Show Us Your Infection

Treatment and handling of your distillate.

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cranky
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Re: Show Us Your Infection

Post by cranky »

I decided to finally get around to a few things today including finally running that Cheez-it wash that's been sitting in a sealed 30 gallon fermenter since June (I think). So I get everything ready then unscrew the lid and see this
CHEEZ-IT - C.JPG
Looks pretty funky don't it?

The red color is from the paprika that gives Cheez-its that nuclear orange color so that isn't a big deal. At first I was thinking the rest was probably congealed fat because Cheez-it washes tend to have a lot of fat floating on top. but when I got a scooper and scooped it off it was pretty obviously Mother. :?

I am running it off anyway and see what happens, I figure worse comes to worse it is another cleaning run.
Last edited by cranky on Thu Mar 02, 2017 6:15 pm, edited 1 time in total.
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Still Life
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Re: Show Us Your Infection

Post by Still Life »

der wo wrote:Now I know why you're called Yummyrum, not Cleanneutral.
The German wins the English comedy award.
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MichiganCornhusker
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Re: Show Us Your Infection

Post by MichiganCornhusker »

My most powerful lacto yet.
Let this go about 8 weeks and found this.

Smelled mildly tart and sort of tropical citrus. Maybe like papaya, or a cantaloupe if it was a little tart but not like a lemon.

Spirit run turned out great.
image.jpeg
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ElectricEd
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Re: Show Us Your Infection

Post by ElectricEd »

No, the don't eat it, they separate the laminations, dry them out and make clothes from them.
Dried scobies for clothes
Dried scobies for clothes
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stillcolo
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Re: Show Us Your Infection

Post by stillcolo »

Jimbo's Single Malt AG Recipe
Jimbo's Single Malt AG Recipe
Jimbo's Single Malt AG Recipe w/ infection
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ShineonCrazyDiamond
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Re: Show Us Your Infection

Post by ShineonCrazyDiamond »

My most beautiful lacto yet. Been culturing this one :)
20180613_173051.jpg
20180613_173043.jpg
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HDNB
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Re: Show Us Your Infection

Post by HDNB »

saw an short, interesting article

https://mcgill.ca/oss/article/health-nu ... KrR9sITxNs" onclick="window.open(this.href);return false;" rel="nofollow
I finally quit drinking for good.

now i drink for evil.
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fizzix
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Re: Show Us Your Infection

Post by fizzix »

HDNB wrote:saw an short, interesting article

https://mcgill.ca/oss/article/health-nu ... KrR9sITxNs" onclick="window.open(this.href);return false;" rel="nofollow
You have to appreciate these pioneers and their perseverance and talent to decipher the world's mechanics.
Pasteur wasn't bad either. :lol:
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8Ball
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Re: Show Us Your Infection

Post by 8Ball »

So I opened the lid 4 days after the cap dropped on my latest Irish all grain (it was a clean ferment that lasted 4 days also) and I have a classic white moonscape lacto infection going on. Now what? I’ve read that you should let it go until it smells like pineapple. I’m okay with that but don’t want to screw up a good thing. Right now it smells like a good, finished mash should. Nothing funky. I tried to upload a picture but it failed because it said the file was too big. But it looks exactly like other pictures posted here. Any ideas are welcome.
download/file.php?id=48023&mode=view

8B
ElCubanazo
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Re: Show Us Your Infection

Post by ElCubanazo »

IDK generally these notes are nice in rum but whenever I let the lacto ferment go on my whiskey I'm not a fan. I'll let folks with more whiskey experience chime in tho.
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8Ball
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Re: Show Us Your Infection

Post by 8Ball »

ElCubanazo wrote:IDK generally these notes are nice in rum but whenever I let the lacto ferment go on my whiskey I'm not a fan. I'll let folks with more whiskey experience chime in tho.

Thanks for the input ElCubanazo.
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ShineonCrazyDiamond
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Re: Show Us Your Infection

Post by ShineonCrazyDiamond »

Pineapple is for butyric infection, not lacto. Butyric smells like vomit at first, and you wait for the pineapple. Lacto is good to go anytime. :thumbup:
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8Ball
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Re: Show Us Your Infection

Post by 8Ball »

ShineonCrazyDiamond wrote:Pineapple is for butyric infection, not lacto. Butyric smells like vomit at first, and you wait for the pineapple. Lacto is good to go anytime. :thumbup:
Good to know. Will get on it asap. Thanks SCD!

8B
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
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Swedish Pride
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Re: Show Us Your Infection

Post by Swedish Pride »


Last time i captured my lacto, I usually have it looking like this, it's good stuff
Don't be a dick
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ShineonCrazyDiamond
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Re: Show Us Your Infection

Post by ShineonCrazyDiamond »

Wow. Now that is a blanket. Good lord that's thick. Good job
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You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
Sharks_n_danger
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Re: Show Us Your Infection

Post by Sharks_n_danger »

rgreen2002 wrote:
Grappa-Gringo wrote:So just to clarify, is this lacto type infections...good for product. Mine looked like the thick brow stuff being held by Saltbush. Clear and run it? Pls and thanks
GG

GG if you are referring to my infection then yes! That lacto, while stealing a little bit of the alcohol in the wash, is providing my bourbon with some beautiful flavors. I have had it in every single bourbon I have made... I think it came in either on my rye or on the TSC cracked corn but I'm not complaining!

