Kegged a batch of ipa yesterday. There was an island of snotty bubbles in the middle of the wort. They clinched to the side of the fermenter when I racked. Now I’m a bit concerned…
Thoughts?
Looks like a pellicle - but it could be a mold. I have had it before with a light mold that didn’t adversely affect the beer, but the longer it was there, the more likely it will affect the flavor. If it doesn’t taste bad, it was mold I would guess.
How does it taste? That is the key. If it tastes fine, then it IS fine. Still, you might want to drink it up within a couple of months, as any infection might take that long to take hold, and of course also take extra special care of sanitation on your next batch, just to be sure.
It does seem to taste and smell a touch off - sort of yeasty. But I have had beers that taste not so great at kegging and then a week or two later are great. This one is dryhopping for a week and then it will get chilled down. Will make the call at that point.
I peeked in one of the kegs and the bubbles did not return so hopefully that is a good sign.
Keep us informed as to how it progresses.
The hops and yeast might be responsible for the appearance. You might have a beer with excellent had retention on the way.
Snotty bubbles? That sounds … interesting …
One pint of that snotty bubble please.
If it taste fine, keep it cool and consume it in reasonable time.
May be it was just dry hop and yeast reaction.
I had a recent batch of porter that kind of looked like that. I’m calling it a Belgian smoked porter and people love it! 
So not much hope then
Who knows? Could be something totally different. In my case, it’s not the beer I wanted, but it’s plenty good enough to drink.
I’ve had a LOT of infected beers. no, seriously. I have. None recently though. Thank God! But, when I get that white webbing that has little bubbles forming on the surface that looks like white pond scum I have always attributed that to acetobacter. Others have corrected me and told me that acetobacter never travels alone. Fine. But that’s not my point. And, yes, when you rack the “snotty bubbles” (I just love saying that) stick to the side. The only time(s) I have gotten this is when the beer was open to oxygen … dry air lock, no airlock, buckets that went too long, and once when I added oak chips.
Unlike denny, once I get it in my head that the beer is unintentionally infected I can’t enjoy it no matter what it tastes like, because to me it just tastes bad. even when others say they enjoy it.
Aren’t those two of the Powerpuff Girls?
It was actually the working title of Don Ho’s big hit, Tiny Bubbles.
I had something that looked like that on some yeast slurry, but it tasted sour right away.
verdict not looking good…
doesn’t taste bad, but its cloudy and something is definitely off. very little malt body - tastes thin…
Yep, sounds like a bug, unfortunately. Sourness or astringency are on the way. Drink it fast before it really goes.
I’ve had it too, I’ve siphoned out from under it and the beer was fine. Is it in the cold? I’ve found that once I force carb and chill it doesn’t seem to appear in the keg. But I would get it cold quick if you haven’t already.
If it tastes off, then it’s probably done for.
Interestingly, I had a mild that was like that and tasted terribly phenolic. I left it in the keg and forgot about it for 3 or 4 months. I tried it one day wondering what it was and it tasted just fine. Not sure why it would clean up or drop out but it did.
Had that with a blond that got infected - I had it in a swamp cooler with a fan and the airlock dried out and allowed some basement bugs in - it tasted terrible and I tossed it. Sorry for your bad luck…I have had a mold form on the surface of a primary kept too long that I racked out from under with no ill effects, though, we just drank it quick after it carbed.
Exactly the same for me, as well.
Sorry for your loss, Paul. Where do you think this might have come from?
oh no, that is not looking good. Sorry man.
In retracing my steps, it could be one of two things. It could be bacteria or fruit flies. We are just coming off a wave of fruit fly season here. My gf mentioned seeing one near my stir plate one evening when i was making the starter, so its possible there, and i did catch a few dead in the airlock on a few brews around the time I made this one (though not this particular batch) , so anything is possible.
i have since disassembled Connie 2 (I named my fermenters geek) and soaked all small parts and gaskets in warm pbw for 24 hours, then rinsed and boiled them for 20 min. Then reassembled and soaked the fermenter in an Acid #5 solution for 15 min. If that doesn’t solve my problem, then I am at a loss.
I also wonder about my CFCs but I run boiling wort through them everytime for 20 min and then whirlpool at 180-190 for 30 min after that. I’ve not had problems with other brews since the IPA above, so while I can’t rule it out, I don’t think it is the problem.