New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Infection forming? Or just lots of thick bubbles?




Reply
 
LinkBack Thread Tools Display Modes
Old 09-20-2011, 03:19 AM   #1
Yeeee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Sydney, NSW
Posts: 10
Default Infection forming? Or just lots of thick bubbles?

Hey guys.

I've attached a picture. This is my 2nd ever attempt at beer. I'm just making a pale ale. (Using a wort bought from the local department shop) Does it look like an infection is starting at the top? Or is this normal? As in, just lots of bubbles clumping together? It just looks awfully white in certain areas! It's day 9 of fermentation. Been kept around mostly 20 degrees Celsius (reading on my thermometer on my fermenter). It's around 22-26 degrees outside the house during the day, but it's cooler indoors. I was much stricter with sanitisation 2nd time round. Upon tasting, it tastes fine, but has an very very slight bitter/sour after taste in comparison to the commercial stuff. As in, it goes down really easy, just a very slightly weird after taste. Besides the very slight after taste, it has a softness to the fluid that the commercial stuff doesn't have. I can definitely stop buying commercial stuff if I get this right one day! =)

Should I bottle immediately? To prevent the infection from spreading (if it is an infection)? It's only day 9, or am I just being paranoid and it's just a thick layer of bubbles forming?

I've never opened the lid of my fermenter btw. Until today, where I noticed some weird stuff forming at the top. Hence me taking a picture........

Thanks!



________________





__________________

Last edited by Yeeee; 09-20-2011 at 03:26 AM.
Yeeee is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2011, 03:24 AM   #2
lumpher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: texas
Posts: 4,510
Liked 117 Times on 106 Posts
Likes Given: 15

Default

looks fine to me. bottling wouldn't stop/contain the infection, by the way. all it would accomplish is a lot of glass shrapnel and loud booms.



__________________

Taps:
1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
4: Oatmeal Stout
5: Bavarian Wheat
6: Premium Lager

Fermenting: Concord Wine, ESB

lumpher is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2011, 03:28 AM   #3
hough77
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Lockport, Illinois
Posts: 226
Liked 1 Times on 1 Posts

Default

I'm not an expert on infection, but it looks normal to me. The white might just be yeast floating and the bitterness may be from the hops (its early).
Don't bottle until its done fermenting, you will get bottle bombs.

__________________
hough77 is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2011, 04:00 AM   #4
Yeeee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Sydney, NSW
Posts: 10
Default

Okies. Thanks for the info. I was going to bottle at the 21 day mark. Is that about right? Or the 14-15 day mark say?

__________________
Yeeee is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2011, 04:02 AM   #5
Hoppin_Mad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Dallas, Texas
Posts: 191
Liked 5 Times on 4 Posts

Default

bottle it when the hydrometer says to!

__________________
Hoppin_Mad is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2011, 04:04 AM   #6
hough77
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Lockport, Illinois
Posts: 226
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by hoppin_mad
bottle it when the hydrometer says to!
+1
__________________
hough77 is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2011, 04:12 AM   #7
Yeeee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Sydney, NSW
Posts: 10
Default

Cool. The bitter taste i don't mind, but the very slightly sour taste, will that improve over time with ageing? Or is there a chance there's just a bit of stuff in it, since I'm not using a carboy with an airlock. Guess i should invest in one?



__________________
Yeeee is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Head not sticking around/or hardly forming SwampassJ Beginners Beer Brewing Forum 3 09-11-2010 03:24 AM
Patches forming after 6 days in secondary (pictures) SwampassJ Beginners Beer Brewing Forum 12 04-26-2010 08:22 PM
Swap Cooler - Mold Forming on Fermenting Bucket HossTheGreat Beginners Beer Brewing Forum 5 04-26-2009 08:19 PM
I'm hoping this is just CO2 bubbles and not an infection woollybugger2 Beginners Beer Brewing Forum 4 03-31-2009 07:03 PM
Krausen forming on one side of primary? Joe_Stout Beginners Beer Brewing Forum 9 01-19-2009 11:38 PM