In my secondary fermenter, I have a pale ale that has been dry hopped with about 1 oz of whole cascade hops. I transferred it into the secondary this last past monday (2/9) and just today I noticed that the most submerged hops have what I can only describe as a gelatin-like haze surrounding some of them. It is kind of a translucent white color. Is this mold, or just some proteins or something emitted from the hop leaves after being in the carboy for a while? The temperature of the beer is about 64 degrees according to the fermometer strip. Is this normal, as this is my first time dry hopping a beer and want to make sure that the batch isn't ruined. Any help would be greatly appreciated.
Dry hopping gelatin/mold?
- Thread starter J-Man
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It's probably a layer of very small CO2 bubbles. The only time dry hopping caused a problem, was when I left them in the keg while dispensing. The last pints had a grassy flavor. I take them out after a week now.
Thanks for the reply and reassurance. I tasted the beer on bottling day (1/15/09), and it seemed to be good. After researching a lot on this phenomenon, I have found many cases of others experiencing the gelatin-like floaties in their dry-hopped secondary fermenters. Most everyone reported that there were no noticeable off-flavors. Thanks again!
