Fermenter and keg funk.

[K.O.brew]

Hello brewing people.

I have two questionable funky looking things in both my fermenter and kegs.

For context, the pictures with the fermenter trub are from a freshly brewed IPA. The recipe used a kilo of rolled oats and a kilo of malted wheat and marked my first time using Pomona. After transferring to keg i opened the bucket and found the white substance shown. It had the same consistency as the trub, i mixed it in, and a day later i checked again and now it looks like picture number two, with the beer risen on top and the yeast cake having these weird spherical looking things on top of it.

The one from the keg is a different brew, roughly six months old. What bothered me is that i found the same white floating pieces in two different kegs, one a red IPA and the other a herbal lager.

Any idea what this funk is? My first thought was some kind of contamination, but there are no weird or unpleasant smells, and at least when it comes to the kegs the beer was drunk and had no off-flavours or smells.

 

[Minbari]

Just looks like protein or break goop.

If it was mold, you would know it

 

[HighVoltageMan!]

With that much oats and wheat it could be just beta-glucan, but usually it doesn't separate like that from the beer except in the mash during a vorlauf (it sets on top of the grain bed). Kind of weird for sure.

 

[Bigbre04]

With that much oats and wheat it could be just beta-glucan, but usually it doesn't separate like that from the beer except in the mash during a vorlauf (it sets on top of the grain bed). Kind of weird for sure.

could have knocked it out and not realized it?

agreed that does not look like pelical(sp?) from an infection.

 

[Donoroto]

If it was something bad, there would be a bad flavor. It is not an infection pellicle. Not sure what it Is though.

 

[K.O.brew]

Transferred the IPA from a dryhop keg to the serving keg. Taste and smell both seem fine, nothing off.

I brew in a bag, no vorlauf, practically all the trub from the kettle goes into the fermenter. Also no chill, the wort cools down over twelve to sixteen hours before yeast pitch. Did not see any weird activity when i pitched.

could have knocked it out and not realized it?

agreed that does not look like pelical(sp?) from an infection.

How does one knock out the beta-glucan?

 

[Bigbre04]

dirty knockout. sent over a bunch of hot break? didnt use whirlfloc and sent it over. it cooled and separated.

could also be a mix of trub and yeast that got stirred up and looks funny in the bottom of the keg?

edit: if i read your comment before posting this i would have said, yes that is exactly what that is on the bottom of the keg. its hot break.

 

[Minbari]

Transferred the IPA from a dryhop keg to the serving keg. Taste and smell both seem fine, nothing off.

I brew in a bag, no vorlauf, practically all the trub from the kettle goes into the fermenter. Also no chill, the wort cools down over twelve to sixteen hours before yeast pitch. Did not see any weird activity when i pitched.

How does one knock out the beta-glucan?

Get that cool down faster. You really want to get to pitch temp as fast as possible. reduces possible DMS, better cold break and most important, you less chance that bacteria and wild yeast will overwhelm your yeast when you pitch it a day later.

 

[Zambi]

Get that cool down faster. You really want to get to pitch temp as fast as possible. reduces possible DMS, better cold break and most important, you less chance that bacteria and wild yeast will overwhelm your yeast when you pitch it a day later.

No chill works though ...
Remember Ben (@GFHomebrew or TrialBen) it was all he ever did. I don't brew at that level, but I have had no problems with no chill

 

[Minbari]

No chill works though ...
Remember Ben (@GFHomebrew or TrialBen) it was all he ever did. I don't brew at that level, but I have had no problems with no chill

Open fermentation works too and but there are more risks