This Blew My Mind - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > This Blew My Mind

Reply
 
Thread Tools
Old 10-01-2011, 05:35 PM   #11
RandomBeerGuy
Recipes 
 
Sep 2011
Tacoma, Wa
Posts: 750
Liked 80 Times on 52 Posts


I have the same thing going in my fermenter as we speak. I used WLP036, It appeared hours later after the pitch. I'm really not worried because I smelled the top of the airlock and it smells normal to me. I'll take a picture of it and post it.
__________________
Click'Clack Drink'Drunk - 99.9 KISW The Mens Room
----------------------------------------------------

 
Reply With Quote
Old 10-01-2011, 05:54 PM   #12
Somebirs
Recipes 
 
Aug 2011
Los Angeles, CA
Posts: 24

Quote:
Originally Posted by Calder
What temp?

I have a batch with WLP550 (Achouffe strain) currently at 9 days with kraeusen still on it.

I usually push this yeast to 75 for a few days and then up to 80+ and kraeusen usually drops in about 5 days. This time I kept it at 70 F as I didn't want too many esters from it. This is the base beer for a Lambic style beer.
I kept it about 70.

 
Reply With Quote
Old 10-02-2011, 11:43 PM   #13
RandomBeerGuy
Recipes 
 
Sep 2011
Tacoma, Wa
Posts: 750
Liked 80 Times on 52 Posts


As promised, This pick was taken as I was racking my kitchen sink pale ale into secondary. I hope is was what you were describing (Top Cropping Yeast)
Click image for larger version

Name:	Top Cropping.jpg
Views:	139
Size:	46.0 KB
ID:	35159  
__________________
Click'Clack Drink'Drunk - 99.9 KISW The Mens Room
----------------------------------------------------

 
Reply With Quote
Old 10-03-2011, 01:03 AM   #14
Somebirs
Recipes 
 
Aug 2011
Los Angeles, CA
Posts: 24

Hm. That could be the same. Basically, if you sprinkled something on top of the foam, it would stay there because it's so spongy and strong looking.

 
Reply With Quote
Old 10-03-2011, 04:22 AM   #15
RandomBeerGuy
Recipes 
 
Sep 2011
Tacoma, Wa
Posts: 750
Liked 80 Times on 52 Posts


Yeah, with I moved my siphon that whole top layer it moved around as a whole. When I cleaned my carboy. It was like curdled milk when I poured it out.
__________________
Click'Clack Drink'Drunk - 99.9 KISW The Mens Room
----------------------------------------------------

 
Reply With Quote
Old 10-03-2011, 04:29 AM   #16
bottlebomber
 
bottlebomber's Avatar
Recipes 
 
Apr 2011
Ukiah, CA
Posts: 14,342
Liked 2737 Times on 2112 Posts


Its yeast behavior... I can't say its typical because I've never observed that exactly but its definitely not bacterial. Something like that would take many weeks to develop if it was an infection.

 
Reply With Quote
Old 10-03-2011, 10:08 PM   #17
Faseel
Recipes 
 
Sep 2011
Posts: 94

Good info all, that picture is exactly what was on top of my sweet stout. I won't sweat it then, mine setup in 3 days after pitch.

 
Reply With Quote
Reply
Thread Tools



Forum Jump