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Old 04-25-2010, 06:10 PM   #1
Beerbuck
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Default Is my brew infected? (Picture)

Just about to transfert in a carboy, I saw this krausen on my brew, It is only krausen or my brew is infected?
I just want to be sure, It take good and dont have a sour taste and dosent smell the garbage!

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Old 04-25-2010, 06:40 PM   #2
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It's krausen which means it;s not time to move the beer yet....

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Old 04-25-2010, 08:06 PM   #3
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Looks like healthy yummy krausen to me.

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Old 04-25-2010, 08:26 PM   #4
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Your beer is infected with yeast.

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Old 04-25-2010, 09:20 PM   #5
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Quote:
Originally Posted by vitoma View Post
Your beer is infected with yeast.
You took the words out of my mouth :-D
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Old 04-25-2010, 10:42 PM   #6
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haha thank you

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Old 04-25-2010, 10:55 PM   #7
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hey, i got a side question:

the last two batches, my krausen has been lower it seems than the past 5 batches i've done. is this just different yeasts?

also the krausen has been browner this brew (but also a dark brew, i imagine this is typical?)

these are all grain vs a bunch of minimash / extract brews with whiter krausen.

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Old 04-25-2010, 11:46 PM   #8
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Quote:
Originally Posted by Beerbuck View Post
Just about to transfert in a carboy, I saw this krausen on my brew, It is only krausen or my brew is infected?
I just want to be sure, It take good and dont have a sour taste and dosent smell the garbage!

Hi, fellow Montrealer.

If you beer seems like that, don't transfer it yet. Wait a bit. Take a look at your hydrometer. Don't even think about transferring your beer to secondary before your hydrometer readings are stable for 3-4 days. You need to allow your yeast enough time to do their job. And after that, the longer, the better, as your yeast will continue to improve your beer (conditioning). The last beer I brewed, I let it 5 weeks in primary.

Be patient, your beer will be better.
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Old 04-25-2010, 11:49 PM   #9
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youre too paranoid.

There so many variables than can affect the kruasen including the ones you mentioned dont sweat any little change.

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Old 04-25-2010, 11:50 PM   #10
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to answer your second question, yes, most yeasts will have a fairly unique krausen... heck, even within a specific yeast strain, i've seen different krausen characteristics, so never assume you will see the same thing twice!

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