Random small questions

[HAP-BR3W Senior Member Find all posts View Profile Close HAP-BR3W]

If there's yeast added, it's beer. Actively fermenting beer doesn't taste very nice. Let it finish.

Thank you! Something new learnt.



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[CaPunT Senior Member Find all posts View Profile Close CaPunT]

Depending on the temps, and yeast strain you could smell a number of things...

My experience is that sulphur is very prominent during early fermentation(ruik soos eiers) of a weiss.
Then, depending on the temp, it can be more neutral(slight clove-like) or fruity later on(more banana-like if the temp is >=21).

The fact that it smells like YEAST is a GOOD sign, because that's what you put in there after all ?

[BackOffMyBrew Senior Member Find all posts View Profile Close BackOffMyBrew]

Lager yeasts often give off a sulphur smell

[AlexBrew Senior Member Find all posts View Profile Close AlexBrew]

https://www.communica.co.za/products...perature-meter

The price makes me wonder what the markup is in some shops. Just phoned and the price is right and they have stock in Pretoria.

I bought the same one from BG (-50 to +110degC) - think is was R180.00, but came with batteries.

Though saw it too on MicroRobotics for I think R125
So, R31 is a good price

[AlexBrew Senior Member Find all posts View Profile Close AlexBrew]

How do you know when the wort is infected?

It smells muff - like the dust from a vacuum cleaner and whereas fermenting yeast will have bubbles of all colours, the bubbles are small-isch. Infection makes bigger golfball sized bubbles and have a grey-white isch almost a metallic colour to it. You probably know the smell of fresh bread, the smell of stale bread and you'll smell if it has muff on it - same thing.

Best way I can describe the smell is it smelled like when you bake bread and add the yeast and then you smell the yeast.
The taste was almost the same.

Sounds/smells/tastes like how it should. I think youre ok. You'll smell quick enough when its off.

How long has it been in the fermentor? Have you transferred it to a secondary fermentor during the time ?

[RudiC Senior Member Find all posts View Profile Close RudiC]

I bought the same one from BG (-50 to +110degC) - think is was R180.00, but came with batteries.

Though saw it too on MicroRobotics for I think R125
So, R31 is a good price

I bought two with four batteries and it was just over R100, bargain

[PaBz0r Senior Member Find all posts View Profile Close PaBz0r]

I bought two with four batteries and it was just over R100, bargain

Planning to do the same.. and also get some fans for the keezer

[Langchop Senior Member Find all posts View Profile Close Langchop]

I bought the same one from BG (-50 to +110degC) - think is was R180.00, but came with batteries.

Though saw it too on MicroRobotics for I think R125
So, R31 is a good price

And I really do believe they all come from the same factory, even if branded differently

[HAP-BR3W Senior Member Find all posts View Profile Close HAP-BR3W]

Depending on the temps, and yeast strain you could smell a number of things...

My experience is that sulphur is very prominent during early fermentation(ruik soos eiers) of a weiss.
Then, depending on the temp, it can be more neutral(slight clove-like) or fruity later on(more banana-like if the temp is >=21).

The fact that it smells like YEAST is a GOOD sign, because that's what you put in there after all ?

Great then. It was at about 22deg all the time.
Thank you!

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[HAP-BR3W Senior Member Find all posts View Profile Close HAP-BR3W]

It smells muff - like the dust from a vacuum cleaner and whereas fermenting yeast will have bubbles of all colours, the bubbles are small-isch. Infection makes bigger golfball sized bubbles and have a grey-white isch almost a metallic colour to it. You probably know the smell of fresh bread, the smell of stale bread and you'll smell if it has muff on it - same thing.


Sounds/smells/tastes like how it should. I think youre ok. You'll smell quick enough when its off.

How long has it been in the fermentor? Have you transferred it to a secondary fermentor during the time ?

Great info thanks.

It's been in there for 10 days now. Haven't transferred, will do that before bottling.

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[HAP-BR3W Senior Member Find all posts View Profile Close HAP-BR3W]

How do you know when the wort is infected? I took a sample tonight and was wondering. Best way I can describe the smell is it smelled like when you bake bread and add the yeast and then you smell the yeast.
The taste was almost the same.
Is there any sure way to know?

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Taste is already a bit better, I opened it to check, and it looks like there is fat drifting on top. Not sure?

Regardless, will taste again on bottling day.


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[groenspookasem Banned Find all posts View Profile Close groenspookasem]

Each time you open up the fermenter, you risk infection, lose co2 pressure, disturb the natural balance life the universe and everything.

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[HAP-BR3W Senior Member Find all posts View Profile Close HAP-BR3W]

Each time you open up the fermenter, you risk infection, lose co2 pressure, disturb the natural balance life the universe and everything.

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I know... I never open it until bottling day.

I was curious to see if I can spot something.

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[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

1) I buy those thermometers from Communica in batches of 10. Discard when they die. Courier cost per unit works out very low. They are not excessively accurate and can be between 2 and 5 degrees out. I calibrate using a known value and mark the deviation on the casing using a silver or white permanent marker.

2) for more accurate measurement, I buy the k-type thermocouple unit @ around R150

https://www.communica.co.za/products...thermomr-probe

The thermocouple wire eventually dies and I buy replacements in quantities of 4 @ R25 each

3) stop looking inside your fermenter: the beer is either good or it isn't, I only taste at kegging time

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

Taste is already a bit better, I opened it to check, and it looks like there is fat drifting on top. Not sure?

Regardless, will taste again on bottling day.


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How do you know it tastes better? Tap some off? That increases new oxygen and microbes into the brew. Opening it was a mistake. That floating stuff - I'd be willing to bet it's an infection.