Beer fermenting in Bottle or what?
 

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?:confused:

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

Looks like an infection to be honest. That white film might be the start of a pellicle.
Leave a bottle alone for a couple weeks and see if it grows.

Also any hair or off color would confirm an infection. and NEVER bottle in clear glass.
Light skunks hops almost immediatly and leaves your beer all stinky expesially in a cascadian ale.
try a heinekan or any green glass beer and youll know what im talking about

Thanks for the analysis!:)

I shook the bottle, and the white lining collapsed, 3 days later,its gone except for few particles throughout.

Apart from the 2 clear bottles, rest are swing-top brown bottles. Interestingly, the brown bottles look fine except for a oil slick on top (this was observed while in secondary even!), too much diacetyl?:confused:

Also, are ale's more sensitive to light that lagers? I drink a lot of "Miller High Life Lager" and all of them come in clear glass bottles!:confused:

Miller high life, if I remember right, uses synthetic hops that don't react with uv light. I think MGD uses them too.

I thought I saw some link where they did a study on slinking with a corona, heinekin, and miller high life.

looks like white film mold to me, harmless but ugly. most likely the beer will be fine.

Thank you :)

That's incredible. I was totally oblivious to this.
Thanks again! :)

Yeah, beer companies aren't stupid. If the beer is bottled in a clear/green/blue bottle, chances are they use hop extract that does not contain the sulpher compounds that cause skunking. No beer company is going to "forget" that beer skunks, or purposefully expose their beer to skunking.

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.

To clarify, white mold is a microbial infection and will have contaminated the fermentation vessel. Infections do not stratify selectively in the vessel and the whole batch will surely exhibit the same symptoms.

That said, i have had white mold in some wonderful beers, though your fermentor and equipment will need a thorough disinfection to eliminate the problem.

My motto is brew more and worry less. history teaches us that beers have fermented well without much tampering for a good few thousand years, even with competition introduced to your wort by other micro-organisms. Fermenting beer is a very selective environment and once pitched with healthy yeast will generally not tolerate many detrimental organisms unless you seriously screw up.