The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermentation...

Reply
 
LinkBack Thread Tools
Old 11-12-2012, 10:05 PM   #1
Quinn53
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 4
Liked 3 Times on 1 Posts

Default Fermentation...

I have a Belgian IPA in the fermenter right now, ready to be bottled now. It was brewed on 10-25, dry hopped on 11-5. Eeverything looked ok then. Opened it up today and have this... It has a funky smell to it too. What can I do?? Skim it off? Leave it? Dump it all?

image-719226319.jpg  
__________________
Quinn53 is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2012, 01:17 AM   #2
earwig
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
earwig's Avatar
Recipes 
 
Join Date: Feb 2010
Location: New Jersey
Posts: 827
Liked 22 Times on 20 Posts
Likes Given: 23

Default

That looks like white film mold. You may not have sanitized good enough. That typically doesn't cause a flavor defect so you can go ahead and bottle (syphon from beneath it into the bottling bucket). It will show up again in the bottles but again, it shouldn't change the taste much if at all.

__________________
earwig is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2012, 02:50 AM   #3
JLem
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 168 Times on 148 Posts
Likes Given: 4

Default

Quote:
Originally Posted by earwig
That looks like white film mold. You may not have sanitized good enough. That typically doesn't cause a flavor defect so you can go ahead and bottle (syphon from beneath it into the bottling bucket). It will show up again in the bottles but again, it shouldn't change the taste much if at all.
I agree that it is an infection of some kind. I don't have enough experience with all the different types to know if it is mold or not, but this looks similar to some of the pellicles I have seen on the beers I've made when intentionally adding the dregs of sour beers. If it is a lactobacillus, pediococcus, or Brettanomyces infection, there will definitely be a flavor effect. Not necessarily ruined if you like that sort of thing, but definitely might turn out funky and/or sour.
JLem is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Slow fermentation onset, then blowoff, then stuck fermentation onthedot Fermentation & Yeast 3 02-09-2013 01:46 AM
Lost too much yeast during fermentation? Stuck Fermentation, should i water down? aorloski Fermentation & Yeast 8 11-11-2012 12:45 AM
Pitching Dregs Post Fermentation / End of fermentation aorloski Lambic & Wild Brewing 1 11-09-2012 04:18 PM
One step fermentation or two steps fermentation, that depend on? darkmastiff Beginners Beer Brewing Forum 6 06-30-2011 07:13 PM
Which is better? A fast, very active fermentation, or a slow steady fermentation? cerberus9 Beginners Beer Brewing Forum 6 09-24-2009 04:56 PM