Strange thickness of primary fermenting

Discussion in 'General Brewing Discussions' started by Gozo Brewery, Apr 26, 2014.

  1. Gozo Brewery

    Gozo Brewery New Member

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    Hmm,, this is an odd one that has me baffled, Help!!
    last two batches have had a strange creamy thickness to the fermenting wort,,

    I have been producing a light summer ale around 3.8% quite hoppy and fruity,, normally fine,,
    Last batch went strange, after a normal boil then transfer through the chiller plate to 25 deg pitched the so5 at this temp then chilled down to 20 deg,, after a day, good fermentation takes hold as normal,,
    Then alas it starts to thicken and cloud, to form this creamy cloudy sweet smelling strange stuff, , nothing like normal,,although the hydrometer tells me it is reducing as it should,
    Has me confused,,
    Any ideas people,,,,,,,please,,,,,,
     
  2. Hogarthe

    Hogarthe Well-Known Member

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    do you use whirfloc or any other fining agent? it could be proteins and such that should eventually drop to the bottom.
     

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