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Old 02-16-2013, 06:56 PM   #1031
CDGoin
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Dec 2012
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Quote:
Originally Posted by jethro55 View Post
It seems to be expanding to cover more of the surface. And when the bubbles get giant, they do burst. It started at OG 1.047 and was at 1.010 when I transferred. These are on target with the BB recipe pamphlet.

It might be nothing. There is a lot of head-space in the carboy and there might not have been enough CO2 in suspension when transferred. It might be full of air.

The mad scientist in me wants to let it go and study it for a couple of more weeks. But the beer drinker in me is stronger (and it still smells great) - and so it heads to the bottles later today.

I am tempted to dose the surface with StarSan Idophor.

I'll follow-up after with notes from the bottles in a week or so. I have seen a number of posts on various boards (around page 85 here) that show this characteristic in secondary. Thank you for the help and comments.

Post Script at bottling: The gravity measurement at bottling was down to 1.005, so it did ferment some more during the 5 days in secondary. (22 days from pitch to bottle) The taste at this point is "Hen's Toothy".
I wouldnt worry at this point.. it doesnt look horrible.. the taste test will tell.


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Old 02-17-2013, 01:27 PM   #1032
neudson
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Dec 2012
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Quote:
Originally Posted by CDGoin View Post
I can't say for certain.. but I do think its probably lacto or mold.. hard to tell.. I would test it and see what it tastes like, If it tastes good bottle from under it or rack to secondary. I have heard of good results if you have a light sourness, to rack with a bit of honey and/or dry hopping.
I took a sample today. The SG dropped a point from 1.008 to 1.007. Though it doesn't smell fruity as it was at first sample, it didn't tasted sour either. It didn't tasted amazing, but it didn't tasted bad either.

Any ideas for completely avoid this stuff to get into my bottles? I took the sample from beneath, but still got something of it.



 
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Old 02-18-2013, 04:50 AM   #1033
daggers_nz
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Apr 2012
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this has carried on from my last post. Not sure if that was infected, bottled it anyway. Bleached the **** out of my equipment and transferred my Saison. This is it after 6 days, OG: 1060, FG: 1002. I'm figuring it is C02 trapped under some layer on the surface, but that layer shouldn't be there in the first place??

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Old 02-18-2013, 07:25 PM   #1034
CDGoin
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Quote:
Originally Posted by neudson View Post
I took a sample today. The SG dropped a point from 1.008 to 1.007. Though it doesn't smell fruity as it was at first sample, it didn't tasted sour either. It didn't tasted amazing, but it didn't tasted bad either.

Any ideas for completely avoid this stuff to get into my bottles? I took the sample from beneath, but still got something of it.
Siphon..? I'm not a good one to ask everything I own has a spigot on it so I don't have to siphon. So in my situation I would just hook up a hose and rack to a bottle bucket and stop when I got a 1/4" from the scum.

Problem with a siphon hose, is you will probably get some trub and such from the bottom when you siphon. At least I do that's why I use a spigot.
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Old 02-18-2013, 07:39 PM   #1035
CDGoin
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Quote:
Originally Posted by daggers_nz View Post
this has carried on from my last post. Not sure if that was infected, bottled it anyway. Bleached the **** out of my equipment and transferred my Saison. This is it after 6 days, OG: 1060, FG: 1002. I'm figuring it is C02 trapped under some layer on the surface, but that layer shouldn't be there in the first place??
Again hard to say.. it kind of looks like lacto but again could be something that was one the bottles ( soap film, etc..).

Really hard to say, its defiantly something that shouldn't be there. I would also say since its obviously still fermenting a bit under it, that its probably a lacto.

As if it were just a soap scum, or something like that. I don't think bubbles would form. It would just be a sheen to the surface.

I would bottle as soon as possible if it tastes good. Even a sour beer can be saved later for mixing with other beers. I mixed my crappy stout with a local stout that was a bit sweet.. and the mixed results were actually quite good.

It is beer.. and thus its drinkable. Even if its a bit sour, mix it with something. Maybe while in mixing bucket, taste it.. and add maybe some vanilla extract, or Splenda or Lactose Sugar (Both are unfermentable), something that can be the flavor opposite of what you are tasting and don't like, to counter the off-flavors and sourness.

Then its bottle and see if it carbs.. if you get carbonation. Your done, if not you may have to force carb, drink flat, or put back into bottle bucket and add some yeast or something.
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Old 02-18-2013, 08:13 PM   #1036
daggers_nz
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Yeah I will be bottling tonight. I think it must be soap scum or something. The bubbles are starting to grow legs so I'm not going to leave it much longer to find out
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Old 02-18-2013, 09:07 PM   #1037
CDGoin
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If the bubbles are growing "legs" then its probably lacto.. the threads are a giveaway.

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Old 02-18-2013, 11:26 PM   #1038
daggers_nz
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I'm trying to figure out where it is coming from because I've never had problems with infections thus far (over 30 extract and 15 grain brews). I will ditch the plastic tubing but I'm not keen to buy another glass carboy. Surely the glass can be cleaned better than plastic ever can?
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Old 02-19-2013, 05:36 AM   #1039
IL1kebeer
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Jan 2013
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This is my third batch, a chocolate stout, on day 3 of fermentation. Kraussen was there for day 2 and day 3 morning. However, when I came home from work the kraussen settled down and I just see these weird bubbles popping on the surface of whats left of the kraussen. I haven't experienced this before because my first two batches had kraussen from hell pouring out of the blowoff (probably due to high ferm temps at around 72) so thats what i was kinda used to. But this batch was the first that I used with optimal temps in a fridge with a controller so I am kinda wondering if this is normal.



 
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Old 02-19-2013, 06:15 AM   #1040
Channel66
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Quote:
Originally Posted by daggers_nz View Post
I'm trying to figure out where it is coming from because I've never had problems with infections thus far (over 30 extract and 15 grain brews). I will ditch the plastic tubing but I'm not keen to buy another glass carboy. Surely the glass can be cleaned better than plastic ever can?
Rule of thumb, vinyl, rubber, and plastic, ditch it or designate it for sour only. Glass clean it real good and its fine.


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