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Old 08-30-2011, 03:39 AM   #1
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Default Who's the hell is Brett?

I brewed an oatmeal stout a couple weeks ago (thanks for the recipe Yooper). I used Nottingham yeast (re-hydrated) instead of what Yooper recommended. Fermentation kicked off about 18 hours after pitching but the krausen went down after 24 - 36 hours. I have a fermentation chamber and the temp was set to 68F.

About a week later, I noticed little specks on top... almost like small specks of dry yeast. Yesterday, I took a sample. The FG was 1.012, OG was 1.055 so around 5.6% Abv.

I tasted the sample and it didn't taste bad. It didn't taste sour or like sulfur.

Today, it has developed a milky haze. It kind of looks like the pictures of what others say is a Brett infection.

I took a couple pictures. It's dark in my ferm chamber so I am shining a flashlight through the carboy and taking the picture as close as possible.

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Should I just keg it leaving a couple inches of beer in the carboy and give it a try after it's carbonated?


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Old 08-30-2011, 03:46 AM   #2
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Sure. If it tastes good, bottle it up If it's bad it will taste like a*s.


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Old 08-30-2011, 05:33 AM   #3
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Yah, kegging it and refrigerating it should stop most yeast activity. As long as it tastes OK I wouldn't worry.
Even if it is Brett, it can take months for the sour and other Brett flavors to develop. Also, unless you have Brett in your brewery, I think it's probably something else.
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Old 08-30-2011, 06:17 AM   #4
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It's hard to tell from the pictures, but it looks kind of like yeast rafts. Are they cream colored or white?
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Old 08-30-2011, 01:58 PM   #5
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I don't think that looks like brett.
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Old 08-30-2011, 02:07 PM   #6
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Looks normal to me.
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Old 08-30-2011, 02:54 PM   #7
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I hate to say it,but it looks like someone was humping the fermenter again.
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Old 08-30-2011, 03:05 PM   #8
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They look pretty dry. They are not creamy like yeast rafts and yeast rafts usually go away after a while. At least that's what I've witnessed.

Union... That hole is a little too small for me. What you do with your home brew is your business.
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Old 08-30-2011, 03:09 PM   #9
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Bragging again,huh? lolz...It was a joke...
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Old 08-30-2011, 03:40 PM   #10
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I have a cider that's been in the secondary for many months. I thought for sure it was infected because the airlock was dry and it had a pattern just like your picture (though not too different from many beer ferments I've seen).

I took a taste, and other than being somewhat still hot, it doesn't have any sour or vinegar flavors.

Take a taste and find out...


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