View Full Version : Possible Issue?

10-29-2013, 10:27 AM
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


10-29-2013, 10:36 AM
Looks ok to me.


10-30-2013, 03:20 AM
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 sulphited.....no probs IMO.

Chevette Girl
10-30-2013, 11:11 PM
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.

Medsen Fey
10-31-2013, 08:17 AM
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).