Pellicle on a sour mashed/boiled beer???

[Bisco_Ben]

So I made a sour mash recently and let it go for 5 days with lacto brevis. I added dry hops yesterday and now there is a nice white pellicle forming around the sides of the carboy. I had this happen another time when adding fruit to a prior sour mashed beer, but that time I assumed it was from the fruit. SO! My question to all you experienced and knowledgeable people is, DO YOU THINK THAT THERE IS BACTERIA THAT SURVIVES THE BOIL AND IS ACTUALY STILL ALIVE IN THE BEER EVEN AFTER BOILING A SOUR MASH FOR 90 MINUTES? Both times the pellicle didnt show up until at least 3 weeks, after adding something post fermentation, which is when oxygen was introduced hence the pellicle. I will keep note of this as I continue through my sour mash brewing but am beginning to think that a boil does not necessarily kill all lactobacillus bacteria. Thoughts?

 

[Agate]

No, the boil killed everything in your sour mash. But a white pellicle is a sure sign of contamination - is there anything post boil that might not have been sanitized? Something crept in after your boil.

 

[jekeane]

I have done a few kettle sours and never seen a pellicile after boiling.

Is this the same carboy you had your first infection in? Is it plastic? If so that is likely your issue.

 

[Bisco_Ben]

Well I used a glass carboy and did everything the same as i do with all my beers. Only thing different was that i added a packet of belle saison dry yeast to help bring the gravity down halfway thru fermentation. I sterilized everything the same and used all the same equipment i use for my regular beers. To this day i have still never had a pellicle grow on any of my other beers (knocks on wood). Either some bacteria lived, or that packet of belle saison was bad?