Infection from fruit?

[stvcoburn]

Never posted a photo on here before, let's see if it works.

My buddy an I brewed a 10 gallon batch of an American wheat beer fermented with WLP320. After fermentation we split it into 2 secondaries and racked on top of some fruit. One was racked on top of ten pounds of cherries and the other on ~8 pounds of blackberry/raspberry blend. We pasteurized the fruits for ~10 minutes.

The beer racked on the cherries fermented for an additional 12 hours or so and is finished fermenting and looks like it is doing fine.

The beer racked on the blackberry/raspberry blend is still slowly fermenting after four days, I would of figured the additional sugars added by the fruit should have already been consumed. There is also this film/pellicle on top of the fruits. These two things make me think that there is an infection.

Is there any chance this isn't an infection? If so should I throw a vile of a sour mix yeast, this beer seems like it may be a prime candidate.

 

[tre9er]

last time I racked onto fruit it fermented again and the fruit came out a nasty grey color afterwards, but the beer was great. I'm betting you're fine.

 

[Mongrel]

Looks like what I get every time I use blackberries.

 

[TahoeRy]

Your should be ok. Just keep doing your normal thing and see how it is after you bottle or condition it.

Quick question, how did you pasteurize the fruit?

 

[stvcoburn]

Yes we heated it to 165 degrees with distilled water for approximately 15 minutes.