sedement on top of brew
-
sills
sedement on top of brew
I have found that after maturing some of my brews either AG or extract in a barrel I get a film and what looks like dead yeast on the top of the beer. It does not seem to effect the taste but is stopping me from using the last several lts as I dont wnt to pull it into a bottle or cornie. Any ideas as to what might be causing this, I have thought that maybe I am tranfering it from the FV to early and its still fermenting. I use safeale 4 in all my brewing and the barrel s holding presure if this helps.
-
prolix
I would hazard a guess at infection, wild yeast or bacterial, give your equipment a really good clean and sanitise thoroughly that that cannot be boiled. Check for scratches and clean all threads and taps.
I recently had an infection that changed the taste very slowly I was not till after I got a new fermenter and compared two beers that the taste difference hit me like a sledge hammer. I am drinking one of the tainted pints now as pennance for poor sanitation.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I recently had an infection that changed the taste very slowly I was not till after I got a new fermenter and compared two beers that the taste difference hit me like a sledge hammer. I am drinking one of the tainted pints now as pennance for poor sanitation.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly. I must sanitise thoroughly.
-
jonnyv
-
sills
-
jonnyv
-
NzDan1
-
sills
NzDan.
That sounds similar except this has large clots of what appears to be yeast on the top.
Mr Bond
That could possibly be the problem. I could not open the link though maybe I could join the forum, but a quick google of Acetobacter found that it can be caused by premature temination of the fermenation. Perhaps I should be more patient in the future and wait for the hydrometer reading to steady for several days.
That sounds similar except this has large clots of what appears to be yeast on the top.
Mr Bond
That could possibly be the problem. I could not open the link though maybe I could join the forum, but a quick google of Acetobacter found that it can be caused by premature temination of the fermenation. Perhaps I should be more patient in the future and wait for the hydrometer reading to steady for several days.
-
sills
. You said you hope its not it. Is it harmful 
-
mr bond
Nah, but it will turn your beer into a gushing fountain of vinegar if you leave it too long.When I had it( 5 years back), it went through 3 brews consecutively , all had to be tipped and all equipment triple bleached and washed.
If you hold your bottles up to the light you will see it forming a thin scum on the top at the neck of the bottle.
Here in S.A the most common source of infection is from a vinegar fly getting into your brew.The c02 attracts them and they even drown in the airlock if you use one.
http://www.faunanet.gov.au/wos/factfile.cfm?Fact_ID=186
" Acetobacter
A Dictionary of Food and Nutrition | Date: 2005
Acetobacter A genus of bacteria which oxidize ethyl alcohol to acetic acid, used in the manufacture of vinegar. They also grow as a film on the surface of beer wort, pickle brine, and fruit juices, when they are commonly known as ‘mother of vinegar’."
If you hold your bottles up to the light you will see it forming a thin scum on the top at the neck of the bottle.
Here in S.A the most common source of infection is from a vinegar fly getting into your brew.The c02 attracts them and they even drown in the airlock if you use one.
http://www.faunanet.gov.au/wos/factfile.cfm?Fact_ID=186
" Acetobacter
A Dictionary of Food and Nutrition | Date: 2005
Acetobacter A genus of bacteria which oxidize ethyl alcohol to acetic acid, used in the manufacture of vinegar. They also grow as a film on the surface of beer wort, pickle brine, and fruit juices, when they are commonly known as ‘mother of vinegar’."
-
richard_senior
I had this a while back, looked exactly the same.
The only thing I could put it down to was that I'd left the lager in the primary for far too long. I assumed it was the start of some sort of autolysis process?
I bottled it anyway and it seemed to keep ok.
I can't say it affected the flavour too much.
The only thing I could put it down to was that I'd left the lager in the primary for far too long. I assumed it was the start of some sort of autolysis process?
I bottled it anyway and it seemed to keep ok.
I can't say it affected the flavour too much.
-
Trough Lolly
It's a common infection - typically brought on by poor sanitisation protocols. Easily fixed with a good clean and sanitisation with Star San, Iodophor etc - and if you've bottled batches with this in the fermenter, I'd drink them quickly otherwise they'll go great on your fish and chips!!
Cheers,
TL
Cheers,
TL