clayof2day
Well-Known Member
Hi All,
This is my third batch and first using a secondary. I am brewing with my starter kit and a newly accquired secondary, thus my primary has been the good old plastic bucket and I haven't really been able to see a lot of the fermentation processes. I racked to my secondary after five days in the primary (no visible airlock activity and gravity close to final, still expecting small drop) I know as sugars are converted to CO2 and alcohol, the yeast will flocculate at the surface and settle out. My question is, is this flocculation visible at the surface? I have something at the surface that I'm worried is bacteria (I had a lot of trouble getting the siphoning going and ended up using the mouth technique). So my question is, is there a chance that this is flocculating yeast, or is it more likely that this batch is contaminated?
Matt
This is my third batch and first using a secondary. I am brewing with my starter kit and a newly accquired secondary, thus my primary has been the good old plastic bucket and I haven't really been able to see a lot of the fermentation processes. I racked to my secondary after five days in the primary (no visible airlock activity and gravity close to final, still expecting small drop) I know as sugars are converted to CO2 and alcohol, the yeast will flocculate at the surface and settle out. My question is, is this flocculation visible at the surface? I have something at the surface that I'm worried is bacteria (I had a lot of trouble getting the siphoning going and ended up using the mouth technique). So my question is, is there a chance that this is flocculating yeast, or is it more likely that this batch is contaminated?
Matt
