I've been lurking in the forums here, trying to find an answer to what I could have done to get this result...but since I wanted to sign up for the forum anyway, I thought I might as well post.
The hobby of home brewing kind of came out of left field for me. I was shopping at beers of the world (aka, heaven) here in Rochester, and picked up Charlie Papazian's "Joy of Home Brewing", and then followed that up with Palmer's book.
I decided to do a IPA kit from True Brew for my first beer (extract and came with specialty grains to steep).
I finally took the plunge last Saturday night, followed Palmer's advice pretty much right from the book, and sanitized like a crazy person (used Starsan). I had a few snags, like my filter clogging up in the funnel and me panicking and dumping most of the trub into the carboy, but overall it went well.
I pitched my yeast (kit came with 1 6g pack of Muntons) at about midnight (crazy saturday night...I know), and when I checked about 13 hours later, it was fermenting like mad.
However, there was this greenish-yellowish stuff that I didn't anticipate on the top of the carboy all the way up to the stopper, and what looked like the same on the bottom:
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By Monday night, fermentation had slowed significantly, but the buildup was still there.
I took additional pics tonight:
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Just as a note, the black specks are Oak chips that came with the kit - I steam sanitized them.
The only thing that I can think of is that I shook the carboy after pitching, as Palmer suggests, to aerate the wort...is this yeast that I inadvertently shook onto the top/sides? Could it be related to the fact that I dumped most of the trub in by accident? I'm just taking stabs at it, and I figured, rather than worry, I'll post and let the pros tell me what I did wrong...