sirgeoph
Active Member
I know, I know: Time heals most beers, relax, etc. But I'm a bit nervous.
This is my fourth beer. It's a honey rye saison. My rubber stopper in my glass carboy has been a real pain and it might not have been in all the way for who knows how long. We're at about 16 days fermenting. It's inside of a mini-fridge, regulated with a temp sensor at 78deg (started at 69deg for first 8 days, then moved to 78 as per recipe).
Everything looks okay I guess, but there's some weird white stuff right near the indentations of the carboy. The past three beers we've done never had this. Now, this is my first experience with saison yeast, so maybe I'm worrying for nothing, but like I said: my rubber stopper might not have been sealed all the way.
What do you more experienced brewers think?
That's the carboy inside the fridge (towel wrapped around it to maintain temperature)
Close up of weird white stuff
This is my fourth beer. It's a honey rye saison. My rubber stopper in my glass carboy has been a real pain and it might not have been in all the way for who knows how long. We're at about 16 days fermenting. It's inside of a mini-fridge, regulated with a temp sensor at 78deg (started at 69deg for first 8 days, then moved to 78 as per recipe).
Everything looks okay I guess, but there's some weird white stuff right near the indentations of the carboy. The past three beers we've done never had this. Now, this is my first experience with saison yeast, so maybe I'm worrying for nothing, but like I said: my rubber stopper might not have been sealed all the way.
What do you more experienced brewers think?
That's the carboy inside the fridge (towel wrapped around it to maintain temperature)
Close up of weird white stuff
