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Old 10-06-2012, 06:44 PM   #1
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Default Pellicle?

Hello. I brewed EdWort's Bee Cave Hefeweizen an couple of months ago (delicious) and on a whim racked a gallon or so onto some fozen strawberries. I went to keg it recently and saw this. I had a small taste and it tasted sourish. I have never seen this before. Is this the growth of something good or something bad? Is it mold? Thanks.

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Old 10-07-2012, 05:38 PM   #2
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Looks like a pellicle to me it doesn't look like mold which is hairier and fluffy. Whether its good or not depends on your palate. If you don't want this to happen in the future you should use campden on the fruit a day or so before racking the beer onto it.

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Old 10-07-2012, 06:50 PM   #3
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Thanks Aschecte. Assuming it is a pellicle, I have a couple of followup questions.
Can it stay in the plastic bucket it is currently in for a good while?
How long should I let it go for?

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Old 10-07-2012, 08:04 PM   #4
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The only problem with leaving it in a plastic bucket is the amount of oxygen permability and if there is any acetobactor it could cause it to grow and create acetic acid it turn it into vinegar.

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Old 10-08-2012, 03:50 PM   #5
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Is it safe to transfer this to a glass carboy at this point? What would you recommend that I do to maximize my chances of sucess with this experiment? Thanks again!

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Old 10-08-2012, 04:10 PM   #6
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Quote:
Originally Posted by Crayfish
Thanks Aschecte. Assuming it is a pellicle, I have a couple of followup questions.
Can it stay in the plastic bucket it is currently in for a good while?
How long should I let it go for?
Well in theory you can leave it in the bucket but because I the higher amount of oxygen buckets allow in you most likely will end up with 5 gallons of vinegar from the acetobacter. I would rack it into a glass Carboy and age it for a year or more. This is all assuming you want to have a sour wild beer. You should not use that bucket any longer for non sour beer as plastic cannot be sterilized sufficiently. Also any soft plastics such as your racking cane and hoses will have to be sour only tools as well. Making sours is a commitment not only in time but in dedicating equipment.
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Old 10-08-2012, 05:08 PM   #7
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I definitely want a sour beer and have actually been thinking about purchasing dedicated equipment and attempting something in the near future. So, this is actually serendipitous.
When I transfer to glass, do I transfer the fruit as well or just the beer? Thanks.

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Old 10-08-2012, 05:19 PM   #8
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just cuz its in plastic isnt gunna lead to aceto and u can certainly re-use the bucket & other plastics for non-sours, i do it all the time. you might have some brett there, but the tart could just be from the fruit fermentation

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Old 10-08-2012, 05:44 PM   #9
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Quote:
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just cuz its in plastic isnt gunna lead to aceto and u can certainly re-use the bucket & other plastics for non-sours, i do it all the time. you might have some brett there, but the tart could just be from the fruit fermentation
To each their own I'm not saying your wrong but oxygen does allow aerobic bacteria like acetobacter to produce acetic acid as well as Brett produces acetic acid in aerobic conditions. Though on the flip side a pellicle does help minimize oxygen coming into contact with the wort just not fully. My take is glass all the way why risk it. Also why risk harboring bacteria in small scratches in plastic not to mention plastics are porous and will allow absorption of bacteria once again why risk it but if it works for you who am I to say differently.
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Old 10-08-2012, 05:46 PM   #10
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Quote:
Originally Posted by Crayfish
I definitely want a sour beer and have actually been thinking about purchasing dedicated equipment and attempting something in the near future. So, this is actually serendipitous.
When I transfer to glass, do I transfer the fruit as well or just the beer? Thanks.
I would wait till the 1 year mark then transfer, but you could absolutely bottle it when it tastes good to you.
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