Help identifying

[Whiskeywelder_84]

Im not sure if I should worry about this or let it ride and run it when I can. Last Thursday after racking my HBB mash off the grain and into a carboy to clear, I noticed some white film still on top. Thought it was probably some yeast still hanging out, not uncommon in my mead making experience. Well fast forward to Monday, it showed me that it was not yeast, but something else. Small, fuzzy looking bubbles. Last night the bubbles were bigger and more numerous. Im not sure if it's a lacto infection or something else to worry about. Everything was sanitized (or so I thought) before everything fermented and before I transfered everything and squeezed the grains. Hope those more experienced can chime in and point me in the right direction. Pic is from last night.

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[PalCabral]

Looks like you've got a little lacto infection. YLAY, was it?

[Whiskeywelder_84]

Nope. It was DADY. I followed my normal protocol for HBB. It slightly varies from SCD's but very close. This is my 4th batch and only infection so far.

[Corn Cracker]

Did you handle the corn differently this time, maybe didnt get it as hot?

[Whiskeywelder_84]

Did you handle the corn differently this time, maybe didnt get it as hot?

I dont think so. I have a drill rig set up with a paint mixer so I can keep the temp steady in the brewpot. Kept between 183⁰F and 187⁰F for the high temp amylase. Usually start iodine testing around the 2 hour mark. Takes closer to 3 hours for a good starch test. I've had good success so far with this method. Same with my yellow dent and bloody butcher all corn runs.

[Corn Cracker]

So you pasturized your corn, fermented off grain, and it showed up after a complete fermentaition. I think it might be something else

[SW_Shiner]

Looks like lacto to me. My guess would be from the corn. Surprisingly enough, 187°F isn’t hot enough to kill off some strains. Are all the grains from the same bags? It’s possible you’ve been lucky till now.

[Whiskeywelder_84]

So you pasturized your corn, fermented off grain, and it showed up after a complete fermentaition. I think it might be something else

All correct except I fermented on the grain. After fermentation was finished I racked the liquid into the carboy, squeezed the grains in a mop bucket, and added that liquid to the carboy as well to let everything settle and clear before running it.

[Corn Cracker]

I was plagued with it for a while, almost quit altogether. I brought my corn up to a boil last time and didn't get it. Dumping 190f water on dry grain doesn't stay hot long enough to kill it.

[Whiskeywelder_84]

Looks like lacto to me. My guess would be from the corn. Surprisingly enough, 187°F isn’t hot enough to kill off some strains. Are all the grains from the same bags? It’s possible you’ve been lucky till now.

The grains from all of the batches have been from the same bags of grains. Next batch I'll cook a little hotter and see what happens. Unless I like what comes of this after it's distilled.

[Corn Cracker]

Did it stink?

[Whiskeywelder_84]

Did it stink?

Smelled perfectly normal all the way through. Just stuck my nose in the carboy, still smells like honey bear mash.

[Corn Cracker]

Ya lost me there, maybe just a very mild infection, if it dont stink, run it

[Whiskeywelder_84]

Ya lost me there, maybe just a very mild infection, if it dont stink, run it

That's where I was leaning. If it didnt smell horrid I was gonna run it tonight. Just wanted to get some opinions on the matter. Never had anything get infected since I'm fairly new to all of this and didnt want to do something I'd regret.

[Corn Cracker]

It's usually a powdery looking coating that covers surface and traps bubbles, with a nasty aroma. Glad it worked out

[Whiskeywelder_84]

Just a quick update; just finished running the infected mash. With the exception of a slight, sweet funk on the nose, everything was pretty much spot on to the previous runs. Thanks for everybody's input.