BadgerBrigade
Well-Known Member
I was looking on a Google cider forum and a guy said to another guy "it will be okay if you don't have film yeast starting"...?
Can someone tell me what filmic yeast is?
Can someone tell me what filmic yeast is?
gregbathurst said:Film yeast is yeast that grows on the surface of cider. It isn't like normal yeast because it needs oxygen, that's why it stays on the surface. It is the floating whitish stuff. Small amounts aren't really a problem except they look terrible. If you have a floating film of yeast or bacteria on your cider it means air is getting in, so you are probably doing something wrong like a bad seal. If you use a carboy filled near the top there isn't much space for a film. If you bottle still cider and air gets in you may get a bit of film yeast, makes the cider unsaleable but if it is just homebrew it is more of an embarrassment than anything else.
If you do things right film yeast is just something you read about on forums.
On every batch that I have done I have about a quarter to half inch of bubbling foam on the surface of the juice in my carboy? I'm going to assume this is different from film yeast? Is that correct? It almost looks like a foam head on a beer....
I realize this thread is ancient. Im posting just to help out in the future. I had a bad seal. Got a film yeast. they are relatively harmless. Sanitize a racking cane. Attach a sanitized disposable hop bag onto the cane. carefully skim out the yeast. transfer to a clean sanitized carboy, affix air lock. If the film yeast redevelops it isn't a film yeast... it's bacterial. At that point let it ride for 6 months. It could be a wonderful sour. Alternatively poor it out. If it is a bacterial infection you'll see it growing down into the beer.
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