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socencounter 01-02-2013 06:35 PM

Beer fermenting in Bottle or what?
 
3 Attachment(s)

I bottled my "American Dark Ale" a week ago. There are some signs of "white stuff" stuck at the edge where the beer meets the glass as shown in image. When I shake the bottle, the stuff breaks into tiny particles. Is that yeast at the bottom of the bottle?

Any idea if the beer is fermenting at all or is it contaminated?

By the way, the beer was very clean when I bottled from secondary.


socencounter 01-02-2013 06:35 PM

Beer fermenting in Bottle or what?
 
3 Attachment(s)

I bottled my "American Dark Ale" a week ago. There are some signs of "white stuff" stuck at the edge where the beer meets the glass as shown in image. When I shake the bottle, the stuff breaks into tiny particles. Is that yeast at the bottom of the bottle?

Any idea if the beer is fermenting at all or is it contaminated?

By the way, the beer was very clean when I bottled from secondary.


socencounter 01-02-2013 06:35 PM

Beer fermenting in Bottle or what?
 
3 Attachment(s)

I bottled my "American Dark Ale" a week ago. There are some signs of "white stuff" stuck at the edge where the beer meets the glass as shown in image. When I shake the bottle, the stuff breaks into tiny particles. Is that yeast at the bottom of the bottle?

Any idea if the beer is fermenting at all or is it contaminated?

By the way, the beer was very clean when I bottled from secondary.


socencounter 04-24-2013 06:16 PM

My beer is saved!
 
2 Attachment(s)
Quote:
Originally Posted by BobbiLynn View Post
Is that from the first half of the batch you bottled or the second half? That second half was infected. You should have probably waited to see if you could get it cleared up before bottling. Did you just suck from the bottom of the infected second half and bottle it? Just curious, I'm here to learn too.
----- A MONTH AGO------
I added some honey to the second half (left over from bottling the first half, which was infected with pellicin in the carboy) and yet another safale dry yeast. It fermented for a day and showed no spores post addition of the yeast.

----- 2 WEEKS AGO -----------
I bottled the second half 2 weeks back (added priming sugar to the bottles individually).

----PRESENT DAY------
I finally cracked open 1 bottle after 2 weeks of bottle conditioning. The results are astounding. As you can see from the image, my beer has transformed from pellicle - to - undrinkably sour - to - delicious beer with a incredibly think head very similar to belgium beers. In fact the head was so thick I needed a spoon to show me the way

Attachment 117701

Attachment 117702

socencounter 04-24-2013 06:16 PM

My beer is saved!
 
2 Attachment(s)
Quote:
Originally Posted by BobbiLynn View Post
Is that from the first half of the batch you bottled or the second half? That second half was infected. You should have probably waited to see if you could get it cleared up before bottling. Did you just suck from the bottom of the infected second half and bottle it? Just curious, I'm here to learn too.
----- A MONTH AGO------
I added some honey to the second half (left over from bottling the first half, which was infected with pellicin in the carboy) and yet another safale dry yeast. It fermented for a day and showed no spores post addition of the yeast.

----- 2 WEEKS AGO -----------
I bottled the second half 2 weeks back (added priming sugar to the bottles individually).

----PRESENT DAY------
I finally cracked open 1 bottle after 2 weeks of bottle conditioning. The results are astounding. As you can see from the image, my beer has transformed from pellicle - to - undrinkably sour - to - delicious beer with a incredibly think head very similar to belgium beers. In fact the head was so thick I needed a spoon to show me the way

Attachment 117701

Attachment 117702


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