drummermattie02
Active Member
This is my first attempt at brewing with bacteria or fruit. This is a Berliner weisse (pitched lacto first, yeast after 48 hours, let it ferment down to about 1.008) that I racked onto 3# of raspberry puree. The mass at the top of the fermenter formed a few days after, and I assumed it had something to do with the puree, since I thought pellicles take a while to form, and this thing is massive. But, it's now been about 4 weeks since racking to the fruit and it remains. A few questions:
1. The obvious, is this normal?
2. Does it have anything to do with the puree, or is this a pellicle?
3. Should I be worried about disturbing it, or is it OK to break through w/ a thief to take a sample every now and then?
4. When I'm ready to bottle, should I cold crash in the hopes that this will fall, or just siphon from underneath?
Thank in advance...
1. The obvious, is this normal?
2. Does it have anything to do with the puree, or is this a pellicle?
3. Should I be worried about disturbing it, or is it OK to break through w/ a thief to take a sample every now and then?
4. When I'm ready to bottle, should I cold crash in the hopes that this will fall, or just siphon from underneath?
Thank in advance...