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Old 02-01-2013, 05:37 PM   #961
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I used the new wyeast trappist blend with brett in it. Just wondering if this is what the brett does?

Thanks
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Old 02-02-2013, 11:49 PM   #962
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Hi Guys

made a 14 litre brew with 100% Munich 1 grain, Hallertau hops and a Wyeast 1728 Scottish Ale yeast. OG 1052, FG 1012 after 2 weeks in the primary. I never secondary and go straight to bottle.

Fermentation took a couple of days to really get started, but when it did it was insane. The fermenter is about 60% full, so lots of head room, but the yeast really took off and I was getting blow off through the air lock - never had this with this this yeast before. Quite a bit of mess and it was really sticky - like the ectoplasm is Ghostbusters.

When I bottled, I had a quick taste and it was almost a soapy flavour.

I'm a bit worried that I have an infection - see the attached photo.

Any thoughts?

photo.jpg  
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Old 02-03-2013, 12:23 AM   #963
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I'd say that's yeast and falling krausen

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Old 02-03-2013, 12:27 AM   #964
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Taking a guess both of these are right after the krausen fell and fermentation ended..?

Because while messy, they look normalish to me..as I see the ring of krausen above both.

The upper looks like yeast rafts waiting to fall.

The second looks like its just finishing up, the bubbles look a bit big, but the yeast between the bubbles looks normal, so maybe something in that one the retain head..? That could cause something like that.

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Old 02-03-2013, 02:20 PM   #965
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Quote:
Originally Posted by whitehause View Post
yea...the s-05 looks like it may have picked somthing up. At this point, might as well let it ride. Since it's a wheat,maybe rack on to some fruit, and worst case, you get a sour out of the deal. I'm not a fan myself, but some people go nuts for them.
So I let it ride, and it came out great! It took about three months to clarify again, and the final gravity is very close to 1.000, maybe 1.002. It's in the keg now and although there are some sour notes, it's definitely balanced out by the honey. I would compare it to a strong Belgian ale. Being a wheat beer, it's a bit cloudy, but that's to be expected. Overall, one of the best beers I've brewed to date!
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Old 02-03-2013, 02:30 PM   #966
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Quote:
Originally Posted by CDGoin View Post
Yep.. My first batch is barely drinkable, not sure if its infection or a poor job making it.. But I am drinking it.
How long has it been in the bottle? If it's a dark beer or above 6% alcohol it might take months of conditioning before it's good and a year or more before it's great. Just some food for thought...
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Old 02-04-2013, 12:37 PM   #967
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Quote:
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How long has it been in the bottle? If it's a dark beer or above 6% alcohol it might take months of conditioning before it's good and a year or more before it's great. Just some food for thought...
There are so many off flavors, chances its ever good are slim.

It was my first brew, and I could take a whole thread to go over on how badly I screwed up.

OH wait..

I'm ok with that though, as I have two others that are going very well.. as I do try to learn from my mistakes.
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Old 02-04-2013, 10:06 PM   #968
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So checked my second batch today, smells like beer taste like beer. Has particles floating in brew though. No pic can't get one.

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Old 02-04-2013, 10:34 PM   #969
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So checked my second batch today, smells like beer taste like beer. Has particles floating in brew though. No pic can't get one.
If it smells and tastes fine, the particles are probably yeast rafts (floating chunks of yeast) and are perfectly normal.
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Old 02-04-2013, 10:39 PM   #970
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She looks good! That is an interesting car boy. I do think a lot of people over-emphasize the infection aspect. To some extent its good, always keeping a cleanliness attitude while brewing/handling, but beer has proven very resilient in my experience (especially big ones).

I made some noob mistakes during my first brew day, and a few after. The IPA kit I was brewing still turned out amazing..

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