Whitish film inside neck of my carboy

[spitfire44]

I am 5 days into primary and after returning from a couple days away for Thanksgiving, I noticed a whitish film around the inside of the neck of the carboy.

Here are some details to help determine what's up and what to do, if there is anything that can or should be done.

5 gallons of unsweetened, no preservative store bought cider, Wyeast 3333 German Wheat. combination of brown and white refined sugar. Ferm temps were unavoidably high at the top end for 3333, but within range. We left the windows open in the house, so over the next 48 hours the primary temp went down 15 degrees. As a side note the ferm rate has slowed noticeably. (now that we're home the windows are closed and the temps are inching back up). The vessels have been wrapped in that silver reflective bubblewrap-type insulation and shielded from the light.

I am not sure if this film was there before or not, but compared to my other two primaries happening right now, there is a difference. Everything was sanitized properly at the onset.

I didn't smell anything out of the ordinary at the airlock other than a slight sulfur smell, which Wyeast says is typical for 3333, but that smell was prior to going away for the couple of days. The colder temps during lessened the sulfur scent.

The very bright white spot is just a reflection of the overhead lamp.

Any thoughts?

Thanks,

Eric

 

[s_hopscotch]

Im new to brewing and have never played with ciders, but possibly residue from krausen? If your were away for a while it could have built up and dissipated. I love hops so mine usually have chunks and a darker color if i have bad foam. I wouldn't worry about it. Someone else might have another idea tho.

 

[Bent-Brewer]

In my handful of cider batches, I've always gotten a yellowish/whitish residue from the yeast. With all the rapid growth going on in the early stages of the primary fermentation, yeast gets on the surfaces and tends to grow there. That's my best guess, but I'm fairly new.

 

[Yooper]

It looks like yeast residue.
When fermentation is slowing down, I'd rack to a smaller carboy so it's topped up.