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Is my brew infected? (Picture)

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Beerbuck

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Just about to transfert in a carboy, I saw this krausen on my brew, It is only krausen or my brew is infected?
I just want to be sure, It take good and dont have a sour taste and dosent smell the garbage!

 
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hey, i got a side question:

the last two batches, my krausen has been lower it seems than the past 5 batches i've done. is this just different yeasts?

also the krausen has been browner this brew (but also a dark brew, i imagine this is typical?)

these are all grain vs a bunch of minimash / extract brews with whiter krausen.
 

Erythro73

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Just about to transfert in a carboy, I saw this krausen on my brew, It is only krausen or my brew is infected?
I just want to be sure, It take good and dont have a sour taste and dosent smell the garbage!

Hi, fellow Montrealer.

If you beer seems like that, don't transfer it yet. Wait a bit. Take a look at your hydrometer. Don't even think about transferring your beer to secondary before your hydrometer readings are stable for 3-4 days. You need to allow your yeast enough time to do their job. And after that, the longer, the better, as your yeast will continue to improve your beer (conditioning). The last beer I brewed, I let it 5 weeks in primary.

Be patient, your beer will be better.
 

doctorRobert

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youre too paranoid.

There so many variables than can affect the kruasen including the ones you mentioned dont sweat any little change.
 

android

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to answer your second question, yes, most yeasts will have a fairly unique krausen... heck, even within a specific yeast strain, i've seen different krausen characteristics, so never assume you will see the same thing twice!
 

Revvy

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hey, i got a side question:

the last two batches, my krausen has been lower it seems than the past 5 batches i've done. is this just different yeasts?

also the krausen has been browner this brew (but also a dark brew, i imagine this is typical?)

these are all grain vs a bunch of minimash / extract brews with whiter krausen.
There is nothing "typical" in brewing...every fermentation is different, and should not be used to compare one with another...you can't do that.

Just because you may have never had something happen before on your beers, doesn't mean that the yeast are doing anything wrong. It just means that you haven't experienced one of the infinite NORMAL behaviors that living organisms, living wildcards, are capable of.

you can't compare one brew to another. No two fermentations are ever exactly the same.

When we are dealing with living creatures, there is a wild card factor in play..Just like with other animals, including humans...No two behave the same.

You can split a batch in half put them in 2 identical carboys, and pitch equal amounts of yeast from the same starter...and have them act completely differently...for some reason on a subatomic level...think about it...yeasties are small...1 degree difference in temp to us, could be a 50 degree difference to them...one fermenter can be a couple degrees warmer because it's closer to a vent all the way across the room and the yeasties take off...

Someone, Grinder I think posted a pic once of 2 carboys touching each other, and one one of the carboys the krausen had formed only on the side that touched the other carboy...probably reacting to the heat of the first fermentation....but it was like symbiotic or something...

With living micro-organisms there is always a wildcard factor in play...and yet the yeast rarely lets us down. So it is best just to rdwhahb and trust that they know to what they are doing.

Don't assume the worst with the yeast, realize that they've been making beer since long before our great great great grandfather copped his first buzz from a 40 of mickey's out back of the highschool, so they are the experts.

Yeasts are like teenagers, swmbos, and humans in general, they have their own individual way of doing things.

So it's best not to try, and also not to worry about things, based on what you might experience.
 
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cool thanks. Yeah I wasn't too worried. It smells right and I know what I"m doing. haha! Just wondering if it was darker because of the darker grains etc. Beeeers.
 
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