Good call. Like the bristled tip probably came off leaving the bare wire end while they were ferociously scrubbing it probably trying to prevent infections.It’s possible that the infection has got into scratching made by the up and down movement of a bottle brush.
It certainly looks a bit suspicious. It’s that kind of creamy look that gets me wondering. I don’t have anything definitive to offer though. If it were me I’d rack most of the beer off and leave the last few litres behind.
Thanks guys. I’m not overly confident about it, though never had an infection before and first time using this yeast so wasn’t sure what I was looking at. Maybe I should’ve used that second layer of glad wrap...Three things,
I’d gently spoon the stuff of the top
you need to put a lid on or glad wrap again to reduce oxygen contact
You must taste it. Drain some off to clear what’s sitting in the tap and then taste some.
Back a bit I had a bummer, no smell at all but the taste was well it went down the sink in the end.
Just came back tonight and checked it, all now looks almost normal but I tasted it and does not seem right. I’ll have another taste tomorrow and go from there, I may be now thinking I’m tasting something but I’m pretty sure it’s fucked. 45L about to go on the lawn I think, at least the worms will enjoy it.how did you go?
Any particular taste that you describe to us?
Mate, you have hit it on the head, exactly what it is like. Extremely disappointing, now to try to figure out the cause. Edit - I understand it is the Brewer...acid, like buritic but with the texture of custard skin laying on the tongue....
and an after taste that reminds me never to drink rum again
You're sweet mate. That's exactly how healthy yeast looks late into ferment. Let it sit another week at your preferred temperature and that will clear up. I tend to leave an extra day after ferment for resting things long diacytal and vdk. If all your beers look like this then you're going great for a ?new? BrewerI've just finished fermenting a bavarian wheat beer in the fermenter king. OG 1.045 FG 1.007 (seems a bit low)
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Fermentation should have finished, but there's still krausen (hopefully) on top. Is this ok, or possibly an infection?
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