Mold on my home brew

[Darrell]

I went to transfer the beer into the carboy and I found this:

http://img696.imageshack.us/img696/245/img00338.jpg (http://img696.imageshack.us/i/img00338.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

It was very slow to ferment - about a month!

I used White Labs Dusseldorf yeast.

Also, I sterilize, not just sanitize.

I haven't opened the fermentation bucket to peak - not even once!

What am I supposed to do? :sh

[bvilchez]

Drink up!!!!

[pnoon]

That's plume!
:=:

[hotreds]

Yogurt beer!

[Zeuceone]

Not sure if you can save it. Let me check.

[Zeuceone]

Unfortunately you'll have to dump it. Looks like you got an infection.

[Blindjimme]

Even if you could save it, would you want to? Best start fresh D.

[T.G]

Dump a tube of this in there, bottle it and mail it to Nick, he'll drink anything...

http://www.drug3k.com/img2/monistat_16779_5_(big)_.jpg

[Bill86]

Dump a tube of this in there, bottle it and mail it to Nick, he'll drink anything...

http://www.drug3k.com/img2/monistat_16779_5_(big)_.jpg

:lr :lr :lr :lr

[BeerAdvocate]

This is why I dont use buckets as a primary fermenter. I have made over 50 batches and have had only one infection, and that was in a bucket. The tiny-est scratch in the plastic will harbor an infection.

[kaisersozei]

You could always just bottle it "experimentally" and see what happens.

[Chainsaw13]

You could always just bottle it "experimentally" and see what happens.

Is beer supposed to be lumpy? :D

[GTsetGO]

That's plume!
:=:

how did this comment get skipped by so many. :r:r

[Darrell]

This is why I dont use buckets as a primary fermenter. I have made over 50 batches and have had only one infection, and that was in a bucket. The tiny-est scratch in the plastic will harbor an infection.

What do you use?

Thanks all.

[Smokin Gator]

Dang D... I don't know a thing about home brewing, but I am sorry that happened to ya!!

[MikeyC]

What do you use?

Thanks all.

You can use a glass carboy instead of the bucket.

[bobarian]

I dont see anything wrong. :confused:

[BeerAdvocate]

What do you use?

Thanks all.

Use a glass carboy or one of these, just dont ever use a scrub brush to clean, a good soak in Oxyclean Free is all you need

http://www.midwestsupplies.com/5-gallon-better-bottle.html

[Darrell]

I'll get a second glass carboy. I've made several batches with the plastic bucket and have had no problems. Oh well, I think it will be a good receptacle for brining turkey.

[BlackDog]

Don't go crazy and dump that yet. It's likely just small colonies of yeast. The best way to tell is open it up and take a sniff. If it smells nasty, then you've got an infection. If it smells normal for a fermented wort, then finish the job and bottle it.

[BeerAdvocate]

Don't go crazy and dump that yet. It's likely just small colonies of yeast. The best way to tell is open it up and take a sniff. If it smells nasty, then you've got an infection. If it smells normal for a fermented wort, then finish the job and bottle it.

Right! My one infected batch had the strong smell of Vinegar.
Im sure it was bad!

[kaisersozei]

Don't go crazy and dump that yet. It's likely just small colonies of yeast. The best way to tell is open it up and take a sniff. If it smells nasty, then you've got an infection. If it smells normal for a fermented wort, then finish the job and bottle it.

Actually, I had been thinking about this and popped back in to take another look at that picture. Warren's right, it might just be normal flocculation for that kind of yeast. I've never used Dusseldorf yeast--and honestly never had mold growth--but I'm not sure that's mold. How long was it in the fermenter?

[St. Lou Stu]

Did your airlock ever dry out while it sat for the month?
What kinda beer is it? Any crazy ingredients like chocolate or brown sugar?
You can see the flocced out yeasties... the redish/tan lumps that we are all used to... Those bigger islands look greenish brown. Get a fish tank skimmer and get that crap out and bottle it. Nothing in beer will kill you.
Might taste like schweaty donkey balls, but you haven't lived until you've tried.

edit... I assume you were going to transfer into the carboy for a secondary?
I'd just start there and skip the secondary. I usually only secondary big, big beers with complex grain bills/weird ingredients. A lot of people just use one fermentation chamber.

[Commander Quan]

Distill it