Hey everybody,
I've encountered something of a mystery development in a fermenter of mine, and while I'm pretty much doing nothing about it I was wondering if anyone else had seen something similar.
I prepped a pretty standard 80% 2-row / 20% vienna malt grain bill with some light hopping and fermented it in a primary at 66 degrees F for a little over three weeks. I then racked into a secondary Better Bottle on top of 10lbs of frozen apricots, a pack of OYL's 'All the Bretts' and an oak spiral. Nothing notable happened in any of those processes, but after the fruit had risen to the top of the fermenter it started to develop a layer of white, crystalline looking 'dust' on top of them. It doesn't appear to be a mold, there's nothing fuzzy about the layer, it looks more like the fruit is simply dried out.
I've attached a couple pictures - my apologies for the poor quality. Has anyone ever seen anything like this? Could it be Brett working on the fruit in a CO2 dense environment?
Thanks as always for the help!
I've encountered something of a mystery development in a fermenter of mine, and while I'm pretty much doing nothing about it I was wondering if anyone else had seen something similar.
I prepped a pretty standard 80% 2-row / 20% vienna malt grain bill with some light hopping and fermented it in a primary at 66 degrees F for a little over three weeks. I then racked into a secondary Better Bottle on top of 10lbs of frozen apricots, a pack of OYL's 'All the Bretts' and an oak spiral. Nothing notable happened in any of those processes, but after the fruit had risen to the top of the fermenter it started to develop a layer of white, crystalline looking 'dust' on top of them. It doesn't appear to be a mold, there's nothing fuzzy about the layer, it looks more like the fruit is simply dried out.
I've attached a couple pictures - my apologies for the poor quality. Has anyone ever seen anything like this? Could it be Brett working on the fruit in a CO2 dense environment?
Thanks as always for the help!