Berliner with Fruit and mold/pelicle?

[Eboogey]

I brewed a berliner weisse via the sour worting in the kettle method. I dropped the pH down to 3.4 and then boiled for 60 minutes. I then split the batch into 2 5 gallon batches so I would have a base version and one with blackberries and peaches. I chopped and froze the peaches and just froze the blackberries. I also left the skin on the peaches to capture some of that flavor/aroma. I didn't bother to sanitize/sterilize the fruit as I figured my 3.4 pH would protect me to some degree and if I got a little funk, so be it.

Can anyone tell me what this white film is? I wouldn't think it would be mold without much oxygen, but then again there was really no CO2 production by the time I racked onto the fruit. Did I just get some acid tolerant wild yeast from the fruit or is something else going on?

 

[marvaden]

It's hard to tell, but my suspicion would be that you have a wild yeast and/or bacteria in there.

Is it hairy? If it is, then it's definitely mold. If not, there's a lower probability that it's mold.

 

[jivex5k]

I just added 4.5lbs of fresh raspberries to a berliner I made, kind of looks the same. I wouldn't worry about, nothing you can do now. It will probably taste awesome.

 

[Locksmith]

It looks like the lactic film coating the fruit, which is perfectly normal.
When I make my triple berry berliner it looks just like that.


No worries, carry on!

:rockin:

 

[Eboogey]

Thanks for the input. It should be tasty. The base beer has a clean sour flavor and I am going to dry hop that version.

 

[Locksmith]

You are most welcome!

What are you dryhopping with?

I have considered a couple things like sorachi ace and nelson, but haven't gotten to it yet.

 

[Eboogey]

I'm going with Amarillo and citra. I think fruity tropical hops will be good for this. I got my inspiration from le terroir. I was also considering oak spirals but I want to evaluate this base version without too much interference.

 

[Locksmith]

Very nice!

If you get the chance, you will have to check back in to give us updates on how all went!

 

[Eboogey]

Today I went dry hop my sour base beer and noticed something on the surface. This base beer was sour worted down to a pH of 3.4 and then boiled for 60 minutes. I followed my usual sanitation program but it appears it still got infected in some way. This is only my 2nd sour beer, but I have never had an infection in my 6 years of brewing. Maybe the extremely low hop level makes these beers a little more susceptible? I am guessing that even though I boiled the wort perhaps something else was contaminated with the 4 day souring process and I got post boil contamination? I suppose I just have to be careful not to transfer any of that layer into my keg?