cossacks19
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Ok, so no one want to play so I'll post a few more.
I am 90% sure this is fine, but haven't seen anything else looking like this through all the pictures I have looked at and its my first lager.
Its a pilsner using WL American Lager yeast. It's in day 4 of fermentation first picture is day 3 and second is day 4
Also nervous because it smells good... nice Saaz character no rotten eggs
...its my first lager. [snip] Also nervous because it smells good... nice Saaz character no rotten eggs
I brewed a sweet stout as my first batch last night, this morning I get up and this is what I see with my airlock happily bubbling along. Is this right?
I know this post is 90 pages. I sat threw all of them looking to see if my vanilla porter resembled any of them. I did add 4 oz. of semi sweet bakers chocolate at the end of my brew (figured this is the oil sheen). Infected??? This is my second batch
I know this post is 90 pages. I sat threw all of them looking to see if my vanilla porter resembled any of them. I did add 4 oz. of semi sweet bakers chocolate at the end of my brew (figured this is the oil sheen). Infected??? This is my second batch
OK 1st off.. I know I am good.. My krausen looks like a nice even 3/8" foam with light brown specks over it.. Kind of like the snow embankment beside a highway.. the airlock is just bubbling away.
Now that said, it would seem to be hard, if not almost impossible to get infected at this stage.. is that correct? Any "grossness" at this stage is probably just the krausen collapsing. At least as far as teh primary is concerned.
A question rather than an infection... I accidentally dropped a sheet of clean paper towel (the ones like paper napkins) to my brew pot right before I dumped in my immersion chiller. It was only like 2-3 seconds, but I picked it up. (The wort was still at a near boil temp.)
My fermentation started beautifully after 12 hours. Now it is going at a good rate, after 36 hours. When I sniff the airlock, the stuff in the fermentor smells nice and I do not get any foul odors.
Do you think I messed up with the napkin incident?
My second batch was going good until yesterday, a nice clean Krausen, then a little dirt on top form the yeast.
Then today, when the temps got up into ale territory due to a heat wave here.. (Its an Oktoberfest that was doing well at 55 degrees) is now in the 62 range down from the 67 range.. But the yeast are ACTIVE.. its like looking at a hurricane, the current flows are all over the place, and to add to that a thick dark goo is starting to cover the Krausen.
The vent is really popping right now (every second or less) and has a sour smell to it..
Could I just be seeing real active yeast activity due to the heat and once its back down into the 50s it will be fine..? Or is this batch just going to be another "eh.. its Beer" batch..
Whats it like when bacteria start to take over..? I am on day 8 of fermentation.. so it should be getting close to peaking I would think. So this large amount of activity concerns me.
Can y'all tell me how my first 2 brews look? The first is an Octoberfest and the 2nd is a Honey Weizen. I brewed them around New Years and this is the first time I peaked. Gonna be bottling on Sunday. Thanks!!
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