Help please.

Shop deals on ebay
Advertise with us
shop deals on amazon
The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Razor

Razor

Bearded Brewer
Joined
Sep 17, 2016
Messages
696
Reaction score
179
Location
Newtownards, Northern Ireland
I have 2 batches of Brewferm Framboos that I just got around to bottling today. Been in FVs in brew-fridge since 10/02/17, about 4 months and 1 week. Noticed this on the top upon opening, seems much worse on the smaller of the two buckets. Any advice as to what it is or if the beer is still drinkable would be great thanks.
2d1dea6a2e2ee70e1465cfd2a4a012a6.jpg
16c2574111b6895434ceca7d92b98038.jpg



Sent from my iPhone using Tapatalk
 
Looks fine. If it smells and tastes ok, crack on. Possibly beerstone that has come off one side if the bucket.
 
Started bright red colour with an OG 1.050 and finished kinda brown with FG 1.009 (5.4%). Taste from the sample jar is what I can only call 'funky'. Any idea about the floaters?


Sent from my iPhone using Tapatalk
 
Razor said:
Thanks for the reply. What is beerstone?
Click to expand...

It is a precipitate of calcium oxalate and protein. It can be found on the inside of your fermenter, as well as kegs, heat exchangers, ageing tanks, beer dispense lines etc. Basically, everything that comes into contact with wort and beer.

How does it form?

Organic compounds (proteins and polypeptides) in wort and beer bind with the compounds found in the brewing water (calcium and magnesium) to form calcium oxalate, a white crystalline precipitate.

Can be a problem if it builds up on equipment as it acts as a harbouring point for bacteria.


Note:

Could be that, as it looks quite crystalline from the photo, as well as some residue from the Krausen ring. I wouldn't worry too much.
 
Sadfield said:
It is a precipitate of calcium oxalate and protein. It can be found on the inside of your fermenter, as well as kegs, heat exchangers, ageing tanks, beer dispense lines etc. Basically, everything that comes into contact with wort and beer.

How does it form?

Organic compounds (proteins and polypeptides) in wort and beer bind with the compounds found in the brewing water (calcium and magnesium) to form calcium oxalate, a white crystalline precipitate.

Can be a problem if it builds up on equipment as it acts as a harbouring point for bacteria.


Note:

Could be that, as it looks quite crystalline from the photo, as well as some residue from the Krausen ring. I wouldn't worry too much.
Click to expand...

Been wondering what that was.
When i did this kit it was very dry with little taste of raspberry.
 
Gunge said:
Is this where beer and gout are linked ( oxalate / oxalic acid crystals accumulating in joints etc) or am I barking up the wrong tree?
Click to expand...

I am not sure about this. My understanding of gout is roughly this:

Purines are a by product of anaerobic respiration (eg yeast in beer)
Purines in the diet can lead to a build up of uric acid in the bloodstream.
Uric acid can precipitate out as crystals in blockage points in the bloodstream - like joints.
This is what causes gout.

You can find long lists of foods to avoid for purines intake, but home brewers are at risk unless they discard the yeast from the bottom of beer bottles as brewers yeast is the primary risk of dietary purines.

http://www.ukgoutsociety.org/PDFs/goutsociety-allaboutgoutanddiet-0113.pdf

This might be useful.
 

Similar threads

M
Floating oily balls post fermentation - Help please
Replies
3
Views
512
Rwilts
Rwilts
Ray Porter
Help with equipment purchase please.
3 4 5
Replies
92
Views
7K
Paulus
Paulus
Gggsss
Off flavour (dare I say twang)
Replies
3
Views
719
phildo79
phildo79
C
Black IPA attempt, back after 3 years out. Help/Opinion please.
Replies
4
Views
753
Coups
C
D
My very first brew - sharing experience
Replies
8
Views
1K
Griff097
Griff097

Latest posts

Back
Top