No Pellicle= no sour?

[MaynardX]

About 4-5 months ago I pitched wlp655 into a batch of beer. It finished fermenting in a couple weeks, so I transfered into secondary. Since then, I have not had any pellicle formation. My basement where I have the carboys usually stays around 62-65 degs in the winter. Should I move them upstairs where it is a bit warmer? Or should I not worry? I haven't tasted the beer yet.

 

[Quaker]

No pellicle means no oxygen, not no activity. Let it sit another 6 months, then taste (good luck with being that patient).

 

[MaynardX]

So i guess no oxygen is a good thing at this point? Pacients hasnt been an issue so far. I am just wondering if the temp might be too cold for the bugs to do their job properly.

 

[dcp27]

warmer certainly wouldnt hurt, but low 60s is warm enough for the bugs to still be working. i've had activity into the 50s, so I wouldnt worry about it. even if they might slow down now, they'll perk back up as the season turns.

 

[brewguyver]

So i guess no oxygen is a good thing at this point? Pacients hasnt been an issue so far. I am just wondering if the temp might be too cold for the bugs to do their job properly.

No o2 means low vinegar (at least in theory), so that's positive.

 

[statseeker]

Personally, sans a very well controlled temperature environment would let the beer ride with the weather. It'll be a slow and go type of aging but it's less work than trying to set up a temp controlled environment where there isnt one already. Keep it in the basement.

 

[MaynardX]

Sounds good. Thx for the advise guys!

 

[suprchunk]

No o2 means low vinegar (at least in theory), so that's positive.

That would assume there was some acetic acid bacteria that got in. Oxygen does not guarantee vinegar production.