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09-20-2011, 10:02 PM
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#1
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Join Date: Dec 2010
Location: Blandon, Pa
Posts: 251
Liked 7 Times on 7 Posts
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help identifying? Pellicle?
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About a month and a half ago I brewed up BierMuncher's OktoberFAST, last week I transferred to a secondary and now this. Can anyone help identify this? Any suggestions on what to do next?
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09-20-2011, 11:46 PM
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#2
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Join Date: Mar 2008
Location: Roswell, GA
Posts: 224
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Yep. That's infected.
Might make a good Flanders Red if you pitch a few more bugs, some oak cubes, and let it age...
http://www.bjcp.org/2008styles/style17.php
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09-20-2011, 11:50 PM
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#3
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Join Date: Dec 2010
Location: Blandon, Pa
Posts: 251
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That's what I figured, haven't tasted it yet, just wanted to get some input before hand since I've never run into this before.
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09-21-2011, 05:40 PM
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#4
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Join Date: Sep 2007
Location: Corpus, Texas
Posts: 1,576
Liked 15 Times on 14 Posts
Likes Given: 55
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Quote:
Originally Posted by rasherb
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Great idea! Taste the beer, it it has soured I would go with this idea. Unfortunatley I dont think you will hava Oktoberfest for October |
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03-24-2012, 12:22 PM
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#5
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Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
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Quote:
Originally Posted by Dukeman9988
About a month and a half ago I brewed up BierMuncher's OktoberFAST, last week I transferred to a secondary and now this. Can anyone help identify this? Any suggestions on what to do next?
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Just wondering how did it turn out?
__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
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03-24-2012, 04:40 PM
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#6
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naturally selected
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Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,236
Liked 92 Times on 89 Posts
Likes Given: 3
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Just seeing this thread now. I'm not convinced that was a pellicle. Hard to tell from the photos but it looks more like a layer of foam - perhaps a kicked up fermentation upon transferring. Also, I would't expect a pellicle to form that extensively that quickly.
I'm also curious about how this turned out,
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03-25-2012, 11:50 AM
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#7
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Join Date: Dec 2010
Location: Blandon, Pa
Posts: 251
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Dumped it, tasted sour and very weird. Ended up having the same problem on two batches
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03-25-2012, 02:27 PM
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#8
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naturally selected
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Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,236
Liked 92 Times on 89 Posts
Likes Given: 3
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Quote:
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Originally Posted by Dukeman9988
Dumped it, tasted sour and very weird. Ended up having the same problem on two batches
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Oh well, sorry for your losses 
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