Is this looking normal?

[rekamefink]

I cooked this chocolate stout 9 days ago. Does it look ok to yall?

 

[dkeller12]

Nope. Looks infected to me.

 

[rekamefink]

Nope. Looks infected to me.

damn really?

 

[aprichman]

That beer ain't right

 

[SteveHeff]

Take a few more pics, but it does look infected.

 

[rekamefink]

It smells ok. But it's my first batch.

 

[dkeller12]

Yup, that is infected. Have you tasted it?

 

[rekamefink]

I tasted it before it went in the carboy, it tasted fine. And now it smells fine.

 

[dkeller12]

Can you get a closer picture so that it can be confirmed? All is not lost, if it tastes ok, ferment it out and bottle ASAP, then drink it quickly. It could turn into a great sour beer. What is your sanitation practice?

 

[cobrem]

Could be yeast rafts. Closer photo would help.

 

[Psylocide]

Most definitely looks like pellicle from my seat.

Pretty gnarly for just 9 days though.

Maybe take a pic looking down the carboy mouth if possible.

 

[rekamefink]

Here's a shot down the hole.

 

[rekamefink]

I started another batch on Sunday and they look totally different.

 

[dtgrdn]

that sure looks infected to me

 

[dkeller12]

Here's a shot down the hole.

That is definitely infected. How are you sanitizing?

 

[rekamefink]

Alright, I'll dump the stout. I figured it was a leap for a rookie! Oh well, live and learn. I transferred it to soon and I'm sure that's the cause.

 

[rekamefink]

I had a few malfunctions on this batch. But i feel I did good on the second.

 

[dude3516]

If it makes you feel better, that second one looks normal to me.

 

[jbb3]

I was a little hesitant to click on the thread with a title; "Is this looking normal?"



No it doesn't...

 

[dkeller12]

Alright, I'll dump the stout. I figured it was a leap for a rookie! Oh well, live and learn. I transferred it to soon and I'm sure that's the cause.

Don't dump it. Taste it. If it tastes ok, bottle it when you get two stable gravity reading a few days apart. Once conditioned, drink it quickly. Just try to rack from underneath the infection. Nothing in beer can survive that will hurt you.

 

[rekamefink]

If it makes you feel better, that second one looks normal to me.

yeah I think so, there was alot that had to go into the stout. It took along time to cool it, I think I let the yeast sit to long. I had a bad feeling from the start. I'll know better next time. I'll keep it simple for now, and try harder stuff later.

 

[FrozenOcean]

At least taste it before you dump it!

 

[rekamefink]

At least taste it before you dump it!

why? Can it be saved?

 

[Psylocide]

Alright, I'll dump the stout. I figured it was a leap for a rookie! Oh well, live and learn. I transferred it to soon and I'm sure that's the cause.

I don't think a stout is much of a leap really. Especially if you're brewing an extract kit.

I wouldn't be worried about trying again... just check all your plastic equipment over for scratches, make sure you're cleaning and sanitizing anything that will come in contact with your wort post-boil.

Just unlucky this time. Good gut check to review your process though.

What do you mean by 'the yeast sat too long?'

 

[jbb3]

Here's a shot down the hole.

There you go again... Here's a shot down the hole??

LOL...

 

[rekamefink]

I don't think a stout is much of a leap really. Especially if you're brewing an extract kit.

I wouldn't be worried about trying again... just check all your plastic equipment over for scratches, make sure you're cleaning and sanitizing anything that will come in contact with your wort post-boil.

Just unlucky this time. Good gut check to review your process though.

What do you mean by 'the yeast sat too long?'

the yeast said to heat it in water for 15 minutes, I started that when I started chilling the wort which took about a hour, the point is there were several things I should have done differently but i can't clang it now, all I can do is do better next time. I'm sure I cleaned everything good though.

 

[rekamefink]

I don't think a stout is much of a leap really. Especially if you're brewing an extract kit.

I wouldn't be worried about trying again... just check all your plastic equipment over for scratches, make sure you're cleaning and sanitizing anything that will come in contact with your wort post-boil.

Just unlucky this time. Good gut check to review your process though.

What do you mean by 'the yeast sat too long?'

my second batch is staying in the primary until it's done, it seems to be fine, I'll transfer it when it's time to bottle.

 

[Hopper5000]

That is a pic of secondary? You want as little head space in secondary as possible. The more surface area exposed the more potential you have for infection or for oxidation.

 

[dkeller12]

the yeast said to heat it in water for 15 minutes.

Can you tell me what you did in this step. How did you heat it and how hot did you get it?

 

[rekamefink]

That is a pic of secondary? You want as little head space in secondary as possible. The more surface area exposed the more potential you have for infection or for oxidation.

the chocolate stout is in the secondary, I moved it to quick I know. The other one I put in the glass carboy to ferment and I'm leaving it there until it's time to bottle. I guess?