Hi all,
Does this look like infection or unflocced yeast?
It looks like yeast to me but having still only done a fairly low number of brews in total, I have yet to actually witness either of these in one of my own brews. I have tasted it and can taste the esters from underpitching but nothing like what I have been told an infection tastes like.
The yeast used was re-cultured coopers and was (unfortunately) underpitched. It has had a stable FG over the last 3 days of a 10 days fermentation and then 3 and a half days in the fridge to crash chill and drop the yeast out. This is what is still left on top afterwards. Is it possible that stressing yeast would cause it to not flocculate as effectivley?
Cheers!
Jono.
Does this look like infection or unflocced yeast?
It looks like yeast to me but having still only done a fairly low number of brews in total, I have yet to actually witness either of these in one of my own brews. I have tasted it and can taste the esters from underpitching but nothing like what I have been told an infection tastes like.
The yeast used was re-cultured coopers and was (unfortunately) underpitched. It has had a stable FG over the last 3 days of a 10 days fermentation and then 3 and a half days in the fridge to crash chill and drop the yeast out. This is what is still left on top afterwards. Is it possible that stressing yeast would cause it to not flocculate as effectivley?
Cheers!
Jono.