Multiple Spontaneous Fermentation has weird green pattern spotted looking pellicle

[quijiba]

So I finally decided to go for a spontaneous fermentation.

A little background, I live on a farm so I just made some 1.020 wort hopped to about 10 IBU and a Ph of 4.3, split it in three batches and put them:
1) in the orchar, 2) on the silo 3) in the hay field.

How they turned out after 3 weeks (3 weeks is today 31 May 17):

1) the orchard smells great. Very brettanomyces, barnyard funk, spicy belgiany smell to it. Also has a very standard, white mold looking pellicle. Very optimistic about this one.

2) The silo batch has grown some black spotted mold. Smells fine to be honest but i'm probably going to toss it ( I don't have a picture for it but if anyone wants to see and give an opinion I can go take one).

3) the hay field has grown some interesting green patterned mold. Not really ever seen it in any other pellicle pictures so i'm just wondering what people think. whether its worth keeping and growing up anymore than it currently is. It smells relatively good to be honest. Very fruity smelling despite the odd look.

I've attached images of orchard and silo for you guys. I'm just wondering what your thoughts are on this odd green spotted pellicle and if you think a) its fine and b) whether its worth keeping, maybe even a little c) have you seen this before?

[img="https://imageshack.com/i/pmGzX2cVj"]
[img="https://imageshack.com/i/pminvcIgj"]

 

[quijiba]

So I finally decided to go for a spontaneous fermentation.

A little background, I live on a farm so I just made some 1.020 wort hopped to about 10 IBU and a Ph of 4.3, split it in three batches and put them:
1) in the orchar, 2) on the silo 3) in the hay field.

How they turned out after 3 weeks (3 weeks is today 31 May 17):

1) the orchard smells great. Very brettanomyces, barnyard funk, spicy belgiany smell to it. Also has a very standard, white mold looking pellicle. Very optimistic about this one.

2) The silo batch has grown some black spotted mold. Smells fine to be honest but i'm probably going to toss it ( I don't have a picture for it but if anyone wants to see and give an opinion I can go take one).

3) the hay field has grown some interesting green patterned mold. Not really ever seen it in any other pellicle pictures so i'm just wondering what people think. whether its worth keeping and growing up anymore than it currently is. It smells relatively good to be honest. Very fruity smelling despite the odd look.

I've attached images of orchard and silo for you guys. I'm just wondering what your thoughts are on this odd green spotted pellicle and if you think a) its fine and b) whether its worth keeping, maybe even a little c) have you seen this before?

[img="https://imageshack.com/i/pmGzX2cVj"]
[img="https://imageshack.com/i/pminvcIgj"]

Top picture is the field (green), bottom is the orchard, (white film)

 

[jschein]

No, yes, no!
Let it ride and report back.
It looks like green mushrooms
And an orange one in the other photo

 

[Dcpcooks]

I'd ditch the moldy ones unless you can plate them and culture up what you want.

You can transfer the wort to a clean gallon jug after about 12- 24 hours after collection. Basically you want to get some bugs but then keep it somewhat safe and see what you've got.

Mold is a common thing with this collection process.

Obviously you can keep going and make several testers and then pitch them into a beer and see what you get. It's kinda fun but it can take a while to collect something you actually want for beer.

You should be aware you'll also be collecting some nasty bugs along the way. Ecoli and enterobacter are common to spontaneous fermentations. So use a bit of caution when tasting the wort. They are common to lambic fermentations so they won't kill you per se but they take time to ferment out. The best way to prevent them from taking hold is to lower the PH of the wort pre exposure. I believe its 4.5 or lower. You may want to look at bootleg biology's web site. They offer collection kits and slate tubes and plates for this. They also have a few tips.

You can also look at milk the funk wiki. It has a lot of information on lambic and spontaneous fermentations.

I've done a few wild collections without much success until recently. I made 20 gallons of wort split it between a coolship and my boil kettle. I let them cool overnight in my garage with the windows and doors open. I transferred it all to a clean barrel the next morning and it's been fermenting for a few weeks now. It's going to take about a year before it's ready to taste though.

Good luck!

 

[quijiba]

I think my mistake may have been to not transfer the beer into another vessel after the initial inoculation when I go back and look at some literature on it. I just used the bucket then capped it for 3 weeks after.

I think I'm going to take the white mold one and transfer it with some fresh wort into a 1 gal jug and let 'er ride. It smells too good for me to give up on. The other two shall be returned to the Earth.

 

[Dcpcooks]

It's a learning curve and you'll get entirely different results at different times of the year.

I'd rack the yeast off the bottom and try to leave the mold behind. Add some fresh wort and spin it up to see what you get.

 

[sweetcell]

anything with mold should be tossed. most molds are safe to only slight risk, but there are a few than can make you very sick. unless you have the lab knwo-how to ID the mold, you should treat them all as toxic.

I'd rack the yeast off the bottom and try to leave the mold behind. Add some fresh wort and spin it up to see what you get.

that won't work. mold cells aren't only at the surface.

 

[quijiba]

anything with mold should be tossed. most molds are safe to only slight risk, but there are a few than can make you very sick. unless you have the lab knwo-how to ID the mold, you should treat them all as toxic.


that won't work. mold cells aren't only at the surface.

Damn. Not gonna lie, that was my plan lol. What level of risk is it you think? I still sort of want to try but don't really feel like getting sick tbh

 

[sweetcell]

Damn. Not gonna lie, that was my plan lol. What level of risk is it you think? I still sort of want to try but don't really feel like getting sick tbh

your call, dude. i don't know what the level of risk is.

read the following and see if it helps form your opinion:
- https://www.fsis.usda.gov/wps/porta...d-handling/molds-on-food-are-they-dangerous_/
- https://whatscookingamerica.net/Q-A/Mold.htm
- https://www.drweil.com/diet-nutrition/food-safety/how-dangerous-is-mold-on-food/