Jelly like Brett beer

[guyfrombrussels]

Two months ago I did a 5 gallon batch of Belgian Saison. After a month or so I transferred 2 gallons to a secondary and pitched Brett Brux. Normal Saison turned out just fine but it seems that something strange is happening with my Brett Saison, which I bottled as well 2 weeks ago. The beer has become very "thick" almost syrupy or jelly like! I have to add that this thickness was not present prior to bottling. Otherwise, the flavor of the beer is OK, there isn't much of a horse blanket quality to it. The beer is moderately acidic. Does anybody know what could be the cause for this thickening of the beer?
Thanks

 

[slym2none]

I have no advice, but a picture would be satisfying.

 

[Hanglow]

You have ropey beer

http://byo.com/hops/item/1264-preventing-beer-slime--reducing-tannins-but-not-flavor-mr-wizard


I think it goes away after a while, although I might be wrong

 

[guyfrombrussels]

You have ropey beer

http://byo.com/hops/item/1264-preventing-beer-slime--reducing-tannins-but-not-flavor-mr-wizard


I think it goes away after a while, although I might be wrong

It seems that I've got a ropey beer. Thanks man!

 

[jessup]

Pedioccus

 

[Bobbybob]

Pictures or it didn't happen.

 

[poptarts]

toss a brett blend in there it will eat up the ropey stuff

 

[JonM]

Oh my. That happened to Schlitz when they changed their recipe in the 70s. Author Phillip van Munching called it "snot riddled beer."

 

[secondbase]

Classic signs of a Pedio fermentation. Could be a result of cross contamination. Do you share any cold side plastic equipment (bottling bucket, siphon, tubing) with your sour beers? Might need to keep a separate set for your brett only beers. Pedio is a bitch.

The good news is that the brett will typically clean up the ropiness in a few weeks. Though it may not be what you were looking for, it Looks like you've got a great rustic saison in the works.