Thin white film floating in secondary?

[Beezy]

This is exactly what I have going. Was in the bucket when I went to bottle. So I bottled anyway and then it started to form in the bottles on top. Not to the detriment of the beer tho. It tastes fine.

 

[beaksnbeer]

That's why a vast majority of us no longer use secondaries because of the risk of infections and the fact that setting on the yeast cake helps condition the beer..........my.02

 

[eburstiner]

I have the same thing on my American Barleywine right now. I wonder if the alcohol present is coagulating some stray proteins and it is making a film on top much like when you heat up milk or cream.

 

[eric8675309]

The only time that I've seen it is on some Belgian brews, such as Lambic, where it is supposed to have the bacterial infection. As suggested, the CO2 will more than likely kill anything, except anaerobic organisms.

g2g

 

[mmcshmi11]

I have also had this issue on previous batches of beer that sat in secondary for a few months. The beers initially had an oxidized flavor which cleared up after a few months of bottle conditioning.

But now, I have a related problem perhaps. I put some bourbon soaked oak cubes in my secondary and a few of them have started getting white patches on them. I'm assuming this is bacteria starting to grow in the wood?? Tasted the beer, it has more off-flavors than when I racked to secondary. Has anybody seen this before?

 

[r_vear]

John Palmer in 'how to brew', claims that it may be mold or mildew but will not impart any flavors to the beer. Provided that you have tasted it, and it seems fine than don't worry about it. If it's grossing you out and you have a bucket fermenter then just scoop it off and carry on. It just happened to my stout. I transferred it back to a bucket fermenter so I can easily scoop the scum off if I so choose.

 

[wozzer]

I have this too on a stout. Reminds me of that white powdery stuff you see on French cheeses like Brie or Camembert, so I suspect it is a mold of some sort. It's odorless, a bit slimy to the the touch, and gathers only at the top so it probably needs oxygen.

Can't say I'm too bothered by it. The stout tastes wonderful. If this white stuff was bad, I wouldn't be doubtful. The bad stuff tends to announce itself pretty convincingly.

 

[r_vear]

My stout ended up being the best one I ever made to this date, so I look at the white business as a good luck charm from now on.

 

[hlmbrwng]

I have also had this issue on previous batches of beer that sat in secondary for a few months. The beers initially had an oxidized flavor which cleared up after a few months of bottle conditioning.

But now, I have a related problem perhaps. I put some bourbon soaked oak cubes in my secondary and a few of them have started getting white patches on them. I'm assuming this is bacteria starting to grow in the wood?? Tasted the beer, it has more off-flavors than when I racked to secondary. Has anybody seen this before?

What type of oak did you use? I am trying to narrow down why I have this thin film. I split my imperial stout into three batches. For two of them I used French Oak...no white film. For the third I used American Oak...very thin film in all bottles.

BUT another difference is that I had the third batch sitting in secondary on cranberries and raisins. I did heat them to about 180 to try to remove bacteria...no higher as I was afraid of gelatinizing the fruit.

I'll try to get a photo and upload.

 

[Calichusetts]

4 years...almost the daily winner. Too bad "8 year grain buy" beat you to it.

 

[hlmbrwng]

4 years...almost the daily winner. Too bad "8 year grain buy" beat you to it.

I'm not sure if this is simply an observation, or if you are trying to imply something.

 

[Calichusetts]

Observation, just that you are replying to a comment that is 4 years old. Someone responded to a thread that was 8 years old.

 

[hlmbrwng]

Observation, just that you are replying to a comment that is 4 years old. Someone responded to a thread that was 8 years old.

Sometimes I am worried that there is a forum rule that I am not following.

 

[Calichusetts]

NO rule...its just funny to me. Good luck brewing!

 

[hlmbrwng]

Thank you!

 

[lisa.schwind]

What are your thoughts? The best way to describe it is that it kind of looks like soap scum/residue that would float on the surface of bath water. It doesn't appear to be fuzzy/hairy looking. It is pretty thin and patchy, and doesn't cover the entire surface, maybe about 65-75%. I can't detect any off odors. The batch is a BB Pale Ale, done according to the directions. I use Oxy-Clean Free and Star San. It spent 2 weeks in primary, and has been in secondary for about 4 weeks. I won't get a chance to bottle it until this weekend at the earliest. I can try to post a pic later this evening. Thanks in advance.

So, here’s mine. It’s our ginger bug that was left to itself for several months. It’s like layers of the white solid stuff. What is it?

 

[IslandLizard]

So, here’s mine. It’s our ginger bug that was left to itself for several months. It’s like layers of the white solid stuff. What is it?

Welcome to our forum!

Did you intend to upload a picture, or a link to one, for us to see?

A white, often reticulated layer floating on top may be a "pellicle."

 

[RPh_Guy]

Interesting old thread (with plenty of misinformation).

@lisa.schwind
It's normal for a "ginger bug" to form a pellicle. It is not harmful, just a product of the wild microbes responding to the oxygen in the air.

 

[IslandLizard]

Interesting old thread (with plenty of misinformation).

If you were here, then, you probably would have ironed some of those wrinkles out.