Hi All,
New to the forum and relatively new to brewing as well!
3 days after bottling my latest batch I noticed something forming on the surface of the beer.
It's in all the bottles and looks like small white-ish specks. They definitely appear to be solid.
It's now the 9th day after bottling and the specks are still there, slightly more developed.
I picked up a few bottles to look at more closely and some of these specks are 'snowing down' because of the movement.
This is my 4th batch. It's a belgian saison with Danstar Belle Saison yeast.
I observed these 'specks' in some of my earlier batches as well with other yeasts, but milder. They all turned out to be good, and the specks dropped clean once I cold crashed the bottles in the fridge.
However this phenomenon seems to be getting slightly worse with any subsequent batch, so at this point I want to get a grip on what's going on.
I attached some photos. (taken while shining a flashlight onto the surface)
I also cracked one open to take a photo upright. Already carbonated fine (this saison yeast was a beast in primary too) but in that photo you can make out some cloudiness on the surface besides the white specks and CO2 bubbles.
Since it was open I poured it and tasted. pours clear, with a nice head, smells and tastes really good actually. Very Saison-y.
I am puzzled.
Have you seen this before? Is this infection?
Should I be worried about the sanitation of my equipment?
New to the forum and relatively new to brewing as well!
3 days after bottling my latest batch I noticed something forming on the surface of the beer.
It's in all the bottles and looks like small white-ish specks. They definitely appear to be solid.
It's now the 9th day after bottling and the specks are still there, slightly more developed.
I picked up a few bottles to look at more closely and some of these specks are 'snowing down' because of the movement.
This is my 4th batch. It's a belgian saison with Danstar Belle Saison yeast.
I observed these 'specks' in some of my earlier batches as well with other yeasts, but milder. They all turned out to be good, and the specks dropped clean once I cold crashed the bottles in the fridge.
However this phenomenon seems to be getting slightly worse with any subsequent batch, so at this point I want to get a grip on what's going on.
I attached some photos. (taken while shining a flashlight onto the surface)
I also cracked one open to take a photo upright. Already carbonated fine (this saison yeast was a beast in primary too) but in that photo you can make out some cloudiness on the surface besides the white specks and CO2 bubbles.
Since it was open I poured it and tasted. pours clear, with a nice head, smells and tastes really good actually. Very Saison-y.
I am puzzled.
Have you seen this before? Is this infection?
Should I be worried about the sanitation of my equipment?
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