Pages: 1
Problem in Primary....?
I just made a Wheat beer that I have made multiple times with great success.
THE PROBLEM IS:
After pitching my yeast the wort got very dark (much darker than any other wheat I have made) and a khaki cloud that looked like a thunder head cloud formed in the middle of the carboy and was floating with the top just over the mort level.
It broke up mostly when fermentation took hold but remains in clumps about the size of golf balls rolling around in the fermentation.
ANY IDEAS WHAT THAT MIGHT BE?
TXBREWER
If you could post a pic it would help. Have you used the same type yeast before?
DC
Your using the same yeast you always use and the same ingredients (brands/manufacturers) that you always use?
If your sanitation process is always the same and you feel confident, then I would say you are fine, just let it ride. You'll never know until its done and you taste it.
I bet this thing you see in the fermenter is just a pile of precipitated proteins. Wheat malt is full of protein and beta-glucans that can for solid masses when let set around. It probably formed when you cooled and was broken up a bit as you racked over to the fermenter and then reformed once everything settled. The movement of fermentation would have broken this up but perhaps not completely. Check to see if after fermentation is complete this stuff just settles to the bottom with the rest of the trub. If it doesn't it is likely a contamination... but your taste buds will tell you that, too!
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|