12

Without a photo, it sounds like you have the makings of a pellicle, although the statement "a thick ropiness below the surface" is a bit confusing. Pellicles form on top of the beer, and have the appearance of anything from a slightly translucent film to what looks like a long-lasting, inanimate krausen. Sometimes people use the term ropiness to describe a ...


5

You're right on the common combination of pedio and brett due to diacetyl production. But pedio doesn't start working for 2-4 months, and has a time-frame of 4-9+ months. So you have plenty of time to source brett to add to help with diacetyl production from the pedio. I'm honestly not sure if a traditional lager-style diacetyl rest (probably with newly-...


4

Most likely a wild yeast infection which could easily contain some of those strains and have the potential to be a positive in a Berliner, or not...(plastic, bandaid, and phenolic flavors possible). It does Look like a pellicle for sure! I would say if it smells rancid don't try it, if it taste terrible don't drink it, that's the best advice given to me on ...


3

An unorthodox (by today's standards) way to deal with it is the really old school way of using mustard seed. When beer turns ropy without being sour, it is easily restored by mixing in the proportion of one spoonful of mustard to every fourteen gallons, in a little of the beer, and pouring it into the bung-hole. In the course of the next day ...


2

You can certainly pitch the Brett later. As mentioned the Brett will help with diacetyl, but it also helps with the ropey dextrinous 'gunk' that Pedi starts to throw in there. Without Brett that stuff doesn't clear out very easily. You need Brett to break that stuff down.


1

It's best to catch diacetyl early and do a diacetyl (increase temp 68-72F) rest before racking off the yeast. Usually the diacetyl from bacteria is cleaned up by true brett, not so much by faux brett. You may be able to trick yeast into cleaning this up by racking this onto the trub if a fresh beer and getting it warm. Or by growing a full pitch of healthy ...


1

When you pitch a mixed blend each microbe acts on different sugars and other chemicals at different times as the environment in the wort changes to each microbes optimum environment. If you only pitch saccharomyces first then it can potentially create an environment that other microbes like Lacto and Brett can't survive in. For example Lacto doesn't work ...


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