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06-19-2011, 05:16 PM
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#1
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Location: Biloxi, Mississippi
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Infected (I think)
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I have 5 gallons of Bavarian Hef in my carboy now since Wednesday night. Fermentation has been extremely slow and I contributed that to the colder temp in the house (my thermometer on the carboy read 63 degrees). I thought I was extremely thorough with my sanitation, but when I went and checked on it today, it "appears" that there are about 3-4 white spots on top of the liquid, which to me, look like the start of mold. Is there anything I can do? 
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PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
BOTTLED: Bavarian Hefweizen 6/15/11 (Gone)
BOTTLED: Warrior IPA 6/23/11 (Gone)
BOTTLED: Dunkelweizen PM 6/30/11
BOTTLED: Amarillo IPA 7/26/11
ON DECK: APA or Centennial Blonde
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06-19-2011, 05:17 PM
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#2
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Location: Wichita, Kansas
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Pics?
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06-19-2011, 05:21 PM
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#3
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Location: San Diego, CA
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Quote:
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Originally Posted by boomtown25
I have 5 gallons of Bavarian Hef in my carboy now since Wednesday night. Fermentation has been extremely slow and I contributed that to the colder temp in the house (my thermometer on the carboy read 63 degrees). I thought I was extremely thorough with my sanitation, but when I went and checked on it today, it "appears" that there are about 3-4 white spots on top of the liquid, which to me, look like the start of mold. Is there anything I can do? |
RDWHAHB. Yeast Rafts are what you're seeing. They happen all the time, also 63 degrees sounds like a good temp to me.
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Quote:
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Originally Posted by cvstrat
Maybe if your boil kettle was a sheet pan, and your heat source was satan's a**hole, then you could possibly boil off 60 percent of your batch in an hour.
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06-19-2011, 05:24 PM
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#4
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Join Date: Dec 2010
Location: Biloxi, Mississippi
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I tried to take good pic, but there is condensation in the neck of the carboy that prevents a good one. Tell me more about the "yeast rafts". I would love for that to be the case. I guess I can always let it go for another 3 weeks and see what happens. I'm thinking if I don't do this, then the only other option is dumping and starting over.
__________________
_____________________________________
PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
BOTTLED: Bavarian Hefweizen 6/15/11 (Gone)
BOTTLED: Warrior IPA 6/23/11 (Gone)
BOTTLED: Dunkelweizen PM 6/30/11
BOTTLED: Amarillo IPA 7/26/11
ON DECK: APA or Centennial Blonde
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06-19-2011, 05:54 PM
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#6
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Join Date: Dec 2010
Location: Biloxi, Mississippi
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Thanks VT! I feel much better now. I now think they are really small yeast rafts. Maybe since the fermentation started so slow, it is just now getting off to a good start (day 4). I used Wyeast 3068. The pouch wasn't fully inflated just yet either so....
__________________
_____________________________________
PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
BOTTLED: Bavarian Hefweizen 6/15/11 (Gone)
BOTTLED: Warrior IPA 6/23/11 (Gone)
BOTTLED: Dunkelweizen PM 6/30/11
BOTTLED: Amarillo IPA 7/26/11
ON DECK: APA or Centennial Blonde
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06-19-2011, 06:19 PM
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#7
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Brewin&BBQin
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Location: Sheffield, Ohio
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They always remind me of thin pancake batter splattered on hot oil. One way to remember,I guess...
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Everything works if ya let it-Roady(meatloaf)
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06-19-2011, 07:43 PM
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#8
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Quote:
Originally Posted by unionrdr
They always remind me of thin pancake batter splattered on hot oil. One way to remember,I guess...
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 I like that description |
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06-19-2011, 07:46 PM
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#9
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Brewin&BBQin
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Location: Sheffield, Ohio
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That's the 1st thing that always comes to mind when I see that. Kinda like the proteins in a hot break,they sorta look like wet popped corn floating around in the BK. And I'm not even going to say what patches of grainy hop residue on brown krausen looks like...
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Everything works if ya let it-Roady(meatloaf)
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