View Full Version : brown tendriled foam - is it infected?

10-13-2014, 01:46 PM
Hey first timer here. Doing Russ Whaley's apple pie spiced cyser. Pitched k1v three days ago. It's bubbling away really well but there is a weird foamy scum on top, can't seem to get a clear answer on if it's an infection or just the spices and particles ( it has the same color as the spice mix). It still smells good, sweet and appley with no sour notes. This is my first go so maybe I'm being paranoid. I sulfated with campden tablets for 24 hours before pitching and sanitized everything I used. Stuff on the side of carboy was from shaking it. Please tell me it's not ruined.

http://imgur.com/a/kIygR - pics

10-13-2014, 09:17 PM
Looks like yeasty goodness. You usually can't SEE infections in a few days, but just keep an eye one it.

10-13-2014, 10:19 PM
That makes me feel better thanks

10-14-2014, 09:58 AM
That's what we usually call krausen. Dregs of foam left over from a vigorous ferment. It also has a couple of other meanings in the beer world. But what you have there is a "krausen ring". Nothing to worry about. Can you say krausen if it's not beer?

Sent from my galafreyan transdimensional communicator 100 years from now.

10-16-2014, 12:48 PM
Good news is it all started to settle down yesterday. guess i was just being to worried. :P

Chevette Girl
10-20-2014, 12:18 AM
Give your carboy a swirl to get that mixed back in, it'll eventually settle out and it's easier to get off the bottom of the carboy as dregs than if it dries in the neck or shoulders of the carboy :) (another Chevette Girl lesson in laziness, er, um, I meant efficiency)