Falcor
Well-Known Member
So this is batch #7 for me, but the first time I've really thought that I may have an infection. When I opened the bucket after nearly 2 weeks of fermenting I noticed weird stuff floating on the top that I don't remember seeing in previous batches. When I put my autosiphon in today some of the clumps stuck to it. Also notice the strange ring a little above the beer level, not the gunk I'm used to but really hard and crusted on and kind of blackish in color. After siphoning to secondary I saw a brown stain on the side of the bucket, it rinsed right off with water and no scrubbing though. The top ring would not come off well so that's soaking w/ oxyclean now.
The recipe I made was the Stone IPA clone that I found here. Before I pitched the yeast I was concerned because it was really clumpy, but a little research here showed that it's normal for British yeast so I pitched anyway. Another thing is that I transferred from kettle at around 110 degrees cause it was 100 degrees outside and there was no way I could get it any lower. I let the beer sit in my swamp cooler, sealed, for a few hours until it dropped to a good pitching temp, so maybe that has something to do with this. I'm hoping that the British yeast that I'm new too is also to blame and that it's not infection. I guess another possible factor is that my temp control sucked on this one cause my house was around 80 degrees lately, the thermometer showed something like 74 at one point. So, any thoughts?
The recipe I made was the Stone IPA clone that I found here. Before I pitched the yeast I was concerned because it was really clumpy, but a little research here showed that it's normal for British yeast so I pitched anyway. Another thing is that I transferred from kettle at around 110 degrees cause it was 100 degrees outside and there was no way I could get it any lower. I let the beer sit in my swamp cooler, sealed, for a few hours until it dropped to a good pitching temp, so maybe that has something to do with this. I'm hoping that the British yeast that I'm new too is also to blame and that it's not infection. I guess another possible factor is that my temp control sucked on this one cause my house was around 80 degrees lately, the thermometer showed something like 74 at one point. So, any thoughts?