Heh--does this look infected? Oh, this is actually not funny.

[Ondori]

I have had this before, and mine turned out be little bubble pockets of gas escaping. Hard to tell from pic, but it is a possibility.

 

[Stauffbier]

If you smelt green apple you should of left in in primary longer,
the yeast would have cleaned up after themselves and broken down the Acetaldehyde (green apple)

That's true, but.....
You're going to get acetaldehyde in the bottle too when the yeast start eating the priming sugar, so once fermentation is stable and the beer is fairly clear I say bottle it.

Extended primary/secondary just prolongs things IMO.

 

[Johnnyhitch1]

That's true, but.....
You're going to get acetaldehyde in the bottle too when the yeast start eating the priming sugar, so once fermentation is stable and the beer is fairly clear I say bottle it.

Extended primary/secondary just prolongs things IMO.

Once the yeast clean up after primary fermentation the amount of sugar added at bottling time would not be enough to produce detectable off flavors, If this in doubt was the case of a premature primary pull....OLDE PPP!!

Thats pour advice when someones brewing a 10% beer, secondary would give enough time to bulk age (with proper co2 blanket), which IMO is better than bottle conditioning, and smooth out the beer as a whole.

 

[gwapogorilla]

Nugget--3 weeks in the primary. This is the second week in the secondary.

Yeast: Wyeast 1056

It looks Okay to me. Every time I used 1056...that's what my carboys look like too. So clear on top it's kinda spooky.