Infection Query

[Pete2501]

Ladies and Gents,

It would have been nice to add a pic which I will in 6hrs time when I get home. However I think my stress is a little unwarranted.

My krausen has small discs like sequins of what looks to be like yeast (light tan brown) on top of it. Fermentation has been going for 7 days.

The beer is a Amber Ale.

brew enhancer 1
Canada cold goo
choc crystal
hop pellets
US05

Temp @ 22C (I know it's a little high but I'm still working on my process)

Could this be tannins or some protein build up? I'm wondering if when I boiled the water to sparge the grain I had it too hot and maybe this was the cause.

I'll be testing the taste and gravity when I get home. Any brainstorming or ideas in the mean time are much appreciated.

 

[muckey]

would like to see the pics to be sure but it sounds like a fairly normal end of fermentation to me.

taste and smell will let you know if there are any concerns

 

[Pennywise]

Just sounds like a bit of yeast still in suspension being carried up with the co2 bubbles, forming the disc when it pops. Piccies would be good, but I notice this sort of thing all the time in my brews. If I'm guessing what your talking about is right.

 

[Pete2501]

Just sounds like a bit of yeast still in suspension being carried up with the co2 bubbles, forming the disc when it pops. Piccies would be good, but I notice this sort of thing all the time in my brews. If I'm guessing what your talking about is right.

I didn't think it was sinister because otherwise the krausen looks normal and there isn't any film on top. The Krausen seems to be holding strong after 7 days which is the first time this has happened to me.

Anything wrong with giving it a swirl to get it suspended again so I don't get it sucked into the keg during transfer?

Edit: Correct myself.

 

[rackemup]

Infection or no infection - if it tastes good drink it, if it tastes bad bin it. too easy

 

[Pete2501]

[quote name='Rack'EmUp' post='552000' date='Nov 12 2009, 12:25 PM']Infection or no infection - if it tastes good drink it, if it tastes bad bin it. too easy[/quote]

From the previous posts I've been reading this is the consensus.

Heck even it was a rogue yeast wouldn't that be a Lambic? Assuming it was sour.

 

[Pennywise]

I wouldn't personally, I'd just wait till it drops, swirling now could result in some of the crud stuck on the sides on the fermenter being dropped in, which is best to avoid. It'll drop in it's own time. I recently just had my first krausen of great length aslo, was a good 10-11 days, got me scatching my head there for a while, it was a yeast I haven't used before though so it may have just been the way it works. Still seems wierd though.

 

[rackemup]

From the previous posts I've been reading this is the consensus.

Heck even it was a rogue yeast wouldn't that be a Lambic? Assuming it was sour.

perhaps, though the chances are slim. I dont think the western australian climate is renowned for supporting a wide variety of wild yeasts. Sounds to me like alot of posts on ahb, that is your beer is probably fine and your worrying about nothing. Yeast can do strange things sometimes, but thats normal and the beer comes out fine 9/10
infections smell bad, taste bad and are pretty darn obvious. have a sip and a smell - if it smells ok and tastes like wort/beer than your ok

 

[Pete2501]

Where are my manners?

Cheers for your replies fellas.

 

[manticle]

[quote name='Rack'EmUp' post='552000' date='Nov 12 2009, 03:25 PM']Infection or no infection - if it tastes good drink it, if it tastes bad bin it. too easy[/quote]

If it isn't fermented I wouldn't recommend binning it just because it tastes 'bad'. If it tastes definitely infected then possibly but no fermenting brew tastes amazingly pleasant unless you know what you are tasting and can judge its process comparatively. A lot of changes happen to brews during ferment and not all of them taste or smell nice. Hell, I've had fermented and cold conditioned brews that tasted horrible when bottling. Two weeks later pleasant, 4 weeks (recommended for this particular brew) it was a cracker.

 

[Pete2501]

Camera batteries needed charging.

Once I've ready to keg this weekend I'll take a picture without the lid and get some macro shots.

 

[Pennywise]

Looks like it's still fermenting to me, just looks like clumps of yeast. I say if it aint growin' all's well.

 

[Pete2501]

First time it's happened me.

 

[bigfridge]

I'll be testing the taste and gravity when I get home. Any brainstorming or ideas in the mean time are much appreciated.

And the gravity reading was ?

This is the only way that you can tell where it is up to.

 

[Pete2501]

And the gravity reading was ?

This is the only way that you can tell where it is up to.

No gravity reading yet. I don't know if anyone else is like this but once I've planned the order of things even if stuff gets in the way, I still do it in the order. My batteries were flat so I charged them. Once I've taken the pictures which I did this morning I'll then do the hydro and tasting.

1. Take picture - Done
2. Take Hydro
3. Taste

Edit: Read what I wrote and now realize how autistic/anal i sound which i'm not.