G'day All. I just racked my latest brew, a "half-toucan" Bavarian Lager. One can Coopers B L , 500gm of LDME and a teabag of Hallertau for aroma. ( made up to about 12 litres )
I noticed a few small patches of pale tan/fawn coloured stuff floating on the surface. When I skimmed some of it off, it seemed to be very fine powdery material - very similar to the yeast, but a little darker in colour. I tasted it and found it intensely bitter. I left a fair bit of liquid in the primary to minimise the amount of the stuff getting into the secondary, but if it is an infection, I know that won't save it.
The beer from the tap tasted a little bitter, but for a raw beer it seemed OK. If I hadn't seen the stuff floating on the surface, I would not have thought there was any problem. I suspect it's some kind of infection, but what ?? Anyone know, or got some idea ??.
I need to know, so I can work out how to eliminate it from any future brews. I was very thorough with sanitation before it was made up, I used a starter for the yeast, and the airlock was bubbling 4-5 hours . There was no delay between mixing and pitching, because the top-up water was cold enough to bring the temp down immediately.
My best guess is that it must have been airborne, or in the top-up water, because I believe ( well I'm as sure as one can ever be in this game ) that my equipment and ingredients were O.K.
Here's hoping someone can help.
Thanks, Deegee.
I noticed a few small patches of pale tan/fawn coloured stuff floating on the surface. When I skimmed some of it off, it seemed to be very fine powdery material - very similar to the yeast, but a little darker in colour. I tasted it and found it intensely bitter. I left a fair bit of liquid in the primary to minimise the amount of the stuff getting into the secondary, but if it is an infection, I know that won't save it.
The beer from the tap tasted a little bitter, but for a raw beer it seemed OK. If I hadn't seen the stuff floating on the surface, I would not have thought there was any problem. I suspect it's some kind of infection, but what ?? Anyone know, or got some idea ??.
I need to know, so I can work out how to eliminate it from any future brews. I was very thorough with sanitation before it was made up, I used a starter for the yeast, and the airlock was bubbling 4-5 hours . There was no delay between mixing and pitching, because the top-up water was cold enough to bring the temp down immediately.
My best guess is that it must have been airborne, or in the top-up water, because I believe ( well I'm as sure as one can ever be in this game ) that my equipment and ingredients were O.K.
Here's hoping someone can help.
Thanks, Deegee.
