adamhimself

Recipes 

So, this stuff is baffling me... I certainly don't want to drink it. I am over 2 weeks into fermentation. I am roughly 5 days into secondary. I hit my target OG and FG before I moved to secondary. I moved to secondary and within 24 hours the wort had rekrausened then faded away. These specs have been there since moving to secondary and I'm pretty sure they were there in primary. There also seems to be little spots (no bigger than a dime) of stuff floating around on top. If anything, they look like shrunk film left over from the krausen possibly... I am not sure... thats why im posting here...

They aren't getting bigger, nor are they sinking. My beer seems to be clearer on the top 10% of my beer and much darker below.

They are small white specs and most of them have gathered on one side. They were falling the other day, but then would shoot right back up. Now, they seem to be just floating there... not doing much of anything except causing me grief.

I tried to take a picture, but my phone camera sucks and the lighting sucks.

If you would like me to elaborate more, then just ask... I am going to bottle this week. I guess my main worry is drinking something that can possibly make me sick...

Thanks.

(note: you can see them right below the krausen film that was left behind, they are like itty bitty pieces of styrofoam that break off, you know? the little balls.)

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PinkyOFloyd

Recipes 

What's it smell like?

GroovePuppy

Recipes 

Looks just like standard yeast floaties.

If you really believe your beer is ruined then bottle it and send it to me for disposal.

RDWHAHB

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Primary - I'm on a break dammit!!!!
Secondary - sold it!
Kegged - Commercial beer
Yet Another Keezer Build

adamhimself

Recipes 

Beer? Honestly, it smelled quite nice. There was a sour smell in early fermentation, but when I moved to secondary it didn't smell bad at all. It smelled like very good, with that classic "beer" smell, and had the smell of the grains and LME I used during boiling. The sour smell had gone away.

Also, I forgot to add: I used Munton's Dry Yeast.

And im not freaking out... like I said... I don't want to drink anything that might make me sick

I want to have relax and have homebrew, but sadly I am starting out. I just want to make sure I can reach that point

It is a culture...

giligson

Recipes 

Its yeast/trub

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