Holybarfly
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Immersion chiller added with a few minutes left in the boil. Takes ~10 mins to get temp to ~80 before I throw it in my ferm chamber to get to pitch temps.
Immersion chiller added with a few minutes left in the boil. Takes ~10 mins to get temp to ~80 before I throw it in my ferm chamber to get to pitch temps.
Thanks for the suggestions.
Yea, I've been thinking of cutting a notch in my to chill covered.
Hi all,
Just transferred my black IPA to secondary and was confronted by these gnarly looking bubbles. Start of an infection?View attachment 298386View attachment 298387
Hi all,
Just transferred my black IPA to secondary and was confronted by these gnarly looking bubbles. Start of an infection?
Did that giant bubble grow and pop in front of you or is it just chilling?
Really appreciate the advice and help! It has been opened 2 times. I made it sound like alot more now that I re-read the post. I popped it open Monday for the first time for a FG and then last night to do last FG and get a sample. I am gonna let it sit for maybe another week I guess and then bottle. One of the downsides of having bucket fermenter....can't see what is happening!
Just yeast rafts...
Definitely the beginning stage of an infection. Clean everything that touched the beer, rinse with warm water, then bleach bomb everything. Rinse well again till all bleach smell is gone. Then sanitize with some Starsan.
I opened up my fermenter to bottle today and this is what greeted me:
The beer (SMaSH pale ale, sg 1.046, fg 1.008) was fine 4 weeks ago (has been in the fermenter for 6), I probably introduced this bug when taking a sample (fv doesn't have a spigot).
The smell of it was very sour and alcoholic, so I would guess lacto or aceto. I dumped it. Probably need to get rid of the fermenter, racking cane and tubing used on this one.
Sorry about your beer. Some unintentional sours can still be or become yummy, but it's an acquired taste. Those bucket lids/rims can be real bug traps. Spray sanitizer underneath and mop around with a sanitizer soaked washcloth. The large opening doesn't help either.
You can take samples out of buckets without removing the lid. Snake a skinny 1/4" OD hose down the grommet hole, and suck some beer out. When enough, pull the hose out so it doesn't flow back. Replace airlock.
This is supposed to be a cream ale, 10 days post brewing no airlock activity visible, could still see some on Saturday, it looks a tad oily to me, any educated opinion on an infection possibility ? After looking at this thread I would say infected but could use some pointers
View attachment 303284View attachment 303285
A fall ale. I'm meticulous about sanitizing but I checked this today and has a bit of an "oil slick" look to it. And little white specs that almost look like tiny paint chips to give you an idea. What's going on here, should I just bottle it and hope for the best? Is there a way to counteract what's going on?
A fall ale. I'm meticulous about sanitizing but I checked this today and has a bit of an "oil slick" look to it. And little white specs that almost look like tiny paint chips to give you an idea. What's going on here, should I just bottle it and hope for the best? Is there a way to counteract what's going on?
Ok guys, new brewer here. This is my 3rd kit and I had this around the edge of the fermenter/krausen collar (coopers new fermenting vessel) when it came to bottling... I don't think any of it had resided on top of the beer but it certainly didn't look appetising. Anyway it's bottled now so Im hoping it'll be ok!
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