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Just last night I found this thread and had some fun with it. This afternoon I cracked open my chocolate stout and found this. DAMN! Oh well!
That's gnarly
Just last night I found this thread and had some fun with it. This afternoon I cracked open my chocolate stout and found this. DAMN! Oh well!
Whoa, funky stuff ya got there. I'm no expert on infections so I have no idea what it is. Looks pretty cool though
That's gnarly
I thought for a second that I was looking through a microscope at that. I was going to say it looks like yeast. Lol.Just last night I found this thread and had some fun with it. This afternoon I cracked open my chocolate stout and found this. DAMN! Oh well!
Thanks for a quick reply progmac, took a gravity reading today and it read 1.011, is that not still abit high?
Was thinking of waiting till Sunday so it'll have been 3 weeks and then just bottling it all? mega worried about bottle bombing!!
Just last night I found this thread and had some fun with it. This afternoon I cracked open my chocolate stout and found this. DAMN! Oh well!
Great photography ! Scientific grade A for certain.
But dang, I know you did not want to find it.
So any leads on what the hell it is?
I have a picture here that is the first occurance in my brews. It is english brown ale that was in primary for 2 1/2 weeks and transferred to the carboy to aid bottling.
After 2 days, the bubble patches started and have expanded - may soon cover the whole surface. They are not raised up, but are very dense in the middle of the patches. I found similar pictures of this on the web after much searching. Unusual to me, has me wondering.
The second photo shows the primary bucket on the day of transfer. The krausen was about 1/2 of sponge-like cake.
I'm thinking your still fermenting is whats going on here. The Krausen should have fallen all the way through to the trub.
Well, here is what it looks like after 3 more days. Any ideas?
I think i got my first infection on my second batch. Here is a picture of it. What do you think? Lactobacillus or just mold?
Lil bit o bugs.
Nice and clear though!
Looks like your still fermenting.. What were your gravity readings?
That said some bigger than normal bubbles there.. but that could be from something in the beer itself and completely fine. because overall it just looks like bubbles.
I don't see any of the plaques and scum you normally see in an bacteria infection.
I think your fine.
I think that's just leftovers and oils from dry hopping. Could be wrong..
Taste it and if its good its good..
No matter what "infection" or "Junk" you get in your beer. Nothing that can hurt you grows in beer. Just things to make you go EWWWWW when you look at it or make the beer taste off or sour.
So if it tastes good, bottle it and forget what you saw floating in it.
Could be scum from something in the beer itself.. While the plaque looks like Lacto, there are no bubbles or strings running through it.
Style of beer ?
Did you get a Krausen or not..?
Is this in the primary or secondary..?
Put anything in the secondary for it to sit on..?
That's a 7 month old sour saison. What you see on top is a young pediococcus pellicle forming, on bottom is what's left of the lacto infection and the brett after the other bugs have had their way.
It's supposed to be a Belgian Ale (Specialty). I've got a Krausen at first 5 days or so, and had SG reading after this. I didn't rack it to a secondary fermentor, it's sitting at same bucket for 2 weeks now. And no, nothing added to the fermentor (at least not intentionally)
It seems to be expanding to cover more of the surface. And when the bubbles get giant, they do burst. It started at OG 1.047 and was at 1.010 when I transferred. These are on target with the BB recipe pamphlet.
It might be nothing. There is a lot of head-space in the carboy and there might not have been enough CO2 in suspension when transferred. It might be full of air.
The mad scientist in me wants to let it go and study it for a couple of more weeks. But the beer drinker in me is stronger (and it still smells great) - and so it heads to the bottles later today.
I am tempted to dose the surface with StarSan Idophor.
I'll follow-up after with notes from the bottles in a week or so. I have seen a number of posts on various boards (around page 85 here) that show this characteristic in secondary. Thank you for the help and comments.
Post Script at bottling: The gravity measurement at bottling was down to 1.005, so it did ferment some more during the 5 days in secondary. (22 days from pitch to bottle) The taste at this point is "Hen's Toothy".
I can't say for certain.. but I do think its probably lacto or mold.. hard to tell.. I would test it and see what it tastes like, If it tastes good bottle from under it or rack to secondary. I have heard of good results if you have a light sourness, to rack with a bit of honey and/or dry hopping.
I took a sample today. The SG dropped a point from 1.008 to 1.007. Though it doesn't smell fruity as it was at first sample, it didn't tasted sour either. It didn't tasted amazing, but it didn't tasted bad either.
Any ideas for completely avoid this stuff to get into my bottles? I took the sample from beneath, but still got something of it.
this has carried on from my last post. Not sure if that was infected, bottled it anyway. Bleached the **** out of my equipment and transferred my Saison. This is it after 6 days, OG: 1060, FG: 1002. I'm figuring it is C02 trapped under some layer on the surface, but that layer shouldn't be there in the first place??
I'm trying to figure out where it is coming from because I've never had problems with infections thus far (over 30 extract and 15 grain brews). I will ditch the plastic tubing but I'm not keen to buy another glass carboy. Surely the glass can be cleaned better than plastic ever can?
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