andrewjones
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- Jun 10, 2020
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Hi,
I've brewed a German-style Wheat Beer, standard recipe. However, when bottling I noticed this foam on the top, which I don't think I've noticed before (but only a few brews in to my homebrew career).
I'm not sure what this foam is, could it be an infection?
I continued to bottle and 4 days later in I've noticed some, but not all of the bottles have this foam/sediment on top, which again I haven't noticed before.
I know the order of my bottles and these were towards the end of the batch. I opened one and sure enough it gushed everywhere (obviously in hindsight, but wish I had done it over the sink...).
Bottles earlier in the batch look ok, presumably not yet carbonated as I can still squeeze. But the later bottles look like this and can't be squeezed.
I tasted it and it's ok I think, though maybe not as I was expecting, but it's my first wheat so not sure. Doesn't look all that appetising though!
For priming I added 268g of cane sugar, boiled in 370ml water and stirred in once cooled to 20c. Have been stored at 20c since.
Is this infected, or something else? Will some of the batch be fine if they look ok now?
I've brewed a German-style Wheat Beer, standard recipe. However, when bottling I noticed this foam on the top, which I don't think I've noticed before (but only a few brews in to my homebrew career).
I'm not sure what this foam is, could it be an infection?
I continued to bottle and 4 days later in I've noticed some, but not all of the bottles have this foam/sediment on top, which again I haven't noticed before.
I know the order of my bottles and these were towards the end of the batch. I opened one and sure enough it gushed everywhere (obviously in hindsight, but wish I had done it over the sink...).
Bottles earlier in the batch look ok, presumably not yet carbonated as I can still squeeze. But the later bottles look like this and can't be squeezed.
I tasted it and it's ok I think, though maybe not as I was expecting, but it's my first wheat so not sure. Doesn't look all that appetising though!
For priming I added 268g of cane sugar, boiled in 370ml water and stirred in once cooled to 20c. Have been stored at 20c since.
Is this infected, or something else? Will some of the batch be fine if they look ok now?