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08-26-2007, 03:05 AM
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#1
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Senior Member
Join Date: Aug 2007
Location: Canton, Georgia
Posts: 111
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First Batch - Is this "normal" or "contamination"?
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My first batch has been in the primary for 9 hours. I pitched at 78F with Whitelabs 550 (Belgian Ale Yeast) that had been in a DME starter for ~20 hours. The Primary temp has dropped to 70F (which is about my target).
I'm surprised to see so much activity on the surface of my Primary already. I'm getting gas out of the blow tube...about two or three bubbles a minute. I'm guessing that this is how it is "supposed" to look, but could someone just take a look at these photos and reassure me? (Or warn me if it is likely contamination!)
The orange stuff is orange zest, it's the white spots that look kinda spooky to me. I'm sure it's just noob nervousness, so humor me! 
http://picasaweb.google.com/BitsOfLife/HomeBrew/photo#5102839130345820338
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Red Clay Brewing
Fermenting: Dubbelwide Belgian Ale, Ginger (snap!) Ale
Kegged: HopScotch, SMaSH Dark Wheat
Last edited by Red Clay; 08-26-2007 at 03:27 AM.
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08-26-2007, 03:15 AM
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#2
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AFK ATM
Join Date: Aug 2006
Location: People's Republic of Cambridge
Posts: 3,323
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Ummmmm, post the pics...
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And now we go AG!
On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter
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08-26-2007, 03:21 AM
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#3
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Senior Member
Join Date: Feb 2006
Location: Austin, TX
Posts: 907
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Im inclined to say everything is ok, but post those pics.
Good job making a starter on your first batch.
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Planning: Pale Ale / Barley Wine partiguile
Primary:
Secondary:
Conditioning:Pale Ale, Imperial Red Ale, Brown Ale
Drinking: 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout
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08-26-2007, 03:28 AM
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#4
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Senior Member
Join Date: Aug 2007
Location: Canton, Georgia
Posts: 111
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Strange..the pics were there the first time I checked. Uh.
Anyway, I posted a link to the pic and I'll try to repost the pic in this post as well.
(edit: Oh well, technical difficulties. I'll post here as soon as I get a clue
__________________
Red Clay Brewing
Fermenting: Dubbelwide Belgian Ale, Ginger (snap!) Ale
Kegged: HopScotch, SMaSH Dark Wheat
Last edited by Red Clay; 08-26-2007 at 03:38 AM.
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08-26-2007, 03:36 AM
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#5
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Senior Member
Join Date: Feb 2006
Location: Austin, TX
Posts: 907
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That pic was at 9 hours?
You should be ok. See what its doing in the morning.
__________________
Planning: Pale Ale / Barley Wine partiguile
Primary:
Secondary:
Conditioning:Pale Ale, Imperial Red Ale, Brown Ale
Drinking: 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout
Last edited by magno; 08-26-2007 at 03:42 AM.
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08-26-2007, 03:38 AM
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#6
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Senior Member
Join Date: Jun 2007
Location: Nebraska
Posts: 6,887
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looks fine. that's the krausen forming.
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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
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08-26-2007, 03:39 AM
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#7
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Senior Member
Join Date: Aug 2007
Location: Canton, Georgia
Posts: 111
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Yes, 9 hours.
Sweet! Thanks for the quick reply!
__________________
Red Clay Brewing
Fermenting: Dubbelwide Belgian Ale, Ginger (snap!) Ale
Kegged: HopScotch, SMaSH Dark Wheat
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08-26-2007, 02:11 PM
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#8
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Cranky Old Guy
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 24,799
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Carboys just make you worry.
Yeasts are related to fungi & they're nasty looking while at work.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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