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Screwy's Recipe 44 - Weizen/Weissbier
As promised I brewed two more 2.13 gallon Mr. Beer sized batches of my Weizen/Weissbier recipe today. I used the same exact ingredients that I had used back in September when I brewed this recipe for the first time. At that time the recipe was published as Recipe #36 - Weizen/Weissbier and the pellicle it caused to form as it fermented cleared up a lot of the mysteries surrounding infections and great tasting beer.
These are the original ingredients that I brewed and fermented at 60F for 21 days before I bottled it. When I opened the lid of the fermenter I found this light, delicate and almost feathery coating floating on top of the beer. When I originally posted the pictures I received a ton of brewer comments that suggested the fermentation had become infected and that it may not be drinkable. 
I poured a sample into a small glass for tasting and the beer came out free of trub or krausen with a light amber color that was cloudy, as expected for a German wheat beer. There was already a very slight hint of what I could best describe as lemon present in the samples I tasted. This wheat beer turned out to be the best tasting beer I've ever had, I mean how does a beer take on a subtle hint of lemony goodness when there are no lemons in the recipe?
Click for more...Recipe #44 - Screwy's Weizen/Weissbier and brewing instructions
Weizens outside of the berliner weisse typically do not have a pellicle form during fermentation or conditioning and even the Berliner is usually done with a lacto culture prior to fermentation. This is a bit odd as it usually takes a significant amount of time for a pellicle to form. Whatever the case may be if it is good then great drink it.
I think you got lucky this time. Next time you have weird stuff growing in your beer, it might not come out as good. Just depends on what organism starts growing in there.
The beer was awesome, so I rolled the dice and brewed 2 more identical batches....we'll know for sure in a couple of weeks...
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