Lutra Kveik Carry Over?

[FeralBrewMinster]

Hello,
I have brewed around 15 beers so far in the last 3 months, and I just did a batch that was intended to be a weisbeir. I brewed 42 gallons this last weekend, and 12 of which was the weisbeir. I barreled everything and did not pitch yeast as I was very tired from a long weekend of brewing. I barreled the weisbeir sunday night, and Today (tuesday) when I went to look over my 7 bucketd, 5 were fine but the two weisbeir buckets had foam and what looked like yeast bits sticking to the side and being in the foam. I can only imagine that it is yeast that carried over after cleaning. I used hot tap water and starsan(I know it doesnt harm yeast). I have moved the two suspect barrels to the chest freezer to slow the fermentation until in find what to do. Should i allow them to finish, or should I pour them back into the kettle and get them to 150-180 and then sanitize barrels with boiling water, and attempt to start over?

I know kveik is a diastatic so rather aggressive, but this is the first time ive had something manage to survive my process. And it is literally both buckets.

 

[Minbari]

what kind of "barrels" are we talking about? cause I hear "barrel" and think wood. that would be very hard to kill everything as it would get into the grain of the wood.

has the gravity actually dropped? if not, I would just pitch your intended yeast

 

[Sunfire96]

Hello,
I have brewed around 15 beers so far in the last 3 months, and I just did a batch that was intended to be a weisbeir. I brewed 42 gallons this last weekend, and 12 of which was the weisbeir. I barreled everything and did not pitch yeast as I was very tired from a long weekend of brewing. I barreled the weisbeir sunday night, and Today (tuesday) when I went to look over my 7 barrels, 5 were fine but the two weisbeir barrels had foam and what looked like yeast bits sticking to the side and being in the foam. I can only imagine that it is yeast that carried over after cleaning. I used hot tap water and starsan(I know it doesnt harm yeast). I have moved the two suspect barrels to the chest freezer to slow the fermentation until in find what to do. Should i allow them to finish, or should I pour them back into the kettle and get them to 150-180 and then sanitize barrels with boiling water, and attempt to start over?

I know kveik is a diastatic so rather aggressive, but this is the first time ive had something manage to survive my process. And it is literally both barrels.

Kveik is aggressive, but not diastatic. Those are typically saison or French/Belgian farmhouse yeasts.

Do you mean buckets? Barrels are typically for aging, not fermenting

 

[FeralBrewMinster]

Sorry I meant buckets. I couldn't find the proper term in my mind when posting so i said barrels. Just checked on them in the chest freezer set to 34F(the krausen foam is gone). I unfortunately did not do a pre gravity or post gravity check. Like i said it was a long weekend up to 2-3am each night and i didnt want to start the careful items when exhausted. Planned on checking the gravity before i pitched yeast.

 

[Sunfire96]

Sorry I meant buckets. I couldn't find the proper term in my mind when posting so i said barrels. Just checked on them in the chest freezer set to 34F(the krausen foam is gone). I unfortunately did not do a pre gravity or post gravity check. Like i said it was a long weekend up to 2-3am each night and i didnt want to start the careful items when exhausted. Planned on checking the gravity before i pitched yeast.

I think you're options depend on how much you like sours or wild fermented beers...

If it were me I'd probably toss it and start over. And double check the buckets for scratches, bacteria (and yeast) love those. Maybe consider switching to iodophor instead of starsan? Or diluted bleach if you're not letting it sit too long

 

[GFHomebrew]

Woops late post
Most likely wild yeast in the barrels kicked off fermentation.
As Sunfire96 suggested barrels are post fermentation or for that final brittanamyces slow fermentation.

Usually with kviek it's like all show and then nothing finished

 

[FeralBrewMinster]

Just did the grav reading. 1.048 and 1.044. Here are pics of the yeast. The two barrels i used were used once before and are relatively new, so no scratches that im aware of.

 

[FeralBrewMinster]

My goal FG was 1.057, but ive found i usually come out a little lower in my brewing, so hard to tell how much has fermented.

 

[Sunfire96]

My goal FG was 1.057, but ive found i usually come out a little lower in my brewing, so hard to tell how much has fermented.

Are you gonna be super bummed if you go through the process and cost of fermentation and the beer turns out like shit? It's not guaranteed to be bad, but if you're not willing to risk it then I think you gotta start over

 

[FeralBrewMinster]

Are you gonna be super bummed if you go through the process and cost of fermentation and the beer turns out like shit? It's not guaranteed to be bad, but if you're not willing to risk it then I think you gotta start over

I guess ill let it ferment in the chiller and see what we get in a few days. It smells moderately like boiled corn currently(which is strange but not bad lol)

 

[GFHomebrew]

So it looks like primary fermentation has been and gone with the krausen ring on the fermenter and lid but things arnt finished yet by the remaining foam atop of the beer.

Don't judge a beer whilst it's fermenting by the aromas your smelling unless your getting vomit or something that's quite offensive to your senses.

This looks a couple days out from finishing to me let it be now and be patient.
Keep the fermentation chamber nice and toasty and then come back in a couple if days and take a gravity sample give this a taste then you can either keep it or pitch it.

 

[Minbari]

So it looks like primary fermentation has been and gone with the krausen ring on the fermenter and lid but things arnt finished yet by the remaining foam atop of the beer.

