Marty_G Posted March 27, 2019 Share Posted March 27, 2019 Ok this Battleship Bitter sure is throwing some curve balls ... as documented in another it had stalled so I pitched the kit yeast ... I have just read a couple of papers on Pellicle by microbiologists and the Saccharomyces cerevisiae has the gene to express the Pellicle but may not express itself due to the sugar content of the wort ... well my wort had stalled but looks like it may have finished or has little sugar left and the pitched yeast has formed a Pellicle ... my question is should I immediately cold rash to stop the yeast from metabolising any more and stop it from making my beer too sour ... brains trust what is the best course of action now ... do not fin, cold crash then bottle and avoid the Pellicle layer ... Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted March 27, 2019 Share Posted March 27, 2019 Being finished id scrape off the layer then cold crash it. Should be ok if its just recent. Link to comment Share on other sites More sharing options...
The Captain!! Posted March 27, 2019 Share Posted March 27, 2019 Without a pellicle, smoke will not be able to adhere to the chosen meat that your going to smoke. Sorry couldn’t help myself. I second what Greeny has said. Whats the worst that can happen. It’s only beer. Link to comment Share on other sites More sharing options...
Marty_G Posted March 27, 2019 Author Share Posted March 27, 2019 9 hours ago, The Captain!! said: Whats the worst that can happen. It’s only beer. the update is for those who may be interested is I took a SG this morning and it has been stable since Sunday, even after pitching the kit yeast on Wednesday .... it is about 8 points higher than what the recipe predicted but will take a reading when i bottle and see what the FG is then....I skimmed as much as possible of the pellicle off this morning .... not an easy thing to do as it was a wafer thin biofilm but managed to get and vast majority off .... have added finings and started the cold crash which I will continue for the next 5-7 days . This has been an interesting exercise and learnt a load of stuff ... one thing that is a re-occuring theme in all of the reading I did on the infections last night is, while not optimal infections in the FV are not as big an issue as one may think if caught early ... and the pellicle itself is not an infection it is a normal behaviour off some yeast however, the Saccharomyces cervisiae strands that are used for home brewing have been selected because the gene which causes the pellicle, while present, is not usually expressed ... I don't know about you but I find that really interesting ... so my conclusion is when I added the kit yeast the low sugar and low CO2 conditions were optimal for the expression of the pellicle gene which requires oxygen at the brew atmosphere interface ... so the lesson i take out of this .... is if you think it is finished because of constant SG over several days regardless of what the recipe says the FG should be, it is finished ... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 27, 2019 Share Posted March 27, 2019 Well not always, sometimes they do stall short of what the FG should be. I usually end up with the FG being at or very close to the predicted figure. Have never had one finish way higher than expected. Link to comment Share on other sites More sharing options...
Marty_G Posted March 27, 2019 Author Share Posted March 27, 2019 9 minutes ago, Otto Von Blotto said: Have never had one finish way higher than expected. No .... and still not giving up on this as my FG will be taken when at bottling apart from re-suspending the yeast cake I am short of options ... I thought if there was sugar in the brew the kit yeast would have started but it did not ... do you have any ideas? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 27, 2019 Share Posted March 27, 2019 Was the kit yeast rehydrated? The other point is that the original recipe uses Nottingham yeast which is why the predicted FG is lower. You'd still expect it to have dropped a bit more than it did though. Unless your hydrometer is inaccurate I'm not really sure what else you could do. Link to comment Share on other sites More sharing options...
Marty_G Posted March 27, 2019 Author Share Posted March 27, 2019 50 minutes ago, Otto Von Blotto said: The other point is that the original recipe uses Nottingham yeast which is why the predicted FG is lower. You have hit the nail on the head the attenuation of Nottingham is much higher, 81%, than the M15 75%, so the FG will be lower using Nottingham ... that is where my inexperience came though ... really should have gone for another high attenuation yeast ... oh well that is a lesson well learned ... have been messing around for 3 or 4 days longer than necessary ... so the M15 creates less alcohol and more esters, I assume ... I have learnt so much due to using this yeast so time well wasted I say ... Link to comment Share on other sites More sharing options...
The Captain!! Posted March 28, 2019 Share Posted March 28, 2019 2 hours ago, MartyG1525230263 said: I have learnt so much due to using this yeast so time well wasted I say ... That’s a great way to look at it Marty. Good on ya. Some people won’t see the positives through the negatives. Link to comment Share on other sites More sharing options...
Beer Baron Posted March 28, 2019 Share Posted March 28, 2019 Some of the beer infection pictures haunt my dreams.......... Link to comment Share on other sites More sharing options...
The Captain!! Posted March 28, 2019 Share Posted March 28, 2019 I’ve thought of an app for brewers that aligns with infections. Kinda like the “what’s this weed/pest” app, where you send a photo into the app and they respond as to what it is and how to fix it. Ima genius. Mind you, could you imagine all the yeast infection photos you wouldn’t want to see! Link to comment Share on other sites More sharing options...
The Captain!! Posted March 28, 2019 Share Posted March 28, 2019 Intellectual property right there^ Link to comment Share on other sites More sharing options...
MitchBastard Posted March 28, 2019 Share Posted March 28, 2019 5 minutes ago, The Captain!! said: Mind you, could you imagine all the yeast infection photos you wouldn’t want to see! Price check aisle 3.....vagisil. I repeat Vagisil....Someone’s baking bread and it smells like sour dough... Jim Carrey- me myself an Irene Link to comment Share on other sites More sharing options...
Beer Baron Posted March 29, 2019 Share Posted March 29, 2019 13 hours ago, The Captain!! said: I’ve thought of an app for brewers that aligns with infections. Kinda like the “what’s this weed/pest” app, where you send a photo into the app and they respond as to what it is and how to fix it. Ima genius. Mind you, could you imagine all the yeast infection photos you wouldn’t want to see! “Shut up and take my money” Link to comment Share on other sites More sharing options...
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