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Question regarding waxy/oily foam in a kettle soured beer

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  • Question regarding waxy/oily foam in a kettle soured beer

    We've recently begun experimenting with lactobacillus and kettle souring. Our first shot came out fantastic - the flavor, the tartness, the aroma...

    However, there's an unidentified waxiness in the foam that we can't quite figure out. It has no flavor that we can tell, no affect on mouthfeel, and is primarily a visual thing.

    The beer tastes on point. No off flavors. No off aromas. Simple grain bill and US05. Mash pH dropped to 3.6. No signs of standard infection or yeast stress.

    I created the lacto started from unmilled 2row. Boiled LME ph was dropped quickly with lactic to sub-4 ph before grain was added to the starter. Starter kept at 110 for 48 hours before adding to kettle.

    Any ideas what might be causing the waxy or oily foam? Visually the marks left on a glass don't lend themselves to a crisp and refreshing tart berliner weisse.

    Click image for larger version

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