Some good old brett pellicle or bad news?
So are you serious about the Brett being good? Are you trying to make a sour beer? Just wondering because I have a pellicle in one of my beers and I'm trying to decide on drinking them or letting them go or dumping them. They haven't gotten bad enouph to dump but they aren't great. I know nothing about sour beers by the way if you can't tell
Yes another attempt of mine of copitching brett and sach, with alot more brett this time. Thanks!
Some good old brett pellicle or bad news?
This was the question in case you missed
Thanks!
This is my buddies 3 week old blue moon clone. Infection or yeast rafts?
That's an impressive infection.
Beergolf you made me puke...yuk.
Update.. It looks really neat now. I may let it ride, unless anyone has other advice. Thinking about throwing in some lacto.
Maybe the start of something...hard to tell at this point. Dry hop oils usually look like oil on wet pavement to me. And since it's only been about 3 days, it's a little soon to judge. Dry hopping for me is usually 5-7 days.
5-7 weeks in is perfectly normal. Pellicles are typically formed in the presence of oxygen in the headspace, so for the first month of fermentation, you had CO2 escaping from the beer and purging the headspace of oxygen. Fast forward a couple more weeks, and you don't have that any more, allowing oxygen to creep in and a pellicle to begin forming.
This would be an ideal time to rack to a carboy if you're planning on long term storage, otherwise you risk ethyl acetate and acetic acid forming in the beer.
Looks completely normal to me. Just left-over krausen.Could this be the start of an infection ? Its 9 days in first fermentor, Ive had the temperature at 18.5 degrees.
so if I'm reading this right, then my deception cream stout with 5 weeks on it is probably pellicle? this was transferred to another fermenter on day 2 because it blew up my primary.
Looks completely normal to me. Just left-over krausen.
That definitely looks like the start of a pellicle. At 5 weeks, with a decent, healthy yeast pitch, it should be done. I've noticed at 5 weeks, some beers can start going bad like that. O2 seeping in through the bucket seals maybe?
Following up on my accidentally infected wheat lager. I turned out to be another example of why you should let 'em ride. I'm drinking the first bottle and its beautifully tart and crisp. This is my second lager to go sour and turn into a perfectly good sour beer, so I've decided to go ahead and start making sours
This is a firestone walker double jack clone. Mashed at 148-149
002 stopped at 1.027 so I pitched some s05 yesterday. The 002 floced out from my new ferm chamber getting to cold one night and rousing that yeast is impossible.
It has already been dry hopped, day 7 now.
There is a bit of film on top
Kinda hardto get a good photo through the top of the spiedel. .
Tried it with and without the flashlight.
What says you?
Thanks
Edit, seems to have dropped 2.5-3 points in about 30 hours. I know the bubbles are good
The film is the concern. Possibly just a mini krausen from the so5?
Or it's a close-up of Ganimede? Too fuzzy to be sure. But maybe krausen & yeast rafts?
Oh rice wine. Rice wine grows fuzzies. You may be okay.
You think? I kinda scrrrd. That is only 5 days in...can't imagine the wonders to come over the next two weeks.
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