daggers_nz
Well-Known Member
Had two batches that used washed Notty yeast from the same batch. Both of these look like infections to me but I would like to hear other opinions.
what temp did you ferment at ?
Had two batches that used washed Notty yeast from the same batch. Both of these look like infections to me but I would like to hear other opinions.
These beers were fermented at 67-68 F for 4-5 weeks. I thought these spots were too big and too many to be yeast rafts.
Just found this thread and in my 20 years of brewing never have I seen such gross images. Wow! Now, I can watch live surgeries on tv no prob but I find some of these images down right disturbing! Any one else find these repulsive?
Alright, let the paranoia begin! I racked my first all grain batch into a secondary for dry hopping about 36 hours ago. The recipe called for the temp to be raised from 62 to 65 degrees at this point. (It's Yooper's Ruination clone.) For the first 24 hours it looked normal but overnight it's formed a foam and a few white floaters on the surface. Am I nuts?
In these pictures the floaters look green like hop matter but keep in mind that they are actually very white. Click on the images for a larger view.
Short answer.....yes, they are both infected. Lacto?
Nothing dry hopping, it's fermenting nice and hot though (90F). Does anyone know if WLP565 has some funk intentionally in it?
I'm either going to rack it this weekend or let it sit for another week or two. We'll see how funky it gets I guess. It's a split batch between a belgian pale ale (WLP500) and this, and I only got about a gallon and a half of this guy as I needed 4 gallons of the BPA so it won't be a tragedy if it's a dumper. I'm not opposed to it souring a bit, just wouldn't want it to go completely south.
90F..? That is quite hot.. I don't think I have ever had anything get that hot.
Good luck.
Not uncommon to ferment saisons that hot.
565 is just yeast from my understanding I've used it plenty of times and never had any funk unless I introduced a vial of bugs myself.
I found this when i came home from easter. It has been in the fermenter for 3 weeks now. The beer is a rye saison. og - 1.62, sg - 1.00! What kind of bacteria is it? The taste is a little a bit sour, and i like sours. any tips?
urbanmyth said:...is that a hop sack?
I remember my first beer, you'll never forget the first time you get drunk off your own creation.
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