If my brew gets infected in the fermenter will there always be obvious signs of infection such as a growth on top or a nasty smell?
Brettanomyces forms a pellicle- a lumpy white film yeast that coats the top of the beer in fermentation. The yeast cells form chains that can float on the top of beer making use of atmospheric oxygen, thus, Brett is an oxidizing yeast. The pellicle will form in the fermenting vessel (porous or non-porous) and help guard against oxidation during the long aging / fermentation time. The pellicle also guards against acetobacter.
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I racked my IPA into secondary with hop sock filled with 2 oz hops. 1 whole leaf 1 pellets.. It's been in there for 5 days.. Today I removed the tshirt and found this. I quickly took a sample (although a little hesitant) and it tasted perfect.. in fact a great brew... However, I haven't a clue what this is or if I should be concerned? I'm racking into Keg a little early just to remove it from this environment. Anyone have any input or suggestions of what this may be? Thanks.
Brewing/Sanitation was a normal day..
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