Sat Oct 30, 2010 11:07 am
More than likely it's just newly evolved CO2 and some yeast riding the CO2 bubbles to the surface. Dry hopping gave you some more nucleation sites. I have my first sour going and the pellicle took a few weeks to form, not just a few days. Also, it's my understanding that nothing can live on hops that will infect your beer.
Corporal BN ARMY
On Tap: Janet's brown, Milk stout
Bottled: Tripel, 70 schilling, wee heavy
Fermenting: Sour Blonde, pumpkin ale
Next: Munich helles