Am I good or not?

[omorales]

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I took a couple from the side of the carbon. My beer had been in the secondary for 5 days. The "islands" are semi-transparent, and there is no bad smell from my carboy.

This is a Belgian Saison. OG: 1.068 after primary: 1.004

I am looking to bottle Tuesday because I will be traveling. And I will age it until Christmas and beyond (in bottles).

 

[didinho]

I took a couple from the side of the carbon. My beer had been in the secondary for 5 days. The "islands" are semi-transparent, and there is no bad smell from my carboy.

I guess those spots are just essential oils from hop, as there is no strange smell.
I'd sleep quietly and wait to taste it!

 

[joshesmusica]

It does just look like oils as of right now. But in the future you need to fill the secondary all the way to the neck, or at the least add some kind of fermentables to make it a true secondary fermentation. Way too much headspace, just asking for an infection. Also, for the future, if you're only doing secondary for a week, there's really no point in doing all that transferring. Your beer won't benefit from it, and there's only risks involved.

 

[omorales]

Thanks man. I appreciate your help. Bad practice on my part.

 

[Yooper]

It looks like "islands" of lactobacillus to me. I'd be cautious, as it is definitely an infection of some kind and my best guess is lactobacillus.

 

[omorales]

It has only been in there for a couple of days. If it is in fact lacto? Do you think if I bottled now, and rack underneath, the beer would be fine? Or would I be better off dumping any brewing another?

 

[hottpeper13]

I had a saison that looked like that after 4 weeks in secondary(can you say procrastinator)took a sample from below and when I did the stuff clung to the wine thief and left a clean hole for the siphon. The sample was the same gravity as when racked to secondary and the flavor close. Can't say if it was infected or not because the keg kicked less then 3 weeks. Oh ya used the Belle Saison dry yeast.

 

[joshesmusica]

It has only been in there for a couple of days. If it is in fact lacto? Do you think if I bottled now, and rack underneath, the beer would be fine? Or would I be better off dumping any brewing another?

I think you should be fairly ok to do that. I would personally probably just under-prime it a bit, just to be sure. It certainly hasn't taken a strong hold on this as of right now. I suggested it looked like oils because for some reason I thought it had been in there for more than just a couple of days. But if Yooper thinks that it's an infection, you should listen to her.

 

[Calder]

It has only been in there for a couple of days. If it is in fact lacto? Do you think if I bottled now, and rack underneath, the beer would be fine? Or would I be better off dumping any brewing another?

I think you are fine. I don't think it is lacto.

Beer is 8.5% abv. Even if you do have lacto in there, it isn't going to do anything with that alcohol present. Most strains of lacto will quit after a few % abv, pretty much all are done by 8% (there are always exceptions), and if there are any hops in there (sure there are), that too will hinder it, if not stall lacto.

I'm thinking that is something else in there. Probably innocent. With an FG of 1.004, there isn't much sugar to worry about either. Bottle it up as normal (no special measures) and enjoy.

 

[ophillium]

Anyone else thinking that's a hella dark saison?

 

[omorales]

The reason it is dark is because the yeast I got was bad. I did. Starter and noticed it was bad. So I had some saison yeast and pitched that. I have also done some research about dark saisons and how they taste great. Thanks Calder, I am going to bottle it and see what happens. The "islands have not gotten any bigger or thicker. Thanks you everyone for your input.

 

[Calder]

The reason it is dark is because the yeast I got was bad. I did. Starter and noticed it was bad. So I had some saison yeast and pitched that.

That just doesn't make sense. Please explain more.

 

[day_trippr]

I agree with Yooper, that's definitely infected (in fourteen years I've never seen "hop oils" accumulate anything remotely like that, and I'm a total hop head wrt recipes).

While it looks "lacto-ish", who knows what the bug actually is. While I wouldn't try to dissuade packaging that batch, I'd make sure the bottles are placed where a grenade won't take anything - or anyone - of value, out...

Cheers!

 

[omorales]

Sorry. I bought some WLP500 and it was bad, so I pitched the WLP 565 that I had on hand. It was clear on the WLP500 starter that the yeast was bad.

 

[Calder]

The reason it is dark is because the yeast I got was bad. I did. Starter and noticed it was bad. So I had some saison yeast and pitched that.

That just doesn't make sense. Please explain more.

Sorry. I bought some WLP500 and it was bad, so I pitched the WLP 565 that I had on hand. It was clear on the WLP500 starter that the yeast was bad.

Trying to drag it out off you ......... why was it so dark. Yeast doesn't make it dark.

 

[ophillium]

Trying to drag it out off you ......... why was it so dark. Yeast doesn't make it dark.

I'm thinking he brewed a different (dark) style and then pitched belgian saison yeast into it.

 

[joshesmusica]

I'm thinking he brewed a different (dark) style and then pitched belgian saison yeast into it.

Agree, wlp500 is a monastery ale yeast. So I would assume he's doing some kind of trappist clone.

 

[omorales]

I did try and make a Trappist clone. Sorry about the confusion. I was busy when I posted it and left that out that I originally was trying to brew a different beer style.

 

[ophillium]

I did try and make a Trappist clone. Sorry about the confusion. I was busy when I posted it and left that out that I originally was trying to brew a different beer style.

Without intending to sound like a preachy ass, you'll get the most help here when you post the most info possible from the start. Otherwise most of the discussion is spent trying to figure out the basics of what you were doing, precluding discussion about what went wrong.