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Old 10-09-2013, 03:33 AM   #1401
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Originally Posted by silvergti
Third day of fermentation for this stout with whitbread 1099....beautiful krausen for a day and a half then dropped, then these little islands startd showing. Haven't seen this in any of my brews. What does this look like to all of you? Thanks!
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Old 10-09-2013, 04:16 AM   #1402
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Phe, I was nervous of the starter I used. Thanks for the reassurance!

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Old 10-09-2013, 04:31 AM   #1403
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Phe, I was nervous of the starter I used. Thanks for the reassurance!
Yup looks good to me too. Just some yeasties
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Old 10-09-2013, 08:25 AM   #1404
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Alright boys and girls!

I brewed up a solid DIPA on Sunday with an OG of 1.085 and pitched some yeast that I harvested from a bottle of Sierra Nevada Bigfoot. This was before I knew that SN uses readily available yeast strains for their beers... Anyway, it took about 24 hours for first activity which is unusual for me and then after about 40 hrs a horrendoes egg stench started coming from the airlock. Like so bad that I had to move the fermentor from my guest room to my storage room outside my apartment. I let it be and then checked it this morning about 2.5 days after pitching and there's no more activity in the airlock and it looks like this... I posted some nervous threads yesterday in here and in another brew forum. Someone suggested that since Bigfoot is bottle conditioned, they may use a separate lager yeast for bottling and that's what I may have pitched into a DIPA.

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Old 10-09-2013, 12:08 PM   #1405
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Perfectly normal. That's simply yeast.

It's extremely unlikely that you could develop an infection in only 2.5 days. They usually take much longer to reveal themselves (weeks/months) unless you've seriously contaminated your batch. That said, I have two comments:

First, stop taking the lid off! You're exposing your beer to outside contaminants (risking infection) and oxygen (risking oxidation). Leave the lid on and forget about it for at least 2 weeks.

Second, that beer looks pretty much finished. If it's only been 2.5 days, as you say, then I'm concerned it may have fermented too hot, which would result in some unpleasant off-flavours. In the future, make more of an effort to keep the beer's temperature (not the room's temperature) between 60-65° F.

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Old 10-09-2013, 01:55 PM   #1406
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Second, that beer looks pretty much finished. If it's only been 2.5 days, as you say, then I'm concerned it may have fermented too hot, which would result in some unpleasant off-flavours. In the future, make more of an effort to keep the beer's temperature (not the room's temperature) between 60-65° F.
I only took it off once to get a look and took the pic. The other thing is I leave a thermometer in that guest room and it was pretty steady at 17 C which is roughly 62.5 F. I don't think there's any possibility that it got over 70 in there during that time. Why do you think it was giving off that smell?
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Old 10-09-2013, 02:20 PM   #1407
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I don't think there's any possibility that it got over 70 in there during that time. Why do you think it was giving off that smell?
A normal fermentation.

Fermentation produces all sorts of funky smells, including sulphur/rotten egg. It's normal, and nothing to be concerned about.

Your temperature sounds OK, just be aware that fermentation is an exothermic reaction, meaning it generates its own heat. During the peak of fermentation, the temperature in the wort can be up to 5-10° F warmer than the surrounding ambient air. It's crucial to keep that fermentation temperature in the low-to-mid 60's.
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Old 10-09-2013, 02:42 PM   #1408
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A normal fermentation.
You're making me feel better already. I may have to RDWHAHB with one of my aged Barley Wines. Anyway, I'll update to let you know when it comes down to bottling how it's going. I was just so surprised by the smell because of the 20+ batches I've brewed, I've never had any that didn't smell delicious.
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Old 10-09-2013, 02:53 PM   #1409
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Alright boys and girls!

I brewed up a solid DIPA on Sunday with an OG of 1.085 and pitched some yeast that I harvested from a bottle of Sierra Nevada Bigfoot.
The other thing is you re-pitched yeast from a really high OG beer (bigfoot) I'm surprised it finished that quickly. In the future it might be a good idea to safe yeast from a lower ABV beer. I'm sure it will turn out ok and it will be beer!
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Old 10-10-2013, 06:50 AM   #1410
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Hahahahahaha!
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