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  1. M

    Pellicle, Mold, or Other?

    Kettle soured beer at the end of fermentation. Came to look at it before cold crashing and found this. Wtf am I looking at? Process: created my wort. Soured down to 3.1ph before boiling off and transferring to fermenter. US05 yeast to ferment. Found it like this. I started my cold crash and...
  2. H

    Is this a Pellicle?

    Beginner here on my 3rd batch. It is a Single Hop IPA kit from Craft A Brew. My OG was 1.063 and FG=1.010. Fermented 2 weeks at 68°F in a plastic Nortbern Brewer bucket w/ airlock. I never opened lid until kegging day. A. Is this a pellicle? B. I will not be brewing any sour beers, so...
  3. Young Brewing

    Funky Cider?

    I decided to make a fruited cider before leaving the country for 2 weeks and came back to an empty airlock & some wild bugs! This is my first infected batch so seeing pellicle this close made me a little queasy, but I love the picture that came from it. I am assuming it is either lacto or brett...
  4. N

    Wild yeast pellicle on homebrew

    Hey y’all, I recently bought some extra lids for my ferm buckets with some holes pre-drilled in them for #7 bungs. I used one for the first time a couple weeks ago when I started fermentation on an imperial porter I brewed. I used a large starter of us-05, but after a couple days, I was still...
  5. Sessionz

    Is this mold?

    Hi everyone! I brewed this sour ale last February and pitched Sour Batch Kidz. It formed a nice bubbly pellicle for about 4 months. I added several bottle dregs about 4 months ago and purged the headspace with Co2 once done. Over the past 2 months this new white later formed. I’m not sure if...
  6. B

    Gushers/bottle bombs

    Hi everyone, I had a batch that started to look like it had a bit of pellicle on the surface. I bottled it and most were fine but I had a couple of gushers. I put that down to the pellicle. I scrapped those bottles but opened all of them to check and 95% were fine. I immediately recapped to...
  7. C

    Infected Brews, Need Help!

    I read that there are two types of brewers; ones that have had an infection and those that will get an infection. After 6 years of brewing I just got hit hard. 4 small batches all got pellicles after I racked to secondary. I researched and it said to throw out anything plastic, tubing...
  8. S

    Repeated infections (need advice)

    So this may be a bit long but hopefully some of you can help me with this TLDR: Repeated infections (likely Brettanomyces) how do i troubleshoot in a public home brewery? Background: Im a relatively new brewer, made a few batches but im having a bit of a sanitation issue. I have access to a...
  9. DrGarbonzo

    Infection pics!

    Hey, just posting some cool/ nasty photos of a recent infection in a witbier I brewed about 6 weeks ago. While I really wanted to just put it in the basement for 6 months and see, I tasted it on two separate occasions and it was pretty awful, and then the large amount of top layer growth...
  10. SteveHeff

    First Sour (updated pics)

    Hi everybody. November 1, 2018 I brewed a 70% Pilsner 30% wheat beer and fermented it out with US-05. Nov. 8, 2018 I tossed this 5.5 gallons on top of 43oz of blackberries and pitched WYEAST 3278. It’s been a slow process, just waiting, since then. Today, I popped the top to sneak a sniff...
  11. A

    Infected Mead? Help!

    Hello, Just joined Homebrew Talk and looking forward to being a part of the community! I'm also new to mead making and I think I've gotten myself into some trouble. The below photo is a traditional mead made with orange blossom honey and using Lalvin 71B yeast. It is two months old and it was...
  12. J

    Pellicle infected IPA to sour?

    So, I brewed an IPA had it fermented for 10 days, then I dry hopped and beer got infected with pellicle. I won't be able to drink beer fast enough till it turns sour, so I was thinking about adding some fruits and let it sit for a few months. Is it a good or a bad idea?
  13. JesseL

    Appropriate amount of time for pellicle formation?

    I started a Flanders red back in December (2017). After primary fermentation was done, I racked it to a bucket and added my additional yeast and bugs (Wyeast 3763 Roeselare Belgian sour blend). As of this week, there's what looks like the beginning of a pellicle; an oily sheen with some...