This is exactly what I have going. Was in the bucket when I went to bottle. So I bottled anyway and then it started to form in the bottles on top. Not to the detriment of the beer tho. It tastes fine.
That's why a vast majority of us no longer use secondaries because of the risk of infections and the fact that setting on the yeast cake helps condition the beer..........my.02
I have the same thing on my American Barleywine right now. I wonder if the alcohol present is coagulating some stray proteins and it is making a film on top much like when you heat up milk or cream.
The only time that I've seen it is on some Belgian brews, such as Lambic, where it is supposed to have the bacterial infection. As suggested, the CO2 will more than likely kill anything, except anaerobic organisms.
g2g
Last edited by eric8675309; 12-03-2011 at 08:56 PM.
Linear Mode
