Belgian Wit - Issues

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NateinSF

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I am looking for advice and/or information. Currently brewing a Wit ale. When I was transferring from the primary to secondary my primary spout got clogged.

I attempted to clear out the clog with sanitized instruments, but in the process may have contaminated my batch. There is a bit of crap on the top of my wort in the secondary but it's not multiplying. Is this sure contamination? Will I not know until I taste the product?

Most importantly, how can I prevent a clog in the future? Orange peel is sure to be used again, and I can not have any more of these disasters!

Thanks!
 
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NateinSF

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im at work right now

i'm not going to lie, it could be mold. they are small white spots, about the size of a pencil lead. again, not multiplying and i recall similar stuff on the top of other batches.

i'm trying to remain optomistic here, and have brewed successfully in the past. on the flip i would rather toss it and get a new batch going if it's a lost cause.
 

Professor Frink

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Don't EVER toss it unless you are sure it's an infection, because most times, it's not. I'm willing to bet it's small bubbles from CO2. RDWHAHB:mug:
 
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NateinSF

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and i can be sure once it tastes sour?

thanks for all your assistance prof. frink!

any suggestions on how to avoid a "clog" of this nature?
 

Professor Frink

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You can taste an infection usually. I usually avoid the clogging by straining out any hops, break material, etc. before I add it to the fermenter.
 

HP_Lovecraft

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Small white dots is USUALLY just yeast that has kicked back into action during the racking. Or maybe you racked a bit too early. No need to worry yet.

nick
 
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