BrewDey
Well-Known Member
So I've had a few batches where I've noted no visible activity after bottling, but on three batches, including a current one-I've seen some wild stuff. Here's a summary, and I was wondering if anyone had any insights:
1)I had an IPA that I'm pretty sure had a wild yeast infection. A week after bottling, there developed a scummy ring around the bottle neck. The beer itself was rather couldy, and I could see tons of particles in suspension. It was very bitter to taste-a few months out, it's now drinkable, but has lost much if the aroma/flavor it's 'supposed' to have.
2)A brown ale was exposed to a lot of oxygen and diluted a bit while racking to secondary. After bottling, there were 'chunks' of particulate close to the surface (in the neck of the bottle). Some of this also stayed in the beer, and didn't settle to the bottom, it was white in color-as was the sediment at the bottom. This stuff tasted fine. Not perfect-a little tang that may have been due to the oxygen-but overall it was good.
3)Current IPA was bottled 10 days ago. It's a little bigger (7% I think), and it too has some 'chunks' collecting on the sides of the bottle near the surface. Overall, the beer is really clear, but near top, there are tiny particles in suspension. Is this the yeast doing their work near the top? I tasted one after just a week, and it is still a bit rough, but for the most part it seemed pretty tasty.
I'm not too paranoid, just curious. The white chunks looked bad, but the beer tasted fine. It's really wild stuff to watch.
1)I had an IPA that I'm pretty sure had a wild yeast infection. A week after bottling, there developed a scummy ring around the bottle neck. The beer itself was rather couldy, and I could see tons of particles in suspension. It was very bitter to taste-a few months out, it's now drinkable, but has lost much if the aroma/flavor it's 'supposed' to have.
2)A brown ale was exposed to a lot of oxygen and diluted a bit while racking to secondary. After bottling, there were 'chunks' of particulate close to the surface (in the neck of the bottle). Some of this also stayed in the beer, and didn't settle to the bottom, it was white in color-as was the sediment at the bottom. This stuff tasted fine. Not perfect-a little tang that may have been due to the oxygen-but overall it was good.
3)Current IPA was bottled 10 days ago. It's a little bigger (7% I think), and it too has some 'chunks' collecting on the sides of the bottle near the surface. Overall, the beer is really clear, but near top, there are tiny particles in suspension. Is this the yeast doing their work near the top? I tasted one after just a week, and it is still a bit rough, but for the most part it seemed pretty tasty.
I'm not too paranoid, just curious. The white chunks looked bad, but the beer tasted fine. It's really wild stuff to watch.