Well, hopefully it isn't an infection... So that would probably explain why it looks so different
Circular milky-like patterns on top of mead
- Thread starter Jarama
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Well, hopefully it isn't an infection... So that would probably explain why it looks so different
yeah, they normally look quite... obvious...
like my last one! hahaha
Dont look at these
if you are eating
like my last one! hahaha
Dont look at these
if you are eating
It looks very much like a Brettanomyces pellicle to me. Of course there are other things it could be, but generally the white, dry-ish looking, cap-style layer on top is classic Brett.
Huh, I think that's what I describe as the "flaky" layer I sometimes have at the surface of a carboy. Is there a particular smell associated with something like that? Mine's usually odourless, doesn't seem to affect the taste that I can tell, and a campden tablet usually gets rid of it...
First, yes I am talking about macalel's pictures, not yours!
And Brett shares this pellicle trait with several other "wild" yeasts. Some of them are so closely related to our favorite strains of s. cerevisiae that they contribute nothing strange to aroma or taste, but many will instill a certain "farmyard" aspect to the brew. Brettanomyces is well known for aromatic elements that remind one of a horse stall that has only been recently mucked out or a smell reminiscent of something between Limburger cheese and baby vomit, and it tends to throw noticeable amounts of VA (acetic acid). These elements, in low enough concentrations, can add complexity to a beer -- but in higher concentrations, or when found in many meads at any concentration, they simply add sour flavors and/or smells.
Yeah, I found that on the top of my apple/pear/plum cider *after* about 2 weeks in the secondary (ie finished fermentation). It was definitely not deliberate. I ended up racking from below this layer into another container, and it hasn't come back.
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