I have a Saison I brewed on fathers day and needed to add 1# on panela into ferment. I'm fermenting with wlp670 American farmhouse. When I got home from this weekend I noticed a pellicie. I just added the sugar syrup anyway. Is this a problem?
Mine got a quick start. I pitched just the vial in 5.5 gal and it was off in < 8 hrs (started before bed, was going when I woke up). Haven't smelled any brettiness yet, but it definitely smells belgian. I am holding it at 75F, ambient temperature in my apt. I may play with the idea of putting it in an outside closet somehow, but day temps here in Riverside are ~95-105F, with nights at around 65F. I wonder, if I put it in a big tub of water, would the big swing in temperatures equalize to a non terrible temperature for yeast?
I will try to answer all questions. The Carboy is topped with foil. I did that in attempt to enhance funkiness.
I've been using absent temp about 75. In my observations the pellicile, while rather small appeared after krausen dropped. When I added sugar it seems that one half or Carboy still has some remaining while the other half it producing tiny ferment bubbles.
I was planning to only age the for 2-3 months and then begin another batch, higher gravity/ mash temp/ and fruit for next summer.