TheEthanRiddle
Member
- Joined
- Oct 31, 2012
- Messages
- 22
- Reaction score
- 0
Could anyone help me figure out what this is? And is it bad?
What is on top of my homebrew?
- Thread starter TheEthanRiddle
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
BGBC
Well-Known Member
I don't have any personal experience with it, but from everything I've seen on this site, that looks like a pellicle to me.
What kind of beer is it? What kind of yeast? How long has it been in primary? How does it smell/taste?
What kind of beer is it? What kind of yeast? How long has it been in primary? How does it smell/taste?
TheEthanRiddle
Member
- Joined
- Oct 31, 2012
- Messages
- 22
- Reaction score
- 0
It is a coffee stout. It has been in primary for a little over 2 weeks. Here is more information. It also smells quite amazing in my opinion.
http://www.northernbrewer.com/documentation/beerkits/PeaceCoffeeStoutPorter.pdf
http://www.northernbrewer.com/documentation/beerkits/PeaceCoffeeStoutPorter.pdf
BGBC
Well-Known Member
I looked back at your previous posts, and it looks like you've had a similar infection previously (the belgian dubbel with the infection in the carboy). If this is a recurring issue, you might need to re-examine your sanitation techniques...
Indytruks138
Well-Known Member
Looks pretty to me, let it go for a while and call it a sour, who knows what will happen.
Hopper5000
Well-Known Member
That is almost for sure an infection. If you are having trouble with stuff like this then you should look into your sanitation techniques. You might have a scratch in the bucket you use which is causing this. If it keeps happening you probably should consider bleach bombing your plastic and/or replacing it.
Def an infection. I don't think it's lacto though. I forget the name of this one.
Properly controlled,you could get a nice sour out of it. Hopefully someone who does sour beers will chime in. I can't drink that stuff very often,it hurts my stomach.
Properly controlled,you could get a nice sour out of it. Hopefully someone who does sour beers will chime in. I can't drink that stuff very often,it hurts my stomach.
homebrewdad
Well-Known Member
That's a pellicle, no doubt. It's infected.
woozy
Well-Known Member
- Joined
- Mar 8, 2013
- Messages
- 1,297
- Reaction score
- 132
Why not a lacto infection? Looks a bit like the infection I had which I was told was lacto. (But then again looks a little different too. A little more wispy in form. My supposed lacto formed a similar pattern but a bit more "fractal" looking. [Tighter formation.])
Definately a pellicle.
Maybe you can ignore it. I'm got my infected pale ale sitting in carboy in my closet for a few months so far with the intent to make a sour and I'm hoping someone somewhere will tell me how the eff to do that (all I've gotten seems to be you let it ferment/condition for "a longer period of time"; um... okay... ).
After that my ESB got infected and I figured **** it; I can't handle this. Denial works well for me when my family members die of cancer so maybe denial will work well for me when my beer is infected. So I just bottled it as though nothing were wrong. And, actually, it's really fantastic great tasting beer.
Then again maybe I was *really* lucky.
Good luck... but you're infected. Definitely.
Definately a pellicle.
Maybe you can ignore it. I'm got my infected pale ale sitting in carboy in my closet for a few months so far with the intent to make a sour and I'm hoping someone somewhere will tell me how the eff to do that (all I've gotten seems to be you let it ferment/condition for "a longer period of time"; um... okay... ).
After that my ESB got infected and I figured **** it; I can't handle this. Denial works well for me when my family members die of cancer so maybe denial will work well for me when my beer is infected. So I just bottled it as though nothing were wrong. And, actually, it's really fantastic great tasting beer.
Then again maybe I was *really* lucky.
Good luck... but you're infected. Definitely.
I am of the school of "You don't know until you serve it" so might as well keg/bottle it and see how it foes. Even then if it is bad stick it in the back of a closet and let it age some more. 
I didn't think it was lactobacilis because it's not slimey & bubbly with spider web lines conecting the big slimey bubbles.
