Recent content by SunyJim

Bottle it, If it was infected I think the 'ice' on the surface would be thicker and more opaque

That looks absolutely normal My golden rule of beer, brew it and pitch the yeast then don't even go check on it for at least 2 weeks, sometimes 3. Opening it every few days is how you get an infection.

Careful, Pryex measuring cups haven't been made with Borasilicate since 1998, Corning sold the "Pyrex" name to World Kitchens who changed it to "pre-stressed soda lime glass" again because Boron is expensive. It does not perform like lab glass against thermal shock any longer...

Careful, Pryex measuring cups haven't been made with Borasilicate since 1998, Corning sold the "Pyrex" name to World Kitchens who changed it to "pre-stressed soda lime glass" again because Boron is expensive. It does not perform like lab glass against thermal shock any longer...

Here's my typical brew day When I brew, I use beersmith. I have a three tier system. HLT is a 10 gallon gott cooler, Mashtun is a 10 gallon gott cooler, and I have a large 15 gallon boil pot I fill the pot with total volume of water needed for the brew day measured cold in the brew pot and heat...

If it was still sweet there is a risk of bottle bombs. Be careful where you put the bottles I usually put my in Rubbermaid containers just in case, but if you don't have that make sure it's somewhere broken beer won't ruin anything

From the pictures it was a very hoppy and healthy fermentation, lots of evidence of krausen on the bucket. Looks like the krausen off the edge of the bucket or non flocculant yeast and big yeast rafts to me. Should be just fine. I guess you'll know for sure when you try it.

Not good, maybe Aceotobacter? do the little bubbles trail down into the beer like snot? Or are they just on the surface? The vinegar like taste from an aceotobacter infection might give an apple impression as it starts, likely will get more tart, and more coverage area

A friend had one, drank it anyways. Just a little drier and lighter body. I wouldn't try and keep it for months at room temp in bottles. No use pitching the tubing just boil some water and throw them in. Sometimes it just happens, it's in the air gets on a spoon you forget to spray Happens...

The spiderwebs are an example of Brettanomyces Lambicus or Brett L. infection

Brettanomyces Lambicus, a friend had this, siphoned out the beer under this and drank it, it was a little dry and thinner but drinkable, don't let this one age or it's going to go sour. Takes a few months to really change the taste. Lots of cleaning to get rid of this. I soak in oxyclean...

No worries just krausen :mug:

It's the start of Aceotobacter infection classic ice on water appearance. quite often it's from the wheat. Can be scooped off carefully and drank. good advise is don't grind your grain beside the rest of your brew gear.

It's the start of Aceotobacter infection classic ice on water appearance. quite often it's from the wheat. Can be scooped off carefully and drank. good advise is don't grind your grain beside the rest of your brew gear.

Nothing, Perfectly normal :mug: