 |
01-24-2012, 07:21 PM
|
#1
|
|
Junior Member
Join Date: Oct 2011
Posts: 3
|
Another "Did I mess up" Thread
|
|
Currently making an apricot wheat. Primary fermentation seemed to be successful. Bubbling, krausen, etc. Autosiphoned from the primary to a secondary glass carboy. However, for the first time ever, I discovered a thick 2 inch layer of lightly colored runny dough. No other way to describe it really and no idea what is. Any thoughts? I obviously avoided this when transferring to the secondary. Will my final product be affected? Please help 
|
|
|
|
01-24-2012, 07:26 PM
|
#2
|
|
Senior Member
Join Date: Dec 2009
Location: Shelby Twp, MI
Posts: 1,445
|
Pictures? Did you add anything fermentable to the secondary?
__________________
I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.
Quote:
|
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.
|
|
|
|
|
|
01-24-2012, 08:05 PM
|
#3
|
|
Senior Member
Join Date: Jan 2010
Location: Columbus, Ohio
Posts: 234
|
Huh? Sorry for being dense, but it sounds like yeast to me, but maybe I'm missing something. Yes pictures would be helpful.
__________________
Kegged: Bell's Two Hearted Clone, American Stout, American Amber, American Wheat, Kolsch, Root Beer
Bottled: Nothing
Primary: Air
Next Up: Doppelbock
http://twitter.com/Tom_Ayers
Untappd: DubBrew
|
|
|
|
|
01-24-2012, 08:20 PM
|
#4
|
|
Junior Member
Join Date: Jan 2012
Location: west lawn, PA
Posts: 14
|
Quote:
Originally Posted by DubBrew
Huh? Sorry for being dense, but it sounds like yeast to me, but maybe I'm missing something. Yes pictures would be helpful.
|
that was my thought when reading the original post as well. |
|
|
|
|
01-24-2012, 08:56 PM
|
#5
|
|
Junior Member
Join Date: Oct 2011
Posts: 3
|
Yes I'm thinking yeast as well, but I'm not positive. The remains looked nothing like my last batch. However, that was a much different brew using a much different type of yeast. Would have taken pics had I not realized last minute while dumping out the contents >.<
Also, I rehydrated the yeast before pitching if that helps any.
|
|
|
|
|
01-24-2012, 09:00 PM
|
#6
|
|
Senior Member
Join Date: Jan 2010
Location: Columbus, Ohio
Posts: 234
|
I wouldn't worry about it, you're description is how I would describe yeast.
take a sample if your beer, if it smells ok and tastes ok you're fine.
__________________
Kegged: Bell's Two Hearted Clone, American Stout, American Amber, American Wheat, Kolsch, Root Beer
Bottled: Nothing
Primary: Air
Next Up: Doppelbock
http://twitter.com/Tom_Ayers
Untappd: DubBrew
|
|
|
|
|
01-24-2012, 09:15 PM
|
#7
|
|
Senior Member
Join Date: Aug 2009
Location: staten island
Posts: 2,359
|
Did someone just ask "whats that stuff under my fermented beer?"
__________________
Quote:
Originally Posted by dougf
I dont think the flow rate is high enough... If it were, it would rip off peoples nipples.
|
|
|
|
|
|
01-24-2012, 09:24 PM
|
#8
|
|
Junior Member
Join Date: Oct 2011
Posts: 3
|
Quote:
Originally Posted by mikeysab
Did someone just ask "whats that stuff under my fermented beer?"
|
lol, this certainly wasn't my first brew....it just looked very off. wish i had pics
I won't worry about it. I tasted it and it definitely seemed fine. |
|
|
|
|
01-24-2012, 09:29 PM
|
#9
|
|
Senior Member
Join Date: Aug 2009
Location: staten island
Posts: 2,359
|
Just breakin your chops. Some yeast cakes look different than others, thats all. As long as theres nothing slithering around in it, I wouldn't worry
__________________
Quote:
Originally Posted by dougf
I dont think the flow rate is high enough... If it were, it would rip off peoples nipples.
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
