Post your infection

[unionrdr]

Well, at 6 days I see the krausen receding. Those are little yeast rafts or "floaters". Dang power went out for a few seconds. Had to reboot.

 

[mikb]

Ok thanks. That's what I suspected it was.. I just hadn't seen it before in any of my previous brews.

 

[IJesusChrist]

looks like yeast / hops

 

[Tombsy]

I am assuming infection. Primary 2.5 weeks.

Can I rack it to secondary to save it?

https://twitter.com/tombsy19/status/529053866873323520?s=15

 

[unionrdr]

Maybe the very beginnings of a lacto infection.

 

[Tombsy]

Can it be stopped? How should I proceed?

 

[IslandLizard]

I am assuming infection. Primary 2.5 weeks.

Can I rack it to secondary to save it?

https://twitter.com/tombsy19/status/529053866873323520?s=15

As unionrdr said it could be the start of a lacto infection. Or just some oil floating on the top. Time will tell.

Since you opened the fermentor, I hope you took a gravity reading and taste sample. That's a decent gauge.

If it's lacto, the "skin" on top (pellicle) will become thicker and your beer will become sour over time. There is really nothing you can do about it, except rack from underneath, bottle, let carb up for a week or 2 (or less if it goes fast) refrigerate all of them, and drink fast (2-3 weeks) to prevent bottle bombs.

Then again, let taste and gravity be your guide.

 

[jtmarsh]

First time I've done this Nut Brown Ale extract 5 gallons. The only thing that concerns me is the krausen started out dark brown and has been slowly changing to a white/clear. Just wondered if this is normal. This is 1 1/2 days after being brewed. This is also the first time I have used liquid yeast, I have always used dry before. Yeast is White Labs WLP002 English Ale. Temperature is a fairly constant 72 degrees. Thanks all!

 

[RmikeVT]

First time I've done this Nut Brown Ale extract 5 gallons. The only thing that concerns me is the krausen started out dark brown and has been slowly changing to a white/clear. Just wondered if this is normal. This is 1 1/2 days after being brewed. This is also the first time I have used liquid yeast, I have always used dry before. Yeast is White Labs WLP002 English Ale. Temperature is a fairly constant 72 degrees. Thanks all!

It is fine. That's what darker beers do, darker krausen and break, it will get pushed outward and stick to the side.

 

[m00ps]

This thread is hilarious. It seems like more than half of posts are just of normal fermentations that people just refuse to RDWHAHB. We should start a thread called "New brewer worries? Post your picture here and we will ease your mind"

 

[mikb]

Glad your amused

 

[unionrdr]

Ha, that's funny but true. Many like to see fermentation going on, but don't know what they're looking at.

 

[jakis]

Looks like this after 2 weeks?

 

[BreezyBrew]

View attachment 233746

Looks like this after 2 weeks?

I'd drink the hell out of that beer. Looks fine.

 

[turkeydinner]

Seems to be Brett on a Imperial IPA. Not worried though, it will probably turn out great.

 

[unionrdr]

Does look more like brett than lacto.

 

[jakis]

What do you all think? Looks like an infection?

 

[IJesusChrist]

no.

 

[BreezyBrew]

Yeast

 

[unionrdr]

Hard to tel absolutely, but looks like yeast rafts.

 

[jakis]

Dry hopped late last night and it was smelling great so it must be yeast rafts. Thanks all!

 

[burninator]

This is one of my favorite threads...mainly because I get to see everybody's beer fermenting.

 

[jakis]

And here is that beer a few days after dryhopping

 

[theck]

Might be OK have a closer picture

 

[IJesusChrist]

Whats the brown
???

 

[unionrdr]

Usually trub sitting on top of the krausen foam.

 

[Mugsfull]

I think you're ok. Might just be suspended yeasties.

 

[W0GWT]

This is my dark saison. I pitched Brett L from Wyeast in secondary, as well as some Orval dregs. I didn't notice anything for a couple of weeks, but then I see this.

Pretty gross looking.

 

[unionrdr]

Must be the brett doing it's thing.

 

[theck]

Ya Brett does big bubbles it gets worse. That's the start ha