Beer Forum

Well to celebrate my 3 year aniversary of brewing I figured what the hell I'll make a second batch of JZ's Nutcastle Brown. Using the same grain bill as the last batch (JZ's recipe) and a slurry from the prior batch as well I set out to brew it up. Now after a month in the Primary I am getting White shit all over the bottom...

Happy three years of brewing! My first Fermentor Infection! I've had bottles that were not cleaned out well and had a few that tasted pretty bad before as well as a couple gushers here and there, but this is my first in the carboy infection.

Oh well thinkinh maybe I'll let it ferment out??? Maybe this will end up being okay to drink with the wild yeast in there?

I'll get some pictures posted soon and let you guys see what i got working in there maybe it is a lost hope.

EDIT: Here are some pics.

I've had a wispy white kamm develop on my last few batches but it doesn't seem to effect the beer in any measurable way at all. I am freaky anal about cleaning and sanitizing so I don't know what that's all about.

I think all beer should be given extensive benefit of the doubt when you think something is wrong. You can always throw it out later. Give it some time for now.

the chances are pretty good that if you leave it as is it will taste like shit.
i would reccomend getting your hands on some roselare blend or lambic blend + the dregs of some sours you like and pitching that. you wont get a competition winner, but the bugs producing pleasing sour notes should out compete whatever is in there now and i think the biscuity nutty note in jamilz brown would balance a sour beer nicely,
the only things to consider are
1 do you want to tie up a carboy for 7 + months?
2 you might need to add some extract to give the bugs something to start strong on.

i say make it your 3 year sour anniversary beer

That happened to my Black Orchard Wit clone. It tasted like cabbage.

Gonna let it sit for a while must go buy another fermenter, plastic this time I think... Let it sit for a while and see what happens. Should be reason enough to buy new lines and such for future batches.

That looks like a wild yeast infection. And no, not of the good brettanomyces either. I have seen that before. If the beer is kegged, and cold conditioned for consumption then you could probably drink it up before it gets too far out of hand. I believe these yeasts are responsible for phenolic off-flavors and gushing if bottled. If you really want to get something out of this brew, keep it kegged and cold. I highly recommend buying new plastic tubing, racking cane, autosiphon b/c you might have an infection in your transfer tubing.