Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Help! My First Brew Looks Aweful!

Reply
 
LinkBack Thread Tools
Old 02-20-2012, 02:28 PM   #1
bmw2621
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 5
Default Help! My First Brew Looks Aweful!

3 lbs Breiss Sparkling LME
4 lbs Breiss Light DME
1 oz Challenger - 60 min
1 oz Cascade - 10 min

OG 1.055

I have my first brew in the fermenter. From 18 hours to 36 hours I had vigorous activity and a good krausen formed. Now I'm at almost 3 Days and there is no activity. The airlock bubbles maybe once a minute. It's still at 68 degrees (ale yeast). Worst of all, it's this nasty milky color.

What do I do? Is it ruined?

image-672177898.jpg

__________________
bmw2621 is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2012, 02:39 PM   #2
brewmedic43
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Wichita Falls, TX
Posts: 88
Liked 2 Times on 2 Posts
Likes Given: 29

Default

I extremely new to this hobby but the thing that I have learned by reading and reading and reading posts on HBT is to be patient. Things may look bad but they get better. From what I read as the yeast eat the sugars it will look cloudy but with time they will settle to the bottom of the carboy. Hope it all works out. Cheers

__________________
brewmedic43 is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2012, 02:39 PM   #3
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

Walk away from the carboy!! The yeast have not flocculated yet that takes time. Come back and check it in a few weeks.

__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2012, 02:44 PM   #4
icanbenchurcat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Marietta, GA
Posts: 154
Liked 6 Times on 5 Posts
Likes Given: 6

Default

Looks like a reasonable fermentation to me. Notice an awful smell coming from the carboy? If not, you are totally fine.

Waiting leads to patience. Patience leads to calmness. Calmness leads to good beer. Never think its bad beer, time will fix most beer problems.

__________________
icanbenchurcat is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2012, 02:46 PM   #5
D_Ranged_Eskimo
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2011
Location: San Antonio, Texas
Posts: 1,324
Liked 123 Times on 122 Posts
Likes Given: 1

Default

Looks pretty normal right now. Give it 3 weeks.

__________________
D_Ranged_Eskimo is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2012, 02:53 PM   #6
kh54s10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Tiverton, Rhode Island
Posts: 6,618
Liked 598 Times on 506 Posts
Likes Given: 160

Default

I agree. Looks good to me. Leave it alone for about 3-4 weeks. Then take a gravity reading then 3 days later take another one. If they are the same you and it is near the predicted final gravity you are OK to bottle.

It is actually quite hard to ruin a beer.

__________________
kh54s10 is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2012, 02:55 PM   #7
TopherM
Vinz Clortho - the Keymaster of Gozer the Gozerian
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,798
Liked 396 Times on 315 Posts
Likes Given: 21

Default

+1 to everybody. The #1 ingredient in beer is PATIENCE! It is REALLY hard to get an infection in a near sterile alcohol environment, so there is about a 95% chance this beer and every beer you ever make is going to be just fine.

Give it 3 weeks in primary, bottle/keg, then give it 3-5 weeks to carb and condition. Unless there's a jungle growing on the surface of your beer and it tastes sour, never judge it until after it's done. Fermentation is not always a pleasent thing visually or odorifically (<-- I just made that word up...copyright ME), but it all comes out in the end!

Good luck!

__________________

Primary #1 - Oktoberfest
Primary #2 - Chamomile Honey Wheat
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Coffee Vanilla Stout
Keg #2 - Fall of the Ukraine Baltic Porter (lagering in keg)
Keg #3 - EMPTY!
Bottled - NONE!

TopherM is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2012, 03:05 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,717
Liked 4367 Times on 3175 Posts
Likes Given: 850

Default

It's milky looking because the yeast is in suspension, and the yeast is white. Once the fermentation is done, the yeast will flocculate (clump) and fall to the bottom of the fermenter, and it'll look darker and more like beer!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2012, 03:19 PM   #9
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

it's trashed. i run a ruined beer disposal unit here in the Twin Cities, sent it to me for proper handling:
NeB
PO box 77
Mpls, MN 55555






no, really, RDW and step away from the carboy, come back in 2-3 weeks and bottle that beer you made.

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2012, 03:28 PM   #10
homebrewdad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Birmingham, AL
Posts: 3,037
Liked 320 Times on 239 Posts
Likes Given: 227

Default

lol @ NeB.

Relax, OP. This is perfectly normal fermentation!

Go google some pics (or search this forum) for fermenting beer - you will see a huge variety of appearance, many of which seem downright nasty. You're goingto come away with beer, and you will be happy.

__________________
Homebrew Dad - blogging about making my own beer and raising a lot of kids.
Check out the priming sugar calculator and the beer calorie calculator.

Fermenting: nothing
Lagering: Swarthy Satyr (traditional bock)
Bottled: Royal Goblin (Hoppy Hobgoblin rendition), Treasure Type "T" (oatmeal toffee stout), Enchantress (big Irish red ale), Frostfire (Oktoberfest), Thundersmoke brown ale
homebrewdad is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools