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Old 10-11-2012, 01:17 AM   #741
R2-D2
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Feb 2009
OFallon, ILLINOIS
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I'm not sure if this is an infection or not. First time I have ever found anything floating out of 30 batches.

This is a Belgian Blonde Ale recipe pitched on a Hefe yeast cake. This spend about 4 weeks in primary before opening the hatch for bottling. Initial tastes have an acidic, slightly lemon sour mid-palate and is dry.
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Primary: Tripel Trouble
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Bottled: Abbey's Weiss, Betty's American Wheat, Das Boot Kolsch, Coffee Stout w/Cocoa Nibs, Coffee Stout, Imperial Amber Ale, West Coast IPA, Nelson Sauvin Session Amber Ale, Belgian Golden IPA, Ya Mama's Best Milk Stout

 
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Old 10-11-2012, 01:17 AM   #742
abbysdad2006
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Nov 2011
Biddeford, Maine
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Quote:
Originally Posted by bchurch

Just looks like yeast rafts or floaters, I think your fine but maybe just keep an eye on it.
Ok cool. I will keep an eye on it here in the next few days.
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Old 10-11-2012, 10:00 AM   #743
abbysdad2006
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Nov 2011
Biddeford, Maine
Posts: 210
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Quote:
Originally Posted by abbysdad2006

Ok cool. I will keep an eye on it here in the next few days.
Checked on it this morning and this is what I found.
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Old 10-11-2012, 01:19 PM   #744
agodfrey11
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Jun 2010
Pensacola, FL
Posts: 128
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Quote:
Originally Posted by R2-D2
I'm not sure if this is an infection or not. First time I have ever found anything floating out of 30 batches.

This is a Belgian Blonde Ale recipe pitched on a Hefe yeast cake. This spend about 4 weeks in primary before opening the hatch for bottling. Initial tastes have an acidic, slightly lemon sour mid-palate and is dry.
That looks like the beer from the Buffalo Wild Wings commercial.
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Primary: American Wheat
Secondary: Oatmeal Brown Ale, Dry Mead,
Bottled: Session Rye, Black IPA, Porter, American Honey Wheat, American Amber Ale
On Deck: Rye IPA, Jamil's British Bitter, Jamil's 60 Shilling

 
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Old 10-11-2012, 01:57 PM   #745
bchurch
 
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Aug 2010
Mont Clare, Pa
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Quote:
Originally Posted by abbysdad2006

Checked on it this morning and this is what I found.
Still kinda hard to tell by the pictures, it's not fuzzy like mold is it? I'm still inclined to say yeast but I may be wrong. Maybe Google yeast rafts and see what you think. I am sure you are not the first. How long was it in the primary? What style is it and how long do you intend to keep it in the secondary?

 
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Old 10-11-2012, 02:09 PM   #746
abbysdad2006
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Nov 2011
Biddeford, Maine
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Thanks. I'll google that. It's an ipa that was in primary for one week. Only plan on keeping it in secondary for one week.
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Old 10-11-2012, 02:15 PM   #747
bchurch
 
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Aug 2010
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Quote:
Originally Posted by abbysdad2006
Thanks. I'll google that. It's an ipa that was in primary for one week. Only plan on keeping it in secondary for one week.
If it is infected most people suggest that if it tastes fine to bottle and drink it sooner rather than later because it will just keep getting worse, good thing it's an ipa they are best young anyway. Good luck, hope it's just yeast.

 
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Old 10-11-2012, 02:38 PM   #748
abbysdad2006
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Nov 2011
Biddeford, Maine
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Not sure is this makes a difference or not but, the fermenting bucket and carboy were used to make wine for a considerable amount of time. I got them from my wife's grandfather who made wine. He also used to make beer also, but then changed to wine.
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Old 10-11-2012, 04:38 PM   #749
agodfrey11
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Jun 2010
Pensacola, FL
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Quote:
Originally Posted by abbysdad2006
Not sure is this makes a difference or not but, the fermenting bucket and carboy were used to make wine for a considerable amount of time. I got them from my wife's grandfather who made wine. He also used to make beer also, but then changed to wine.
Personally I would toss the bucket if it is old and wasn't new when I got it. Any small scratch can harbor bacteria. Buckets are cheap and there is a good chance of getting an infection with older ones, especially if its not originally yours. Who knows, he could have also used it to pick up dirt and leaves in the yard.
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Primary: American Wheat
Secondary: Oatmeal Brown Ale, Dry Mead,
Bottled: Session Rye, Black IPA, Porter, American Honey Wheat, American Amber Ale
On Deck: Rye IPA, Jamil's British Bitter, Jamil's 60 Shilling

 
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Old 10-11-2012, 07:36 PM   #750
abbysdad2006
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Nov 2011
Biddeford, Maine
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Fermentation went good, it only showed up the next day after I put it in the glass carboy.
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