Is this a pellicle?

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rebellion1969

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Ok so Im waiting on a new beer barrel to arrive to switch my Stout from an old barrel that I have into the new one (the new one has a co2 system to it that I can use). Went to check my stout just now and saw the film on top. Obviously googled it and multiple items came up about it being a possible pellicle and what it is described as. First looks I do suspect its a pellicle, though I got the impression they occur DURING the fermentation stage(s). The pic Ive attached is the "finished" stout (it was finished and racked a 2nd time into the barrel its in now before Christmas last). Can anyone confirm if this IS a pellicle and expand on if they can occur after fermentation has completed - Keeping in mind that I put it in an outhouse in December as the cold would have slowed fermentation down to a stand still. Its been sat on the side in my kitchen for a few weeks as (obviously) I wanted to pour off the odd pint or 5! Hopefully any one else should be able to ascertain if it is or not. The barrel itself is a brown plastic container and I had to have flash on when I pointed phone camera down into the barrel to take the pic.

All assistance IS appreciated. As I'm unsure to carefull siphon off the stout or chuck it down the drain.
 

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I have never had a pellicle form on my beer, but looking at forum pics, this does look suspiciously like an infection. Probably the result of poor sanitation somewhere in your cold side process. You can drink the beer still without worry, but the flavor will likely get worse over time.
 
Pellicles usually have large bubbles on the top, from what I've seen. Never created my own yet, but I have seen lots of threads like this one. Looks fascinating. Not a typical krausen look but that may be a function of temp. BTW - I hope that by "outhouse" you mean a storage shed of some kind and not one of the ones over a hole in the ground with the moon cut into the door.
 
I'm not liking the looks of that, especially the bright white spots and this:
1736791629901.png
. My best guess is yes, it is infected.
 
Looks like an unintentional fermentation, what some refer to as an infection. They can very much start or manifest after standard, intentional inoculated, fermentation. Even in cold temps. I’ve had a couple of these when aging on wood. Sometimes they’re near flavorless and sometimes they’re off putting. If it tastes good, drink it. Make sure to sanitize very well before your next batch.
 
That's indeed a pellicle, yes!
Usually caused by another microbe (aside from your yeast) that got into your wort or beer at some point, intentionally or unintentionally. In the latter case, usually a sign of failed sanitation or oversight somewhere in your workflow.

That doesn't mean your beer is automatically a dumper. Tasting it can help make that decision.
Your beer could range from tasting excellent, not showing any signs of carrying a small infection, to slightly sour/tart and/or dank, to completely repulsive. And anything in between.

I've had many "sour" Stouts and most were very drinkable (it's an acquired taste) and some even wonderful.
Better than the original? In some cases possibly as good or more interesting that the clean product would have been.

The pic Ive attached is the "finished" stout (it was finished and racked a 2nd time into the barrel its in now before Christmas last).
Racking could be the issue.

The barrel itself is a brown plastic container
Can you post a picture of that?

Im waiting on a new beer barrel to arrive to switch my Stout from an old barrel that I have into the new one (the new one has a co2 system to it that I can use).
When you mention "barrel", are you talking about kegs?
 
I've had many infections [fermentation-wise] mostly on rum washes & bourbon mashes. A pellicle is a generic term for what as IslandLizard described as another microbe coming in to feast.
Often the smell or taste will give away what it is...
- if it smells like pineapple and tastes sour it may be Brettanomyces & you can scoop it out, let it run, or pasteurize it & see where it goes
- if it smells or tastes sour or vinegar-y or yogurt-y then it's lactobacillus and same
- if it smells like "puke" or butyric acid then it's Clostridium and you'll want to burn your house down & everything that it's touched as it can be real tough to get rid of once it's in your brew area 😱

FWIW - any of the above will make interesting distillates if you or someone you know do that kinda stuff
 
A pellicle is a generic term for what as IslandLizard described as another microbe coming in to feast.
The infection is throughout the beer, it could be anywhere from minor to completely overtaking. The pellicle is only a visual manifestation of an infection, a barrier, a way for the infecting microorganism to keep "intruders" out by putting a skin on top of the beer. Although some can look very gnarly, pellicles are harmless, they're a "web" of carbohydrates.

The bubbles that are sometimes seen on top of pellicles, are a sign of continued fermentation going on underneath, CO2 being captured by the pellicle's surface tension.
 
We had this form in a 25 gal barrel. After tasting we decided to keg it. I took mine to a fish fry that week and it kicked. 3 went off in a month and the 5th was pasteurized and was good until it kicked. Taste it first! I used my plastic to rack and taste, It made purchasing the SS racking cane a no brainer.
 
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