Strange thickness of primary fermenting

Gozo Brewery

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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,,,,,,
 
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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