LandoLincoln
Well-Known Member
Hopefully somebody can tell me what I'm looking at here.
My brewing partner and I brewed a pale ale with Cali Ale yeast. We kinda overfilled the 6.5 gal carboys and one of them had a blowout. I added a blowoff tube to the one that had a blowout and fermentation continued as normal. The fermentation was in a controlled temp environment at a steady 65 to 68°F for the whole fermentation.
So later I added some gelatin to clarify. I heated up some tap water to about 180°, added the gelatin, stirred until the gelatin was dissolved, then let cool to about 110 or so. I added half of the gelatin / tap water mixture to the bottom of a clean empty carboy, then racked to that carboy and repeated the process for the second carboy.
Two days later I lowered the temp of the fermentation chamber to 35-38° to cold crash it, then left them to cold crash for four days. Then we moved the carboys out of the fermentation chamber for bottling / kegging purposes.
I think I noticed these weird floaties (in both carboys, so it wasn't the blowout problem) after the addition of the gelatin, but possibly before (but probably during) the cold crash.
There's not a lot of them, but they are noticeable around the edges of the surface. No, the beer does not taste sour. We're planning on using a filtration system to make sure no floaties get into the kegs / bottles. Anyway...does this look like an infection or is this some coagulated strands of gelatin?
My brewing partner and I brewed a pale ale with Cali Ale yeast. We kinda overfilled the 6.5 gal carboys and one of them had a blowout. I added a blowoff tube to the one that had a blowout and fermentation continued as normal. The fermentation was in a controlled temp environment at a steady 65 to 68°F for the whole fermentation.
So later I added some gelatin to clarify. I heated up some tap water to about 180°, added the gelatin, stirred until the gelatin was dissolved, then let cool to about 110 or so. I added half of the gelatin / tap water mixture to the bottom of a clean empty carboy, then racked to that carboy and repeated the process for the second carboy.
Two days later I lowered the temp of the fermentation chamber to 35-38° to cold crash it, then left them to cold crash for four days. Then we moved the carboys out of the fermentation chamber for bottling / kegging purposes.
I think I noticed these weird floaties (in both carboys, so it wasn't the blowout problem) after the addition of the gelatin, but possibly before (but probably during) the cold crash.
There's not a lot of them, but they are noticeable around the edges of the surface. No, the beer does not taste sour. We're planning on using a filtration system to make sure no floaties get into the kegs / bottles. Anyway...does this look like an infection or is this some coagulated strands of gelatin?
