- Jun 7, 2016
- Reaction score
- Spring Hill
Did you use MJ M31 by any chance? Did a tripel with that that went to 1.002 and had those yeast rafts too.This one took me by surprise. This is a 9.5% Belgian strong ale that fermented down to around 1.002. I even purged the headspace with co2. It has been in the secondary for 2 months and this just started to form. I don't know what to make of it...
Really hard to see but I think you're fine!View attachment 367077
Just checked on my Oktoberfest that has been lagering for about 3 weeks now. It had a great krausen and I plan to let it lager for another week or so before bottle conditioning. I noticed some clear bubbles on the top and assumed it was co2 coming out of solution but wanted to make sure it's not an infection. It Looks more like gas bubbles to me but figured I would get others opinions.
In the secondary a little over a week now. Is this just a little leftover yeast working, or infected? Really like to make something drinkable.
Just yeast rafts in primary. Off gassing in you secondary. Second comments on secondary. Cold crashing primary will clear the beer fine and reduce chance of infection and oxidation.Thanks Brew G. This is what it looked like when I racked it to the secondary. I should have posted this too.
Thanks JWin. I am planning on picking up a 5 gallon carboy for secondary.Just yeast rafts in primary. Off gassing in you secondary. Second comments on secondary. Cold crashing primary will clear the beer fine and reduce chance of infection and oxidation.
I'd you insist on secondary, do it as soon as primary fermentation is over (2-4 days) so there is enough co2 in solution to purge the headspace. If krausen hasn't fallen yet, give it a little swirl and come back in a couple hours.
Aging and additions are the only real reasons to secondary and many additions can still be done in primary unless you want to leave it on there for months.
Oh yeah. No different than a fruit fly in your fermenter.Any way, onto the quick question. Can insects getting into your chilled wort cause an infection?
Yeast rafts but you guys gotta quit with the secondary stuff after fermentation has ended. If the beers done, it shouldn't be moved to secondary. It's only a secondary *fermentor* if something is fermenting. You want at least some fermentation left to scrub some o2 from transfer and purge your headspace.
HELP I THINK IM FREAKING OUT WHAT IS HAPPENING?! nah im kidding, i'm pretty sure its just yeast rafts.. but i'd love a second or third opinion. this picture is while siphoning from primary fermenter to secondary. waited to transfer once my gravity dropped from 1.050 to 1.010. smells and tastes great. i know i don't need to rack to a secondary, but my primary fermenter doubles as my bottling bucket.
is it gonna make it? or massive alien infection?
I did a brew last night (Vienna Lager) with a bunch of swarming insects--definitely got a few in my kettle. Fortunately, it was a no-chill batch, so I hope the wort was hot enough that there won't be any issues.Quick question. I am still trying to figure out where the infection came in my process with my last brew until my wife reminded me that this batch was the one I was still outside brewing at midnight. I remember thinking as the wort was cooling and I was fighting of hordes of insects trying to dive bomb my kettle in pitch black darkness, "if ever the was going to be a blown batch, this would be it." This was the thought that made me pull the trigger on my induction burner so I would never be outside again fighting hordes of Georgia nighttime insects on brew day.
Any way, onto the quick question. Can insects getting into your chilled wort cause an infection?
Frikin Nasty Beast. Amazing how they come out and swarm around your fresh wort at night. I hope it works out better for you then it did for me.I did a brew last night (Vienna Lager) with a bunch of swarming insects--definitely got a few in my kettle. Fortunately, it was a no-chill batch, so I hope the wort was hot enough that there won't be any issues.
The weird thing is that pic was taken 3 days ago. Most of those bubbles are gone now. There are a couple of the hazy ones left but they are shrinking. Maybe there is still yeast in there that is competing with some bacteria and winning? I am thinking of going with it. Dry hop it and keg it up. See what happens.Looks lightly infected at this point, as if it's just getting started.
yeah I am in new territory here. At first I was bummed out.Huh. This pic looks a lot better, normal in fact?