I brewed this beer last week :http://www.northernbrewer.com/documenta ... litter.pdf
I used the Wyeast Northwest ale yeast fermented between 66-68 degrees for 5 days. I transferred it into a carboy to dry hop. The weird part is the beer looks very cloudy almost white.
I was thinking maybe I transferred it before fermentation was complete I never did take a gravity reading, but the air lock had stopped bubbling and there was no more krausen.
Also my aluminum kettle is starting to turn white on the inside. I assumed this was normal, but then maybe that has something to do with the white beer?
Post #2 made 14 years ago
I can't really offer much jrodie. Aluminium oxide is white, So I'd be giving your pot a good scrub before your next brew day.
As for the beer, best thing would be to leave it in your carboy for a couple of weeks and see if it settles out.
As for the beer, best thing would be to leave it in your carboy for a couple of weeks and see if it settles out.
"It's beer Jim, but not as we know it."
Post #4 made 14 years ago
I was planning to keg this beer on Saturday. Do you think if I went ahead and cold crashed this now that it would speed up the clearing process without affecting the dry hops?
Post #5 made 14 years ago
Aluminum Oxide is the protective layer of oxide that forms over the pot that resists chemical reactions to the metal when exposed to various other chemicals.
An aluminum pot might be shiny when you start out, but the haze that forms after mild cleansing or first use is the protective layer.
Scrubbing or using harsh chemicals to get the aluminum shiny to see your face in it is counter productive so I've read
As for the beer, I haven't used this strain but wyeast says its highly flocculant so I really don't know what to offer other than tasting some of the runnings on kegging day. who knows maybe crash coolong it will improve clarity.
An aluminum pot might be shiny when you start out, but the haze that forms after mild cleansing or first use is the protective layer.
Scrubbing or using harsh chemicals to get the aluminum shiny to see your face in it is counter productive so I've read
As for the beer, I haven't used this strain but wyeast says its highly flocculant so I really don't know what to offer other than tasting some of the runnings on kegging day. who knows maybe crash coolong it will improve clarity.
Post #6 made 14 years ago
When you say turning white is it the actual metal changing colour or is it a deposite of something !jrodie wrote:Also my aluminum kettle is starting to turn white on the inside. I assumed this was normal, but then maybe that has something to do with the white beer?
I'm asking as I put some gear away without rinsing and the Oxyclean I use crystalise forming a white powdery film over the surface. Washe off no problem.
+1 to not scrubbing ali pots till shiny,
Yeasty
Last edited by Yeasty on 24 Sep 2011, 18:58, edited 5 times in total.
Why is everyone talking about "Cheese"
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Post #7 made 14 years ago
No, the pot its self is turning white. The bottom of the pot and about a third of the way up the walls are now pretty white. Then stripes of various shades of gray the rest of the way up the pot. The pot came with a warning that it might change color over time as it was meant to be a working pot at a restaurant and not a shiny home pot.
As for the yeast I think it just was not done fermenting yet. It looked like I even got a small layer of krausen in the secondary, it was hard to tell for sure though since I was dry hopping. But I researched this yeast and several other people reported cloudy beers and krausen after transferring to the secondary. After a few days the beer cleared up, and cold crashing for a couple of days really cleared it up.
My suggestion with anyone using wyeast 1332 Northwest ale would be to give it plenty of time in the primary because I have read from others that it is slow to finish fermenting, and I believe that was the case for me.
As for the yeast I think it just was not done fermenting yet. It looked like I even got a small layer of krausen in the secondary, it was hard to tell for sure though since I was dry hopping. But I researched this yeast and several other people reported cloudy beers and krausen after transferring to the secondary. After a few days the beer cleared up, and cold crashing for a couple of days really cleared it up.
My suggestion with anyone using wyeast 1332 Northwest ale would be to give it plenty of time in the primary because I have read from others that it is slow to finish fermenting, and I believe that was the case for me.
Post #8 made 14 years ago
This could also be an infection jr. Grab a sample from your fermenter and have a sniff and then maybe a taste. Maybe take a pic of your wort in the hydrometer tube and post it up?jrodie wrote:...The weird part is the beer looks very cloudy almost white.
Fingers crossed
PP
P.S. Also, just had a quick look at your original recipe and noticed that they didn't give you the AA% of the hops. Who would know what it is
. This is mainly a problem with the earlier additions. For example, the 60 min Palisade addition might be based on Palisade with 5.5%AA or 9.5% AA which would make a significant difference to the bitterness of the beer. On your next brew, I'd have a crack at a more well-defined recipe just so as to remove as much uncertainty as possible.
Last edited by PistolPatch on 26 Sep 2011, 18:52, edited 5 times in total.
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