brewprint
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Post #2151. Looks like left over krausen to me.
What about 2137?
Post #2151. Looks like left over krausen to me.
What about 2137?
Looks like a lacto infection infected the yeast raft floaters, thus the color of tan rather than the usual white.
View attachment 238340View attachment 238341
First beer, robust porter, cascade dry hop, whole coconut roasted put in muslin sack, 5oz almonds roasted put in muslin sack.
This is in secondary, pic of top and bottom. Smells like paint and alcohol. Plz halp.
Went to keg the hibiscus saison and found this. Those are bubbles. No green or white mold. Doesn't exactly smell off. Wife says its a little bitter to her but its actually fine tasting to me. We've done sours in the past and keep equipment seperate. No airlock. Blowoff tube from the start and never opened it during fermentation. We've done this recipe three times before.
I'm going to go ahead and keg it unless someone says this will kill me.
Pellicle.....
Wild Yeast!
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 this is? I am also not sure if I should plan to get some additional yeast (particularly with some saccharomyces) to get strong fermentation started. The original yeast was some Wyeast WLP655 (Belgian sour mix).
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 this is? I am also not sure if I should plan to get some additional yeast (particularly with some saccharomyces) to get strong fermentation started. The original yeast was some Wyeast WLP655 (Belgian sour mix).
Yes, but do you know what kind of bacteria forms this pellicle?
Should I be concerned?
I find it surprising that you've had 60 gallons of Lambic going and you're not sure what a pellicle is, but anyway, the bugs in WLP655 will form a pellicle:
"WLP655: A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus"
The presence of a pellicle means two things in your case:
1. There is oxygen present (makes sense, since you left a bunch of empty headspace for several days)
And 2. The bugs are active (something must be active to form the pellicle, right?)
All that said, you don't have to, but you might want to pitch some fresh sacch to help with a healthy initial fermentation, since the original sacch population from the blend will have mostly died off over the course of the last year. If you don't pitch anything else, it will still ferment, but it might take longer to get going and the results will be different than the first year lambic, since the primary fermentation will be dominated by wild yeast/bacteria, without much sacch.
Thanks. I know what a pellicle is. I was simply wondering if this one looked normal for that yeast strain (and not something I should be worried about). Last year, a pellicle was not formed (well, at least not at any time that I checked the barrel).
Just opened the top to see why my San Diego SY hasn't started fornicating. Must not be a proper seal because I just found white fuzzy bits on top of the liquid. Pretty sure it is mold because one of the white spots had blue in it.
I'm no expert, but your beer might be f**ked.
Just opened the top to see why my San Diego SY hasn't started fornicating. Must not be a proper seal because I just found white fuzzy bits on top of the liquid. Pretty sure it is mold because one of the white spots had blue in it.
I removed the mold, but should I let it keep going or chuck it?
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