Is this an infection?

[Barticus]

Brown bits floating on top of a 13 day old St Peters Ruby Red.

Is it an infection?

If not will it sink or do I need to syphon into a second FV rather than use tap and mini bottler?

Thanks

 

[BrewDan]

I have had similar in previous brews, eg brewferm and a yoings bitter I made, touch wood I have never had a bad one, does it smell ok?

Other than smell and taste I am not sure how you would check its ok

 

[calumscott]

Could just be yeast clumps but I've not seen them that big before (but then I haven't been brewing all that long).

I think previous advice, draw a sample and let your pallette be your guide, is the way to go.

RRA has a very distinct flavour, you could go as far as getting a bottle from the shops for comparison...

 

[Molineux]

I've had before. It's just yeast that has been carried to the surface. Once fermentation has finished it will disappear. Don't worry,

 

[Barticus]

I have had similar in previous brews, eg brewferm and a yoings bitter I made, touch wood I have never had a bad one, does it smell ok?

Other than smell and taste I am not sure how you would check its ok

Hard for me to know by smell and taste as its only my second brew and havent really tastes anything yet apart from the odd yeasty hydrometer sample.

 

[Barticus]

I've had before. It's just yeast that has been carried to the surface. Once fermentation has finished it will disappear. Don't worry,

Thank god for that :thumb:

 

[orlando]

It's yeast that has flocculated (i.e. clumped together). There are still CO2 bubbles showing so there is still some fermentation going on, albeit quite slowly now. Many brewers are tempted at this point to rack off but don't. At this point the yeast is still chewing on maltotriose (a trisaccharide that it leaves to late in the fermentation) and clearing up potential off flavours like diacetyl. Make sure you have a couple of readings that are the same before you rack off. If you want to see this all disappear chill to under 5c.

 

[Devonhomebrew]

As long there is not a film of white stuff (lovelyness if your brewing sour beers) but for a normal brewer a burden thats just yeast thats clumped together if you ever get an infected batch just keep it in your shed and leave it for yearsand make a sour beer they are so nice.

 

[Barticus]

It's yeast that has flocculated (i.e. clumped together). There are still CO2 bubbles showing so there is still some fermentation going on, albeit quite slowly now. Many brewers are tempted at this point to rack off but don't. At this point the yeast is still chewing on maltotriose (a trisaccharide that it leaves to late in the fermentation) and clearing up potential off flavours like diacetyl. Make sure you have a couple of readings that are the same before you rack off. If you want to see this all disappear chill to under 5c.

Aye its still dropping, down to 1004 yesterday so I'll wait til next week when my Fathers day new FV :pray: will hopefully have arrived.

 

[Barticus]

As long there is not a film of white stuff (lovelyness if your brewing sour beers) but for a normal brewer a burden thats just yeast thats clumped together if you ever get an infected batch just keep it in your shed and leave it for yearsand make a sour beer they are so nice.

Cheers, though Im not sure I fancy the idea of a sour beer. :sick:

 

[Devonhomebrew]

As long there is not a film of white stuff (lovelyness if your brewing sour beers) but for a normal brewer a burden thats just yeast thats clumped together if you ever get an infected batch just keep it in your shed and leave it for yearsand make a sour beer they are so nice.

Cheers, though Im not sure I fancy the idea of a sour beer. :sick:

Hhahahhahahaah the sight of the fermenting beer is the only thing that looks slighly off putting http://www.youtube.com/watch?src_vid=BY ... LKWeKgtt9A that is an infection

 

[Devonhomebrew]

http://www.fermentarium.com/homebrewing ... ugly-beer/ this is a lambic beer fermenting lol not that video :rofl:

 

[jonnymorris]

Looks perfectly normal to me.

 

[evanvine]

Looks perfectly normal to me.

+1
I don't know what you are bleating about!

 

[Barticus]

Looks perfectly normal to me.

+1
I don't know what you are bleating about!

Just newbie bleat. Sorry :lol:

 

[evanvine]

Just newbie bleat. Sorry

Perfectly acceptable!
Too many worry too much!!

 

[Barticus]

My worry is that I end up with drink that just doesn't taste nice and puts an end to a hobby I find very enjoyable.

I have the coopers Australian lager currently cold conditioning and the ST Peters in the FV.

Things like losing a brew to infection don't greatly worry me as it's probably part and parcel of brewing, but getting a brew that tastes good under my belt will get me over a massive hurdle.

 

[evanvine]

My worry is that I end up with drink that just doesn't taste nice and puts an end to a hobby I find very enjoyable.

Unless you do something damn silly, that won't happen.

Things like losing a brew to infection don't greatly worry me as it's probably part and parcel of brewing

Been brewing since 83, hasn't happend yet!

Just do your own thing, you'll be fine.