[Caddywhompusbeer]

Think it went south, don't know why. Recipe was:
4.5 lb Belgian pilsner
2.75 lb German vienna
.75 torrified wheat
1 oz UK Kent Goldings (60 min)
0.25 oz Styrian Goldings (Celeia) (10 min)
0.25 oz Saaz (10 min)
0.75 oz Styrian Goldings (Celeia) (2 min)
0.75 oz Saaz (2 min)
1 oz bitter orange peel (flameout)
1 oz coriander seed (flameout)
3711 French saison
fermented for 13 days at about 75. Can someone tell me what it is? I followed my normal sanitation routine and have never had a bad batch before.

[/url]CAM01077 by caddywhompusbeer, on Flickr[/img]

[Caddywhompusbeer]

Cant figure out how to add a picture of it. Can someone tell me how?

[Stevie]

You need to host the picture elsewhere (picasa, flicker, and such) then use the little mona lisa icon to add the address for the file.

[Caddywhompusbeer]

You need to host the picture elsewhere (picasa, flicker, and such) then use the little mona lisa icon to add the address for the file.

Well I got a link to it, can't figure out how to embed the pic on the post, hope it helps.

[jeffy]

It looks like residue after fermentation, the remnants of the kreusen.  How does it taste or smell?

[Slowbrew]

Jeffy beat me to it.

Does it have an off odor or flavor?  If not, those may just be yeast islands floating in there.  I'm no expert but I don't think I'd too worried if it smells/tastes okay.

Paul

[Caddywhompusbeer]

It tastes fine. Just never saw something like that in my ~35 batches. Its for a friend and on a short time limit so I was a bit worried. Was planning on kegging it today, but maybe I should throw it in cold storage for a day so some yeast floats down? FG is at 1.000 (maybe less).

[morticaixavier]

It looks like residue after fermentation, the remnants of the kreusen.  How does it taste or smell?

nothing wrong with that beer at all. as Paul and Jeffy have already said, it's bits of yeast and krausen.

different yeasts behave differently and the same yeast can behave differently in different worts.

go ahead and keg it today. you can crash in a keg just as well (maybe better) than in a bucket.