Did I let this pumpkin ale sit in primary for to long? I added 60 oz of canned pumpkin (baked at 350 for 30 min) at the end of the boil. The krausen cap was in the carboy longer then the six weeks the directions stated. I waited and let the krausen fall to the bottom of the carboy and did not get a chance to keg it. Today I noticed this thick white film ontop of the beer. Does any one know if it is infected or know what it is? Is it safe to keg. My brew day was in early August.
Pull a sample and taste it. Looks like a bunch of starch/fat/protein from the pumpkin. 6 weeks isn't too long, but I'd get it moving.
Pull that sample like fatc1ty says, and do it from the sweet spot in the middle. If it tastes good and the gravity reading is stable, then rack it from the middle and keg it.
I have found that most beer looks quite un-appealing till it's bottled/kegged and gets a chance to cold-condition a bit. When it's in the fermenter it usually looks pretty bad, lol.
I just got finished kegging it. I keeged the middle of the carboy. It tasted very good, sweet and pumpkin flavor in the finished product. I didn't keg the top layer but tasted a sample. It had a stronger pumpkin flavor then the middle. Some of the star san was in the blow off tube, however, it don't think alot got into the beer. I am wondering if somehow the pumpkin on the bottom of the carboy was rising to the top after fermentation? The beer is cooling of the the keezer as I am typing this. Thanks for everyones replies.
