Couldn't hurt to try at this point...
Hi I just did my first brew and am a little worried about infection. My beer was in the primary for 16 days. I made the mistake of waiting 4 hours to pitch the yeast. I had to wait that long because it took that long to get to about 78. I will chill it next time. The temperature in my room where I was brewing has been in the high 70s as it is summer. After about 12 days I could smell a banana smell in the airlock. The beer also has a strong banana smell when I went to bottle it. Also a banana taste. Is this a bad sign?
Those look like yeast rafts to me not an infection
This is lacto, telltale signs are the film covered bubbles and the planetary landscape looking spindly spider threads. Racking under it is definitely the move, although you will not remove the infection by dong so and it would look just like this after some time in secondary. Whatever you want is what you should do, it will remain potable regardless but the flavor will more than likely suffer the more time you give the batch.Better picture. Any thoughts of racking some of it into a smaller carboy and adding cherries for a few months? Then dump the rest.
This is lacto, telltale signs are the film covered bubbles and the planetary landscape looking spindly spider threads. Racking under it is definitely the move, although you will not remove the infection by dong so and it would look just like this after some time in secondary. Whatever you want is what you should do, it will remain potable regardless but the flavor will more than likely suffer the more time you give the batch.
3 days @ 95*F was supposed to sour (WLP 677 lactobacillus brevis, 2nd use) the beer, instead I got this. Pasteurize and ferment or dump?
Hey
Beginners nerves are setting in. Im about 5 days into my first brew and was wondering if this is normal?
Its a Coopers IPA.
Any help appreciated.
Hey
Beginners nerves are setting in. Im about 5 days into my first brew and was wondering if this is normal?
Its a Coopers IPA.
Any help appreciated.
Yep looks fine. Close yer bucket.
Thanks for the responses - the fermenter has a clear lid the photo was taken without removing it. The gravity is currently sitting at 1014 & the temp is 21 degrees. Its been in the fermenter since Tuesday.
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