Help please.

[Razor]

I have 2 batches of Brewferm Framboos that I just got around to bottling today. Been in FVs in brew-fridge since 10/02/17, about 4 months and 1 week. Noticed this on the top upon opening, seems much worse on the smaller of the two buckets. Any advice as to what it is or if the beer is still drinkable would be great thanks.

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[Sadfield]

Looks fine. If it smells and tastes ok, crack on. Possibly beerstone that has come off one side if the bucket.

 

[Razor]

Started bright red colour with an OG 1.050 and finished kinda brown with FG 1.009 (5.4%). Taste from the sample jar is what I can only call 'funky'. Any idea about the floaters?


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[Razor]

Still has a bit of a raspberry smell but not really the taste.


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[Razor]

Looks fine. If it smells and tastes ok, crack on. Possibly beerstone that has come off one side if the bucket.

Thanks for the reply. What is beerstone?

 

[Sadfield]

Thanks for the reply. What is beerstone?

It is a precipitate of calcium oxalate and protein. It can be found on the inside of your fermenter, as well as kegs, heat exchangers, ageing tanks, beer dispense lines etc. Basically, everything that comes into contact with wort and beer.

How does it form?

Organic compounds (proteins and polypeptides) in wort and beer bind with the compounds found in the brewing water (calcium and magnesium) to form calcium oxalate, a white crystalline precipitate.

Can be a problem if it builds up on equipment as it acts as a harbouring point for bacteria.


Note:

Could be that, as it looks quite crystalline from the photo, as well as some residue from the Krausen ring. I wouldn't worry too much.

 

[BeerCat]

It is a precipitate of calcium oxalate and protein. It can be found on the inside of your fermenter, as well as kegs, heat exchangers, ageing tanks, beer dispense lines etc. Basically, everything that comes into contact with wort and beer.

How does it form?

Organic compounds (proteins and polypeptides) in wort and beer bind with the compounds found in the brewing water (calcium and magnesium) to form calcium oxalate, a white crystalline precipitate.

Can be a problem if it builds up on equipment as it acts as a harbouring point for bacteria.


Note:

Could be that, as it looks quite crystalline from the photo, as well as some residue from the Krausen ring. I wouldn't worry too much.

Been wondering what that was.
When i did this kit it was very dry with little taste of raspberry.

 

[Gunge]

It is a precipitate of calcium oxalate and protein.

Is this where beer and gout are linked ( oxalate / oxalic acid crystals accumulating in joints etc) or am I barking up the wrong tree?

 

[Sadfield]

I'm not a doctor.

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[Gunge]

I'm not a doctor.

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No? Ok. Only asking as you seem up on the subject.

 

[Slid]

Is this where beer and gout are linked ( oxalate / oxalic acid crystals accumulating in joints etc) or am I barking up the wrong tree?

I am not sure about this. My understanding of gout is roughly this:

Purines are a by product of anaerobic respiration (eg yeast in beer)
Purines in the diet can lead to a build up of uric acid in the bloodstream.
Uric acid can precipitate out as crystals in blockage points in the bloodstream - like joints.
This is what causes gout.

You can find long lists of foods to avoid for purines intake, but home brewers are at risk unless they discard the yeast from the bottom of beer bottles as brewers yeast is the primary risk of dietary purines.

http://www.ukgoutsociety.org/PDFs/goutsociety-allaboutgoutanddiet-0113.pdf

This might be useful.