Recent content by j_foamstache

Will do, atom. I had to tweak the initial bittering hop addition to get it to ~65 IBU's but I'm keeping the 15, 10, 5, and 0 additions. Not a whole lot of variance there since they're all late additions.

Just scaled this down for a 3 gallon batch. I'll be brewing it on Saturday or Sunday. I will follow up with my results!

I just recently dry hopped a pale ale for the first time and it had a very similar appearance after the hops all dropped out. The beer is super tasty. Enjoy your brew!

As long as you didn't have it exposed for very long to let anything in and you sanitized your sampling equipment you should be good. As a rule of thumb, though, I try and sample no more than once a week, especially if it's not bubbling rapidly enough to quickly push oxygen out of your fermenter...

I still would not be that worried. I had a very similar thing happen to me two batches ago. The brewers I talked to said a temperature change could cause the yeast to "restart" itself. In the end, mine tasted fine so I bottled it. I'll let you know how it is in about a week and a half.

How old is this beer and how does it taste/smell?

Looks healthy to me. Did you taste/smell it? After a recent infection scare and looking at literally every page on this thread, I can say that you should have nothing to worry about. It's when you get the fuzz growing in there or things that look like white icebergs that you have something...

Thanks for weighing in. This is essentially what I've been thinking but I wanted someone to confirm/reinforce my opinion. The environment temp has been steady. What Drunkle said actually sparked a thought - perhaps a reactivation of the yeast brought up a lot of the trub that was at the bottom...

Quite the contrary, actually. This is the top of my 3 gallon batch of ESB with all 3 gallons still in there. Nothing has been bottled. This is what the beer looks like inside the fermenter as it stands right now. It looks like krausen but I just was not sure, hence my posting here. On monday I...

Hey Drunkle, any thoughts on my possible infection? My OP and photos should be on page 314 of this thread.

Just like when a beer gets infected in a fermenter, see what it smells like and give it a small taste. You'll know what to do from there :)

Yeah that's the weird thing. I pitched the yeast about 3.5 weeks ago and it was active for about 4 days. Totally normal. But because the gravity hadn't stabilized I left it in there - but there was no bubbling or visible activity for about two weeks straight. It was just doing it's silent work...

I don't think this looks all that weird, what I'm not sure what to think of is the portion that looks like dried, fragmented mud. Anyone seen anything like this before? It's an ESB that came back to life after about 2.5 weeks and as of right now it tastes pretty dang good...

taken 4/4/2016

You set out to make beer, made cheese instead. Great work, man!