BeerBorg

Newb here . . .

Does this batch have an STD?

I tried digging through the 105 pages of beer infection information on the Mr. Beer forum but I’m only human!

I wanted to post up a picture of this but forgot my login password and though I spent days requesting a reset I never got a response. Yup, I checked my Spam and Junk Mail repositories, nada.

The following picture shows a Mr. Beer White IPA - 2013 Spring Seasonal in an LBK at 21 days w/ temps in the low to mid 60 degree range. It was a much less broken up prior to moving it out of an ice chest I had it sitting in. I was preparing to bottle it.



“This White IPA is a flavorsome modification of a traditional IPA. An exciting fusion of complex citrus and melon hop flavors characteristics to an American IPA, balanced with coriander, orange peel, lemon and the velvety characters of wheat malt typical of a Belgian Witbier. Pale in color with a tightly packed white head, spicy notes and crisp finish.”


REFILL INCLUDES:
1 Can Limited Edition White IPA HME
1 Packet T-58 Safbrew Ale Yeast
1 Spice Bag
1 Packet No-Rinse Cleanser


I have probably brewed nearly two dozen LBK batches but don’t keep track of repeats and they were all very good, this is the first time I have ever had what I suspect to be an infected batch.

FYI . . . I went ahead and bottled the thing figuring what the heck while I was waiting get my Mr. Beer password reset.

Finally gave up on that and came here for opinions instead . . . thank you in advance for your consideration!

Looks like yeast islands...

As long as it's not moldy (mold can produce toxins), taste it.

How does it taste... Bet it's fine.

If it tastes good, bottle it up!

Note that once you get above 2-3% alcohol or so, there aren't too many bad things that can live.

So, the things that can are acetobacter (vinegar taste), Lactobacillus (sour) and other things like Brettanomyces (funky, pineapple, horse banket) and Pediocccus (also sour but takes a long time to do so).

Thank you!

I bottled it on day 21 when this picture was taken. Got seven quarts before the bottling wand filled with chunks so I quit. The bottled batch is over three weeks in bottle and close to sampling.

I guess the proof will be in the sampling . . .

I did the White IPA quite some time ago, and I think I remember having that same stuff. I agree with Papa, just some yeast cakes floating around. You should be fine. Did you taste a bit when you bottled?

BlackDuck wrote:I did the White IPA quite some time ago, and I think I remember having that same stuff. I agree with Papa, just some yeast cakes floating around. You should be fine. Did you taste a bit when you bottled?

Thank you for further reassuring me BD!

Nah, I didn’t taste that stuff! The mere thought of it was and still is scary, besides . . . it all tastes nasty to me at that stage even if it’s the best batch ever!!

My ancient taste buds aren’t working well to start with which is why I generally go for stiff Stouts and Porters.

Thanks again . . . Bob

Wow, two experienced brewers have responded and neither exclaimed the mantra "When in doubt, ship it out". So I'll be expecting to receive it sometime soon, ok Bob?

But with all joking aside, they are spot on, nothing to worry about with that batch.

Inkleg wrote:"When in doubt, ship it out". So I'll be expecting to receive it sometime soon, ok Bob?

But with all joking aside, they are spot on, nothing to worry about with that batch.

Too funny dude!

I wouldn't have bothered bottling it if I hadn't discarded my aversion to what I saw verses what I guessed. It was the first time I've ever used that T-58 yeast so I figured . . . bottle it!!

Thank you very much, along with the other seasoned experts who weighed in earlier for assuaging my concerns, guys . . .

Inkleg wrote: "When in doubt, ship it out". So I'll be expecting to receive it sometime soon, ok Bob?

I've "shipped out" many times while in the Navy but I'm glad I didn't send this batch to sea you!

Sampled a bottle yesterday, it had been six weeks lagering at room temp so I tossed one in the fridge for a few days and crossed my fingers. Opened and finished it yesterday . . . it's dang good and has quite a kick to it which I'm paying for today. I bottle in PET quarts . . .

Thanks for all the assistance folks!! Lessons learned . . .

Good to see this turned out well for you. I learn something new every time I brew or visit here.

Inkleg wrote:Good to see this turned out well for you. I learn something new every time I brew or visit here.

Thank you! I very much appreciate the shared expertise here and am really glad I listened to the voice in my novice head that said "just bottle it", figure out the rest later!

I had meant to mention this before, but yeast islands like that are *very common* with T-58. So anyone who uses T-58 should expect to see that sort of thing.

mashani wrote:I had meant to mention this before, but yeast islands like that are *very common* with T-58. So anyone who uses T-58 should expect to see that sort of thing.

I figured as much in retrospect when I bottled it despite what I'd never seen before; it was my first time using that T-58 yeast.

What REALLY threw me off was a Belgian Spiced Ale I brewed and bottled along with the White IPA (on the same day) using the same T-58 yeast had no cake!

Identical handling, temps and dates . . . WAY differing appearances. The wonders of brewing!!

That Belgian Ale is totally awesome as well.

Thank you for the HEADS UP!!!

Awesome....glad it turned out OK for you!!!

Islands, no islands... The yeast will do as they please...

T-58 tends to form islands more often than not, but not always...

Drink on, sounds like you made some fine brews there!

BigPapaG wrote:Islands, no islands... The yeast will do as they please...

T-58 tends to form islands more often than not, but not always...

Drink on, sounds like you made some fine brews there!

Thank you, interesting experience . . . to say the yeast!

I'll keep all the great information, advice and expertise shared in this thread in mind as I brew forward!!