First time I have ever been concerned about a potential infection right out of the fermenter. I opened the lid on my latest APA to transfer to a keg and the smell about knocked me out. Here's what it looked like.
I haven't had that much bubbly crap on top before. 3.5 weeks in the fermenter. This one was a little warmer (68-70) during primary fermenting time, and the last week it got up to about 72. OG was 1.052 and it finished at 1.010 with US-05. I racked it to the keg anyway and will let it sit for a few weeks before it goes on the gas. Most of the floating bubbles clung to the sides of the bucket as it was draining. I drank the hydrometer sample (the first sip very close to the sink just in case), and it wasn't bad. Definitely not like my APA usually tastes, but it was reasonably tasty and didn't kill me (yet). I wouldn't be concerned except for that initial aroma. Can't even describe the smell but it did dissipate pretty quick. The sample didn't have the same smell, so I'm hoping it was just one of those things.
For now I'll just RDWHAHB, but the first official pull after it moves into the kegerator will be a bit stressful.
Fermenting
Nothing Conditioning
Nothing Drinking 58. Choco Brown 60. Etcitra, Etcitra 61. Bubs' Pale Wheat Xtra 62. Ottoberfest Brew Queue
ROAR! Bacon
Bombay
Saint Sebastian Tripel
Bubs' Pale Ale
Yup, sum'n goin on in dar. Only time will tell, keg'r, give a couple weeks and invite someone you would like to give a taste test too. Have a camera ready, JUST in case it is not good. (SHARE the pic on here... it's mandatory!!)
Just odd looking krausen that didn't fall, it happens sometimes. All will be fine.
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It really doesn't look very good, but I am a big believer in waiting and see what happens. Might be the best beer you've ever had, or maybe not. I guess give it a chance, that's what I would do. Would like to hear of the results.
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That actually looks pretty mellow to me LOL. It might be the early stages of a Brett infection kicking into gear. But its really not very ugly yet. Left alone it might get much more scary looking. If you didn't taste sourness at this stage it's not lacto. It would be a bit sour already if it was lacto. Did you taste anything like pineapple or musty tropical fruit or hay/earthy flavors that were unexpected?
I've bottled and consumed beer with far more scary stuff floating on top IE stuff that looks like a big hairy eyeball staring back at you - and still type here and annoy you all. This pic is a good example of what I'll get when my house Brett gets kicking in a beer. EDIT: And all those beers have been good to drink still. But I like brett beers, so YMMV. And yes, I really have bottled many batches of beer that looked like the below image or would have if I waited long enough - when I talk about summer brett infections, that's what I'm talking about. If you want some of that bring your fermenter to my house and leave the lid off for a while in the summer.
I've had worse, too. Pellicle similar to what Mashani showed. It was a Mr. B kit; First Pitch Pilsner, IIRC. Turned out just fine for drinking.
If you could take a taste test without spitting it out immediately, I wouldn't worry too much. You're experienced enough to know what beer should and shouldn't taste like, at whatever stage it's going through.
It may not be the APA you're used to, but if it winds up being beer, then you've got beer.
So yes, you should take your own advice and RDWHAHB.
Up Next: FedoraDave's American Ale Fermenting/Conditioning Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale Drinking: Crown Top Pale Ale
Thanks for the comments. Out of sight, out of mind for a while I guess. I'm not a fan of sours, and it didn't have a sour taste to it. I didn't get much hop flavor either (2 oz of cascade and centennial), so not sure what the deal is. May have been a bit earthy. Oh well, time will tell.
I'm also not a fan of sours (they're sour!). But I had an accidental raspberry sour on Tuesday that was pretty good. I've had some infections, but I've also worried about other batches that ended up good. Since there's really nothing to do but wait, I suggest waiting. In the meantime, have a beer.
Making beer and stew for the Zombie Apocalypse.
Never mind, there it is.
mashani wrote:That actually looks pretty mellow to me LOL. It might be the early stages of a Brett infection kicking into gear. But its really not very ugly yet. Left alone it might get much more scary looking. If you didn't taste sourness at this stage it's not lacto. It would be a bit sour already if it was lacto. Did you taste anything like pineapple or musty tropical fruit or hay/earthy flavors that were unexpected?
I've bottled and consumed beer with far more scary stuff floating on top IE stuff that looks like a big hairy eyeball staring back at you - and still type here and annoy you all. This pic is a good example of what I'll get when my house Brett gets kicking in a beer. EDIT: And all those beers have been good to drink still. But I like brett beers, so YMMV. And yes, I really have bottled many batches of beer that looked like the below image or would have if I waited long enough - when I talk about summer brett infections, that's what I'm talking about. If you want some of that bring your fermenter to my house and leave the lid off for a while in the summer.
That looks awesome!
"The trouble with quotes on the internet is you can never be sure if they are true." - Walt Whitman
Well, my lawnmower cream ale keg kicked on Saturday, so I was able to put this one in the kegerator to chill. Not carbed yet, but it is at least cold now. Pulled a sample last night, and while it isn't my signature APA, it is drinkable. Once it carbs up I'll do an official tasting and see if I can better figure out what I'm tasting. Right now it seems to be more of a hot alcohol taste without much hop flavor or aroma (although the bitterness seems about right). My gut tells me that I had too wide of a temp swing to the hot side during fermentation that confused the yeast and made them act all pissy. Oh well, I still have drinkable beer that will probably last longer than any of my other batches. Must build fermentation chamber...
Keep repeating that to yourself in a mesmerizing voice.
Naked Cat Brewery On Tap
Yazoo Sue Smoked Porter
Octoberfest
Le Petite Saison
Czech Pale Lager
A Toast to Big Fuzzy Russian Imperial Stout at 10%
Belgian Blond
Flower Power IPA
4 Kilts Clueless Belgian Strong
One Wort Two Yeast with Wyeast 2206
One Wort Two Yeast with WLP940
Shipwreck Saison
After 3 pints tonight, I can officially declare this beer extremely drinkable, and actually pretty good. I even have some hop aroma now. Definitely a victim of high ferment temps, but the fusels have mellowed a ton since it's been in the kegerator (surprisingly) although they are still there in the background. Will see how much they've actually mellowed in the morning if I have a headache.
Anyway, just goes to show that even after 4+ years of brewing, two basic rules still apply. Time fixes all things (except when it doesn't), and RDWHAHB!
