So about a month ago I made a blue moon clone. I read online somewhere that to help pitching rates pitch inot 1/3 of the wort and save the rest. I thought I'd give it a try.
I saved the rest in my bottling bucket (sanitized) with a bag over the top with a rubber band to seal it (not sanitized). It was 10pm at night, I was tired of brewing, bottling and cleaning, etc... it was a f*** it kindof moment lol.
So the next day I went to transfer the 2/3 unpitched wort to the fermenting wort. However the top had what seemed to be a 1/2" krausen. White/brown with smaller brown spots (what seemed to be proteins). Tasted it and it didn't seem too bad at all. So I put it right into the fermenting wort.
I thought it was just proteins or something that had risen over night. never saved wort that long before pitching. However I did bottle a batch the day before and rinsed the bucket once with h2o and once with star san. Maybe a little bit of Notty survived?
I bottled it last weekend, tasted a little and it tasted fine. The wort looked normal, smelled normal. My gravity was where it should be (little high but ok). So i'm just sitting back and thinking about not bottling and brewing on the same day ever again, and wondering how this is going to turn out!
What do you guys think? Infection, other yeast or protein?
Sorry for the long story
I saved the rest in my bottling bucket (sanitized) with a bag over the top with a rubber band to seal it (not sanitized). It was 10pm at night, I was tired of brewing, bottling and cleaning, etc... it was a f*** it kindof moment lol.
So the next day I went to transfer the 2/3 unpitched wort to the fermenting wort. However the top had what seemed to be a 1/2" krausen. White/brown with smaller brown spots (what seemed to be proteins). Tasted it and it didn't seem too bad at all. So I put it right into the fermenting wort.
I thought it was just proteins or something that had risen over night. never saved wort that long before pitching. However I did bottle a batch the day before and rinsed the bucket once with h2o and once with star san. Maybe a little bit of Notty survived?
I bottled it last weekend, tasted a little and it tasted fine. The wort looked normal, smelled normal. My gravity was where it should be (little high but ok). So i'm just sitting back and thinking about not bottling and brewing on the same day ever again, and wondering how this is going to turn out!
What do you guys think? Infection, other yeast or protein?
Sorry for the long story