So we are T+28hrs and the fermentation layer is looking odd. Not sure if this picture is coming through but it is two different brown colors and the dark brown bubbles are much bigger. Does it look infected? https://www.amazon.com/clouddrive/s...K2QtTQyn6R9?v=grid&ref_=cd_ph_share_link_copy
Thanks guys - this is a better pic. It isn't easy to get it to focus through the fermenter glass https://www.amazon.com/clouddrive/s...I0GCRCIrky7?v=grid&ref_=cd_ph_share_link_copy
Thanks again guys - I'd like this one to turn out well because the wife made several comments on how good the boil smelled and it could win her over to homebrewing
Looks fine. I almost wish transparent fermenters were not used, or maybe homebrewers were not allowed to look at them for a couple of weeks. If you practice good sanitization protocols, risk of infection is incredibly low. Too many people freak out when different yeast strains behave differently all the time, accounting for different fermentation "appearances".
Stop paying attention to what the fermenting beer looks like. At best it looks a little weird and at worst it looks like something that needs to be dumped when in fact it still maintains/exudes magicalness. Established sound sanitation, brewing, and fermentation procedures combined with tasting and smelling along the way go way further than sight. I probably have not seen the last 30 beers I've brewed between kettle and the tubing going into the keg.
I totally agree with @scurvy311 ...there's no need to pay too close attention to your fermenting brews, it can only cause anxiety, and that will help drive the wife away from you homebrewing Once you pitch the yeast, just forget about it for 10 days to 2 weeks and then take a look to see what's happening/take a gravity reading/decide if its time to dry hop, secondary, keg or bottle. Wrap a towel around it to help keep it out of sight and mind (and to keep UV off of it). As the old saying goes...just relax and have a home brew!!!
The first time I used a carboy to ferment in I was disgusted by the large yeast clump that kept churning through the wort. I stopped fermenting in glass because it is so unappealing.
the only time i see mine is when I'm drunk and cant drive and need more alcohol. I'll thief a few brews out of a fermenting batch. better than mouthwash.
I went back last night to switch to an airlock and it has settled into a krausen ring and the yeast dropped out so I feel better.
So the answer may very well have been yes. After fermenting for 2.5wk and bottle conditioning for 2.5wk, I popped open the first one on Saturday. No carbonation and tasted like apple cider vinegar. I'm not sure if it needs more time because its a Strong Belgian, the fermentation temps got too high or its got an infection. As a precaution I am replacing my tubing. Never liked the length or the mini auto anyway. I'm leaving the rest of the batch out another week and will pop another one this weekend.
Doesn't look good. Had a drain pour batch that finished the same way. Should of known because it was christmas beer kit gift from BB&Beyond.
I have a batch fermenting now set to bottle Sunday, I'll try it this weekend to see if the infection is there too. Fermenter is glass which I use EZ-Clean on though so if it is probably in the tubing/siphon or the filler which is also sanitized but harder to clean. Or if I'm really lucky bottle 2 of the golden tastes better.
