Recent content by jimmytango

This is actually the way I thought you were supposed to do it! I put the yeast in the bucket and open the valve to my brew pot and let the wort drop from a meter or so to create a big mix of foam and help oxygenate the mix.

I posted this in another thread, but I'm wondering if anyone can identify which infection this is? I'm really hoping it's brett since its a saison and I plan on drinking it in a few months.

Here's what it looks like today. I'm not exactly sure what it is and when I compare it to other people's infections I can't come to a clear conclusion. I've seen people call similar infections both lacto and brett, and there isn't a clear resource on the difference in appearance between these...

It's been at a steady 90 degrees for over two weeks now. I transferred it over to secondary on Friday, and it was completely clear. Over the weekend it managed to develop into this once again - http://imgur.com/a/3CTlJ I'll post more photos as whatever it is on top grows.

Quick update - based on the rapid growth of fuzzy white fluffy stuff on top of the beer, im 93% certain that it has a lacto infection (based on the pictures I've seen in the infection thread). I tried a sample of it, and it still has a good saison taste to it, even though the bucket has a fairly...

Thanks for the advice - I'm going to keep the lid on for the next few weeks and see what happens.

I used Wyeast 3724 and it's been about 9 days. The OG was 1.045 and the current grav is 1.011 - if my paranoia overtakes me, would I be creating bottle bombs if I bottle it this weekend? It tastes good, but has a hint of sourness to it.

I'm brewing up a saison and have been unable to keep myself from peeking under the lid every few days, and am scared that it might have gotten infected. It had formed a nice krausen for the first three days, and that fell and everything was fine for the next week. However I peeked today and...