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Old 11-10-2012, 10:29 AM   #1
ploppythesausage
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Default 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?



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Old 11-10-2012, 03:38 PM   #2
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No not all.



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Old 11-10-2012, 07:50 PM   #3
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Yes it would keep certain infections at bay, commercial lacto cultures i believe, but not all.

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Old 11-10-2012, 11:30 PM   #4
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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.

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Old 11-11-2012, 09:32 AM   #5
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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).

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Old 11-14-2012, 04:25 PM   #6
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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!

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Old 11-14-2012, 07:04 PM   #7
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Pineapple smell would indicate brett to me.

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Old 11-14-2012, 08:30 PM   #8
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Quote:
Originally Posted by levifunk View Post
Pineapple smell would indicate brett to me.
+1

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.
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Old 11-15-2012, 12:19 PM   #9
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Quote:
Originally Posted by ReverseApacheMaster View Post
No not all.
+1 High hopping rates do not make up for inadequate sanitation.
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Old 11-16-2012, 12:44 PM   #10
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Quote:
Originally Posted by AmandaK View Post
+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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