hirschb
Well-Known Member
Has anyone seen something like this before? I think it's a combo of trub/yeast, but the slimy cottage cheese like texture makes me think it could be something worse.
Has anyone seen something like this before? I think it's a combo of trub/yeast, but the slimy cottage cheese like texture makes me think it could be something worse.
Looks like regular krausen for brett or mixed fermentation to me.
your bottles gushed because there were still sugars in there that the bugs - whatever was creating that "white skin", or pellicle - could still ferment. your brewers yeast, saccharomyces, couldn't digest them but other microbes like brettanomyces, lactobacilus and pediococcus can. they continued to ferment in the bottle and build up pressure. good thing you opened them when you did. had you waited longer, they might have exploded as pressure continued to build.WOW! just found this thread. I got that white skin on top on a brew, i tried to bottle it and the same white"web" started growing in the bottles aswell after just a few days, that freaked me out so i tried to open one and it gushed evereywhere so i had to pour em all out. Doens this happen to you?
They came all on their own.
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your bottles gushed because there were still sugars in there that the bugs - whatever was creating that "white skin", or pellicle - could still ferment. your brewers yeast, saccharomyces, couldn't digest them but other microbes like brettanomyces, lactobacilus and pediococcus can. they continued to ferment in the bottle and build up pressure. good thing you opened them when you did. had you waited longer, they might have exploded as pressure continued to build.
how to avoid this? make sure that those residual sugars are completely fermented before bottling. this is one of the reasons why sour beers can take months to make.
Has anyone seen something like this before? I think it's a combo of trub/yeast, but the slimy cottage cheese like texture makes me think it could be something worse.
I want to take a nap on that.View attachment 229687
This is my first funky/wild brew. 60/40/10 pils/wheat/Munich with Perle hops to about 20ibu and a starter of wlp670. Brew day was July 2. It's very fruity and a little funky. It's kind of boring, so I'm about to rack half onto wild blackberries picked this summer and half onto some more Perle.
I had another bucket from the same brew that got ecy03 and Hill Farmstead/Crooked Stave dregs. Pellicle was just a grimy skin, but it tastes incredible. Fruity, earthy, green apple, tart. Shaping up to be the best beer I've made.
ECY01 + dregs fro O'so Dwell on the Threshold
The Yeast Bay Melange
Yes, probably. Lacto on its own can produce a pellicle, but that looks like more than just Lacto.This is interesting, my Berliner Weisse that's been in the fermenter 3 weeks...just in the last few days this started to appear on the top. Up until this formed, it looked like any other (non sour) beer I'd brewed.
View attachment 236530
View attachment 236531
I used WLP677 (Lacto Delbruekii) in a 1/2 quart starter, left at 100F for 6 days. On day 4 I threw a handful of crushed pilsner into the starter too.
I wasn't expecting a pellicle given my use of only Lacto, but I guess the grain probably had a bunch of other bacteria on it too that might be causing this?
I tasted it a few days ago, before the pellicle started forming, and had virtually no sour about it at all. I will taste it again now, would the formation of a pellicle normally indicate souring?
ECY01 + dregs fro O'so Dwell on the Threshold
The Yeast Bay Melange
Just saw that latter pic in this article!!
http://queencitydrinks.com/beer/learning-about-brettanomyces-an-ode-to-my-favorite-microbe/
Went to check my Saison Brett and found this. The wife enjoyed taking photos.
Went to check my Saison Brett and found this. The wife enjoyed taking photos.
Will do.That's awesome! Be sure to bring that to a club meeting when it's ready!
Yeast caught from a spontaneous fermentation in my garage. At the time I had hay and wood in the garage....
Fairly certain that's a pellicle forming and the rest is just coagulated proteins? Happy to be corrected....
Recipe was a basic SMaSH of Vienna & EKG to test out the yeast. Has taken the beer from 1.052 to 1.000 as of today's hydro test.
What the funk is that, NZlunchie?
It looks like it is from another planet!
Someone suggested I repost this here. One year ago, I brewed some lambic (with turbid mash) and aged it in a 59 gal wine barrel. Took out the beer (except for maybe 10 gal) a week ago to age on top of fruit. BTW, the year-old lambic is delicious! Anyways, brewed up some more to top off the barrel (it was left at 10 gal for a few hours and took two days to fill back up again -- 35 gal that day and 13 gal the next day). I did not aerate other than letting it crash into the barrel. I noticed no airlock activity for about a week and decided to check on it today. Here are the pics. Any ideas on what kind of pellicle this is? I plan to get some additional yeast (particularly with some saccharomyces) to get strong fermentation started. The original yeast was Wyeast WLP655 (Belgian sour mix).
lacto starter?
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