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Old 07-20-2011, 03:31 PM   #541
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Sick is actually a whole wort thing, not a layer on the top. It really isn't visible looking at the beer, the liquid just becomes viscous and stringy (after you take a sip you’ll get a little string that attaches from your lip to the glass). Only had it happen once, beer turn out great though.
I had the same thing, fermenting this wild yeast which was 100% pure culture (checked colonies, microscope). OG was 1070, and around 1040 I could not even rack it if I wanted to (took a little out to see what was going on). It was totally viscous.
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Old 07-20-2011, 08:05 PM   #542
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Doesn't sickness come from pedio? I'm not an expert but I recall an interview w/ Vinnie C in which he was talking about beers being sick with Belgian brewers. From what I recall, yeast wasn't the culprit, it was bacteria.

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Old 07-20-2011, 08:12 PM   #543
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Ridcully123, if you don't think it's the entire wort getting sick, do you think you've got a layer of mold on the top that formed the mat? Or do you think what you're seeing is mold colonies on top of a yeast pellicle?

Either way, I think it would be interesting to dilute into fresh wort, let it grow for a while (a week or so), and repeat the dilution and growth a few times, to see if the mold goes away, and to see if the mat reappears.

Good luck!

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Old 07-20-2011, 08:28 PM   #544
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Doesn't sickness come from pedio? I'm not an expert but I recall an interview w/ Vinnie C in which he was talking about beers being sick with Belgian brewers. From what I recall, yeast wasn't the culprit, it was bacteria.
I heard that too. I have been extremely careful though and checked under the microscope to see if it was a pure culture. I also striked a couple of times.
I will check again - if there is pedio I will kick my own ass for not working as clean as I thought I was doing, and ill be happy as well.
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Old 07-20-2011, 08:58 PM   #545
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I heard that too. I have been extremely careful though and checked under the microscope to see if it was a pure culture. I also striked a couple of times.
I will check again - if there is pedio I will kick my own ass for not working as clean as I thought I was doing, and ill be happy as well.
You could only be so lucky as to have wild Brett and pedio! Of course, pedio without lacto might not be good. I think pedio on it's own throws an off flavor. Acetylaldehyde maybe? I really need to go a wild yeast beer. My wife's grandfather has a grape arbor and I'd like to dro a few grapes in some wort and cultivate it. Without a microscope I'm hesitant.
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Old 07-21-2011, 01:30 PM   #546
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I heard that too. I have been extremely careful though and checked under the microscope to see if it was a pure culture. I also striked a couple of times.
I will check again - if there is pedio I will kick my own ass for not working as clean as I thought I was doing, and ill be happy as well.
Yep, Pedio is the one that creates the long chains, although I got a similar (although not as pronounced) character early on in my red wine yeast Flemish Red which I attributed to the BM45. So it is possible that it is a wild yeast that is responsible if your issue is high viscosity.

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You could only be so lucky as to have wild Brett and pedio! Of course, pedio without lacto might not be good. I think pedio on it's own throws an off flavor. Acetylaldehyde maybe?
Pedio makes diacetyl, which is why it is often paired with Brett (which cleans it up).
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Old 07-21-2011, 06:13 PM   #547
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how did this turn out?
Here's what I wound up with.

It's a Franziskaner Hefe clone from Mark & Tess. Yeast character is lightly fruity with a dry finish, aroma is very lightly tropical fruits like kiwi or melon. the fruity-ness goes through the whole beer. Over all the flavor reminds me of an english ale yeast with german hefe malts. It's really drinkable, almost all gone now. The carbonation is pretty intense even though the SG was stable for two weeks before bottling. This shot is after letting it settle a bit and additional pouring.

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Old 07-21-2011, 07:10 PM   #548
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Here's what I wound up with.

It's a Franziskaner Hefe clone from Mark & Tess. Yeast character is lightly fruity with a dry finish, aroma is very lightly tropical fruits like kiwi or melon. the fruity-ness goes through the whole beer. Over all the flavor reminds me of an english ale yeast with german hefe malts. It's really drinkable, almost all gone now. The carbonation is pretty intense even though the SG was stable for two weeks before bottling. This shot is after letting it settle a bit and additional pouring.

Looks beautiful and tasty.....congrats.
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Old 07-21-2011, 07:27 PM   #549
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Quote:
Originally Posted by Oldsock

Yep, Pedio is the one that creates the long chains, although I got a similar (although not as pronounced) character early on in my red wine yeast Flemish Red which I attributed to the BM45. So it is possible that it is a wild yeast that is responsible if your issue is high viscosity.

Pedio makes diacetyl, which is why it is often paired with Brett (which cleans it up).
That's it! I knew Pedio needed something to clean it up. I just couldn't recall what the compound was and which critter fixes it!
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Old 07-23-2011, 07:20 PM   #550
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Maybe this has already been answered, but is it neccessary to use DME? Unfortunately I have zero funds for that purchase, and I was wondering if I cuold use either honey or sugar. Thanks!


-Kingboomer

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