I siphon the beer off through one of my special socks into the boiler and run her! Not one complaint.


As far as what SBB has going on there....WHEW! That s**t looks like pure EVIL :twisted: .

How fast did that pellicle form? I had something similar that formed within 48 hours of finishing the cooking, and talking with a microbiologist it was more likely a wild yeast strain as opposed to a lacto contamination. I was told it isn’t possible to identify a bacteria by the pellicle alone because many different bacteria can form similar looking pellicle in different environments.
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Durhommer
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Re: Show Us Your Infection

Post by Durhommer »

Noob here 5 gen uj few rogue throw together runs and a spirit run under my belt never had this on a wash its milled cracked corn malted rye and barley 10 pound dextrose reading and stuff on Lacto infections looks like pics I've seen.... Help please What's uf guys input
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8Ball
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Re: Show Us Your Infection

Post by 8Ball »

Durhommer wrote:Noob here 5 gen uj few rogue throw together runs and a spirit run under my belt never had this on a wash its milled cracked corn malted rye and barley 10 pound dextrose reading and stuff on Lacto infections looks like pics I've seen.... Help please What's uf guys input
Run it. Then clean and sanitize everything. Then pick a tried and true recipe that is close to what you like and follow it exactly. While you are at it, continue reading here and take notes, a lot of them. Good luck.

8B
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
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Durhommer
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Re: Show Us Your Infection

Post by Durhommer »

I'm set up for uj and birdwatcher but can't help throwing other stuff on my recipe ( tweaking malt amount , adding oats. Its nice to have a relaxing hobby
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Durhommer
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Re: Show Us Your Infection

Post by Durhommer »

So this is my second time with same shit on my wash taste horrible sg 1062 its at 1040 now and taste sour non alcohol almost I'm pissed !!! Think my cracked corn is the culprit 8 gallon and time and effort shot all to hell I feel.last batch finished out and ran thru was ok this one has worse vinegary smell/ taste
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Durhommer
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Re: Show Us Your Infection

Post by Durhommer »

rgreen2002 wrote:
lacto 1.jpg
lacto 2.jpg
lacto 3.jpg

Lacto.... so pretty. Eating some of my product but turning in into gold along the way!
This is what mine looks like.
You have two ears and one mouth for a reason....
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8Ball
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Re: Show Us Your Infection

Post by 8Ball »

Durhommer wrote:So this is my second time with same shit on my wash taste horrible sg 1062 its at 1040 now and taste sour non alcohol almost I'm pissed !!! Think my cracked corn is the culprit 8 gallon and time and effort shot all to hell I feel.last batch finished out and ran thru was ok this one has worse vinegary smell/ taste
So you did nothing to correct the problem the first time and yet wonder why things are happening again a second time in a worse way? See my earlier post.

8B
🎱 The struggle is real and this rabbit hole just got interesting.
Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
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Durhommer
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Re: Show Us Your Infection

Post by Durhommer »

No I sanitized and stuff I think the corn is weird should I be cleaning and rinsing my cracked corn it has particulate in it so should I clean it all up before I grind
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Durhommer
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Re: Show Us Your Infection

Post by Durhommer »

I'm into nchooch recipe and sweet feed coming I'm just concerned about my corn
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Durhommer
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Re: Show Us Your Infection

Post by Durhommer »

#onto nchoochs
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diktater
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Re: Show Us Your Infection

Post by diktater »

some infected whiskey backset getting funky
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fizzix
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Re: Show Us Your Infection

Post by fizzix »

diktater wrote:some infected whiskey backset getting funky
Oooh that's a good 'un.
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Irishgnome
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Re: Show Us Your Infection

Post by Irishgnome »

Two Month Old Honey Apple Rye Backset
IMG_2251.jpg
IMG_2252.jpg
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fizzix
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Re: Show Us Your Infection

Post by fizzix »

Not a great photo, but this infection looks just like sawdust sprinkled on top.
No bubbles. Very foamy when scooped up, and an intense fruity smell.
Ring a bell with anyone?
infection.jpg
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Irishgnome
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Re: Show Us Your Infection

Post by Irishgnome »

Fizzix

Backset or mash?

I have some pomegranate molasses/ panela rum backset that has the same look and smell.

Also, I just realized that I must have deleted the rest of my post from above.
That was an infection (I believe) that turned to mold quickly. Tossed the batch just to be safe.

Infection = good
Mold = bad.
So I’m told.

Cheers
Irish
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