Hi everyone,
Long time since I've brewed and got back into this summer. First batch was a farmhouse style / quasi-saison situation. Somewhat of a mutt but I think dead on for a warm fall season. Recipe below.
I bottled nearly two weeks ago. Peaked the other day and noticed a bit of an oil / film on the top of the beer in the bottles. After inspecting further I noticed what looks like bubbles or a haze on one half of the sides of the bottles. Could be result of the recipe itself as I used some ingredients I hadn't worked with much before (wheat, coriander and corn sugar...and wyeast 3711). I just thought it odd that the stuff on the sides of the bottle are only one on half of the inside of every bottle. They are bottle conditioning in a room temp dark closet, in a box so it's not a weird temperature thing. This is a new yeast for me and from what I've read, it can do some weird stuff and is really active (fermented from 1.052 down to 1.000). Pics of the bottles attached. Sorry they are sideways, I couldn't get them to rotate.
A little anxious, I opened one yesteray and it was quite tasty. Came out exactly as I expected. Dry, citrusy and yeasty. A fall baseball beer if I ever had one. Question is, do I have an infection brewing here? If so, I'll get them cold quickly before it gets out of hand and drink it all next weekend at a party I'm hosting.
I'm sure I'll get a slew of sanitation questions, so I'll offer this: buckets were all brand new, washed and sanitized. Tubes were old but also washed / sanitized. Bottles were mostly brand new, washed, scrubbed with bottle scrubber and filled with an inch or so of sanitizer while waiting to be filled. Anything that comes in contact with my beer is either boiled, soaked in sanitizer, or both. I've had bottle bombs once before so I'm pretty meticulous, but you never know...
Recipe:
6lbs 2 row
4lbs Vienna
1lb wheat (fermentable kind)
1lb corn sugar
1oz us Fuggles
1oz us goldings
1oz williamette
.5oz coriander
2oz williamette dry hopped
Wyeast 3711 French saison activator
Long time since I've brewed and got back into this summer. First batch was a farmhouse style / quasi-saison situation. Somewhat of a mutt but I think dead on for a warm fall season. Recipe below.
I bottled nearly two weeks ago. Peaked the other day and noticed a bit of an oil / film on the top of the beer in the bottles. After inspecting further I noticed what looks like bubbles or a haze on one half of the sides of the bottles. Could be result of the recipe itself as I used some ingredients I hadn't worked with much before (wheat, coriander and corn sugar...and wyeast 3711). I just thought it odd that the stuff on the sides of the bottle are only one on half of the inside of every bottle. They are bottle conditioning in a room temp dark closet, in a box so it's not a weird temperature thing. This is a new yeast for me and from what I've read, it can do some weird stuff and is really active (fermented from 1.052 down to 1.000). Pics of the bottles attached. Sorry they are sideways, I couldn't get them to rotate.
A little anxious, I opened one yesteray and it was quite tasty. Came out exactly as I expected. Dry, citrusy and yeasty. A fall baseball beer if I ever had one. Question is, do I have an infection brewing here? If so, I'll get them cold quickly before it gets out of hand and drink it all next weekend at a party I'm hosting.
I'm sure I'll get a slew of sanitation questions, so I'll offer this: buckets were all brand new, washed and sanitized. Tubes were old but also washed / sanitized. Bottles were mostly brand new, washed, scrubbed with bottle scrubber and filled with an inch or so of sanitizer while waiting to be filled. Anything that comes in contact with my beer is either boiled, soaked in sanitizer, or both. I've had bottle bombs once before so I'm pretty meticulous, but you never know...
Recipe:
6lbs 2 row
4lbs Vienna
1lb wheat (fermentable kind)
1lb corn sugar
1oz us Fuggles
1oz us goldings
1oz williamette
.5oz coriander
2oz williamette dry hopped
Wyeast 3711 French saison activator