In spite of a number of mistakes on my first all grain brew (a sweet stout) it has turned out very drinkable (if somewhat low in alcohol and slightly lacking in carbonation). My problem is that I have a completely new set of issues with my second batch (a bitter ale) just bottled and I'm anxious not to repeat them. Fermentation was slow on the 1st batch and i decided to use a brew band heater for the ale to eliminate temperature issues. Owing to a spill during wort transfer the volume collected was nearer to 4 gal than 5 so there was a gap of about 7-8 inches between wort 7 lid. After two weeks in the fermenter (thermometer in the cupboard read 23 dec C anytime I checked it) there were spots of green mould and a foul chemical smell. Starting gravity was 1.046 and final gravity 1.012. I bottled it anyway just in case there's a miracle! I have read somewhere about fusel alcohols but don't know enough about them to know that this was the odour in question.
1) Is the large air gap likely to have lead to the mould growth?
2) If yield was low again for any reason, would it be better to top up to the recipe volume using cooled boiled water?
3) Any thoughts on glass carboys vs plastic in terms of being able to see a problem developing before it's too late to do something about it?
4) Any reason to hope that secondary fermentation will improve the brew? (be honest!)
All help appreciated
1) Is the large air gap likely to have lead to the mould growth?
2) If yield was low again for any reason, would it be better to top up to the recipe volume using cooled boiled water?
3) Any thoughts on glass carboys vs plastic in terms of being able to see a problem developing before it's too late to do something about it?
4) Any reason to hope that secondary fermentation will improve the brew? (be honest!)
All help appreciated