stevotheoilbaron
Member
Hi everyone, first time poster.
I have been making a lambic, what I did was brew a normal ale type concoction. Then when I put it into secondary fermentation I added oak chips soaked in wine (the oak chips were once part of an oak barrel used for oregon wine) and also added some lambic bacteria (forget the name, have it in my journal).
My plan was to then age it in the secondary fermenation for 6 weeks, at the end of this time a white film (about 1/4 inch thick) appeared at the top of the fermenter. What is the cause of this, and is that supposed to happen (you know the sign of a bacterial infection?)?
The beer tastes fine (well sour, like its supposed to).
Thanks
I have been making a lambic, what I did was brew a normal ale type concoction. Then when I put it into secondary fermentation I added oak chips soaked in wine (the oak chips were once part of an oak barrel used for oregon wine) and also added some lambic bacteria (forget the name, have it in my journal).
My plan was to then age it in the secondary fermenation for 6 weeks, at the end of this time a white film (about 1/4 inch thick) appeared at the top of the fermenter. What is the cause of this, and is that supposed to happen (you know the sign of a bacterial infection?)?
The beer tastes fine (well sour, like its supposed to).
Thanks