Is it contaminated?

[elcapitan10]

I brewed a NB Chocolate Milk Stout 3 weeks ago, and I went to check the gravity today and saw this when I opened the primary. I've done about 6 batches to date, and I've never seen this after 3 weeks. Usually it's all cleared out.

I used Wyeast 1332, and it fermented around 58-60F. Was this too cold? Did fermentation not finish up, or is this a result of a contaminated batch? The OG was 1.062, and its measuring about 1.024 right now which seems a little high. There is pound of lactose in it though, so that may be right.

I was going to rack to secondary tomorrow with cocoa nibs, but now I'm not sure what to do. Any advice on this?

View attachment ImageUploadedByHome Brew1420945036.389403.jpg

 

[day_trippr]

Nothing's leaping out of that picture screaming "INFECTION!" to me.
Can't splain the lingering krausen, but that's all it looks like from here.

Be brave and give it a taste, nothing in there is going to kill you...

Cheers!

 

[Hello]

Yes, your fermentarion temp is low. See here: http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=139

I would warm it up slightly so it can finish and krausen will drop most likely. It's not infected best I can tell.

 

[RM-MN]

Yes, your fermentarion temp is low. See here: http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=139

I would warm it up slightly so it can finish and krausen will drop most likely. It's not infected best I can tell.

I agree that the temp was too low and you shouldn't rack to secondary because you beer hasn't completed fermenting. Warm that beer to the low 70's and give it another week. You might even need to swirl it a bit to get the yeast back in suspension.