Infected or not?

[dreaddan]

So I've gone to dry hop may current batches but I think there both infected.
Before I throw them away what do you think?

 

[Leon103]

Hard to tell from the photos and need more info. What does it smell like. Does it look list yeast/krausen?
From those photos I would say they look ok

 

[MashBag]

I would gently (surgically gently) insert a tube and clamp it to the bucket. Then rack it off.
If its OK it's OK.
If it's a floating bloom, you will be leaving it behind. And it is a surface issue only.

Difficult to tell from pics.
Defo don't bin.

Taste it... It won't kill you

 

[dreaddan]

It doesn't look like krausen to me. Though I've used a diffrent yeast than normal (verdant ipa) so could be a but diffrent.
It doent smell bad, but doesn't really smell very beery.
I tasted one and tasted ok.
I guess I'll see what its like when I'm due to bottle it in 2 days...
If it's sour I'll see if my brother wants it before I bottle it given he likes sour beers...

 

[MashBag]

How long ago did fermentation start?

 

[dreaddan]

How long ago did fermentation start?

It was nearly 20 days ago.

 

[MashBag]

Same question differently... How long do you leave it before you bottle?

 

[MashBag]

Snap

 

[MashBag]

It was nearly 20 days ago.

That's is a bloom then, it's got some air. Probably OK, but I would bottle sooner next time.

Or pop it in a vessel with not had space.

Is this primary or secondary?

 

[dreaddan]

Same question differently... How long do you leave it before you bottle?

It's due to be bottled on Tuesday.
I've increased the time in the fermenter to let yeast fall out.

 

[dreaddan]

That's is a bloom then, it's got some air. Probably OK, but I would bottle sooner next time.

Or pop it in a vessel with not had space.

Is this primary or secondary?

This is the primary, I don't use a 2ndary.

 

[MashBag]

Both of those don't help imo.
Bottle sooner or secondary.
If you want yeast to clear use finings.

 

[RichardM]

Both of those don't help imo.
Bottle sooner or secondary.
If you want yeast to clear use finings.

Or cold crash

 

[dreaddan]

How long is the idea length for fermentation then?

 

[Cwrw666]

Unless it's an unusually strong brew most people would say 2 weeks. I'm a bit impatient though - 9 or 10 days usually.

 

[Rwilts]

Funny enough (or not) had my very first experience of post fermentation infection (?) in 20 years of brewing on my last brew. Looked very similar to the second image above. Brewed in a fermizilla , not under pressure but with spunding valve.

The only difference was that due to having plumbing disaster we had no water for a week so I had to delay bottling for a full week after the fermentation finished.

It's been three weeks in bottle now and I tried first one last night. Seemed fine ...

 

[MashBag]

Unless it's an unusually strong brew most people would say 2 weeks. I'm a bit impatient though - 9 or 10 days usually.

I am 7 typically. Alcoholic fermentation is complete in typically 4 days.

 

[dreaddan]

Unless it's an unusually strong brew most people would say 2 weeks. I'm a bit impatient though - 9 or 10 days usually.

Hmm, i'll have a flick though my recipies and see when I extended it and see if I can tell why.
I do normally cold crash and use finings too...

 

[dreaddan]

I suspect I had a batch that was still very yeasty and I was recomended to give it more time... and I've over done it.

 

[Sandimas]

I've bottled some brews 10 days in, others 30 days in...depends on the yeast, some have a really long ferment tail (especially some of the MJ ones).