Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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Totem
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by Totem » Sat Aug 30, 2008 3:17 pm
Just checking on my beer in the secondary after about 7 days. There are little white patches on the top of the beer
The beer was just in a bucket without airlock, the hole where the airlock would be was covered with a glass (prob no tthe best thing to do).
The beer still tastes ok - doesnt seem off. Could this be a normal thing and not mould etc. What would be the best thing to do from now?
Pic:
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Buzz
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by Buzz » Sat Aug 30, 2008 3:41 pm
Might just be yeast. I'd carry on as normal and keep an eye on it. If it spreads to something like this, you're in trouble. Take a look about half way down.
Clicky
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Totem
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by Totem » Sat Aug 30, 2008 3:49 pm
Could i not just add a crushed camden tablet now it stop it before it goes any further, i doubt its yeast as its already fermented out.
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Whorst
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by Whorst » Sat Aug 30, 2008 3:59 pm
It's probably yeast. When I moved to my new place, I brewed. That first beer got infected with anaerobic bacteria. First time in many years this has happened. I was gutted, and sought therapy. If you had an infection, you'd now. The beer will not taste very nice.
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Totem
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by Totem » Sat Aug 30, 2008 4:02 pm
In the name of science i scouped some of the white stuff off with a sanitised spoon and tasted it, seemed fine with no taste really. If this is the start of an infection would i even get a taste?
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Whorst
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by Whorst » Sat Aug 30, 2008 4:40 pm
From my experience, the infection starts relatively early on. Infections usually don't occur once the alcohol has been produced. If it doesn't smell unusual or taste off, you're alright.
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Totem
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by Totem » Sat Aug 30, 2008 4:43 pm
Thanks for the replys guys. I think ill leave it another day or so to check for growth. If there isnt any, ill stick it in the cornie and have to drink it young just incase.
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mr bond
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by mr bond » Sat Aug 30, 2008 11:45 pm
Totem wrote:In the name of science i scouped some of the white stuff off with a sanitised spoon and tasted it, seemed fine with no taste really. If this is the start of an infection would i even get a taste?
Did it seem waxy or filmy when you spooned it out?
Looks like early stage aceto bacter to me.
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Totem
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by Totem » Sun Aug 31, 2008 1:34 am
Ill check back on it in the morning, would it be a good idea to add a crushed camden tablet to kill anything off?
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Jim
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by Jim » Sun Aug 31, 2008 9:08 am
Totem wrote:Ill check back on it in the morning, would it be a good idea to add a crushed camden tablet to kill anything off?
I'm not sure how effective a campden tablet would be if it
was infected. Winemakers use 1 tablet per gallon to inhibit yeast activity, and even then the effect is only temporary.
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mr bond
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by mr bond » Mon Sep 01, 2008 10:16 am
Totem wrote:Ill check back on it in the morning,
Hows it looking now?
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maxashton
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by maxashton » Mon Sep 01, 2008 10:33 am
Yeah, i'm interested too. It won't be anything harmful, FYI, most things don't like the pH of beer apparently.
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Totem
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by Totem » Mon Sep 01, 2008 7:10 pm
Had a quick look when i got in, still tastes fine with no noticeable growth too. I took a gravity reading yesterday and it was the same as when i put it in the secondary about a week ago... so cant be yeast.
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richard_senior
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by richard_senior » Mon Sep 01, 2008 8:22 pm
If it's not just yeast it could be acetobacter.
I had this a while ago in lager and it will eventually sour your beer.
However I had my lager in the keg for 3 months and drank it all in one day during a BBQ (not all myself you understand) and it was fine, and nobody sued me for poisoning them.
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Totem
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by Totem » Mon Sep 01, 2008 8:30 pm
I think ill keg it this weekend, drink it fast and try and move on with brewing
ive got my stout to drink - still in the FV which tastes sooo good at the moment.
