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expatbrew 01-28-2013 03:27 PM

infected, yeast of brew last, or wild? you judge
 
1 Attachment(s)

Long time stalker, first time poster. Forum is a great help, and wealth of knowledge. Did lots of searching but figured a picture is worth 1000 words.

After a 5 year brewing hiatus in being stuck in China, I'm now in Singapore and back to brewing. This is my 10th or so batch I a year; all grain.

It's hot as he'll here so I brewed this Sunday, immersion chiller, put in my sanitized fermentor and left in the fridge over night to bring down the pitch temp.

Opened the fridge, temp looked good, grabbed my yeast, ready to pitch, opened fermentor and the saw this.

Attachment 97134



Attachment 97134

I've read if it has a krausen than its not bacteria, so I pitched my yeast anyway and hope for the best.

It's a single hopped, simcoe ipa. OG 1.070
Pitched SAF-05


expatbrew 01-28-2013 11:42 PM

1 Attachment(s)

Update; 12 hours after pitching, the saf-05 is starting to grow.

I took a sample which tasted bitter and sweet, no sour or strange flavors. Smell coming off fermentor is sweet and a little tropical fruity.

I have about 4oz of late addition simcoe in this batch, so that should explain the fruity smell.

Last batch in this fermenter was either a us-06 wheat, or pilsner.

Never used Brett, and only drank a few orval in the house way back. so not sure where Brett could have come from, if it is brett.

Attachment 97198


expatbrew 01-30-2013 02:56 PM

1 Attachment(s)

Day 3
Attachment 97504
Everything looks normal at this point. Fermentation smells sweet; not sure if that is good or bad. Slow bubbles on airlock. I ferment in a little fridge so temp is about 60 f.

Okay so cleaning.
I first spray and rinse with the hose about 2 to 3 time.
Next, soap and a sponge wipe down inside and out.
Rinse a few more times
Dry.
Put in storage upside down
Rinse with water.
Let dry
Spray with Sanstar
Let sit 10 min
Let deep dry
Add wort

And more than happy to play guinea pig and bottle the batch. Living in Asia for 7 years, originally from USA, not much food wise scares me any more.



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