fermenting Cloudy ferment?

[JohnsMyName]

My first mash is now 24 days old. The liquid in it (only at the top) has gone quite cloudy. There is no sign of any grown on the surface or the errand proper pieces above the liquid. Should this be a concern?

The darker color on the left is my crappy phone HDR, the mash is all the same color.

 

[oldsalty]

My first mash is now 24 days old. The liquid in it (only at the top) has gone quite cloudy. There is no sign of any grown on the surface or the errand proper pieces above the liquid. Should this be a concern?
The darker color on the left is my crapy phone HDR, the mash is all the same color.
http://i1310.photobucket.com/albums/s658/Johnsmyname/Mobile%20Uploads/IMG_20151007_215048_zpsj0ns1npi.jpg

Doesn't look bad from what I can see. What kind of salt did you use brother?

 

[JohnsMyName]

Thanks Grant.

Himalayan Pink, no additives. Everthying else looks good, but cloudy usually means stuff growing to me. As you know I'm new at this, so it could be totally normal.

 

[oldsalty]

Thanks Grant.
Himalayan Pink, no additives. Everthying else looks good, but cloudy usually means stuff growing to me. As you know I'm new at this, so it could be totally normal.

Just looks like the mash breaking down, no discoloration? Is it still bubbling? Can you get a closer pic
That's fine John!!! Looking at it now I see nothing to worry about!!

 

[AaronTT]

The cloudiness is actually a good sign. It means the good bacteria is doing its job and breaking down the peppers like oldsalty said. Looks like a success to me, enjoy!

 

[SmokenFire]

Looks like a success to me, enjoy!

 
Agreed.  

 

[RocketMan]

I've seen ferments that I have done go cloudy when the temperature drops into the lower range that the LB like. Might take a look at what the temperature is in the location.

 

[JohnsMyName]

I'm using a seedling heat mat on Salty recommendation. I'm guessing the temp is 70's, the very bottom touching the mat is likely 90.

What temp is best for fermenting, also what about aging?

The mash has started bubbling up again and I'm getting all kinds of activity. It's crazy, my first ferment has significantly more activity than the later ones.

 

[RocketMan]

The best range that I've found is in the mid 70's to the mid 80's is the best range for me.

 

[JohnsMyName]

Cool thanks RM. Do you let the ferment ride the whole time at that temp, say for 90 days?

 

[RocketMan]

I have found that if I let my ferments go for 45 or 90 days, based on the amount of sugar in the mash, they get a nice balance of ferment and aging. I have let some go longer, up to 6 month's, but really didn't notice that much more complexity in the sauce from the added aging time. Perhaps if I'd let them go a year or more I'd have detected some. Oh, yes, I let the mash ride out it's whole time at that temperature.