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Old 08-15-2012, 08:07 PM   #1
james138
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Feb 2012
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So I almost puked after looking at this. This has been sitting in the primary for 17 days. For the record this is the batch that I wrote about here: http://www.homebrewtalk.com/f39/why-...-hobby-344691/
I wasn't able to filter out my hops either.


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Old 08-15-2012, 08:14 PM   #2
xjmox14x
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How does it smell? Sneak a taste from underneath the top layer?

 
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Old 08-15-2012, 08:14 PM   #3
Pezedorado
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Severna Park, MD
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Just looks like a fallen krausen. After 17 days, if the airlock activity is very slow, I would switch to secondary fermenter. RDWHAHB.

 
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Old 08-15-2012, 08:15 PM   #4
TzeentchPlayer
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Well, first thing, you should taste it. Does it taste good? If it tastes good let it roll.

To me it just looks like yeast floating on top and co2 coming out of solution, hence the bubble like structures.

Edit: See the post in my signature if you want to see what real infections look like!
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Old 08-15-2012, 08:23 PM   #5
james138
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Just tasted it, which I can't believe I did. It tastes very good at first but then it has a bitter after taste. It's an Imp Hef, it's got that Hef flavor but no banana and clove tastes. It smells like all my other batches. I took a sample, the temp was 69 and here is a pic of the reading. The SG is 1083 and the FG is 1020.

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On second smell, I do smell alcohol.

 
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Old 08-15-2012, 08:30 PM   #6
TzeentchPlayer
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If it's bitter, which hops and how much did you use on what boil time schedule?

No clove or banana? What yeast did you use?

1.020 seems like a good FG for an imperial. It may go down a bit more though.
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Old 08-15-2012, 08:38 PM   #7
BoomerHarley
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Dude, everything will be fine. Keep in mind, people brewed beer for hundreds of years with no idea how it actually even worked. Let alone sanitation or other techniques that we take for granted. Your beer will be awesome, just have some patience.

 
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Old 08-15-2012, 08:41 PM   #8
passedpawn
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Quote:
Originally Posted by BoomerHarley View Post
Dude, everything will be fine. Keep in mind, people brewed beer for hundreds of years with no idea how it actually even worked. Let alone sanitation or other techniques that we take for granted. Your beer will be awesome, just have some patience.
For most of that time spoiled beer was generally accepted as the norm. Probably we would HATE the beer that was served back then.

Those bubbles don't look good, but they might be normal too. I'd shake them down. If they form again, you're probably gonna need to see a doctor
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Old 08-15-2012, 08:44 PM   #9
james138
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I used a Wyeast 1036 I think and then a packet of dry yeast that came with the kit.

Should I rack it into the secondary right now?

 
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Old 08-15-2012, 08:51 PM   #10
BierMuncher
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Quote:
Originally Posted by james138 View Post
I used a Wyeast 1036 I think and then a packet of dry yeast that came with the kit.

Should I rack it into the secondary right now?
There is no 1036 from Wyeast.

Don't rack to a secondary yet. That's a huge beer that is just taking its time finishing up final fermentation. Plus you have a lot of solids in that beer, between a hefe grain bill and the hops... the surface has a lot of tinsel strength... hence those mammoth bubbles.

Give it another week and then rack.

 
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