Help needed...Woodfordes Sundew. Is it infected?

[Pablo_C]

Hi,

Have been fermenting the above brew for the eight days. Started with an OG of 1.038 and an average temp of between 22-23 degrees.

As of last night it had been at 1.008 for two days, (having previously been at around 1.010 for a couple of days, but still bubbling hence leaving it a little longer), so I transferred it in to a secondary FV and added sugar syrup, comprising 100ml of the brew and 90g granulated sugar. I also added 30ml of creamy top.

Was a bit concerned last night, as the surface had a thin layer of white froth, with clusters of more thick 'spots'. Still, transferred it over, and on checking it this morning, there are still these white spots on the surface.

I can can post a photo if I can work out how to?! :)

Any advice would be greatly appreciated, as was planning on bottling the brew tonight....

Paul

 

[Mark1964]

upload to photo bucket then copy and paste link on here. If it has white thick creamy froth sounds ok the spots could just be yeast put a pic on and go from there

 

[RobWalker]

Creamy top is a head/body/lace additive i'm guessing? if so i'd assume it's just that doing its thing or floating around. when you draw beer off, it isn't taken from the top layer, even with a float - it's slightly underneath. the only real mark of an infection (apart from very obvious mould etc) is a bad flavour.

I would just take a sample and taste. it's probably fine, you'll just need to avoid the scum on the top when bottling.

 

[Pablo_C]

Hi,

Here goes:

http://i1171.photobucket.com/albums/r54 ... -07-01.jpg

Taken this morning, after having been transferred into the secondary FV

Cheers

Paul

 

[Pablo_C]

Had a slight tangy taste to it, but will have to check again I guess. I was very careful during sterilisation etc, having had to scrap a brew the other month, so will be annoyed beyond belief if this on's gone west too!

 

[RobWalker]

off beer is usually off beyond belief. i reakon that's just creamy top causing that.

 

[Mark1964]

Looks ok to me keep it covered though

 

[jonnymorris]

Looks perfectly normal IMHO.

 

[Pablo_C]

Cheers for the advice all.

So, in your opinions, should I be okay to proceed with bottling as planned tonight, or should I delay it a little longer?

Paul

 

[lovelldr]

Did you transfer to secondary last night? If so, you should've bottled lay night too... As adding the start will have started fermentation again, and the point of this is to carbonate so it has the fizz when drinking... As you left out so long, some of fermentation will have already happened, which is of the wire head you see I suspect... Maybe you should add a little more sugar before bottling (shouldn't need much tho). But, one you've added sugar, it should be bottled out legged straight away...

 

[Pablo_C]

Hi,
Yes, was transferred late last night.

So, on the basis that I added 90g of sugar last night by way of the bat h prime, how much would I need to add tonight to kickstart it again, and how - direct into the bottles ( on the basis that I am using 660ml bottles), it another syrup, stirred into the FV prior to bottling?

Cheers

 

[bobsbeer]

I would go straight into bottles now. No added sugar and leave in a warm place for a bit longer. The yeast won't have consumed too much of your 90g in a day.

 

[Pablo_C]

It would seem things are against :pray: me here...

The crown capper has just broken, and I am unable to cap the batch! Thankfully, I had only tested it in an empty, so the brew is still in the FV.

Will it do the brew any damage if I leave it till tomorrow evening, as this really is the earliest I'll be able to do it, once I've bought a new capper tomorrow.

 

[bobsbeer]

Leave it now for a few days to get rid of your priming sugar, and then re prime and bottle. Keep the air lock on.

 

[Pablo_C]

Leave it now for a few days to get rid of your priming sugar, and then re prime and bottle. Keep the air lock on.

Cheers Bob,

Only been brewing since Christmas, so a newcomer. I don't tend to use an airlock, as my primary FV is closed, however, the second has an opening for one which I sealed with cling film prior to transferring from the primary. This should be okay, shouldn't it?

I will leave it a few days as you suggest, having checked it a couple of times today while wondering what to do for the best. Should I re-prime with 90g of sugar as before (after tranferring it back to the primary FV again?

Out of interest, will that further increase the alcohol content of the brew or does it not work like that?

Thanks again for the assistance.

Paul