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Old 10-13-2009, 11:17 PM   #111
Pivzavod
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here is the surpirse I got for myself, French Petite Saison (Wyeast 3111) brewed 9/13
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Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Secondary:
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale
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Old 10-14-2009, 04:39 AM   #112
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Quote:
Originally Posted by korndog View Post
Say, I pitched some Orval dregs on this Saison 5 days ago. Could this be a pelicle forming, or just some sacch. kicking back up? I'm new to the whole bug thing. Please tell me it's infected....please...

Thanks
KD


I just brewed my first batch of beer and it looks just like this. I had to stare it down for a few minutes before I was confident that it was just bubbles. Glad to hear that others agree
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Old 10-31-2009, 05:44 PM   #113
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This a picture down inside of a better bottle after racking the beer from within. The brew was a Flat Tire clone that I had brewed exactly the same before. This time, the Kraussen stayed on the top--never settled. What you are seeing is the top and what settled to the bottom, as I just syphoned the beer from inbetween. I was hoping it wasn't infected, but the beer tasted really sour, nothing like the original batch. Right now it is sitting in a secondary. I'm not sure what to do with it.

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Old 11-02-2009, 04:13 PM   #114
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Ok when I was out with the kids Trick or Treating one of my neighbors that brews asked me to look at his beer. He made a Peach Ale and just washed and cut up the Peaches and dumped them in. I only had my cell so the picture is not good but the one peach chunk that is floating is all white/green and furry. You can see it just to the left of the middle of the carboy. And the walls of the carboy has a white film that he said slowly grew over the past two weeks. My advise was to gently make a hole in the mold/film and then rack the beer into another carboy leaving an inch or two behind. Any other advise or cautions to take since fruit is involved?

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Old 11-02-2009, 05:03 PM   #115
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This is because he didn't punch down the fruit. Whenever you make beer or wine with lots of fruit, you get a small portion of the fruit that will float above the water. If this is allowed to float above the water for more than a day or two without being pushed back into the liquid to wet it, it will start to mold. It's like leaving a piece of fruit on your kitchen table for a week pre-cut and expecting it to still be good.

I agree with your suggestion. If he gets it out now, it may be fine. He can keep tasting it to see if the flavor gets worse. If it does...I suggest pitching it before bottles start exploding.

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Old 01-04-2010, 10:41 PM   #116
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Here's what's growing on a small beer (low alcohol) at 12 hours into the primary. Yeast was from a starter built up from small sample of WLP001 CA Ale. I guess you do have to be careful when building up small starters!

Anyone know what this is (besides nasty?)

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Old 01-05-2010, 01:10 AM   #117
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yea thats yeast.

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Old 01-05-2010, 01:55 AM   #118
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Yeah, I posted in another forum and got the same response. Might be fine, but I still suspect something amiss. I'll post when I make a final determination.

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Old 01-07-2010, 12:03 AM   #119
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I'd say that, judging from it's simularity to kefir grains, that it's yeast and lactobacillus living together. I've seen a lot of yeast, but I've never seen it make chunks like that. But kefir does.

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Old 01-07-2010, 12:49 AM   #120
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I'd say that, judging from it's simularity to kefir grains, that it's yeast and lactobacillus living together. I've seen a lot of yeast, but I've never seen it make chunks like that. But kefir does.
I see yeast clump up like that all the time. It looks normal to me.
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