phasedweasel
Well-Known Member
This is a dubbel I brewed on November 15th. The OG was 1.069 without added sugar. I let it ferment for three days down to SG 1.023 and then added about a pound of inverted and caramelized corn syrup. I brought the syrup to a simmer for 10 minutes, and then added to the beer. At that time there was a normal looking krausen (brown and fluffy).
Today I opened the bucket, ten days after the corn syrup was added. The SG is down to 1.027. However, I've never seen a krausen like this before:
As you can see, it is an off white in color and contains a lot of large, pearly bubbles of something clear. I was pretty sure I got a smell of ascetic acid (vinegar) out of there as well.
However, the tasting sample tasted fine. My wife tasted it as well and pronounced it just fine. I understand most infections should be pretty damn obvious in flavor. My lingering worry is: could this be the early stage of an infection? Over the next few months will it turn my dubbel to ass?
I'm probably being the typical nervous neophyte, but I had to share this with my support group.
Today I opened the bucket, ten days after the corn syrup was added. The SG is down to 1.027. However, I've never seen a krausen like this before:
As you can see, it is an off white in color and contains a lot of large, pearly bubbles of something clear. I was pretty sure I got a smell of ascetic acid (vinegar) out of there as well.
However, the tasting sample tasted fine. My wife tasted it as well and pronounced it just fine. I understand most infections should be pretty damn obvious in flavor. My lingering worry is: could this be the early stage of an infection? Over the next few months will it turn my dubbel to ass?
I'm probably being the typical nervous neophyte, but I had to share this with my support group.
