Rice wash with mysterious stuff floating on it

[Okie76]

Hello fellow distillers,
I am trying out a new to me yeast and some nutrients on my rice wash. The old yeast is red star dady with no nutrients and that has worked great for a long time now. The buckets with those ingredients are doing great as always. I had read on here about someone using and getting good results with Angel yellow label yeast so I am giving it a try. I added in a nutrient pack (about a tablespoonful to a five gallon bucket) that says it is food grade diammonium phosphate. Now two weeks after when the ferment is slowing down this white stuff has appeared on top. I have no clue what it is. It doesn't have any bad smells. Any ideas? Do I toss it out?

here is a pic

[Bradster68]

It could be lacto or Brett. If it's done run it. Don't toss it. And that's a lot of dap for 5 gallons. A teaspoon is plenty.

[Okie76]

Thanks for the info!

[Saltbush Bill]

Why add a nutrient pack to yellow lable yeast.
The instructions that come with it say nothing about adding nutrients.
They are simply not needed.

[Okie76]

Was doing it to see if it made any difference. Reason for just one bucket.

[still_stirrin]

It could be lacto or Brett…

Me thinks it is the start of a lacto bacteria pellicle. The “white fur” and “spidery” runners looks just like the lacto ferments I’ve experienced.

Keep in mind that when using plastic fermenters, some of the bacteria may become lodged in the fibers of the plastic, creating bacterial inoculation in subsequent ferments, even after proper cleaning and sanitizing the vessel. Once you have the bacteria in your brewery, it’s hard to eliminate it.
ss

[Deplorable]

I'm with SS. It looks like a Lacto pellicile that's been distributed and is reforming.

[Saltbush Bill]

From my experience you will get that with yellow lable fairly often.
Keeping at the recommended temp for the yeast, stirring twice a day in the early part of the ferment and pitching the correct amount of yeast makes for a fast healthy ferment and less chance of infection.
Most of my infections have started when the ferment is almost complete or within 48 hours of completion.