So I just got back from a week in Florida. I had left my belle saison fermented saison on 6plus # of fresh and then frozen raspberries. It's been on fruit for a little over 2 weeks and this is what I see upon first peek back from trip. No experience with brett, pedio, lacto brewing prior to this, so what are your thoughts? Does this look like a beginning pellicle or mold?
What's my next step if "simply" a pellicle? Leave it for a while (how longish?) Pull or leave the bagged fruit? Have not sampled, as I only have one thief and did not want to cross from non clean to clean before I got some feedback. The fruit was frozen and then added still whole and frozen (first fruited beer, now I see I should have crushed it, etc prior to using)
The good news is the clean batch if saison with 3724&3711 looks great, and is down from 1.053 to 1.003 in less than 2 weeks, sample chilling for tasting later tonight.
Tell me your thoughts and experiences. I was planning on getting into some sour or wild ferments eventually, now I guess it's probably time for another thief, sample tube, tubing, and a lot of red tape to mark off the non clean equipment