Any clue what's going on here? This was brewed two and a half weeks ago, thought I'd be bottling it soon,but the yeast is still floating on top in clumps.
http://1drv.ms/1iPd1qD
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that doesn't look too good, but it could be fine.
What yeast did you use? what temperature?
Smell it, taste it. If it seems to smell and taste ok, rack it into secondary leaving all the crap behind.
Saw a video of clod break forming that looked like that. But that would have sank by now
Will transfer to secondary tonight. Took a gravity reading and it's 1.013. Tastes ok, although I think I can detect a slight hint of vinegar. Might not have noticed that if it looked fine though.
On the brewday when I chilled this my thermometer told me it was 20 degrees, so I transferred to the fermenter and took a sample. I wondered why a 20 degree wort would feel so warm, so I tested with another thermometer and it was 55 degrees. So I just let it cool for 12 hours and then pitched. Hence I have been worried about it for weeks.
Luckily enough I brewed again a few days later (wanted to try two different stout recipes). This one looks healthier.
http://1drv.ms/1gAtrPd
That's just yeast, doesn't look like infection to me. What finings did you use in the boil? It looks like you've used protofloc granules, is that correct?