

[Frothwizard]

That's amazing....how does that even happen???

I do all my washes in a similar barrel after I've put a few scoops of napisan w/ water in it and rolled it around for 2 minutes...never had issues like this.

I always figured the alcohol content after 3 days fermentation would be enough to kill anything after that.

[kiwikeg]

Strip it as soon as you can. But don't taste the wash first
:puke-huge:

[JayD]

That's amazing....how does that even happen???

I do all my washes in a similar barrel after I've put a few scoops of napisan w/ water in it and rolled it around for 2 minutes...never had issues like this.

I always figured the alcohol content after 3 days fermentation would be enough to kill anything after that.

remember it is only distillers beer, low alcohol... much higher proof alcohol provides protection from infection not low strenght distillers beer wash

[bayshine]

Ha ha had a taste n it was ok so in the still it goes
Will let u no how it goes

[Aussiedownunder01]

A bit like jugged [sounds like ] hare,, kill a hare bury it guts and all after 2 weeks dig it up and clean and cook it told theres nothing better :handgestures-thumbdown:

[Frothwizard]

That's amazing....how does that even happen???

I do all my washes in a similar barrel after I've put a few scoops of napisan w/ water in it and rolled it around for 2 minutes...never had issues like this.

I always figured the alcohol content after 3 days fermentation would be enough to kill anything after that.

remember it is only distillers beer, low alcohol... much higher proof alcohol provides protection from infection not low strenght distillers beer wash

Yeah I know, but I figured anything over 7-8% would be enough...guess not.

[bluess57]

It's a "souring corn infection"...seen it when making sour corn starters

[bayshine]

On jar number 6 now and would have to say it's the strangest run ever
Abc and output is all over the place
Plates are overloading then drying up then overloading again
It's all over the shop
Just had a shot with coke and she taste just dandy tho
Probly my best ever of the still funnily enough :handgestures-thumbupleft:

[bayshine]

It's a "souring corn infection"...seen it when making sour corn starters

So would it be ok to use it for future generations do you think? :wtf:

[bluess57]

It's a "souring corn infection"...seen it when making sour corn starters

So would it be ok to use it for future generations do you think? :wtf:

I never used the starters with that infection.
Me, I'd start afresh batch.
Over at modern distillers is where I posted about corn starters.

[OzKev]

(talking from experience with beer and not distilling) It's an acetobacter infection. It wont kill you but the wash would taste like vinegar. I would not reuse it for future generations, and I would give all the brew gear it contacted a really good clean and sanatise. But I guess in this world a sour mash is good?

edit: Just found this for a read
http://beersmith.com/blog/2012/08/12/so ... ewed-beer/

[kiwikeg]

Thanks Ozkev that link is a good read.
Now if it is acetobactor/vinegar infection the acetic acid comes over last 118c!! so don't go too deep into tails on your runs of this stuff.
There's some vinegar infection talk in this thread

viewtopic.php?f=17&t=3159&p=47924&hilit=vinegar+infection#p47924

I still don't know what caused the malt vinegar smell I got in the heads of my Bwko.
Turned into some good booze though.

[tipsy]

A bit like jugged [sounds like ] hare,, kill a hare bury it guts and all after 2 weeks dig it up and clean and cook it told theres nothing better :handgestures-thumbdown:

I was told that you must bury the hare with a brick, wait 2 weeks dig it up, throw away the hare and eat the brick. :teasing-neener:

[Aussiedownunder01]

A bit like jugged [sounds like ] hare,, kill a hare bury it guts and all after 2 weeks dig it up and clean and cook it told theres nothing better :handgestures-thumbdown:

I was told that you must bury the hare with a brick, wait 2 weeks dig it up, throw away the hare and eat the brick. :teasing-neener:

That's where I have been going wrong thanks will try it

[Yummyrum]

So bayshine ...is it a keeper are will you have to re-distill it ?

[MacStill]

Lactic infection ?

[OzKev]

Lactic infection ?

Lactobacillus is more dotty/clumpy looking and not waxy like that.

[bayshine]

Definitely vinegar infection :handgestures-thumbdown:
Only guna keep three jars out of the whole 100lt run
The backseat out of the boiler was fucken terrible, it smelled like puk/shit
And to top it of, I bagged all the grains up an binned em
And the garbo left me a sticker saying the bins to heavy :angry-banghead: ~x( :violence-smack: