Hello Jeff - I know that biological mats are formed
(I suspect they are mostly bacteria) because I had to remove them from the sides
of the brewer and the basket. These mucilagenous slimes, as they were
called in my introductory soils class, were reduced considerably when I
lowered the amount of molasses I used from 64oz. per 50 gals to 8 or 16 oz. per
50 gallon. Sugar doesn't grow a lot of fungi so I assumed it was mostly
bacterial in nature. Also, when filtered out, they can be formed into
organic, almost peat-like balls, that are unlike the vermicompost and/or other
soluble food products I added at the beginning of the brew. Where do you
think they came from??
Dave
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