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Still foam after four weeks

Post #1 made 13 years ago
by Davmcguinness
This is my first ale after doing a couple of smash brews.after 4weeks in primary there is still a white foam on top. I am sure there was no foam last week but not a100% sure I checked. I still intend in bottling as it smells like ale but I am wondering if its infected see picture attached. I would appreciate any opinion or thoughts on this brew.
Ps I used Danstar dried nothingham yeast
image.jpg
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Last edited by Davmcguinness on 07 Oct 2012, 01:56, edited 2 times in total.

Post #3 made 13 years ago
by thughes
Hard to say if it's infected or not, I'd say go ahead and bottle it. Let us know how it comes out.

Perhaps some of the pictures here may assist you in identifying what you have. (It's hard to tell with the pic you posted).


---Todd
Last edited by thughes on 07 Oct 2012, 04:09, edited 2 times in total.
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Post #4 made 13 years ago
by joshua
Good Day, If the foam is soft and bubbling and you Fermentation Temperatures were LOW for the yeast, It could be still fermenting.

If the Foam is Rock hard, it may be the krausen did not drop, and dryed out.....

Take a gravity reading, as this will tell you if the foam is dry, AND if you have reached your final Gravity.

IMHO if the gravity is WAY below what it should be, it is infected....But taste the beer and see if it is!
Honest Officer, I swear to Drunk, I am Not God.
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Post #5 made 13 years ago
by Davmcguinness
Thanks for all the replies :thumbs:
Tested the gravity and it was a point over what was expected the closest I have ever got usually ends 3-4 points over.
Had a little taste and it was ok and had the little bit of sweetness I was looking for. The foam was firm but did part easy when taking a sample.I think it is an infection in the early stages.
I bottled the brew using coppers plastic bottles for half just to watch the bottle pressure, fingers crossed I have something drinkable. I give it a couple of weeks and crack one open and post an up date.
Oh the joys of learning a new hobbie :scratch:
Regardless of the outcome at least I got the sweetness I was looking for.
Roll on next brew day

Post #6 made 13 years ago
by PistolPatch
That is a bit weird Dave but good on you for doing a taste test and bottling it. Could well turn out fine. Fingers crossed for you and will look forward to an update :peace:.

Give the fermentor a good going over before next brew. Make sure you use both an alkaline and then an acid to clean. Probably just throw away the tap and buy a new one if you can. Otherwise, make sure you break it apart and clean that really well. Might as well play it safe.

Great pic ;).
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Post #7 made 13 years ago
by Davmcguinness
Its been 2 weeks in the bottle and i have just had a tasting it was a bit over carmely and very green.
Just checked my notes and i used twice as much 60l as i had planed I scaled the recipie for a 10L brew lenght but never scaled the crystal. All good so far I'll wait another 2 weeks and give an up date.

I drank half then diluted it with a MASH I had in a Tap-a-draft bottle it mellowed the taste. Things are looking a bit hopeful. Is blending 2 brews this way a god way to estimate a grain bill for an in between brew eg. to achieve a more rounded taste for a 50/50 blend use 50/50 of both recipies in a new brew.
Thanks
Dave

Post #8 made 13 years ago
by Davmcguinness
Have had a couple more bottles and they were ok.
I have done a bit of research and it has happened to others who also reported the finished beer to be ok.
It has also happened to my present batcht in a new fermenter.
It looks like some of the foam dries enough to trap the co2 preventing it from sinking.
That seems to the best explanation I have found as to why my beer looked like it was infected.

Just cause something may look wrong it may still be ok lesson learned
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