HOMEBREW Digest #6047 Thu 05 September 2013
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Re: Acetobacter? (Adam Arndt)
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Date: Thu, 5 Sep 2013 18:59:23 +0000
From: Adam Arndt <adama at microsoft.com>
Subject: Re: Acetobacter?
Date: Sun, 1 Sep 2013 11:06:18 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: Acetobacter?
Anyone here know how to identify "acetobacter"?
I just bottled a 007 Amber Ale and along the top inside of the fermenter was
a white scum.
Since I have seen a bunch of fruit flies in the brewhaus, I wonder if this
could be acetobacter?
I can send several pictures if anyone wants to see them.
The ale tastes good, but I wonder what this white scum is.
Darrell
If you've got a microscope it's relatively easy. Acetobacter are short
stubby rods and grow in pairs or longer chains.
It normally forms a "skin" on the surface that vinegar producers call
"mother of vinegar". They can grow pretty quickly and drop the ph of
finished beer rather quickly in the presence of any oxygen. If you have
fruit flies in the brew house the likelihood that this is your culprit shoots
up very quickly. Acetobacter can make beer cloudy, too.
You can search for acetobacter colony photos to try and compare to what
you're seeing; there are some free images available although most of the
one's I've found are pay-only or require a subscription...
Electron Microscope Image:
http://microbewiki.kenyon.edu/index.php/File:Acetobacter_aceti.jpg
Adam
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End of HOMEBREW Digest #6047, 09/05/13
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