Layer of *something* formed during secondary

[booktownman]

I have a vanilla porter on the go. It's moved to the secondary a couple of weeks ago, when vanilla pods were added. Looked at it today and a layer of what looks like top fermenting yeast has formed - but I'm not sure if this is something nasty. Could it be a natural yeast introduced with the vanilla pods?

Here's a pic - the vessesl has been disturbed but it was an even, uniform layer covering the whole surface.

[booktownman]

Anyone got any idea what may have caused this? I'm making a vanilla-bourbon porter and don't want to waste good bourbon at bottling stage if the beer is only good for cleaning drains.

[Deebee]

Could be a pellical. Does it taste ok?
If so I would suggest getting it out of the Fv into bottles etc and leaving the top litre or 2 in there. Then wash everything with a good cleaner and sanitizer.

I never rack into secondary as everytime you are in contact with the brew after the boil you introduce a possible infection point. Anything that is not hops that goes into the fementer as form for dry hop etc is always cleaned and sanitized. that includes wood chips and in your case vanilla pods.

[Martin G]

If you had a slow ferment then it could be that you roused it when transfering. If it is a natural yeast then you could also go with it, if you have bottles to spare you can keep a crate for a year!

[flything]

Could be a pellicle, but I would warn against bottling it too soon, if it's a wild yeast it will be in the bulk of the beer, not just on top, and it could continue to ferment for quite a while and give you bottle bombs.

Make sure you've got stable gravity readings for at least two weeks.

I certainly wouldn't write it off though.

[serum]

I've had something like this on a few of my beers where yeast rafts sit on the top althought it was in fine bits that covered quite a lot of the surface. The beer came out fine.

It looks yeast coloured at least rather than being white and fluffy and bubbly as pellicles seem to be.

[booktownman]

Thanks everyone. I ended up doing a rush bottling session to get it out of the FV. Tasted one when it had *just* conditioned and it seems to be OK. Going to move it out of the house and into the garage now just in case there are explosions!

[mark4newman]

Hi

FWIW, it is worth putting the pods, in Vodka to sterilise them before putting into the beer.

[critch]

Hi

FWIW, it is worth putting the pods, in Vodka to sterilise them before putting into the beer.

too true.
vanilla pods are full of nasties we use vanilla extract at work its .2% vanillan kept in 30% ABV solution i use 330ml in a firkin. its quite noticable. if we were rich enough to use pods on an industrial scale id use a vanilla ticture, i.e. steep the buggers in alcohol!

[LeeH]

Hi

FWIW, it is worth putting the pods, in Vodka to sterilise them before putting into the beer.

too true.
vanilla pods are full of nasties we use vanilla extract at work its .2% vanillan kept in 30% ABV solution i use 330ml in a firkin. its quite noticable. if we were rich enough to use pods on an industrial scale id use a vanilla ticture, i.e. steep the buggers in alcohol!

What!

I've just made some vanilla ice cream with the pods.

Will I die?

[Fuggled Mind]

Hi

FWIW, it is worth putting the pods, in Vodka to sterilise them before putting into the beer.

too true.
vanilla pods are full of nasties we use vanilla extract at work its .2% vanillan kept in 30% ABV solution i use 330ml in a firkin. its quite noticable. if we were rich enough to use pods on an industrial scale id use a vanilla ticture, i.e. steep the buggers in alcohol!

What!

I've just made some vanilla ice cream with the pods.

Will I die?

Well if you don't report back tomorrow should we fear the worst and call you can ambulance?

[Spook]

Hi

FWIW, it is worth putting the pods, in Vodka to sterilise them before putting into the beer.

too true.
vanilla pods are full of nasties we use vanilla extract at work its .2% vanillan kept in 30% ABV solution i use 330ml in a firkin. its quite noticable. if we were rich enough to use pods on an industrial scale id use a vanilla ticture, i.e. steep the buggers in alcohol!

+++ Critch.
I chop up two pods and steep 'em in vodka (about 250ml) when the fermentation kicks off - start this (and shake every day) until fermentation finished; after which it get's strained into FV as an addition to batch prime for bottling.
Found using it in the FV or boil kills off the nice smoothness and flavour that vanilla adds to the stouts.
Never tried the extract, but when Lidl are selling two full pods for £1.49, why use an extract instead of the real deal?
Nice edge indeed on the stouts.