I’ve had plenty of pellicle lately despite not changing anything in my routines. I even have it in some bottles with a small head of air. I’m not worried but I’m curious about the cause. I’ve done a few brews with brettanomyces that are more prone to pellicle but even several without have had a thin white surface. Could it be brett living in the air contaminating or the spring times have naturally more wild yeasts of which some are more sensitive?

  • whalerossOPEnglish
    1·
    3 days ago

    Several different brews this spring with different yeasts that none are expired.

    • drre@feddit.orgEnglish
      1·
      3 days ago

      you probably know more than me, but i’d suspect contamination in the cold side, thus

      • deep clean everyth ing and make new starsan solution (or something similar)
      • check speed of cooling after boiling. final temp should be ok, since it’s apparently cold enough to not kill t he yeast.
      • check ph of wort (somwhere i’ve heard that people adjust ph using lactic acid or citric acid, but i’ve never done that in brewing beer.)

      good luck!