I brewed a berliner weisse via the sour worting in the kettle method. I dropped the pH down to 3.4 and then boiled for 60 minutes. I then split the batch into 2 5 gallon batches so I would have a base version and one with blackberries and peaches. I chopped and froze the peaches and just froze the blackberries. I also left the skin on the peaches to capture some of that flavor/aroma. I didn't bother to sanitize/sterilize the fruit as I figured my 3.4 pH would protect me to some degree and if I got a little funk, so be it.
Can anyone tell me what this white film is? I wouldn't think it would be mold without much oxygen, but then again there was really no CO2 production by the time I racked onto the fruit. Did I just get some acid tolerant wild yeast from the fruit or is something else going on?
Can anyone tell me what this white film is? I wouldn't think it would be mold without much oxygen, but then again there was really no CO2 production by the time I racked onto the fruit. Did I just get some acid tolerant wild yeast from the fruit or is something else going on?