Berliner weisse thin white crust

[Pdaigle]

I have a berliner weisse in the primary fermenter for about 5 months now and like 3 week ago a thin white crust appeared. Is this normal? I used white lab berliner weisse blended yeast

 

[TandemTails]

Do you have a photo of it? You might want to take a look at the pellicle thread in the Lambic / Wild Brewing subforum and see if it looks like any of those: https://www.homebrewtalk.com/showthread.php?t=174033

 

[Pdaigle]

It does look like that

 

[TandemTails]

Lacto can form a pellicle and since you pitched the berliner weisse blend, which contains lactobacillus, it's not surprising one formed. Don't sweat it, everything is progressing as it should. Have you tried it? after 5 months you might have reached the sourness you want.

 

[Pdaigle]

I did and not sure its sour enough. Will the pellicle stay until secondary?

 

[TandemTails]

I'm not totally sure about the pellicle. It might reform if you rack it, but racking it might not be necessary.

 

[IslandLizard]

Pellicles tend to form on the surface where it's exposed to air (oxygen). It is a way for the microbes in the liquid to keep other micro organisms out.