sdp07d
Member
Background on the beer:
I brewed a Berliner Weiss with fresh fruit that was frozen and pureed. It was a no boil and chilled down to ~90 degrees. I then infected it with fresh grain in order to simulate a sour mash and slowly ramped the fermenter from 90-110 over the next 4 days. The temp was then dropped quickly to 70 degrees and safale 05 was added. After another week of fermentation, it was racked into a secondary. Within a few days of arriving in the secondary, a white film began to form on top. This film formed and went away soon after. I took a sample yesterday with a friend and it tasted great so I had decided it might be time to bottle. When I woke up today, the white film is back, I'm assuming from oxygen being introduced. The white film is thin and flaky. It's been two months since it was brewed.
Is this beer ready to be bottled? or does it need to age longer?
I brewed a Berliner Weiss with fresh fruit that was frozen and pureed. It was a no boil and chilled down to ~90 degrees. I then infected it with fresh grain in order to simulate a sour mash and slowly ramped the fermenter from 90-110 over the next 4 days. The temp was then dropped quickly to 70 degrees and safale 05 was added. After another week of fermentation, it was racked into a secondary. Within a few days of arriving in the secondary, a white film began to form on top. This film formed and went away soon after. I took a sample yesterday with a friend and it tasted great so I had decided it might be time to bottle. When I woke up today, the white film is back, I'm assuming from oxygen being introduced. The white film is thin and flaky. It's been two months since it was brewed.
Is this beer ready to be bottled? or does it need to age longer?