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?
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You likely have a contamination in your equipment somewhere. Try deep cleaning and pasteurize everything you possibly can, replace o-rings and gaskets etc.
hmm, how old is the yeast? could be that start of fermentation is slow so that that co2 production is low so that aerobes have longer time to play
Several different brews this spring with different yeasts that none are expired.
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!
