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Old 11-28-2011, 12:38 AM   #1
ODA
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Oct 2011
Arlington, Virginia
Posts: 14


I transferred a 3 gallon batch to a 3 gallon carboy secondary for dry-hopping and noticed these little clusters on top. The batch was in a 5 gallon primary carboy for 14 days. The beer still tastes good.

Do you think it's mold? If so, what to do? Go ahead and bottle?


 
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Old 11-28-2011, 12:41 AM   #2
periwinkle1239
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Apr 2011
St. Louis, Missouri
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So this picture was from the primary? Doesn't look like mold to me. Looks perfectly normal. Don't quote me on it.

Drink up!

 
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Old 11-28-2011, 12:47 AM   #3
ODA
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Oct 2011
Arlington, Virginia
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Yep, picture is from the primary. I probably wouldn't have questioned it too much except my basement experienced some pretty serious flooding earlier this year and it's been pretty damp and musky down there. Also read in "How to Brew" that an oxygenated fermentation can result in mold...i.e., the additional headspace I had in the primary.

 
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Old 11-28-2011, 12:53 AM   #4
Cimerian
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Aug 2011
Hillsboro, TN
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Looks more like yeast still on the surface of the beer than mold to me.

 
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Old 11-28-2011, 01:05 AM   #5
rebel80
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Apr 2010
Memphis, TN
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Yup. Looks perfectly normal to me. Especially after only 14 days. It will fall back in on it's own or you can go ahead and bottle with no ill effects.

Quote:
Also read in "How to Brew" that an oxygenated fermentation can result in mold...i.e., the additional headspace I had in the primary.
I know it's a possibility but I've never had a problem with extra head space in the primary. Primarry fermentation creates a nice blanket of CO2 which should keep the Oxygen out. As long as you're not moving it too much.

 
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Old 11-28-2011, 03:28 AM   #6
MaynardX
 
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Dec 2008
Wilmington, DE, DE
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Its yeast clusters. Your fine.
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Primary: StrawberryHop Saison
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Bottle: Rochfort 10 Clone, Bourbon Oak Pumpkin Ale
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Old 11-28-2011, 03:41 AM   #7
Aunt_Ester
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Jul 2011
Charlottesville, Virginia
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Quote:
Originally Posted by MaynardX View Post
Its yeast clusters. Your fine.
This.
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Quote:
Originally Posted by mattlsull View Post
There are actually techniques that some use that are an open fermentation where they basically ferment in a bucket covered in aluminu, alumini, aluemin... tin foil.

 
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Old 11-28-2011, 12:57 PM   #8
ODA
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Oct 2011
Arlington, Virginia
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Thanks for the responses. Maybe this type of clustering is more typical when dry yeast is used? I've been using liquid but switched up to dry for this batch.

 
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