What do you think - is it okay or dimp it?

[DrummoRC]

I made a small batch 3gl if pumpkin ale - after 10 days I moved it from bucket to Carboy and now 4 days later I fine or it covered in what looks like white slime!!!!!



Now I don't know if it bad or what - I have never seen this before. I thought I followed at good sanitation process!

I have not tastes it! Just found it as I was getting ready to start this weeks batch!

Look forward to your opinions!

 

[DrummoRC]

Should read my posts better - DUMP IT? Not dimp it!

 

[RM-MN]

I won't give advice on whether to dump or not but notice the space above your beer? When transferring your beer when the fermentation is over you should use a vessel that will barely contain it because there is much greater chance of just what you are seeing when you have that much airspace above the beer.

 

[IslandLizard]

Why did you move the beer into the carboy? Secondary vessels are really unnecessary, and could cause bigger problems, such as infections, like yours. If the beer is ready, you could sample and if you still like it, drink it fast. With time the infection will sour your beer more and more, and could become either yummy or undrinkable, depending on what bugs got in there. Sour beers are all the fashion now.

 

[BradleyBrew]

I would straight up dimp it and makes some money off of it...oh wait, thats pimp it.

 

[DrummoRC]

Thanks for replies but i understand the preference of one not move to secondary and to use a container more appropriate to the volume but I had the equipment I had so I went with my existing gear.

I am interested in opinions as to what the film is??? I am not sure if it could be some protein build up or some thing to do with with the pumpkin - as I never did a batch with pumpkin pure before Any ideas or experience related to possible contamination?

 

[DrummoRC]

Why did you move the beer into the carboy? Secondary vessels are really unnecessary, and could cause bigger problems, such as infections, like yours. If the beer is ready, you could sample and if you still like it, drink it fast. With time the infection will sour your beer more and more, and could become either yummy or undrinkable, depending on what bugs got in there. Sour beers are all the fashion now.

I think I should at least do what you suggest - does not take much to bottle it up - either I loose the batch or save the batch!

 

[IslandLizard]

...I am interested in opinions as to what the film is??? I am not sure if it could be some protein build up or some thing to do with with the pumpkin - as I never did a batch with pumpkin pure before Any ideas or experience related to possible contamination?

I'm not an expert on pellicles, although I grew a few like that, one on some harvested yeast. I still have it and will innocculate some saison with it

I think it's lactobacillus. It's all around us and your grain and flour is covered with it. Do not mill or weight grain anywhere near your brewing or fermentation areas. By racking to the secondary it could have been waiting in the carboy, cane, tubes, or just in the air. They are very opportunistic.

The pellicle gets formed in the presence of oxygen and its purpose is to shield the liquid underneath for the bacteria to do its work, souring the beer. The pellicle is made up of proteins, and the little bubbles you see is from CO2 being formed, below the surface. Quite a magnificent process and sight! Here is a thread to proudly show off your pellicles.

If you can take a good picture of your pellicle before you disturb it, and post it in that thread you'd do the pellicle gazing community here such a great favor.

And you really should taste the beer underneath the pellicle before you decide to chuck it all. It maybe the best thing you ever had. And it won't kill you or make you sick.

 

[IslandLizard]

I think I should at least do what you suggest - does not take much to bottle it up - either I loose the batch or save the batch!

Don't bottle this. It is still active and will cause bottle bombs. Lacto can eat all the complex sugars your yeast can't. In time it will take your gravity to 1.000 or below.

 

[DrummoRC]

Sorry stepped away for a few days!!

I ended up tasting the beer and it seems fine. I bottled it without priming. Will wait awhile before trying.

Thanks for the feedback. Good info! Thinks again!