armstrong091
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- Joined
- Dec 7, 2012
- Messages
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So a couple weeks ago I pitched the dregs of a 3 Fonteinen Golden Blend into a starter and a couple days later this is what I got. Note that the pictures were taken after about a week, but aside from the krausen/pellicle (???) having gown then shrunk a bit, it hasn't changed much at all.
The problem is that the label indicates that the beer was bottled in 2011... and this looks (at least partially) like a Sacch fermentation. But I thought saccharomyces couldn't live that long in a bottle.
At time of writing the starter smells sour in a dull apple cider vinegar kind of way, plus a bit of bready funk. So Lacto and Brett are surely present, but the Sacch mystery remains.
What do you think? Can Brett make a krausen like this?
Links to extra pictures below.
Extra pictures
http://i1375.photobucket.com/albums/ag470/armstrong091/IMG_20140206_221634287_zpse5078c0a.jpg
http://i1375.photobucket.com/albums/ag470/armstrong091/IMG_20140211_073617981_zps1a0a1b23.jpg
The problem is that the label indicates that the beer was bottled in 2011... and this looks (at least partially) like a Sacch fermentation. But I thought saccharomyces couldn't live that long in a bottle.
At time of writing the starter smells sour in a dull apple cider vinegar kind of way, plus a bit of bready funk. So Lacto and Brett are surely present, but the Sacch mystery remains.
What do you think? Can Brett make a krausen like this?
Links to extra pictures below.
Extra pictures
http://i1375.photobucket.com/albums/ag470/armstrong091/IMG_20140206_221634287_zpse5078c0a.jpg
http://i1375.photobucket.com/albums/ag470/armstrong091/IMG_20140211_073617981_zps1a0a1b23.jpg