what is this? Infection?

[schristian619]

So I brewed an amber ale last friday. It was the second part of BYO's newcastle batch. I did the extract version. I smacked the yeast on;y a few hours before making the starter, it swelled a little, but not very much. The starter didn't seem to do anything, but I figured that maybe I missed it, or whatever, so I pitched it(at around 70-73F. after 12 or so hours it had a nasty looking brown film on top that looked like protein chunks. This film covered the entire top layer. Then after a few days, the airlock started to bubble about once avery couple seconds. Temp has been constant at 66F and I used wyeast whitbread yeast. Her is what it looks like today(5 days later). There is some signs of weak fermentation, but this ****** film is worrying me. Also, the spots on the carboy walls have been increasing and are on the inside. I know some fermentations look wierd, but this one has me puzzled. What are your thoughts?

http://farm4.static.flickr.com/3181/2782655091_6daa94a77d_b.jpg

 

[98EXL]

I've had stuff like that before, it IMHO is nothing to worry about, it probably is a funky krausen

 

[Nightbiker]

Sounds about right, to me. You will improve your ferment by letting your starter set for a day, though, next time. Its probably what accounts for the less than exciting fermentation, but though it may take a little longer to complete (check your FG to be sure its done before racking -and don't be surprised if, due to the weak fermentation in the primary, if you notice it 'restarting' when it sits in the secondary for a day.) Still, it should end up just fine.
As for the spots on the walls for the carboy, don't let it bother you. I'm not really sure WHAT they are -I've had this happen before. Best thing I could come up with is that the yeast or sediment is adhering to the walls of the carboy. Make sure you use a good brush to clean that baby out really well when the job is done, and don't let it sit after you empty it or you'll have a lot more work to do.

 

[Brewsmith]

Looks like a chunky English yeast to me.

 

[Homercidal]

Yeast. It's good. Sometimes they will drop out after a while, but sometime sthey stick around the top too.