BeerBorg

I've read many articles that mention Brett, but none explain exactually what it is etc... guess it's time for a search...

Wow you do that bare handed? I suit up first. Sorry for your loss I hate when that happens.

Me, with my twisted mind, with every bottle you opened, was thinking of the beginning of the Beverly Hillbillies where Jed puts a bullet in the dirt and "up from the ground comes a-bubblin crude".

FedoraDave wrote:

Rebel_B wrote:That is Crazy! Wonder if you got some of the same chocolate malt 'the Hat' was referring to in another topic?

I wondered the same thing. Curious that it's those darker beers that we use the chocolate malt in. The only lighter one of mine that gushed was a batch of South Ferry Steam Beer, but I did use a touch of chocolate malt in it, for color and body.

I guess next time I use chocolate malt, I'm going to write down a lot more information about it, just to keep closer track.

Dave ... you got me to realize that all my gushers, not that I've had many .... had choc malt or wheat in them.

It is lucky for me that I'm not really likin' choc malt anymore anyway, so I'm not going to miss it.

I've got Browns on hold until further notice .... maybe forever.

I am getting down to Pale Ales, IPA's and Stouts ........... why brew other stuff if I like these the best?

But the evidence is stacking up on choc malt. My gushers, I drank. They weren't as sever as this video ... poured them into glass over the sink. Slowly ... losing some. They tasted fine.

Noob question......How does one realize there is an infection? And as someone above me asked...is it undrinkable?

well... in some cases, you have what's know as the "Ring of Death" in the bottle it's self. Normally found at the upper level of the beer in the neck.
You have Gushers...but they may not have an off flavor
then you have the it goes in your mouth...and comes right back out.

Just a couple of examples. There is a section in John J. Palmer's How to Brew. There should be a link to that somewhere around here. If not, I'm sure someone will post it. Worth the read. very informative.

Dag, you forgot the biggie. The dreaded bottle bombs. One bottle bomb might be an anomaly, two move the whole batch to a cooler or something,
three ask yourself if you over primed and if not do what Inkleg did ASAP ergo the reason I posted a picture of apparel. Even with all that gear on my hands were shaking so bad I could hardly get the caps off.

Brewbirds wrote:Dag, you forgot the biggie. The dreaded bottle bombs. One bottle bomb might be an anomaly, two move the whole batch to a cooler or something,
three ask yourself if you over primed and if not do what Inkleg did ASAP ergo the reason I posted a picture of apparel. Even with all that gear on my hands were shaking so bad I could hardly get the caps off.

I didn't mention Bottle Bombs becuase they are not always associated with infections. There are several reasons for B-Bombs, and they far out number infections, and I was trying to stay with the original question. But, as you said, Infection cannot be just ruled out, when it comes to B-Bombs.

:opps:

Dang, that sucks, Inkleg. Hope they weren't Bell's Brewery bottles.

Actually I just pulled out a few bottles from different batches and emptied them because they had infected beer. And for some reason, they were all bottles from Bell's. Only reason I know is because there were still labels on them. So I'm just tossing them out as I find them.

teutonic terror wrote:Hey guys, was it British or Belgian chocolate?

FWIW, I used British in mine (SRM450) , 7 weeks ago.
The one I just pulled from the freezer and drank had a decent head, but did not gush.
In fact, it's been in the bottle for over three weeks now, and I think it's undercarbed!
Also, if you boil it, how can it infect your beer?
That would come in at bottling, wouldn't it?
Things that make you go Hmmmm....

My 2 cents!
Hope you get it figured out!

Well, yeah, you boil the wort, so it's sanitized/pasteurized/whateverized, but then you're chilling it and putting it in a fermenter at a lower temperature and letting it sit for two or three weeks. And that's where the infection could likely occur. Maybe less so at bottling, because of the alcohol already present, although improperly sanitized bottles/utensils/equipment could contribute, as could a faulty procedure.

I suspected something was up when I tried one at 3 weeks and it was SUPER carbed then. I put both cases in to the coolers my LBKs use to sit in and found that one had gone off yesterday.
I didn't even try the beer, just wanted to defuse them as quickly as possible. I'm sure it was great beer (I don't brew any other kind), but it wasn't worth the risk. You can see toward the end of the video that I found another on that had gone off. The top was intact, but had blown the bottom off. There was a ring of floaties at the top of each bottle.
It was a 5.3 gallons batched primed with 84 grams of cane sugar for 2.0 volumes. My notes say or show nothing out of the ordinary. Go figure.

Mya, aka Big Fuzzy was my larger than life hound mix that we lost last year. This beer is named Big Fuzzys Breakfast Stout and is also larger than life at 9%. The last batch was great and didn't last long. This was her way of reminding me of her. Gone but never forgotten.

Who needs to go to a water park this looks better

It was kinda fun, two that weren't filmed should have been opened outside, they made a mess.

My son came home, looked it the recycle bin and said "Did we have a party I don't know about".

FedoraDave wrote:

teutonic terror wrote:Hey guys, was it British or Belgian chocolate?

FWIW, I used British in mine (SRM450) , 7 weeks ago.
The one I just pulled from the freezer and drank had a decent head, but did not gush.
In fact, it's been in the bottle for over three weeks now, and I think it's undercarbed!
Also, if you boil it, how can it infect your beer?
That would come in at bottling, wouldn't it?
Things that make you go Hmmmm....

My 2 cents!
Hope you get it figured out!

Well, yeah, you boil the wort, so it's sanitized/pasteurized/whateverized, but then you're chilling it and putting it in a fermenter at a lower temperature and letting it sit for two or three weeks. And that's where the infection could likely occur. Maybe less so at bottling, because of the alcohol already present, although improperly sanitized bottles/utensils/equipment could contribute, as could a faulty procedure.

The only reason I asked was because it looks like a couple of folks are pointing to the dark malt as the culprit and I was just trying to understand the reasoning!
Thanks Dave!