I used 1 tab of whirlfloc for a 1 gallon batch.
Most likely too much.
I will cut in half for my next small batch
1/2 of one tablet is good for a 5 gallon batch. I used a pill splitter to half mine & put'em back in the lil bottle.
I used 1 tab of whirlfloc for a 1 gallon batch.
Most likely too much.
I will cut in half for my next small batch
Guys, I think its infected. Left it in the back of my laundry room for 2 years and forgot about it. LOL. Smells like an apple orchard and tastes like a sock.View attachment 343590
Pretty sure this is not an infection, but does not seem right.
One gallon blonde ale, cold crashed for a few days and all the hops and junk did not settle
View attachment 345501View attachment 345502
Guys, I think its infected. Left it in the back of my laundry room for 2 years and forgot about it. LOL. Smells like an apple orchard and tastes like a sock.View attachment 343590
Well I hate to be posting again but images attached.
- There was nothing except a small white fleck on the surface when I added the hops for dry hopping
- Hop bag was boiled (a lot) before adding hops and placing in fermenter
- Surface is oil-like. Definitely a layer of something that's appeared in the last 7 days. Bubbles crusty looking
- FG is 1.010
Is it even worth bottling?
Thanks. The hop bag wasnt the source of the last infection, it was an uncleaned spigot from the fermentation bucket. I'd previously used the bag multiple times without issue but from now on its loose hops and loose hops only.
Here is my amber ale after a week in primary. it just looks like bits of the krausen to me, but it seems like they shouldn't be there? this is my first bucket brew so not sure what to expect. thanks for help and input.
It looked like mother of vinegar, but it was something else, unsure what.
It looked like mother of vinegar, but it was something else, unsure what.
This is freaking hilarious!! I love it! Man you must have hella batches fermenting to forget one for two years! Lmao! Thanks for the pic!
I used 1 tab of whirlfloc for a 1 gallon batch.
Most likely too much.
I will cut in half for my next small batch
I don't think this looks all that weird, what I'm not sure what to think of is the portion that looks like dried, fragmented mud. Anyone seen anything like this before? It's an ESB that came back to life after about 2.5 weeks and as of right now it tastes pretty dang good.
https://www.flickr.com/photos/30832809@N08/26160495742/in/album-72157666807479375/
https://www.flickr.com/photos/30832809@N08/25980091750/in/album-72157666807479375/
https://www.flickr.com/photos/30832809@N08/25980101290/in/album-72157666807479375/
Thoughts?
Is that the active fermentation with krausen? Could be yeast and other goodies if it kicked off for a second time.
Checked on some bottles found one of my cream ales with odd patch on the side of the bottle.
None of the other batch show signs?
Infected batch or did bottle cause infection?
View attachment 349068
Thats just the mountain. Did it turn blue when it was super cold?
kidding. Yeah, that one looks like a bottle infection. You would notice a little pellicle in the other bottles too otherwise.
Is it still drinkable?
Yeah, that one looks like a bottle infection.
That looks like the label adhesive didn't come off fully (no oxy-clean soak), to me.
I don't think this looks all that weird, what I'm not sure what to think of is the portion that looks like dried, fragmented mud. Anyone seen anything like this before? It's an ESB that came back to life after about 2.5 weeks and as of right now it tastes pretty dang good.
https://www.flickr.com/photos/30832809@N08/26160495742/in/album-72157666807479375/
https://www.flickr.com/photos/30832809@N08/25980091750/in/album-72157666807479375/
https://www.flickr.com/photos/30832809@N08/25980101290/in/album-72157666807479375/
Thoughts?
I delable with an oxy clean soak. Then rinse.
The rinse with San-star prior to bottling .
That "adhesive" looking stuff is on the inside not outside!
I am no expert but I have to ask. This is what was left after you packaged your beer right? That just looks like yeast/trub to me with some escaped CO2 as well. Basically you will get sludge on the bottom of your fermenter under the beer which consists of proteins, yeast (living and dead as it really reproduces during teh beginning stages of fermentation) hop debris, etc.
No worries. Homebrew is rather forgiving.
Quite the contrary, actually. This is the top of my 3 gallon batch of ESB with all 3 gallons still in there. Nothing has been bottled. This is what the beer looks like inside the fermenter as it stands right now. It looks like krausen but I just was not sure, hence my posting here. On monday I opened it up and it smelled/tasted good still. So I dunno what's going on with this one.
Pretty sure it's just normal krausen. I think I've tried to brew an ESB with 1968 two or three times before and it took me a while before I realized the yeast is so flocculent, it flocs out before it finishes. This has manifested for me with a weird (flavor), hazy (crystal clear at bottling), overcarb-ey bottle situation in at least two of these batches.
Dunno what yeast you used, but could possibly be what's happening here and some sort of environmental change (ambient temp rise?) is taking the place of a manual gentle rousing or two of the yeast.
@Nico93 looks fine to me, some of my beers have that on top depending on the light and the recipe.
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