Bottling Notes, Southern English Brown (Wed 14may)

Notes on amount of priming sugar (dextrose): Going to use 3.5 TBSP (7/32 cup) for an estimated 1.3-1.4 volumes CO2 in ~ 5 bottled gallons. Shooting for a low carbonation appropriate for this style.

Notes after bottling:

***Strange skin with air bubble underneath it on top of beer. Looks like the color of yeast. I have never noticed this before, but I haven't always checked each batch before transferring to my bottled bucket. I'm hoping that this was just a thin layer of yeast that floc'd to the top instead of the bottom of the beer and not some kind of infection. I attempted to skin most of it off with a sanitized spoon. There looked to be what could have been the starting of some grey mold/fuzz on the trub that had caked to the walls of the fermentor where the krausen was, but again, I'm not sure and am hoping it is just colored yeast.***

Anyhow:

Bottled ~ 52 x 12 oz. of beer.

Final Gravity ~ 1.018

% Attenuation ~ 64%

% ABV ~ 4.4%

Calories/12 oz. ~ 175

So I'm going to hope that that the skin-like membrane is not a sign that I'll end up with a tainted tasting final product in a few weeks. This was at least a good motivation that got me to really scrub every since inch and groove of my equipment down, so it will be ready for the next brew with no infection worries. I may have to reconsider repitching and am going to be more precise with my concentration of Star-San to ensure I'm not overdiluting. Next up, wheat beer!