This is about our 8th brew. we had to dump a pale ale last weekend because it got infected. aftertaste was metallic. After transferring this belgian one to secondary, these white bubbles are starting to show on the surface about 2 weeks after. These were not here about 3 days ago so not 100% sure what to make of it. I know its hard to tell from a photo -- but what do you think?
OG 1.09
FG - shooting for 1.022
Currently been fermenting for 1 month.
It seamed after transfer to the secondary, fermentation hung at 1.044 for about 2 weeks.
Tested today - 1.041 so that's a good sign I guess.
Taste - seems to have lost some of its fruitiness over the last 2 weeks. a little more dry. taste isn't bad, so it might be worth cutting our losses and kegging now before the bacteria take over if present.
Smell... smells a little "yeasty" is the best I can describe. not sure if that's just a manifestation of 70 degree temps with a carboy still full of yeast at the bottom.
Give me your thoughts. thanks!
OG 1.09
FG - shooting for 1.022
Currently been fermenting for 1 month.
It seamed after transfer to the secondary, fermentation hung at 1.044 for about 2 weeks.
Tested today - 1.041 so that's a good sign I guess.
Taste - seems to have lost some of its fruitiness over the last 2 weeks. a little more dry. taste isn't bad, so it might be worth cutting our losses and kegging now before the bacteria take over if present.
Smell... smells a little "yeasty" is the best I can describe. not sure if that's just a manifestation of 70 degree temps with a carboy still full of yeast at the bottom.
Give me your thoughts. thanks!