Does This Look Bad?

[johnford]

Hi Folks,

First online forum I've ever belonged to!

If anyone can offer me some help or advice on this one it would be much appreciated. I just bottled a 5 gallon batch of Belgian Saison (all-extract), O.G.=1.049 F.G. 1.004. This is only the 3rd bacth of beer I've ever made and the first batch I've ever tried with just a primary fermenter before bottling. Upon opening the lid of the fermenting bucket I found this thin white mold-looking crust that easily broke apart and stuck to the sides of the bucket while I siphoned the beer into the bottling bucket,

It tastes good at this point but I'm worried I have an "off batch", and I'm not sure what this means if I do...?

Again, any help much appreciated.

Cheers,

John.

 

[Moose1231]

I would not worry too much about it, especially if it tastes great. I had the same thingwith a altbier a few months ago and it tastes just fine. I don't know what it is though. Anyway, the beer was crystal clear and it was tasting very good, so dont worry.

 

[Mozart]

It looks like some kind of infection based on the pictures I've seen in the "Post Your Infection" thread here, but I don't know what kind. Maybe somebody else well.

The advice I read most often here is: if it tastes fine, drink it... but drink it fast.

 

[CBMbrewer]

Looks like a pellicle. Since it tastes fine, you are probably fine. I would watch for bottle bombs though. You can put them in a couple plastic bags or something else that would contain any potential liquid.

 

[day_trippr]

Looks like a pellicle. Since it tastes fine, you are probably fine. I would watch for bottle bombs though. You can put them in a couple plastic bags or something else that would contain any potential liquid.

LOL! You might think that would help, but I bet the guy that owns this ex-shower stall wouldn't agree...

Cheers!

 

[johnford]

You guys rock! Thanks for the solid feedback. I guess I'll just hang in there and hope it all works out in the end-plus, gives me an excuse to drink a lot of beer as fast as possible!

 

[brooksy]

It looks like a "yeast raft" that some english strains have given me.

 

[neosapien]

my one and only infection was that same ice slick looking horrorshow. i racked from under it and let it carb up for 2 weeks, then kept it in the fridge. tasted just fine. in fact, i've brewed that recipe numerous times and that infected batch turned out to be the favorite for a lot of my friends (who never knew it was infected).

 

[Yooper]

It looks like a "lacto crust" infection. Drink it sooner, rather than later, as it will sour gradually if it is lactobacillus.

 

[ShaineT]

It looks like a "lacto crust" infection. Drink it sooner, rather than later, as it will sour gradually if it is lactobacillus.

It might have a nice sour note to it.

 

[johnford]

Thanks again chaps. I'm feeling a lot more positive about the whole thing.

 

[kombat]

You guys missed the obvious clues: "all-extract," and an F.G. of 1.004. The only way an all-extract batch would ever get that low is from an infection. Sorry, OP! Drink it fast, and sanitize thoroughly for the next one.

 

[johnford]

Just a quick follow-up if you're interested- After one week in the bottle a similar layer of mold had formed on the surface of the beer in each bottle. Have been drinking them fast. The taste is really good, and the colour/clarity is great too. Seems to be no risk of over-carbonation. Just a bit disconcerting with the white bits in there. I'll be sure to sanitize overboard next time around. It's been a good learning curve so thanks again.