r/Homebrewing • u/banjosparkleking • 6h ago

Question First dumper?

Hello!

In 15 years of brewing this is a first- a brown/ reddish spot on the ring from fermentation. This was a Swedish Gotlandsdricka, og 1.057, pitched with Voss Kveik. Fermentation bubbled away after an hour, having pitched a packet at 80 degrees F. Placed in my basement, it slowed and dropped to about 70-72 degrees Fahrenheit, and I spunded the beer at about 1.015. Today, took the FG and saw it was 1.010. Beer tasted and smelled great.

My question- how worried should I be? If I saw this on yogurt I would dump it. I am inclined to let it ride, given that fermentation began immediately, and this yeast tends to drop PH more than most, to my understanding.

Any microbiologists screaming right now? Thanks!

Picture of the spot:

https://imgur.com/a/4aQ4EeM

1 Upvotes

67% Upvoted

7 comments sorted by

6

u/fenixjr Intermediate 6h ago

That wouldn't even make me look twice.

4

u/Halichoeres_bivittat 6h ago

If it tastes and smells great don't dump it.

2

u/OneSeat9594 Advanced 6h ago

My krausen usually has this appearance rather than the silky pale beige. Never had a problem.

1

u/boaja 4h ago

I got saw some waxy, beige kreusen when bottling last week and was amazed that it could look like that, just being 100% pure yeast. My kreusen always comes out brown and dry otherwise.

2

u/GOT2B-GANGSTA 5h ago

It should be fine, I get that on my mason jar lids when I harvest yeast. Turn out great.

2

u/timscream1 2h ago

This could be a dry krausen. It turns noticeably darker when it dries up. Since you used Kveik, any chance your heating belt/blanket/pad was exactly on that side?

1

u/mohawkal 2h ago

Rdwahahb. Let it ride. That looks fine.