quick advice please

[ade1865]

i have a breferm tripel that i'm about to bottle, and when i cracked the lid off the ferm today there is a milky film on top. thought at first it was mould, bu there is no smell of mould.

is this still worth bottling?

[steve_flack]

If it's what I think it is (Brettanomyces infection) then a little bit wouldn't be totally out of place in a Belgian Tripel. Several Belgian ales have Brett in them including the Trappist pale ale Orval.

If the beer taste Ok then I'd risk it.

[oblivious]

If it has Brett, you don’t want to bottle it with and O.G of 1.020 as you could get bottle bombs

or reduce the priming sugar to account the activity of Brett

[ade1865]

right, it tastes loverly. so i bottled 7.5 litres with 60g dextrose. will that be ok, in 1L PETs?

or should i move them outside

by the way, it smelt really fruity in the frem, so does that help the analysis chaps?

[ade1865]

cheers Daab. Gawd i love this brewing lark. Surprises and education at every turn. think the All Blacks could give it a go. they might learn something

[Weedy SD]

What does your Tripel taste like? I've had some maturing in a barrel for two months and a quick taste last week revealed something close to sherry It's not unpleasant but it might take some getting used to.

[ade1865]

sweet, much like the Coopers sparkling before it matured. Not sure i'd go with sherry

If it matures like the Coopers, then it will be a fine drink, but will take a good few months to get there.

[Weedy SD]

Ok thanks. I guess I'll have to let it mature another few months. I really need to set up a production line so there is less of a wait between beers