Belgian Wit - Issues

[NateinSF]

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!

 

[Professor Frink]

Can you post a picture? It's probably just bubbles from the beer degassing after transfering.

 

[NateinSF]

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]

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

 

[NateinSF]

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]

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]

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

 

[sirsloop]

hmm... sour wit.. thats one I gotta try