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Infection Photo Thread


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#941 peteru

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Posted 04 December 2016 - 03:00 PM

Nasty looking tap, but beer looks fine.

 

Syphon it away to another vessel ASAP.



#942 Lethaldog

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Posted 04 December 2016 - 03:42 PM

Your taps got a slight leak I reckon and seems as it's only on the outside, just make sure you clean it well before you transfer and should be fine!

#943 Brewnicorn

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Posted 04 December 2016 - 05:15 PM

Just siphoned into a secondary and dry hopped at the same time. Hoping for the best. FG is close enough so will drop it in the fridge for a few days. Cross fingers.

#944 damoninja

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Posted 07 December 2016 - 02:26 PM

Just siphoned into a secondary and dry hopped at the same time. Hoping for the best. FG is close enough so will drop it in the fridge for a few days. Cross fingers.

 

Good idea bypass the tap all together

 

I'd bin that tap all together and nuke that fermenter!



#945 damoninja

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Posted 07 December 2016 - 02:34 PM

Edit: Duplicate post doip   :ph34r:  :ph34r:


Edited by damoninja, 07 December 2016 - 02:34 PM.


#946 2much2spend

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Posted 29 January 2017 - 11:00 AM

What do we think? I used the yeast bay funktown pitched correct amount, fermented hot ( I couldn't help it) 25c

Should I dump it or just keg it.
Seems to be a pellicle rather than mold .

Attached Files



#947 barls

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Posted 29 January 2017 - 11:21 AM

looks normal for funk town to me

how does it taste



#948 2much2spend

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Posted 29 January 2017 - 01:33 PM

Just wondering if I should leave it to drop out

#949 Curly79

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Posted 29 January 2017 - 02:12 PM

Jeezus! I hope it tastes better than it looks.

#950 Mardoo

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Posted 29 January 2017 - 03:42 PM

I swear one of us will grow an alien one day.

#951 malt junkie

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Posted 29 January 2017 - 03:49 PM

That or a bio weapon.

#952 TonyF

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Posted 31 January 2017 - 03:28 PM

First time dry hopping in the primary fermenter (and using temperature control and CC'ing) so this may be perfectly normal but thought I might see if anyone notices anything odd about the attached images?

 

Was pitched on 15/01 with an OG of 1.047, fermented at about 17C using US-05. Had to give it a bit of a shake as 1.5 days later it didn't appear to have really kicked off, though I suspect my fermenter is leaking around the airlock.

 

Around 10 days later it had settled at 1.010 which is when it was dry hopped (20g of Simcoe and 20g of Citra).  At the same time I dropped the temp on the temp controller to 0 to CC (possibly too early??).  Went to keg it last night and it had a very strong fruity aroma.

 

There's a bit of an oil slick look on the top (is this due to hop oils and CCing?), along with white spots with bits of green around it's edges, and a couple of bits of darker spots (hop matter? bits of krausen gunk from the side of the fermenter?).

 

I've gone and kegged it and it doesn't taste or smell foul (though I worry about my sense of smell and taste sometimes hahaha).  Has a slightly odd taste I can't really peg and is rather bitter (was 62 IBU's)  though not sour or funky as far as my lame senses can tell.

 

tn_gallery_43970_1442_44898.jpgtn_gallery_43970_1442_156435.jpg



#953 Coodgee

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Posted 31 January 2017 - 03:34 PM

^^ that is a beautiful looking normal every day ferment. Nothing wrong. I and many others prefer to dry hop at around ferment temp as it tends to give the best fruity/floral aroma.

#954 TonyF

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Posted 31 January 2017 - 04:36 PM

^^ that is a beautiful looking normal every day ferment. Nothing wrong. I and many others prefer to dry hop at around ferment temp as it tends to give the best fruity/floral aroma.

 

Thanks Coodgee! I think it was the green bits that threw me the most :D

I've dry hopped once in the keg and that blocked it up towards the end so thought I'd try the fermenter method.  Will keep in mind about letting it sit at ferment temp next time!


Edited by TonyF, 31 January 2017 - 04:37 PM.


#955 BKBrews

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Posted 31 January 2017 - 06:12 PM

Thanks Coodgee! I think it was the green bits that threw me the most :D
I've dry hopped once in the keg and that blocked it up towards the end so thought I'd try the fermenter method. Will keep in mind about letting it sit at ferment temp next time!


You're fine to cold crash and then dry hop once the yeast has fallen out of suspension, but I think cold crashing and dry hopping won't work too well. The yeast in suspension will cling to the hops/oils and pull them to the bottom as it falls out. I just dry hopped one of my beers and experimented a bit. I crashed it to 14 degrees to drop the yeast out, then added the hops to the fermenter. In 3 days I will crash to 0 and then keg after 2 days.

#956 Garfield

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Posted 01 February 2017 - 01:16 PM

Tony, your fermenter looks like any batch with dry hopping. The chunks are propably hop flakes floated by residual co2 from the cold crash.

I'm with Coodgee and BK - 3 day dry hop at ferment temp before cold crash. I've been know to time this with last few days of active ferment to max hop utilisation with the co2 "stirring" the hops through the beer for a few days. Cold crash for 24hr after and bottle her up.

BK, any reason for the two temp cold crash?

Cheers
Garf

#957 BKBrews

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Posted 01 February 2017 - 02:07 PM

Tony, your fermenter looks like any batch with dry hopping. The chunks are propably hop flakes floated by residual co2 from the cold crash.

I'm with Coodgee and BK - 3 day dry hop at ferment temp before cold crash. I've been know to time this with last few days of active ferment to max hop utilisation with the co2 "stirring" the hops through the beer for a few days. Cold crash for 24hr after and bottle her up.

BK, any reason for the two temp cold crash?

Cheers
Garf


Just trialling it mate. Theory is that more of the yeast will drop out before I dry hop, so the hops can do their thing without clinging to the yeast and being pulled to the bottom when crashed to 1 degree.

#958 TonyF

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Posted 01 February 2017 - 10:46 PM

Thanks BK and Garfield! Sounds like the consensus is to dry hop at fermentation temps.  Not sure if I'll dry hop in the fermenter again or just dry hop in the keg like the previous batch. Hmmm.. maybe I should make one batch, using my racking cane to siphon some off to a keg with a keg dry hop and do the remainder in the fermenter.  See if it makes much difference. :)



#959 stm

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Posted 02 February 2017 - 12:40 PM

You use an airlock?