Burton continuing to go bad.

I know a bunch who also make sour beer (including Matt Miller, who I mentioned above), I could ask them for you, if you like.

I think that it's a better look for the thread, really. If not for this discussion, it would have just been a "should I dump my beer?" thread.

 

Sure...btw I've yet to see a substantial pellicle on my own beers (unless you count my idle barrel)

 

I just think too much attention is given to them. It 'cause they can look pretty cool, is all. I mean, what else is someone going to post pics of? Beer in secondary fermenters isn't exactly the pinnacle of excitement, now is it?

 

...or even the Pellicle of excitement for that matter...

 

I'll bet it's Lacto. Taste and find out.

 

I'll take that bet. More likely wild sacch. than anything else. Unless he's brewed mixed culture beers in the past and cross-contaminated this beer. Then it could be a whole cadre of microbes.

 

Good info. This explains how my Berliner came out fine after sitting for a while with a dry air lock(lesson learned).

 

What lesson was that?

 

What did @EvenMoreJesus say in his post that explains how your Berliner came out fine after sitting for a while with a dry air lock?

 

I wondered the same thing. I think this is the line @Brewday had in mind (emphasis added):

"A pellicle does not protect the beer from anything. It is simply a vehicle for the microbes to use oxygen. Since the vast majority of molds and acetic acid forming bacteria are obligate aerobes, the carbon dioxide produced by the microbes in solution will protect the beer just fine."

[me again] I don't know about molds, but I wouldn't count on dissolved carbon dioxide to prevent acetobacter from ruining the beer! (Or improving the beer, in the case of Flanders reds.)

 

Well?

 

I'm guessing this part is the reason: the carbon dioxide produced by the microbes in solution will protect the beer just fine.

 

I learned when ageing beer to check the airlock often. It was my first beer with brett and didn't expect the vodka to dry up after a few months.

 

It will probably go funky in the next month or two.

I hope you checked specific gravity when you sampled. If gravity doesn't change over the course of 3 or 4 days, you should be able to safely bottle it.

 

I should have added "in a closed, micro-oxygenated environment". Sorry about that.

 

The magical CO2 Blanket won't stop O2 from the atmosphere from reaching your beer.