Camo6 said:
The pics from my phone don't look too dramatic Nathan. Kinda looks like yeast but, in my limited experience, that esb yeast tends to drop like a stone when done. What was your predicted fg? What was your mash temp? Did you have any adjuncts in the recipe? Do you need me to drink it for you?
verysupple said:
Yup, can see those. Unfortunately I can't help a lot because that doesn't look like any infections I'm familiar with. Is the colour accurate? The stuff on top is slightly yellow and not white? It kinda looks like fat, but I'm sure it's not. It looks like there's a skin (pellicle) on top suggesting bacteria rather than wild yeast or something. I can't be more specific though.
EDIT: My bad, mental fart. Some wild yeast inculding Brett can form a pellicle, but the colour still looks wrong for that.
Colours are correct, the "yellow" stuff I'm assuming is yeast, although as Cam mentions the 1768 should have dropped out, especially by now seeing as though it has over attenuated (OG 1.049 and I did hit that and predicted FG 1.010 Attentuation 80%... where as I'm measuring 1.006. Perhaps a wild yeast? I built the starter off a vial I got from an experienced brewer who had used the yeast recently to make a lovely pale ale, so no issues there. I didn't take readings of the starter though, just waited for visible activity to subside and then chilled, decanted and stepped. I used leftover wort from a recent brew that I "no chilled" in 3L Coke PET bottles,
I didn't re-boil the wort though which could potentially be a source of the problem?. I tasted each step and there was a tartness which is still present in the main brew samples, maybe a wild yeast got into the starter and I've cultured that mostly instead of 1768?
There is definitely a pellicle (top right of all three photos it can be seen mostly) which is the problem I'm concerned with mostly and what made me act quickly. A thin milky/cloudy white film over some parts of the surface with milky white bubbles, it "cracks" apart when I disturb the surface by moving the FV. It's also the white stuff growing on the Krausen scum ring.
Recipe was:
Fatter Yak
Australian Pale Ale
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.602
Total Hops (g): 64.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 5.14 %
Colour (SRM): 6.9 (EBC): 13.5
Bitterness (IBU): 26.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 79
Boil Time (Minutes): 60
Grain Bill
----------------
3.641 kg Pale Ale Malt (79.12%)
0.435 kg Carapils (Dextrine) (9.45%)
0.435 kg Munich I (9.45%)
0.091 kg Crystal 120 (1.98%)
Hop Bill
----------------
20.0 g Cascade Pellet (7.8% Alpha) @ 40 Minutes (Boil) (0.9 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 10 Minutes (Aroma) (0.4 g/L)
10.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 10 Minutes (Aroma) (0.4 g/L)
12.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)
12.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)
Misc Bill
----------------
0.2 g Whirlfloc Tablet @ 10 Mins(Boil)
Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with London ESB 1768
Notes
----------------
Mashout to 75C
Cube hop 0mins
Recipe Generated
It also smelt very very fruity when I opened fridge to check on it, I upped the temp to 20C for 2 days after it looked like most primary activity had subsided, but then when i took out to take first gravity sample I noticed the pellicle.
h34r:
