Pellicle or Krausen?

[jivex5k]

Well this doesn't look normal does it? Nottingham yeast, all the bugs from the sour mash should be dead, boiled it for 20 minutes. Carboy sanitized, some grain did fall into the wort, must have been when I was squeezing the bag. Last two didn't do this, but I didn't use nottingham...probably normal right? RDWHAHB right?

 

[sfgoat]

Kind of looks like acetobacter. Doesn't look like any krausen I've gotten from using Nottingham. Need more info. Is this in secondary? How does it taste? If in primary, how long has it been in there?

 

[jivex5k]

Kind of looks like acetobacter. Doesn't look like any krausen I've gotten from using Nottingham. Need more info. Is this in secondary? How does it taste? If in primary, how long has it been in there?

Primary, 3 days. Haven't tasted it since I tasted the sour mash and it was very clean lacto sourness, no vinegar notes. I'll have a taste tonight and take a gravity reading. The aroma around the carboy is wheat mostly.

 

[sfgoat]

Primary, 3 days. Haven't tasted it since I tasted the sour mash and it was very clean lacto sourness, no vinegar notes. I'll have a taste tonight and take a gravity reading. The aroma around the carboy is wheat mostly.

If this is early primary then I am 99% sure that is krausen. So just let it ride.

 

[jivex5k]

If this is early primary then I am 99% sure that is krausen. So just let it ride.

Yep. Tastes great, no vinegar or vomit, very clean citrus-like sourness. Taste exactly like my last two at this stage with the sourness slightly more pronounced. High hopes for this one now

As usual RDWHAHB prevails.