infected wash photo thread

[Kimbo]

Post your grossest wash infection photos here this little pukefest is growing on my malted rye wash.

[bayshine]

Bourbon wash

[Sam.]

Ginger beer that had been in the fermenting fridge for 7 weeks :scared-eek:

Tasted fine out the tap but the top was rank, couldn't bring myself to keg it, went on the lawn :crying-blue:

And no I couldn't be bothered wasting my time and energy on 20L of ginger beer at 5% to run through the still :teasing-neener:

Any ideas what type if infection? :think: It was bubbling as well :wtf:

IMG_1685.JPG

[bayshine]

Yikes!!!
Looks like that old movie ... Attack of the blob!

[sp0rk]

Ginger beer that had been in the fermenting fridge for 7 weeks :scared-eek:

Tasted fine out the tap but the top was rank, couldn't bring myself to keg it, went on the lawn :crying-blue:

And no I couldn't be bothered wasting my time and energy on 20L of ginger beer at 5% to run through the still :teasing-neener:

Any ideas what type if infection? :think: It was bubbling as well :wtf:

IMG_1685.JPG

I'd say either brett or lacto infection

[APR]

P... this little pukefest is growing on my malted rye wash.

Hi kiwikeg, I have a product called Solfotannico which comes in tablet form. One use of this product is to sterilise grapes to rid them of fungus and bacteria.

From http://www.liquorcraft.com.au/wa.asp?idWebPage=13240&idDetails=111
USE TABLETS IN THE CRUSHED GRAPES
Grapes are covered in germs (bacteria & fungus) that can spoil the taste of your wine. Grape sterilizer kills the germs so your juice is very clean. Solfotannico tablets are a very good grape sterilizer. Tablets do not spoil the taste of your wine or make you sick.

I was given these tablets by a fellow I know who was using them in his wash when making spirits. I have not used them however, the fellow I got them from stated he put a shaving off a tablet in his grain wash. There are 5 tablets in a container, and each tablet is evidently good to treat 1000 litres of wine juice.

Perhaps using these tablets with grain could help overcome the problem you have just experienced. Has anyone heard of using a shaving off these tablets in your wash?

[SBB]

You guys astound me. The hygiene methods I use for my ferments are almost non existent. I was reprimanded once by Yummyrum for daring to stick a grubby finger into one of my washes for a quick taste to see if it was done yet. To this day Ive never seen anything like whats been posted so far.

[bayshine]

the only infection I've had(2 so far)are from all grain, and id say it was from the malt cause it only goes in at 65 deg and all other grains in the mash got to about 92 deg :think:

[Sam.]

You guys astound me. The hygiene methods I use for my ferments are almost non existent. I was reprimanded once by Yummyrum for daring to stick a grubby finger into one of my washes for a quick taste to see if it was done yet. To this day Ive never seen anything like whats been posted so far.

I reckon the problem with the ginger beer was that it sat for so long, if I had kegged it when it was ready and chucked it in the fridge it prob would have been sweet.

Also because it is only a low ABV drink it will be more susceptible whereas any spirit wash it usually a lot higher so harder for infection, and your going to boil it anyway :handgestures-thumbupleft:

Only ever had 2 infections, this one and another one of beer in my early days, really don't know how this ginger one started, probably a bug landing in it while making or some other random shit :))

[sp0rk]

P... this little pukefest is growing on my malted rye wash.

Hi kiwikeg, I have a product called Solfotannico which comes in tablet form. One use of this product is to sterilise grapes to rid them of fungus and bacteria.

The infection has already taken hold, so it's already producing nasty flavours, this most likely wouldn't help
I've been really thorough with my sterilising since day one of brewing, guess I'll have to forget that with my rum washes :))

[APR]

The infection has already taken hold, so it's already producing nasty flavours, this most likely wouldn't help
I've been really thorough with my sterilising since day one of brewing, guess I'll have to forget that with my rum washes :))

But it you treated every grain wash with this stuff before fermenting started it might stop an infection developing.

[sp0rk]

Boiling should do the same thing, I guess if you were leaving the grains in during ferment and not wanting to boil (to avoid tannin extraction from barley), they would work

[Urrazeb]

Boiling should do the same thing, I guess if you were leaving the grains in during ferment and not wanting to boil (to avoid tannin extraction from barley), they would work

I think apr is on about using it to treat all grain mashes as they are very prone to infections as the malt is never boiled as that would denature the enzymes required for conversion. :handgestures-thumbupleft:

[Urrazeb]

Wheres the OP picture gone?

[MacStill]

Wheres the OP picture gone?

infected wash photo thread
Postby kiwikeg » 03 Mar 2014 17:07

Post your grossest wash infection photos here this little pukefest is growing on my malted rye wash.
Last edited by Kimbo on 07 Mar 2014 10:08, edited 1 time in total.
Reason: Removed Pic

Not sure why, but most likely at the request of the OP :think:

[kiwikeg]

Wheres the OP picture gone?

yeah I got it removed, my infection was similar to bayshines in the second post and I believe it was a acetobactor infection.

[MacStill]

Wheres the OP picture gone?

yeah I got it removed, my infection was similar to bayshines in the second post and I believe it was a acetobactor infection.

Let me guess :think:

Pic uploaded from mobile with GPS on ?

Gotta watch that one hey :handgestures-thumbupleft:

[sp0rk]

Boiling should do the same thing, I guess if you were leaving the grains in during ferment and not wanting to boil (to avoid tannin extraction from barley), they would work

I think apr is on about using it to treat all grain mashes as they are very prone to infections as the malt is never boiled as that would denature the enzymes required for conversion. :handgestures-thumbupleft:

Correct, which is why you mash at 64-67 then boil ;)