u/Beneficial_Inside535

Hello, this is Toshiki from Japan. This is my first time posting here. I am fascinated by sounds that move back and forth between heaven and earth, and they give me a real buzz in my brain. It seems people call this "drone music." I made my own drone music and put the track here. The traditional Japanese instruments used are Ryuteki, Sho, Koto, and Hichiriki. I filmed the video myself as well. Please listen to it.

https://youtube.com/playlist?list=PL1qBN9kz-2eJNfd3YCgQCghdNX2cxK_KY&si=od7O_NcEn8XhsOvS

Hello everyone,

I am on my second attempt at homebrewing after my first batch suffered from a Kham yeast infection (pellicle).

This is Day 7 of my fermentation using a Morgan's Lager kit, with a mix of 500g white sugar and 500g cane sugar, topped up to 25L in a Young's plastic bucket. Fermentation temperature has been kept around 25°C.

On Day 5, I noticed a film forming on the surface (similar to the image I am sharing, which shows a dry-looking skin with small balloon-like gas pockets). Out of concern, I skimmed the surface with a sanitized ladle and gave it a gentle stir.

It has been a couple of days since then. Today, the film has broken apart, and there are flaky sediments (ori) floating on the surface, along with a faint fizzy, bubbling sound.

However, when I pulled a small sample to taste it today, it actually tastes very fresh and delicious, with no off-flavors or foul acidity yet.

My local brew shop took a look at the video and mentioned that "it might be okay / just the final stages of fermentation (Krausen)." But given my past failure, I am highly concerned that the pellicle might return or that the sediments are a sign of wild yeast.

Is it possible for a batch to have a pellicle but still taste great at this stage? Is this just normal yeast sediment/Krausen? Should I proceed to bottling, wait it out, or dump it?

https://preview.redd.it/1lb7qx9mq69h1.jpg?width=1258&format=pjpg&auto=webp&s=e74fca80c17a2c33fe8967d0cfc88895f51ecb4c

I would highly appreciate your brutal honesty and insight. Thank you.

Hello everyone,

This is my first batch of beer (Morgans kit, 20L batch).

Due to a sudden drop in temperature over the last few days, fermentation lagged. When the temperature rose today, I opened the fermenter and found this white film/bubbles on the surface.

Current facts:

• Smell / Taste: Surprisingly completely normal. No off-flavors, no sourness.
• Gravity: I don't have a hydrometer to measure.

I was planning to bottle it today, but I am hesitant because of the risk of bottle bombs if this is an infection.

Should I dump the whole batch? Or is it safe to consume immediately without bottling? I'd appreciate your expert insights. Thank you!

https://preview.redd.it/nt4i84tyoe7h1.jpg?width=3024&format=pjpg&auto=webp&s=6f24d6eac815d334390fe5b6d40d885fc587d2bc