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Old 10-26-2011, 01:22 AM   #1
SnorkySnacks
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Oct 2011
Philadelphia, Pennsylvania
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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.

 
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Old 10-26-2011, 02:17 AM   #2
PT Ray
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Aug 2005
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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.

 
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Old 10-26-2011, 02:21 AM   #3
SnorkySnacks
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Oct 2011
Philadelphia, Pennsylvania
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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

 
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Old 10-26-2011, 02:36 AM   #4
ChaosStout
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Aug 2011
Moorhead, MN
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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

 
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Old 10-26-2011, 02:39 AM   #5
djfriesen
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Sep 2011
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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?

 
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Old 10-26-2011, 02:42 AM   #6
rycov
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Feb 2010
conway SC., South Carolina
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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!
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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?
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Originally Posted by jsweet View Post
I would make a yeast starter, and pitch it into your mailbox.

 
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Old 10-26-2011, 02:46 AM   #7
chumpsteak
 
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May 2011
Meridian, ID
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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.

 
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Old 10-26-2011, 02:48 AM   #8
SnorkySnacks
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Oct 2011
Philadelphia, Pennsylvania
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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

 
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Old 10-26-2011, 02:51 AM   #9
djfriesen
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Sep 2011
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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.

 
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Old 10-26-2011, 03:10 AM   #10
SnorkySnacks
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Oct 2011
Philadelphia, Pennsylvania
Posts: 9

Thanks everyone... will try to get pics up tomorrow to help with clarification

 
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