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-   -   Pellicle in Belgian IPA (http://www.homebrewtalk.com/f127/pellicle-belgian-ipa-366736/)

ploppythesausage 11-10-2012 10:29 AM

Pellicle in Belgian IPA
I have a pellicle forming on my Belgian IPA - a dusty, bubbly pellicle. Not sure where it came from, nothing was deliberately added to the beer to wildify it.
Given the amount of hops used (200g+) would this not have kept certain infections at bay?

ReverseApacheMaster 11-10-2012 03:38 PM

No not all.

Shift 11-10-2012 07:50 PM

Yes it would keep certain infections at bay, commercial lacto cultures i believe, but not all.

Calder 11-10-2012 11:30 PM

What does it taste like.

What alcohol level.

I suspect only Brett would be able to do much to it.

Orval make a nice beer. Might be interesting to see if it changes over time.

..... Might be nothing.

ploppythesausage 11-11-2012 09:32 AM

I'd be quite pleased if it was brett - the alcohol level is around 9%. I think i'll bottle soon and drink quicky to enjoy at least some of them dry-hopped.

Taste is good, hoppy fruity and belgian yeasty (T58).

ploppythesausage 11-14-2012 04:25 PM

I've yet to taste it since the pellicle formed but it smells distinctly like pineapple. My only hope is that the dry-hops do not fade too much. I'm going to bottle this weekend, it smells amazing. I'm thinking it is brett although I have no idea where that would have come from. Or possibly lacto from spent grain leftover from using my bucket as a mash tun...either way, smells awesome!

levifunk 11-14-2012 07:04 PM

Pineapple smell would indicate brett to me.

kmos 11-14-2012 08:30 PM


Originally Posted by levifunk (Post 4589531)
Pineapple smell would indicate brett to me.


Post a pic of the pellicle if you can!

I would let the funk settle in and see what you get after another few months or so. I definitely would not bottle it.

AmandaK 11-15-2012 12:19 PM


Originally Posted by ReverseApacheMaster (Post 4576471)
No not all.

+1 High hopping rates do not make up for inadequate sanitation.

ploppythesausage 11-16-2012 12:44 PM


Originally Posted by AmandaK (Post 4591627)
+1 High hopping rates do not make up for inadequate sanitation.

I was asking whether it would keep 'certain' infections at bay. I am under the impression that a high amount of hops favours sacc over other yeasts (such as lacto - hence low hopping rates in lambic), and am trying to establish what 'infection' it could be.

Brett seems the likely one - no brett has come into contact with this bucket and it was sanitised before use, however it may have come indirectly from somewhere else (i did make a mango sour with orval dregs a while back). So it's possibly been sitting chewing its way through a badly-washed piece of kit.

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