infection? take a quick peek

So this is more of an trial. Ran 5 gallons 170 water thru a mash that was ready for the trash. Got 1025 out of it. Sweet! Mind you this wet mash sat covered over night.

Boiled and added homegrown cascade hops on a IPA schedule. Used washed yeast with no starter. No activity until 14 hours after put into fermenter. Then this...

I know I know, let it ride and see what happens. Just looking for your 2 cents

my guess is that those are yeast rafts..

what kind of yeast? US-05 does that a lot to my beers..

Washed California ale 2. Washed 4 times before all with great success

Since you left the mash sit overnight I would say you'd be very fortunate not to have some brett in there at the least. How does it smell?

headbanger said:

Since you left the mash sit overnight I would say you'd be very fortunate not to have some brett in there at the least. How does it smell?

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It sounds like it was boiled and hopped like any other beer -- killling Brett or whatever else.

progmac said:

It sounds like it was boiled and hopped like any other beer -- killling Brett or whatever else.

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True, but if the MT was in close proximity to the boiled wort when cooled there may have been an opportunity for brett to migrate easily. Spent mash turns sour pretty quick in my experience.

headbanger said:

True, but if the MT was in close proximity to the boiled wort when cooled there may have been an opportunity for brett to migrate easily. Spent mash turns sour pretty quick in my experience.

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The boiled wort never was close to the mash. All in all a weird batch. Maybe it was the IC or the fermenter. I was sloppy with the star san.

What is "Brett"

I'm not even going to try to spell it but basically it is wild yeast. If you were brewing a sour beer like a lambic, you would want the brett in it to produce the sour flavors.

headbanger said:

I'm not even going to try to spell it but basically it is wild yeast. If you were brewing a sour beer like a lambic, you would want the brett in it to produce the sour flavors.

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brett isn't what makes lambics sour, thats lacto & pedio

also, that isn't a brett infection

So I now think all is well. This is what I'm used to seeing

Can you please tell me more about your fermenter? Optical illusion or not, that looks interesting.

It's nothing more than a 5gallon water cooler bottle full on fermentation now

Is that fitting connected to it? Or under it?

A brass fitting connected to it. Used a small piece of lumber that I zipped tied a wrench and lightly taped the nut to on the inside. Took a while to get it to get it together, and works ok. Better than a syphon!

Pretty slick. Stolen! Thanks!

mash_trub_hater said:

Pretty slick. Stolen! Thanks!

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I began home brewing on the cheap. That was a donation, and is used as the secondary or primary for small batches. Steal away!