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Thread: Possible Issue?

  1. Default Possible Issue?

    I'm not sure if I have an issue with this one or not. I racked a traditional over to tertiary and a week ago noticed what looks like a small line of krausen. I've never seen krausen this late in the aging before so it has me curious.

    There is a slightly off smell to it as well. I'd say it was from the campden but not sure (my sniffer isn't that strong). There are no pellicles or anything, just the line.

    The batch:

    17.8 lbs Orange Blossom
    Water to 6 gal
    10g 71B-1122
    Fermaid added at 1/3 and 2/3 break to total of 5g

    Started 3/26/13 OG - 1.106
    Racked 5/24/13 w/3 campden tabs G - 1.016
    Tertiary 7/17/13 w/3 campden tabs

    Attachment 985

  2. #2


    Looks ok to me.

    Primary: Welches Grape Wine
    Primary: Blackberry Melomel
    Primary: Joe Mattioli's Foolproof Ancient Orange

  3. #3
    Join Date
    Feb 2008
    UK - South Coast.


    IMO, most likely minor degassing from the last racking i.e. particulates creating nucleation points that have picked up some of the carbonic acid/dissolved CO2 and small amount of proteins......

    Taste and smell ? If the batch tastes ok then its likely to be ok. Smells can get a bit weird so as long as its not rotten egg/H2S or farts (which you wouldn't normally get this late in the process but.....) which would suggest stressed yeast or even worse, mercaptans present due to unresolved stressed yeast earlier on (you'd remember the stink anyway if you'd had stressed/under nourished yeast issues).

    Or of course acidic/vinegar smell - which you'd likely be able to taste as well.....

    There's a few other possibles as well, but given your ingredients, unlikely.

    So as above, it it tastes ok, it likely is.

    You could de-gas, as that stops the particulates and bubbles thing if you're worried bit I'd just leave it if it were mine.

    As long as its been probs IMO.
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  4. #4
    Join Date
    Apr 2010
    Ottawa, ON


    I see that in a lot of my carboys, I think it's just really, really tiny bubbles that aren't big/strong/buoyant enough to break the surface tension and pop.
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  5. #5
    Join Date
    May 2007
    The Fusel Shack, in the swamp west of Ft. Lauderdale, Florida


    Just check the gravity. Your yeast may have awakened. Your gravity only dropped about 90 points so you haven't reached 14% ABV. You may want to fully stabilize by adding sorbate (plus a little more sulfite).
    Lanne pase toujou pi bon
    (Past years are always better)

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