Hi there,
My 2nd ever brew - an Evil Dog American Double IPA. OG of 1.062, current gravity 1.006. Kit says 7.1%, mine is about 7.3% so far. Airlock still bubbling once every 4 minutes or so.
Took a sample tonight which tasted..bland and sort of tart but not too much?
Surface looks like:
There appears to be some larger, thicker bubbles?
Full size image can be found at http://i.imgur.com/2JrBbCu.jpg
Thoughts?
Thanks,
Allan
Coopers yeast puts out some gnarly esters anyhow, you might not know it had snail...
Eh, it happens. There are so many factors in how sediment will settle that it's really hard to tell. I would probably crack one open and see how it pours. If it's no good, perhaps refrigerate one for more like a week or so. A little more time warm conditioning might help too.
I was following instructions as per one of the coopers recipe
Brought 2 liters of water to the boil, took it off the hob and then steeped. Alas the grains were not boiled per say. I will keep your advice in mind for the future though.
Does the pic I've posted look like an infection?
Just looks like a thick krausen to me? I've had some pretty thick ones that hung on stubbornly.
Just looks like a thick krausen to me? I've had some pretty thick ones that hung on stubbornly.
I hate this to be my first post but so far you have answered all my questions without me having to ask them myself. Thanks for sharing all your knowledge.
This is my 4th brew. It's supposed to be an APA and is 9 days into primary right now.
I took two readings so far and was about to dry hop it soon. Three days ago it was at 1.025 (from 1.050) and was very promising. no off smell or bad taste at all. The yeast build up on the bottom of my fermenter is also pretty impressive, more than i ever had before.
Today I taped a sample and took another reading (1.019) and suddenly it tasted quite sour. After peeking under the lid i noticed these white/dry looking dots on top of the krausen. What do you guys think? Probably lacto?
Well it's nothing compared to some of the furry beasts in this thread but it's just day 9 .. might still 'grow up'.
Any advice? Scoop it off? leave it? Ditch it?
Judging by the rest of this thread you'll probably tell me to keep it going, keg it and try it. am I right with that?
I was planing to dry hop at 1.010 and keg it at 1.008.You've still got quite a bit of krausen on that beer, and given the gravity readings, it's not done yet. Expecting around 1.010-1.012 perhaps?
When I take my readings I use the tap at the bottom. Of course there's some air going in to compensate for the volume loss.Also, each time you lift the lid you let air in and CO2 out, and airborne bugs could get inside and fester. Although 9 days is a decent time, it's best to let it go for 2-3 weeks before even taking the first sample. Instead of lifting the lid, you can snake a 1/4" OD tube down the grommet hole and siphon some beer out for a test. That keeps the fermentor most sanitary. Spray Starsan around and underneath the grommet hole, before removing the airlock.
I'm just worried that if it keeps growing in the (brand new 5l mini-) kegs I will neither be able to see any growth nor clean it properly afterwards . Therefore ruining my next brew, my new kegs.. or both :/I'd let it ride for another week and take it from there, but it may turn more sour. Or drink as-is, ASAP. At 1.015 it will still be pretty sweet.
I was planing to dry hop at 1.010 and keg it at 1.008.
When I take my readings I use the tap at the bottom. Of course there's some air going in to compensate for the volume loss.
Since I'm still using the Coopers fermenter the air won't go through an airlock or anything like that... that might indeed be the problem.
(got it a long time ago from brewuk.co.uk . I believe it's the same as the Mr Beer Craft BrewMax 6gal, which seems to be well known here.)
I'm just worried that if it keeps growing in the (brand new 5l mini-) kegs I will neither be able to see any growth nor clean it properly afterwards . Therefore ruining my next brew, my new kegs.. or both :/
Anyways, thanks for your thoughtful reply.
I've Aerated it as well as I can without specialized equipment (By stiring). I used 15g of dry yeast which I had rehydrated and pitched at roughly 27°C. The temperature dropped to 21-22° and remained constant. The first layer of foam was well visible within 12 hours.I'm surprised it isn't closer at FG already. Did you aerate the wort well before pitching? What yeast did you use? If dry yeast, was it rehydrated? What was the fermentation temp?
Currently I use just Chemipro Oxi. I use it before and after every brew. I usually disassemble and mechanically clean the small parts (tap and such) and leave them in the solution as long as it takes to clean and sanitize the bigger parts.Many of us only dry hop after the yeast has flocced out, and even cold crash before doing so.
Using the spigot is better than removing the lid. But that spigot and hole area should be cleaned and sanitized thoroughly after and before each use, including the nut and rubber washer, it can harbor bugs over time. You beer may be fine, but if you can taste a sourness already, there's not much you can do. The "bugs" live in the beer, the pellicle on top is just a side effect. It maybe a wild yeast.
To clean infected equipment it needs to be cleaned very thoroughly and soaked in bleach water for a few days. Then after dumping the bleach water, putting it out in the sun for a few days irradiates it nicely too. The crevices, like your spigot, can harbor the infection and needs manual scrubbing and sanitizing.
Anything that has touched your infected beer needs serious cleaning and sanitation, again, surfaces that aren't smooth need special attention. So there is a risk the infection transfers when using the mini kegs. I've never used them, don't know how easy and well they can be cleaned and sanitized.
Seeing you're in Germany, what kind of sanitizer do you use?
I've Aerated it as well as I can without specialized equipment (By stiring). I used 15g of dry yeast which I had rehydrated and pitched at roughly 27°C. The temperature dropped to 21-22° and remained constant. The first layer of foam was well visible within 12 hours.
Currently I use just Chemipro Oxi. I use it before and after every brew. I usually disassemble and mechanically clean the small parts (tap and such) and leave them in the solution as long as it takes to clean and sanitize the bigger parts.
Just like you suggested in another thread I'll combine this with a non-rinse surface sanitizer (Just ordered a bottle of star san) for my next batch.
Shouldn't adding the additional hops (earlier than planned) make life harder for the bugs?
Not sure is this is an infection? Help me out guys.
https://www.dropbox.com/s/ra8jctt7qk5oeyt/IMG_20150624_171804.jpg?dl=0
Infected. Strong feeling it's lacto.Not sure is this is an infection? Help me out guys.
https://www.dropbox.com/s/ra8jctt7qk5oeyt/IMG_20150624_171804.jpg?dl=0
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