Hazy film on side of primary

[Ryush806]

I racked my latest brew to a keg yesterday and noticed an odd hazy film on the side of my carboy. It only seemed to be on the upper half of the surface covered by beer and did not extend above the beer. As the beer level came down it seemed to draw some of it off the wall and into the beer.



After I was finished racking you could clearly see some sort of interface between film and no film regions.



It came off very easily with my carboy brush. It doesn't appear to be yeast but I won't rule that out. Could it have been chill haze particles (I cold crashed it for a week)? Nothing else about the beer says infection to me but I also won't rule that out.

This beer's brew day was a total disaster. Tried doing a step infusion mash and missed all of my temps by about 5 degrees low so my efficiency was incredibly low. I'm fairly sure I didn't get full conversion. The malt bill was 4 lb undermodified pilsener and 7 lb wheat. I chose undermodified so it would need a good protein rest etc. Because the day was such a disaster I added enough DME to up the OG to 1.060, pitched only half my hefeweizen yeast starter, and fermented at 70 as an experiment. I was going for super banana. Anyway, could that haze be something from the unconverted wheat?

Sorry for the haphazard nature of this post. Having trouble getting all the info in while keeping it coherent. Any ideas as to what that haze could have been? Thanks for any help!

 

[Bisco_Ben]

looks like yeast to me. I noticed a similar situation with my carboys and bottles a year or so ago and began to freak out since it was getting pretty bad with my bottles. My beers were/are completely fine and I am going to assume that it was just yeast because I have noticed a good amount of it with my carboys which doesnt bother me but havent seen any in my bottles anymore as my clarity has gotten better. Also, the movement of the beer being siphoned draws the yeast into suspension just as it would if it were on the bottom, sometimes I guess they just like to cling to the sides as well.

 

[BobBailey]

I agree. I use Better Bottled and the ridges collect yeast as it drops out of suspension. What little you transfer to bottles or a keg will settle out and you won't even know it was there.

bob

 

[Jakeintoledo]

Saw this on a sixer of "Maltsicle" I brewed up (Maltsicle is Centennial Blonde with more up-front sweetness). I wondered what that was, too, but after tasting the beer to bottle it, and found it to be quite delicious, I figured, "if that's an impurity, hopefully I can duplicate it on the next go-round"...

 

[HopSpunge]

Fermenting s-05 at warmer tempertures used to do this to my carboys. Glass ones. It was yeast in mine. Now i have a chamber 2 ferment in to keep cooler. However, it did not effect brew in a negative way in my opinion. Just different flavor. I'm only talking a few degrees higher than optimal not africa.... :guzzle:

 

[amandabab]

it looks like a standard primary transfer from glass thats had to much ocyclean in it over a long time.

vinager or clr the carboy and the yeast will stop sticking to the sides like that.