Oktoberfest Disaster Continued!
Well after tasting the beer it is definitely infected. The flavor was somewhat clove phenol like, it wasn’t strong but it wasn’t pleasant either. There was decidedly something musty in the background as well.
I am not a big believer in letting something like this go, and “pretend” its Belgian-like in quality. The beer has taken a turn towards what I didn’t intend so I dumped it out. There are always new brew days to come. Perhaps this was a lesson learned from the poor yeast start as well. Anyhow, I will work on another lager soon.
In the meantime, I also transferred and sampled my Brown Porter and Cider. Both of these were excellent and are now in kegs. I am still reeling from the loss of the Oktoberfest, but at least I have some fresh brews to drink to drown the sorrows.
Here are a few photos of the transfer night and the infected brew.
Some keg tags prepared with wishful thinking.
The three carboys are in position to get transferred to kegs:
O’fest, Cider, Brown Porter (L-R)
The scaley infection in the O’fest.
Close up of the infection.
Drowing my sorrows with a Troegs DreamWeaver Wheat.
Original Post 10/15/09
Unless someone can tell me other-wise, I suspect my Ofest is infected.
There are white scale-like patches completely covering the surface of the beer. I had the beer at 68F for the last several days, hoping to dry it out some before committing it to the lager process. I took a sniff of it, but it didn’t smell funky.
I didn’t get a chance to taste it, because I didn’t have the time to clean and sanitize some tubing to pull a sample. I have never brewed with Wyeast 2308 (Munich Lager) before, so maybe this is just a late stage effect from the yeast. My next guess is that it may actually be some lipids from autolyze yeast cells…. but that’s just a guess from my lab experience with seeing lipids in weakly organic solutions at work. Of course, that wouldn’t be any better due to the nasty flavors you get from autolysis.
Well, I am going to give it a taste tonight and see whats going on… but I don’t have high hopes.
In my eleven years of brewing, I have only had 2-3 contaminations happen. I can only imagine where the contamination came from here.
I’ll try and get a picture tonight to add to this post later as a follow up.