Pellicle question

[Aschecte]

Please forgive me for asking this as I'm currently fermenting my first intended sour. I did a lot of research both from wild brews as well as HBT forums about making a lambic. I used a traditional turbid mash which btw is a huge pain but everything went well and I hit all my numbers and everything seems fine with the brew day itself. This has been in my primary now for a couple days over a month and I already seems that a pellicle is forming. My question is , is this normal to get a pellicle that quickly ? Everything I have read says a pellicle is like a defense against oxygen and if one ever forms it more likely will be close to the 8 month mark give or take. I am using ga 6.5 gallon glass fermenter and a three piece airlock and I have a fermentation room that the internal temp is at 71 degrees measured usin a immersion well and a probe. Is this normal or should I be concerned?

 

[dcHokie]

Please forgive me for asking this as I'm currently fermenting my first intended sour. I did a lot of research both from wild brews as well as HBT forums about making a lambic. I used a traditional turbid mash which btw is a huge pain but everything went well and I hit all my numbers and everything seems fine with the brew day itself. This has been in my primary now for a couple days over a month and I already seems that a pellicle is forming. My question is , is this normal to get a pellicle that quickly ? Everything I have read says a pellicle is like a defense against oxygen and if one ever forms it more likely will be close to the 8 month mark give or take. I am using ga 6.5 gallon glass fermenter and a three piece airlock and I have a fermentation room that the internal temp is at 71 degrees measured usin a immersion well and a probe. Is this normal or should I be concerned?

No need to be concerned, a pellicle may show up right away or never. I've had some beers form wild bubbly, stringy pellicles and others that barely formed a surface skin over a year+ aging.

 

[inhousebrew]

I was excited when I noticed the pellicle on my first sour. Not sure if it was a good thing or a bad thing because it formed about a month after I opened up the carboy for the first time to steal a taste at the five month mark I think. So I'm assuming I must have got some oxygen in there which lead to it's development. Either way, it is pretty cool looking and I dig showing it off.

 

[Aschecte]

No absolutely I think it is awesome !!! I was actually looking forward to one developing I was just concerned because it happened so fast.