Anyone know what kind of infection this is?
No idea but it looks just like mine.
Anyone know what kind of infection this is?
No idea but it looks just like mine.
2brew1cup said:My two our bruins 2 years in.
It tastes like the blood of a dwarven warlord if that helps.
Anyone know what kind of infection this is?
Barooze, I harvested a wild yeast from grapes and it made a pellicle like yours, I'm fairly sure it's a type of brettanomyces.
natural320 said:it is simply Costco apple juice and a harvested slurry of Wyeast 3068. I was going for a simple cider (like I've done many times before), but returned from a week long vacation to see that.
totally unintentional, I have no idea what it is, but a sample taste was only tart...not puckering sour or anything like that.
natural320 said:and I take it that it didn't look like this during your ferment, right?
Interesting. I did a spontaneous ferment for this one. Left it in the boil kettle overnight next to some rose bushes with cheesecloth covering the opening so maybe that's the driver here.
I just read in The Art of Fermentation that yeast that makes a thready layer like this is know as Kahm yeast and it's common on the surface water of vegetable ferments like pickles or kraut. I'm not finding out a lot of information about Kahm yeast, or what sort of species it might be. Mine only made a thready pellicle like that when exposed to air.
When I tried the beer after it was fermented, it had a very weird, slightly unpleasant aftertaste I attributed to the wild yeast. It only went down to 1.026, but I mashed at 160 to ensure lots of food for the bacteria to eat over the next several months. The CO2 had a terrible odor during primary as well. You can still get a weird aftertaste from this one, but I'm hoping the souring really knocks it down. Time will tell.
acidrain23 said:Foreign Extra Stout, with funky pellicle!
Is this Brett contamination? Lacto? Something worse?
Looks like brett and lacto. For some reason, I have done three brett beers and always get the same kind of rocky bubbles. I only get the white pellicle when lacto is added.
Cool, thanks! I was thinking about- either 1) knocking it back with some Camden tablets and pitching some fresh yeast, OR 2) let is ride and see what happens... I guess there is always 3) dump it and clean better next time! What should I do?
I'd definitely let it ride. It's now a historical beer! I'm sure many of the original FESs had some brett in them!
acidrain23 said:Hah, cool- thanks for the reassurnaces. I'm going to taste a sample this weekend and if it doesn't taste like nail polish or baby vomit, we'll see what happens. Hey, maybe I'll even oak this bad boy.
acidrain23 said:Cool, thanks! I was thinking about- either 1) knocking it back with some Camden tablets and pitching some fresh yeast, OR 2) let is ride and see what happens... I guess there is always 3) dump it and clean better next time! What should I do?
Sour Gruit, Dubbel grain bill brewed with Nettle, Mugwort, Marsh Rosemary, Sweet Gale, and Wild Yarrow.
Oak will feed the Brett and be delicious..
stubbornman said:Oud Bruin update:
Supplication clone:
Pellicle on Citrus Sour Blonde Ale. Primary was brett blend propagated from a bottle of RR Sanctification. After primary, added 12.2 oz (by weight) fresh tangerine and tangelo juice (as well as the zest). This appeared ~3 weeks later.
Full recipe and notes here
No idea but it looks just like mine.
stblindtiger said:This is my second sour stout attempt. My first one turned out great, but trying to cut back the sour edge to it a bit so the roast shines through a bit more. When I pitched the Cal Ale yeast I also dumped dregs from about 5 different sour beers. It's been in primary for about 2 months now. Think the yeast cake will just provide food for the bugs, or should I rack it off the yeast cake/maybe only key it sit for 6 months instead of a year?
This is just the start of the pellicle forming....
A little closer up...
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