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Old 01-23-2013, 06:17 AM   #1
beerspitnight
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Nov 2010
Beijing, China
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Hey Folks,
Below is a picture of the top of our fermenting stout.
We fermented this at 18c (64f) for 1 week (ambient room temp) and then I let the temp rise to 20c and then 21c over the course of 3 days. There was a thin layer of krausen on top when I started the temp rise. I give it a taste prior to the temp rise, and it was delicious. Yesterday I saw "this" and it gave me a bit of worry. I will taste it again tonight, but figured I would throw the pic out to see what your thoughts are on it.
Thanks in advance for your insight.

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Old 01-23-2013, 06:45 AM   #2
daksin
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Aug 2011
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Yup that's a good looking infection. What's with all the headspace?
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Old 01-23-2013, 06:57 AM   #3
CityOChampBrew
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Feb 2012
Pittsburgh, Pa
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that's f^&%ing gross LoL
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Old 01-23-2013, 12:12 PM   #4
beerspitnight
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Nov 2010
Beijing, China
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Quote:
Originally Posted by daksin View Post
Yup that's a good looking infection. What's with all the headspace?
I'm in China, fermenters are what they are. That would hold 15g, but we brew in 10g batches.
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Dirty City Brewing Collective
"American Beer with Socialist Characteristics"
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Primary 2 - Liam's Celebration Rye Ale 2013
Keg 1 -American XXXXXIPA- Keg 2 -Honey Porter Keg 3 - Sanitizer
On Deck Black IPA -

 
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Old 01-23-2013, 12:57 PM   #5
Coff
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Aug 2010
Philadelphia, PA
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Have you tasted it or taken a gravity reading? Give it a taste before you do anything else. Might be wild yeast that's reacting with the o2 in that big head space.
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