Infection or RDWHAHB

[HadleyBrewer]

Okay, this is my third batch, and I'm using WLP 565, which I hear can take a long time to finish fermenting. OG of my recipe was 1.072, and the target FG is supposed to be 1.015. On day 13 of my fermentation I opened the carboy to take a gravity reading prior to racking to secondary, and I noticed a few large bubbles. The SG was 1.012. Today (day 14 of fermentation), I racked to secondary, and observed this, which looks odd to me. Am I being a noob, or should I bottle this immediately and hope for the best? My original plan had been to give it a week in secondary to clear up / cold crash and then bottle. Thanks in advance for the advice! This forum is great.

 

[thughes]

Looks OK to me. Next time skip the secondary and just leave it in the primary until it finishes and clears up.

 

[ChessRockwell]

Looks fine to me, maybe racking to secondary kinda kicked it back into fermenting a bit more and you've got some krausen is all. Definitely don't bottle it up yet, let it finish what it's doing and take another reading in a week or so. Doesn't look to me like anything to worry about though!

 

[jesseroberge]

RDWAHAHB....

Not an expert on the mater of infection but I ALWAYS leave my beer untouched for 30 days... Believe me I never open the carboy before the 30 th day and 100% of the time the FG is reached the flavors are ready and then I keg or bottle smack it in the fridge and crash and carb it there for another 30 days... You will have the BEST tasteing beer in the world, if you hit your numbers...

The only reason you want to secondary ferment is for dry hopping... As for the clearing out factor, a secondary won't clear it more then leaving it in primary for 30 days....

A good hot brear, cold break and overall TIME will settle things

Cheers dude, hope you are patient enough to try a 60 day technique

 

[05m50dan]

From the pic it looks like racking to secondary caused fermentation to kick off again. Sounds like its gonna be a dry beer! If you transferred vigorously into secondary it could have introduced oxygen which could cause the yeast to kick off again. Also stirring up yeast can cause that. When transferring to secondary, do your best to not splash it in the bucket.
I'd let it sit for a couple more days. I wouldn't worry that it's infected yet. That doesn't look like a pellicle, and it would take a lot longer to make one. If you're bottling you need to be sure the yeast is done eating the sugar before u prime or you'll end up w bottle bombs.