7 replies to this topic

[simonsez]

Ok another brewing question.i happened to look at my secondary (yes the same one with the stopper in it ) and i noticed some small bubbles along with what looks like white spots ( the same you would get in a petri dish with a microbial culture).opened the tin foil and the smell is nice (nothing skunky or off smelling) so i believe that rules out bacteria BUTshould i be concerned or is it just flocculated yeast along with residual CO2?i did search this on the internet and somewhat feel a little bit less concerned but i was hoping that with these pictures i could get some of your collective wisdom.Thanks!

[kbhale]

If you have fair sanitation technique, ferment within 12 hours and have a good air lock on it, you don't have mold.

[cbbrown40]

I would tend to think that it is yeast

[ThroatwobblerMangrove]

I would tend to think that it is yeast

Me too - check out my dunkelweizen from earlier this year:[mod edit - image removed]

[Slainte]

opened the tin foil and the smell is nice (nothing skunky or off smelling) so i believe that rules out bacteria BUT

Nah, it doesn't rule out bacteria, or wild yeast.Did you happen to taste it?

[Stout_fan]

The ring shape follows the profile of the bottom of the carboy.Yeast has settled evenly, with the thickest part forming a ring. Highest initial CO2 production will be where there is the most depth. Hence the ring. I get the same thing.RDWHAHB, everything is cool.

[RommelMagic]

The ring shape follows the profile of the bottom of the carboy.Yeast has settled evenly, with the thickest part forming a ring. Highest initial CO2 production will be where there is the most depth. Hence the ring. I get the same thing.RDWHAHB, everything is cool.

I was thinking the exact same thing

[mach5]

Mold = fuzzyYeast = not fuzzy