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Old 10-28-2012, 10:29 PM   #801
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You look fine to me, My stout looks similar during the ferm process. Now, if you don't want beer in there you might be in trouble. Cause that looks like beer to me.

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Old 10-28-2012, 11:31 PM   #802
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It is beer. Lol. It's just a scotch ale.

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Old 10-29-2012, 04:06 PM   #803
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yeah, those look like yeast rafts. I have a belgian dark strong ale in secondary that looks the same way. Over time, as the yeast does its thing those should dissapate. I might be wrong but that's what I look for as far as when it's done. When those "rafts" dissapate I feel it's ready to drink.

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Old 11-04-2012, 09:41 PM   #804
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This is my cider after 3 weeks. Do you think it's still fermenting or do I have an infection?

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Old 11-04-2012, 09:43 PM   #805
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Nothing wrong there.

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Old 11-05-2012, 06:31 PM   #806
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Looked like this 4 days ago (one month after brewing, 2nd week in the secondary)





Now, the bubbles are gone, but it has what looks like a fine layer of dust on the inside of the walls, and what looks like a second yeast "cake" forming in the middle of the carboy...

Help a brotha out..

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Old 11-05-2012, 06:39 PM   #807
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Can you post an updated pic?

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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
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Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
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Old 11-05-2012, 06:43 PM   #808
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Best I could get with my iPhone.


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Old 11-05-2012, 06:57 PM   #809
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Have you taken a sample? If it still tastes alright, You're fine. Stouts - the few that I have done, can get MESSY. Also, I just had to dump a batch yesterday the taste was AWFUL. You'll know that way for sure man.

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Old 11-05-2012, 07:59 PM   #810
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Just tried a sample. It doesnt taste bad at all, its just tastes... different. It may be on the verge of picking up something. I dont know. I think Im still going to do what I had planned on with the new "infection" and put it on some cherries for 2 months and then on oak for another 3 months. I dont know. I might just keg it. Whatever. I dont know.

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