I know, I know. it's another what the hell is it question.

This is a test batch of Chocolate/Coffee Imperial Stout. I had an issue from the start when my yeast didn't start. No, I didn't use a starter since I hadn't planned on brewing that day. Pitched wlp 099 into 60 degree wort. Nothing happened for 24 hrs. Went back to store and he suggested the workhorse dry yeast. Dumped it in and it cranked right up. Primary went fine. Now in second week in secondary and I see "something suspicious" on top. Today, 2 days later, it looks like this. No hair on it but freaking me out. In 2 years, I've never had this. Og was 1.080 and my fg was 1.008. This recipe did have maltodextrin in it which I've never used before. Contaminated?

 

What's the rest of your recipe? Using powdered coco by chance?

 

Yes, I did! 7 oz of dark chocolate cocoa!

 

And 1 lb of brewed coffee

 

not looking good.

 

Not an expert but I recently stayed at a Holiday Inn Express.

That appears to be an infection. The infection specialist will be by shortly to tell you what kind. I am still learning sours.

 

Looks infected: brett, pedio or lacto- not sure.

 

Yeah, that's a classic pellicle -- you've got an infection.

 

Looks like brett to me with lacto mixed in for good measure. From my experience with my sours and brett beers, the big bubbles are brett, and the yellowy powdery, wrinkly looking formations are the lacto.

I could be very wrong.

 

This could well be an infection, but don't lose hope. The reason I asked about the coco is that I had one look similar (granted not exact) to yours and it ended up simply being suspended coco and CO2.