Possible Infection?

[Dasbootjoe]

Okay ....I opened my very first batch of beer yesterday to try it out. It was 1 week in primary, 2 weeks in secondary and 2 weeks in bottles.

When I poured it into a glass it was VERY cloudy. I then gave it a quick taste and it was sour. Had sort of a green apple taste.

Anyway, I let it sit in the glass for a few hours to observe it and I noticed a ring of white "goo" forming on the bottom of the glass. I'm not sure if this is bacteria or not. Anyone else see this before??

Thanks new homebrewer

 

[Dasbootjoe]

Oh and it was an English Pale Ale

 

[Revvy]

No, the cloudyness and the ring of goo at the bottom was yeast, perfectly normal. The green apple taste is what you get when your beer is young, and since it's only been 2 weeks (we recommend 3 weeks minimum for average gravity beers) as well as the sourness...that is more than likely the fact that co2 hasn't fully been absorbed into solution yet.

In other words, the only thing that is wrong more than likely is that you're impatient.

Give the beer another week or two, the make sure to chill it for at least 48 hours to bring the yeast down, and then carefully pour, leaving about 1/4 inch of the beer/sediment behind. Watch this video,



The 3 weeks at 70 degrees, that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.

Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.

Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled, it's just not time yet.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

 

[COLObrewer]

Okay ....I opened my very first batch of beer yesterday to try it out. It was 1 week in primary, 2 weeks in secondary and 2 weeks in bottles.

When I poured it into a glass it was VERY cloudy. I then gave it a quick taste and it was sour. Had sort of a green apple taste.

Anyway, I let it sit in the glass for a few hours to observe it and I noticed a ring of white "goo" forming on the bottom of the glass. I'm not sure if this is bacteria or not. Anyone else see this before??

Thanks new homebrewer

It's young, try it in another week or two. Also you may want to leave it on the yeast longer when fermenting, at least two weeks, a month is better.

Brew on my friend

Good morning Revvy, you beat me to it. you're quick man, QUICK!

 

[Dasbootjoe]

Thanks guy! I'm going to let it sit for a few more weeks.

Time to move on and worry about batch #2!

....learn from my mistakes! Thanks again guys

 

[Hugh_Jass]

Just to add what has already been said, watch your ferment temps. Yeast will throw off different flavors at different temperatures.

 

[BrewDocND]

Thanks guy! I'm going to let it sit for a few more weeks.

Time to move on and worry about batch #2!

....learn from my mistakes! Thanks again guys

Exactly.

 

[Dasbootjoe]

Just to add what has already been said, watch your ferment temps. Yeast will throw off different flavors at different temperatures.

Yeah I have a problem with this....I'm thinking about getting a temperature controlled wine storage cooler and use that as my place to ferment.

 

[Hugh_Jass]

Yeah I have a problem with this....I'm thinking about getting a temperature controlled wine storage cooler and use that as my place to ferment.

Search "swamp cooler" if you're only doing a batch or two at a time.

here's one thread to get you started.

https://www.homebrewtalk.com/f13/swamp-cooler-how-cold-too-cold-121162/

Cheers!