So this is my second batch of beer so I am very much a newbie. This has been fermenting for about a week now and has formed a thick greenish/yellow layer on top of the wort. Is this mold? The research I've done says that it is ok, just to draw from under it when bottling. It is still fermenting like crazy and has about 2 weeks left in the carboy before bottling.
Any comments will be welcomed.
This is the recipe I used. The only change I did is the yeast. I used Safale us-05 yeast instead on the recommendation of the brew store I bought the stuff at.
260g of hulled millet
100g of buckwheat kernels
21g of coriander seeds
37g of Hallertau hop pellets
1kg of maltodextrin (from maize)
65g jar of vanilla bean paste
1 packet of Saflager S-23 lager yeast
70g of thinly sliced fresh orange rind
1.5kg of honey
(Please note this recipe makes beer of about 3.2% alcohol. Another 500g of honey will bring it to 4.2% approx.)
Priming sugar (household white sugar)
Crush the millet, buckwheat (both unroasted) and coriander seeds in a blender, until they are broken up into grist. You only want them cracked open. You dont want them to be a powder or flour. Add the grist along with the orange rind to 3 litres of boiling water and allow to simmer for 15 minutes. Turn off the heat and let sit for another 15 minutes. Strain the liquid through a kitchen strainer into your fermenting barrel. Add the vanilla bean past and stir.
Add your honey, maltodextrin and 25g of the hops to 8 litres of boiling water. Stir well. When the water starts to boil again allow it to boil for 40 minutes. At the 40 minute mark add the rest (12g) of the hops (aroma) and boil for another 10 minutes. Allow wort (liquid) to sit for 10 minutes. Strain the wort through your kitchen strainer into your fermenting vessel. Add enough water to make 20 litres and stir for about 5 minutes. When cool enough, pitch yeast.
Allow to ferment out (approx. 3 weeks).When the specific gravity has stopped dropping on your hydrometer (approx 1.014) the beer is ready to bottle.
Prime and bottle beer. Allow a minimum of two weeks to ferment in the bottle. The longer the better the flavours are.