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Old 08-07-2012, 11:18 PM   #1
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Default What the blank is this?

Checked out my saison today after being gone for two weeks to find this floating on top. Specific gravity was at 1.005. Yeast is wlp565. What is this?

image-1231036579.jpg  
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Old 08-07-2012, 11:19 PM   #2
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Oh yeah fermentation temperature was steady around 80 degrees.

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Old 08-07-2012, 11:24 PM   #3
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Looks like the yeast is dropping out. RDWHAHB.

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Old 08-07-2012, 11:26 PM   #4
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Hmmmm....

I'm not an alarmist, but if it's getting filmy on top, and there are large filmy bubbles, not good.

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Old 08-07-2012, 11:28 PM   #5
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Looks like yeast but because of the GREEn Bucket it seems to glow green.

Cover it up and let it set... that stuff should sink back in.

Smell it... if it smells yeasty you are probably fine... if it smells moldy... you are screwed...

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Old 08-07-2012, 11:28 PM   #6
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Quote:
Originally Posted by passedpawn View Post
Hmmmm....

I'm not an alarmist, but if it's getting filmy on top, and there are large filmy bubbles, not good.
I'm also usually one for RDWHAHB, but depending on picture quality this could be an issue.
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Old 08-07-2012, 11:30 PM   #7
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I see yeast floaters (normal) and possibly a film (not normal). That larger bubble is further indication something might be going wrong but it's really hard to tell from this picture. Smell and taste are a good place to start.

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Old 08-07-2012, 11:37 PM   #8
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I forgot the most important part..... It tastes awesome! Probably should have said that. Any way I think the saison yeast blends may have some wild yeasts in there as well could that be making the weird film?

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Old 08-07-2012, 11:40 PM   #9
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White Labs WLP565 page
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Old 08-07-2012, 11:43 PM   #10
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I forgot the most important part..... It tastes awesome! Probably should have said that. Any way I think the saison yeast blends may have some wild yeasts in there as well could that be making the weird film?
I think that's lactobacillus. If so, it will get sour. That is not part of saison yeast, which I guess might include brettanomyces (yeast). Brett makes puffy lumps on the top.

I'd let it go for a while. Might not get any worse. Maybe won't have a major effect on flavor. Maybe I'm dead wrong. Good luck. (I think I'll go check my saison right now )
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