Is this mold?

ODA · Nov 27, 2011

I transferred a 3 gallon batch to a 3 gallon carboy secondary for dry-hopping and noticed these little clusters on top. The batch was in a 5 gallon primary carboy for 14 days. The beer still tastes good.

Do you think it's mold? If so, what to do? Go ahead and bottle?

periwinkle1239 · Nov 27, 2011

So this picture was from the primary? Doesn't look like mold to me. Looks perfectly normal. Don't quote me on it.

Drink up!

ODA · Nov 27, 2011

Yep, picture is from the primary. I probably wouldn't have questioned it too much except my basement experienced some pretty serious flooding earlier this year and it's been pretty damp and musky down there. Also read in "How to Brew" that an oxygenated fermentation can result in mold...i.e., the additional headspace I had in the primary.

Cimerian · Nov 27, 2011

Looks more like yeast still on the surface of the beer than mold to me.

rebel80 · Nov 27, 2011

Yup. Looks perfectly normal to me. Especially after only 14 days. It will fall back in on it's own or you can go ahead and bottle with no ill effects.

Also read in "How to Brew" that an oxygenated fermentation can result in mold...i.e., the additional headspace I had in the primary.

I know it's a possibility but I've never had a problem with extra head space in the primary. Primarry fermentation creates a nice blanket of CO2 which should keep the Oxygen out. As long as you're not moving it too much.

MaynardX · Nov 27, 2011

Its yeast clusters. Your fine.

Aunt_Ester · Nov 27, 2011

MaynardX said:
Its yeast clusters. Your fine.

This.

ODA · Nov 28, 2011

Thanks for the responses. Maybe this type of clustering is more typical when dry yeast is used? I've been using liquid but switched up to dry for this batch.

Is this mold?

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