gigidogg
Active Member
Apologies in advance.
I just kegged a somewhat high gravity golden ale (~8.5%). It had a rather long primary fermentation, around 3 weeks that never went crazy, but just kept bubbling every 4 seconds or so for around 2 weeks before slowing. No krausen was present at transfer to secondary and the measured gravity was within 1.004 of where it finished. Once in the secondary it started bubbling in a similar manner to when it was in the primary and a thick krausen returned, almost needing a blow-off tube. Secondary took 2 weeks before all the action stopped and there was no more foam on the surface. There were some yeast colored thick gunk that stuck to the sides of the carboy until I kegged it tonight. Nothing rope-like or fuzzy that I noticed in the second krausen. It didn't smell bad except for a little bit of detectable sulfur smell which I've had before, mostly in Hefe's I've brewed. Also, I chilled the secondary to 38F for 3 days prior to kegging and it was still quite hazy. I used Wyeast 3944 and did my usual sanitizing routine. Am I screwed? If I do have some contamination what should I look for? What taste will let me know if it's bad?
Again, sorry for another one of these threads. Just never had any problems before.
I just kegged a somewhat high gravity golden ale (~8.5%). It had a rather long primary fermentation, around 3 weeks that never went crazy, but just kept bubbling every 4 seconds or so for around 2 weeks before slowing. No krausen was present at transfer to secondary and the measured gravity was within 1.004 of where it finished. Once in the secondary it started bubbling in a similar manner to when it was in the primary and a thick krausen returned, almost needing a blow-off tube. Secondary took 2 weeks before all the action stopped and there was no more foam on the surface. There were some yeast colored thick gunk that stuck to the sides of the carboy until I kegged it tonight. Nothing rope-like or fuzzy that I noticed in the second krausen. It didn't smell bad except for a little bit of detectable sulfur smell which I've had before, mostly in Hefe's I've brewed. Also, I chilled the secondary to 38F for 3 days prior to kegging and it was still quite hazy. I used Wyeast 3944 and did my usual sanitizing routine. Am I screwed? If I do have some contamination what should I look for? What taste will let me know if it's bad?
Again, sorry for another one of these threads. Just never had any problems before.