National Homebrew Day Giveaway - Enter Now - Weekend Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Help... 2nd Batch. Is this normal?
Reply
 
Thread Tools
Old 10-26-2011, 01:22 AM   #1
SnorkySnacks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Philadelphia, Pennsylvania
Posts: 9
Default Help... 2nd Batch. Is this normal?

Doing an IPA... been in fermentation exactly 1 week today. Temperature is at 68. Took a gravity reading (1.014l. FG expected around 1.010. Hpwever when taking reading... heavy layer if flaky like substance on inside bucket lid and above liquid level on inside of bucket lid. Everything smells good... sanitation is way up to par. Is this normal? If so, when should i bottle? If its not normal, what should i do?. Thanks for any advice. PS... i hope im just being overly concerned on this issue.
SnorkySnacks is offline
 
Reply With Quote
Old 10-26-2011, 02:17 AM   #2
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 7 Times on 7 Posts

Default

If something is funky this early it should be detectable in the aroma, if you know what you're looking for. It should smell like dough rising in the oven with that bowl of hot water keeping it warm. Bad is that sour dough starter that went south.
PT Ray is offline
 
Reply With Quote
Old 10-26-2011, 02:21 AM   #3
SnorkySnacks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Philadelphia, Pennsylvania
Posts: 9
Default

Does not smell sour. Actually smells like a really good IPA. But is the heavy build of residue on inside of lid and sides normal
SnorkySnacks is offline
 
Reply With Quote
Old 10-26-2011, 02:36 AM   #4
ChaosStout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Moorhead, MN
Posts: 253
Liked 8 Times on 7 Posts
Likes Given: 18

Default

Quote:
Originally Posted by SnorkySnacks View Post
Does not smell sour. Actually smells like a really good IPA. But is the heavy build of residue on inside of lid and sides normal
It sounds like you had a vigorous fermentation and the krausen got to the top of the bucket and dried as it receaded . No biggie I think your fine
ChaosStout is offline
 
Reply With Quote
Old 10-26-2011, 02:39 AM   #5
djfriesen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 1,188
Liked 26 Times on 24 Posts
Likes Given: 6

Default

It points to normal for me. Those last few points can take a little longer than expected, and as ChaosStoat sayas, that residue is likely just dried yeast and wort from the krausen. Did you ever see anything in your airlock/blowoff?
djfriesen is offline
 
Reply With Quote
Old 10-26-2011, 02:42 AM   #6
rycov
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: conway SC., South Carolina
Posts: 1,923
Liked 24 Times on 24 Posts
Likes Given: 6

Default

send a picture if you can. it would help to see exactly what you're talking about. but from the way it sounds it should be right on track. sounds like krausen, which is very normal.

cheers!
__________________
Quote:
Originally Posted by mrk00k View Post
I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
Quote:
Originally Posted by jsweet View Post
I would make a yeast starter, and pitch it into your mailbox.
rycov is offline
 
Reply With Quote
Old 10-26-2011, 02:46 AM   #7
chumpsteak
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Meridian, ID
Posts: 852
Liked 95 Times on 79 Posts
Likes Given: 13

Default

Has the Krausen dropped? If not there's no way it's done. If so then I'd still put the lid back on and check on it in another week or so. Some yeasts/fermentations can take over a week or two depending on temp.
chumpsteak is offline
 
Reply With Quote
Old 10-26-2011, 02:48 AM   #8
SnorkySnacks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Philadelphia, Pennsylvania
Posts: 9
Default

Yes.. was very vigorous. Beer coming out of airlock within 14 hours. Def looks luke dried yeast. It is flaky and powdery like substance. Like i said its been a week... should i bottle? I was planning on goving it about 10 - 12 days. I dont want to wait to long and risk any spoilage. I hate being new to this... feel like a worrying dope. But your feedback and advice definitely appreciated. Thanks agaon
SnorkySnacks is offline
 
Reply With Quote
Old 10-26-2011, 02:51 AM   #9
djfriesen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 1,188
Liked 26 Times on 24 Posts
Likes Given: 6

Default

If sanitation was good, you have no real worries leaving it in the primary for longer. Believe me, it will make a difference in your final product. Unless you have good reason to suspect your beer is infected (you found a fly swimming in your wort, or there is a film or bad smell to your beer) I would suggest just leaving it where it is for a little longer.
djfriesen is offline
 
Reply With Quote
Old 10-26-2011, 03:10 AM   #10
SnorkySnacks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Philadelphia, Pennsylvania
Posts: 9
Default

Thanks everyone... will try to get pics up tomorrow to help with clarification
SnorkySnacks is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First Batch: Is this normal?? earl Beginners Beer Brewing Forum 10 12-12-2010 02:16 PM
is this normal ?? msnewbee Beginners Beer Brewing Forum 13 10-15-2008 11:22 AM
Not seen before-normal? tbone Beginners Beer Brewing Forum 1 06-20-2008 11:56 PM
Does this look normal?? toadyus Beginners Beer Brewing Forum 8 11-10-2007 08:46 PM
First Batch - Is this "normal" or "contamination"? Red Clay Beginners Beer Brewing Forum 7 08-26-2007 02:11 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS