Another Infection Question

[DR.RELAX]

hi all,

i currently have a belgian strong ale in the fermenter that has developed a oily ,greasy looking skin with little brown bits in it.. :huh: i tasted it a couple of day ago and it seemed ok but i dont have the most discerning palate,didnt taste sour though.

this is an extract recipe with recultured chimay yeast.any thoughts??


Rob

 

[jayse]

Its not uncommon and a lot of the time not too bad, it works rather slowly usually in bottles and you will enjoy those beers for a couple months no probs i suspect.

 

[DR.RELAX]

ahh thats a relief because im planning on putting a chimay blue clone on the yeastcake.
thanks mate.

 

[brendo]

I often find that I end up with a bit of rubbish up top that doesn't completely flocculate out once the karusen has dropped away.

I tend to crash chill, which takes care of most of it, and haven't ahd any problems yet.

I think the general rule is that if it tastes OK, then it probably is. Even if it is slightly funky, in some cases, time can heal old wounds.

Cheers,

Brendo