oceanic_brew
Well-Known Member
Was wondering if someone might be able to solve a mystery for me.
I do a sour mash raspberry Hef which is somewhere around 45% pils and 45% wheat malt and the rest acidulated. The beer is boiled after the mash of course and then about 3.5 #'s of frozen raspberries are brought to 170 for 15 minutes, cooled, then added to ferment once gravity is near terminal.
I've done this beer three times now and each time I get a bubbly white pellicle looking thing form nearly a week after adding the raspberry. View attachment ImageUploadedByHome Brew1473718921.116897.jpg
The picture doesn't do it justice since I took it after transferring to the keg and the bubbles have been knocked down but before its transferred it looks exactly like an infection I had in a beer some time ago.
The reason I'm posting this is because, although I've had infections in the past, it would be odd that the only three infected are out of maybe 30 batches of beer I've made since developing the sour recipe.
It's also useful information to note that I keg these beers and then once carbonated I bottle half and ship off to my girlfriend who hasn't experienced any off flavors, over carbonation, or bottle bombs, even after long aging.
I'm wondering if the raspberry causes this pellicle looking thing and if anyone's had experience with that. Beer tastes great and travels well so more so just curious.
I do a sour mash raspberry Hef which is somewhere around 45% pils and 45% wheat malt and the rest acidulated. The beer is boiled after the mash of course and then about 3.5 #'s of frozen raspberries are brought to 170 for 15 minutes, cooled, then added to ferment once gravity is near terminal.
I've done this beer three times now and each time I get a bubbly white pellicle looking thing form nearly a week after adding the raspberry. View attachment ImageUploadedByHome Brew1473718921.116897.jpg
The picture doesn't do it justice since I took it after transferring to the keg and the bubbles have been knocked down but before its transferred it looks exactly like an infection I had in a beer some time ago.
The reason I'm posting this is because, although I've had infections in the past, it would be odd that the only three infected are out of maybe 30 batches of beer I've made since developing the sour recipe.
It's also useful information to note that I keg these beers and then once carbonated I bottle half and ship off to my girlfriend who hasn't experienced any off flavors, over carbonation, or bottle bombs, even after long aging.
I'm wondering if the raspberry causes this pellicle looking thing and if anyone's had experience with that. Beer tastes great and travels well so more so just curious.
