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Old 03-04-2013, 06:14 PM   #1051
317BREW
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Feb 2013
indianapolis, indiana
Posts: 240
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Quote:
Originally Posted by seigex

Looks like post-krausen yeast that hasn't settled yet to me. It's only been in primary for a week, are your gravity readings consistent over three separate readings? What type of beer is this?
IPA , I only took an og reading which was 1.064. I thought it might be krausen yeast but wasn't sure Thanks for your help

 
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Old 03-04-2013, 06:27 PM   #1052
seigex
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Jun 2009
, CA
Posts: 406
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Quote:
Originally Posted by 317BREW View Post
IPA , I only took an og reading which was 1.064. I thought it might be krausen yeast but wasn't sure Thanks for your help
The benefit to a highly hopped IPA is the hop oils are naturally anti-septic and you are less likely to get an infection. My last IPA took about 2+ weeks to completely ferment. You have a long condition period to go for best flavor, so give it some time and it should drop out of suspension and settle with the trub. Otherwise, there are many people on this forum who are willing to take the beer off your hands if you feel it's infected!
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Old 03-04-2013, 06:54 PM   #1053
317BREW
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Feb 2013
indianapolis, indiana
Posts: 240
Liked 161 Times on 92 Posts


Quote:
Originally Posted by seigex

The benefit to a highly hopped IPA is the hop oils are naturally anti-septic and you are less likely to get an infection. My last IPA took about 2+ weeks to completely ferment. You have a long condition period to go for best flavor, so give it some time and it should drop out of suspension and settle with the trub. Otherwise, there are many people on this forum who are willing to take the beer off your hands if you feel it's infected!

Thanks for the info I'm going to wait until next Monday to look at it again ill let you know how it taste

 
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Old 03-10-2013, 10:18 PM   #1054
dallasdb
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Sep 2010
Aurora, Colorado
Posts: 1,213
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Normally I would just keg this and not even think about the floaties. But since I left Biermuncher's Cream of Three Crops in primary for about 3 months I'm slightly concerned.

It smells shockingly sweet, about to keg but thought I'd throw a picture on here and see what you think!

Is it infected or just yeast rafts or co2?

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Old 03-12-2013, 12:46 PM   #1055
rikantank
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Oct 2012
Posts: 5

Is this infected?

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Old 03-12-2013, 01:15 PM   #1056
gcdowd
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Jun 2011
Baldwinsville, NY
Posts: 1,879
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Quote:
Originally Posted by rikantank View Post
Is this infected?
Infected with yeast! It's fine!
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Old 03-12-2013, 01:36 PM   #1057
Darwin18
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Nov 2008
Garner, NC
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Looks normal to me.
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Old 03-12-2013, 01:46 PM   #1058
fc36
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May 2010
Chicago, Illinois
Posts: 365
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Does a sour mash with wild yeast/lacto from uncrushed grain count? Haha, I just opened up my first attempt at Berlinner Weiss last night with a couple buddies and nothing can prepare you for that funk. It seriously smelled like the Mexican carts in Chicago selling that mayonaisse covered elotes corn cobs mixed with my rugby rucking pads after a game. Smelled terrible, tasted tart and delicious.

 
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Old 03-12-2013, 03:49 PM   #1059
CDGoin
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Dec 2012
Midlothian, Virginia
Posts: 682
Liked 81 Times on 60 Posts


Quote:
Originally Posted by rikantank View Post
Is this infected?
Infected with a gorgeous Krausen

Mind you it will get uglier as the yeast ejaculate all over the top of it.

Then as fermentation finishes.. it will fall to the bottom leaving a few little floaters.

At this point you shouldnt have to worry about infection. Just make sure the "seal" isn't broken until bottling time and your good.
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  1. In the primary : MarZZzzen
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Old 03-12-2013, 08:18 PM   #1060
bucks222
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Mar 2013
Posts: 7

Making my first attempt at fruit beer, cherry wheat. I put cherry puree in the secondary (and this is the picture). Is this just krausen forming in the secondary?

 
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