Don't judge a beer whilst it's fermenting by the aromas your smelling unless your getting vomit or something that's quite offensive to your senses.

This looks a couple days out from finishing to me let it be now and be patient.
Keep the fermentation chamber nice and toasty and then come back in a couple if days and take a gravity sample give this a taste then you can either keep it or pitch it.

Second this. You did the hard work. Pitch your yeast and see what happens. It will cost you a week and $7 yeast to find out if it comes out good. Even if it isn't what you meant to make. If it's good, drink it. If it's garbage dump it

 

[FeralBrewMinster]

So it looks like primary fermentation has been and gone with the krausen ring on the fermenter and lid but things arnt finished yet by the remaining foam atop of the beer.

Don't judge a beer whilst it's fermenting by the aromas your smelling unless your getting vomit or something that's quite offensive to your senses.

This looks a couple days out from finishing to me let it be now and be patient.
Keep the fermentation chamber nice and toasty and then come back in a couple if days and take a gravity sample give this a taste then you can either keep it or pitch it.

Okay so I should take it to a higher temp than the 55F Chest freezer(i.e current room temp 79F)? And as minbari said would you recommend pitching my belgian wheat yeast or just waiting to see what happens first.

 

[GFHomebrew]

Okay so I should take it to a higher temp than the 55F Chest freezer(i.e current room temp 79F)? And as minbari said would you recommend pitching my belgian wheat yeast or just waiting to see what happens first.

Leave it at room temp 79 is noice and toasty 26c Lutra will love this if anything I'd ferment that at 30 c 86f but that's just me.

I'd make a starter with the Belgian yeast if you wanna use it in this beer that way you've got some saved if things have gone pear shapped in fermentation.

If things spontaneously started Fermenting before you pitched your yeast then there is a great chance you've had some spoilage to that batch to put it bluntly.
But never say never is my attitude to brewing.

So in future pitch your yeast as soon or thereafter transferring to these "barrels".
If this current batch does turn out to be infected you'll need to give them barrels a good soak in vinegar/Bleach solution.

I'm not sure now on the concentrations but I'm sure it's 50/50 or 1cup to 1cup bleach vinegar.
DO NOT MIX THEM TOGETHER.
Chlorine gas nasty Shoit!
Others on here may know the finer details on this.

 

[FeralBrewMinster]

Leave it at room temp 79 is noice and toasty 26c Lutra will love this if anything I'd ferment that at 30 c 86f but that's just me.

I'd make a starter with the Belgian yeast if you wanna use it in this beer that way you've got some saved if things have gone pear shapped in fermentation.

If things spontaneously started Fermenting before you pitched your yeast then there is a great chance you've had some spoilage to that batch to put it bluntly.
But never say never is my attitude to brewing.

So in future pitch your yeast as soon or thereafter transferring to these "barrels".
If this current batch does turn out to be infected you'll need to give them barrels a good soak in vinegar/Bleach solution.

I'm not sure now on the concentrations but I'm sure it's 50/50 or 1cup to 1cup bleach vinegar.
DO NOT MIX THEM TOGETHER.
Chlorine gas nasty Shoit!
Others on here may know the finer details on this.

Thank you very much, I will update once Approx FG(?) is reached

 

[Minbari]

I'm not sure now on the concentrations but I'm sure it's 50/50 or 1cup to 1cup bleach vinegar.
DO NOT MIX THEM TOGETHER.
Chlorine gas nasty Shoit!
Others on here may know the finer details on this.

I have first hand knowledge of this. dont do it! will knock your ass out, lol.

if they are plastic buckets, strong bleach or iodofor will do the trick. you can follow it up with boiling water to rinse and be sure everything is dead.

 

[Ward Chillington]

My goal FG was 1.057, but ive found i usually come out a little lower in my brewing, so hard to tell how much has fermented.

Then you said....

Just did the grav reading. 1.048 and 1.044. Here are pics of the yeast

So..if these are your Final Gravity readings....what were your Originals? Not that it matters too much....they are dumpers. Wort wants to ferment...it's like the Honey Badger....it doesn't care that you were tired! It found something that feed on it and now it's not for human consumption...make fertilizer or dump it.

 

[Minbari]

..................make fertilizer or dump it.

but he did put it in a 55°F chest fridge and stalled the yeast (whatever kind it is) 1.044 is plenty sweet enough for it to get started again.

 

[GFHomebrew]

I have first hand knowledge of this. dont do it! will knock your ass out, lol.

if they are plastic buckets, strong bleach or iodofor will do the trick. you can follow it up with boiling water to rinse and be sure everything is dead.

This is how I've done it with good results run your warm water into bucket grab half cup or cup of vinegar pour this into the water keep filling.
Clean cup in water fill with bleach pour this in and fill to the brim. Push the lid down under the liquid line mine was flexible.
Put everything that touched the beer into bucket.
Leave soak 24 hours.
Magic

Now rinse that bad boy really well until it don't smell like chlorine.

I use similar vinegar/liquid dish soap mix to clean my shower with one's a powerful acid ones a powerful alkaline.

 

[Sunfire96]

I use similar vinegar/liquid dish soap mix to clean my shower with one's a powerful acid ones a powerful alkaline.

Wouldn't that become neutral tho? The acid readily gives up a H+ ion and the base has an OH- that wants the proton, and becomes H20