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Old 10-08-2013, 06:49 PM   #11
eltorrente
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That looks pretty nasty to me..
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Old 10-08-2013, 07:45 PM   #12
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I guess it depends on how many spores from the pellicle got into tyhe beer & the effects of the alcohol & yeast cell numbers still in suspension. Haven't read much on that aspect of it...
it has nothing to do with the pellicle getting into the beer, a pellicle is formed by whatever infection (likely brett) is already in the beer. only lacto is inhibited by alcohol, and the remaining yeast in suspension don't matter either
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Old 10-08-2013, 08:07 PM   #13
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Ah. but how soon you catch it does seem to matter. So I figured this would have to do with when the sporatozoa are produced & released. Or is it that lacto,brett,& the like are more enzymatic in nature than something like a mold? Been a while since science class!...
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Old 10-08-2013, 08:16 PM   #14
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Ah. but how soon you catch it does seem to matter. So I figured this would have to do with when the sporatozoa are produced & released. Or is it that lacto,brett,& the like are more enzymatic in nature than something like a mold? Been a while since science class!...
what are you talking about? this is not mold, there are no sporatozoa that are produced or released. how soon you catch it just has to do with the flavor/aroma impact, which is why they say if it tastes good to rack it out and drink it fast. seriously go read Wild Brews or something
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Old 10-08-2013, 10:26 PM   #15
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Well,to my memory of science class,they're either sporatazoan or enzymatic. Not trolling.just tryin to remember how I got all those "A's"... I wish my tropical fish encyclopedias wouldn't have gotten flooded out in the basement. They had knowledge of all that stuff back to the 1800's.
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