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Haha noooo that's a dry hop bag. But it is a pretty epic pellicle/Brett situation I've got going on.

yuuuuum yuuuum

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...

Idk man, it seemed to be mildly infected before the nibs (when I added lactose and pb powder to secondary). I think I aerated too much while mixing them in. The nibs sat in some bourbon so idk.

beneath that "film" is cocoa nibs. This looks gross and smells....weird. A pb milk/sweet stout

Hmmm. So rack from underneath it or just give it another week? Or cold crash to make it drop out

Hmmm. So rack from underneath it or just give it another week?

a gallon of wort plus four gallons of Apple juice fermented with Abbey ale yeast. Fermented real nice for a couple days and now I seem to be stuck with this mess.

It's fermenting like crazy actually. It's actually part beer (one gallon of lme/specialty grains/brown sugar) it's still bubbling after a full week and the krausen has changed two different times. Sooo just gonna wait it out and pasteurize to be safe I guess.

A question about pasteurizing. That im sure may be answered somewhere in here but I'm going to ask anyway because I haven't read this all. If I use juice that was already pasteurized before I made it into hard cider, do I have to stove top pasteurize it again anyways? Or if I just let the yeast...

Gross and slimey it what? Honestly used to fermenting in a glass carboy so I can see what's going on underneath, so idk the deal with the top layer here in the bucket. Looks awfully foamy.

so, first IPA I've ever done. First time using honey malt. Vigorously sanitized and washed everything. What's that white speck (and some others) floating in there? Just scrape it out?

I know for a fact I pitched it too hot (about 85) just wasn't paying attention and pitched. But I got it down pretty fast and it fermented for the week at 65-70. My OG was 1.1. And came down to 1.02. One packet of s-04 was pitched

No I did, my krausen is dark brown so maybe that's just mixing in with the water

It's a chocolate stout so maybe that's why?

Switched it up to this....yea?

There's a little bit of bleach and water with the hose below it so it's air locked. I'd say I'm okay then yea?

Am I doing This whole blow off tube thing right? There's no way for this to get/be infected right?

Gonna brew friday! Looking forward to it

Sounds great! Maybe trying this Friday!