I bottled last week and am noticing stuff in the bottles.
Some have little black specks on the side of the bottles. Others have some streaks. Still others have "floaters" hovering around the bottom of the bottles.
Am I "screwed" Of the 30 16 oz bottles about 12 seem perfectly clear.
Thanks for the comments. The fermenter was pegged at around 75-80 the whole time. Around 3 1/2 weeks now. Also the ingredients. 6lbs light DME, 1 lb candy sugar and 1lg honey. Plus about 1lb of grain (mash). By ingredients the OG was 1.065 with a ending of 1.010.
Just finished bottling and I am concerned over a few things.
First, I was getting a fairly strong ester like aroma the whole time. I am brewing an abbey style however I did not envision it being so strong. In fact I an finish and the room still has an aroma in it an hour later.
I only have one carboy, which is currently my primary, and need to rack my batch to a secondary. Should I rack to a plastic bucket, clean the carboy, then rack back to the cleaned carboy? I want to minimize contamination if possible.
I am using White Labs Trappist Ale. WLP500. They suggest an optimum temp range of 65-72 deg. Cooler temps will produce less fruity flavors. Which is not what I am looking for. So I will take your advice and relax the active cooling somewhat. But still try to maintain something in the mid 70s...
We are headed out of town for 4 days and I have had a Belgian dubble in the pirmary for 4 days now still with visible ferm occurring. The temps here are from mid 70s to mid 80s. I have no central AC in the house.
I have the fermenter in a closet in a water bath with a cotton shirt wicking the...
My first batch in the primary in about 5 years. Thought and or advice please.
It is a belgian ale, attempting a double but I do not believe I made it that far.
6 lbs english light DME
1 lb belgian candy sugar
1 lb honey
5 oz munich malt
5 oz special b
3 oz belgian...