The pellicle has arrived. While not a mat yet, There are little gobs of white floating atop my Flanders Red. Oh, the excitement.
Here, for example, the pellicle is bad. Also here a pellicle would be bad.
But in my carboy it is oh so good.
From homebrewtalk:
"Pellicles are characteristics of Brettanomyces [a yeast whose flavor is described as horsey], which are considered oxidative yeast, which is why they are feared in brewing and winemaking. They use oxygen to grow and metabolize sugar and starch. Since no oxygen remains in the beer when they are ready for duty they have to come to the surface and look for air, forming a pellicle. The pellicle also, as you pointed out, protects the beer from any foreign bacteria like acetobacteria and mold. The brett uses the small amount of oxygen that is diffused into the wort via the dowel to reproduce and consume the remaining sugars."
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