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Old 12-20-2008, 03:51 AM   #1
hopsoda
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Dec 2008
Iowa
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Im new to Brewing i made a AG beer "trying to make somthing moon like"
when i opened my primary there were strange yeast colored chunks that look like "half shells" sort of? they were somewhat hard yet mushy at the same time. in the bottom of the fermenter ,and the beer smells some what sour? not a bad smell ... but not a good smell neither ... it tasts some what sour also... agean not real sour ... but not great tasting neither.

all seemed smooth?
have i got a infected batch? ... what are the chunks and the sour smell 'tast from? ... if it is infected ... with what ... and what are the chunks? has anyone seen what i am looking at?

here is what i used its a 5 gal batch all grain
---Aprox-----
8lb american 2 row
3 lb flaked wheat
1 lb flaked oat
.5 oz corriander
.5 oz fresh orange peel
1 oz cascade pellets
Wyeast Liquid Yeast - Belgian Wit 3944

(any suggestions)? ... please!!!!

 
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Old 12-20-2008, 03:57 AM   #2
Shonuff
 
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Feb 2008
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Fermentation is an ugly process. I'm gonna say you are probably fine.
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Old 12-20-2008, 07:15 AM   #3
ifishsum
 
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Aug 2008
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Break material can look like small flakes in the wort, they're perfectly normal if that's what you're seeing.

I wouldn't judge the taste until it's been at least 6 weeks from brew day and carbonated.
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Old 12-20-2008, 07:59 AM   #4
sirsloop
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Jun 2006
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Lol... last thing I would want to do is stick my head in the air above the krausen. That **** will make you grow chest hair!
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Old 12-20-2008, 08:36 AM   #5
Nightbiker
 
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Yeah, I'm with shonuff, you're fine. Don't worry the beer!! It is said by men (either wiser, or crazier -or both- than I) that yeast don't like being stared at, nor do they like people looking over their shoulders while they work.
Relax, have a pint (or two) of something previously fermented, and let them go about their business.
I recall my first batch, I used to rack every brew to the 2ndary fermenter for 'clearing' and my first one restarted after racking, scared the bejesus outta me, I sweated that I'd ruined it. It came out just fine -but things I saw in that carboy..... well, it kept me up nights (which is fine, since I'm a night-shift person anyway).
Let the yeast work. They know their job -yours is ONLY to provide a hospitable environment in which they can perform their jobs. You did your part, let them do theirs.
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Old 12-20-2008, 08:49 AM   #6
evandam
 
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Mar 2008
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If it isn't 6 weeks old and carbonated relax.
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Old 12-20-2008, 09:18 PM   #7
IowaHarry
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Nov 2008
Western Ia.
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The "half shell" shape reminds me of a bret infection. Even if it is, it's not the end of the world. Some people want bret infections. Those crazy guys that do open bucket fermenting, HOO BAH! that's crazy right there. Don't worry too much about it till it's bottled, conditioned and in your glass. If it tastes like crap, you made a heiniken. HA!

 
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Old 12-20-2008, 09:25 PM   #8
nosmatt
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Oct 2008
Bass Lake, Ca
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lol @ above post...


i have a couple chunky beers beers in the fridge right now... i did a bad job racking to the bottling bucket from a dry hopped beer. now it is just dry hopped in the bottle, and tastes seriously good. just dont look at the glass when your drinkin it, looks like colored pond water.

 
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Old 12-21-2008, 03:35 PM   #9
Nightbiker
 
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eeewwwww Hiney-ken.
-Loved the 'bottle-hopped' beer post. Generally I drink out of a metal full-pint beer stein. No looking at the brew (grin). I'd tried this kit-based 'easy-drinking' light-colored Ale. The beer was cloudy as hell -I'd never had that -this wasn't chill-haze, it was thick and hazy as a wheat beer at any given temperature from room to 'fridged. Tasted right good! But looked thick enough to cut. I figured 'Oh well. It tastes good, and thats what matters most to me. Last night (months and months later, in Keg #2 in the kegerator) I finished off my NutBrown Ale, and switched the fittings onto the "FoggyAle" Keg, and low-and behold, that stuff is as clear as glass! I don't know when it had a conversion, but damn!
Guess it just goes to show you never really know how its going to turn out in the long-run.
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GOT BEER?
FERMENTING:
LAGERING/CONDITIONING:Simply Sweet Mead
Kegged: Big Bad Brown Ale (Brown Ale and Porter blend).
Bottled:

Plans: Oak-Smoked Porter, Honey Brown Ale.
Quote:
Originally Posted by Jaybird View Post
we do it for the love of beer! Not for the love of money! We can all make great BEER! Not so much when it comes to money!

 
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Old 12-22-2008, 08:21 PM   #10
malc
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Dec 2008
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I am by no means an expert, but the only wheat beer I ever brewed was a real messy fermentation, and the beer was sour to start. It took nearly six months before it tasted right. Guy at the homebrew shop said the same as many above. Just let it sit. It may take a while, but most of them turn out pretty good...eventually.

 
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