Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > How long before pellicle forms

Reply
 
LinkBack Thread Tools
Old 03-18-2009, 01:52 AM   #1
cmdrico7812
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Michigan
Posts: 158
Liked 2 Times on 2 Posts
Likes Given: 1

Default How long before pellicle forms

So I brewed a bath of Gilda (from the Recipe database on here, all see my other post How to Brew an Extract Sour).

Anyway, I'm wondering how long before a pellicle begins to form from the souring bacteria. It's still in the primary and I plan to rack to secondary before the end of the week. Any thoughts? I pitched the Wyeast Lambic Blend. Thanks.

__________________

Beer...it's awesome.

Zwei Brüder Brauerei


Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

cmdrico7812 is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 02:37 AM   #2
boxcar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 50
Default

Im not familiar with the recipe, but generally I wouldnt use a secondary. the autolyzed yeast will provide much needed nutrition for all the bugs that work slowly.

and as far as pellicles go, I dont really have an answer. Ive brewed two very similar recipes using the roselare blend, and one never had much of a pellicle, just a very thin one for a couple months, and the other looked like I put wonderbread on top of it it was so thick.


sorry I couldnt be more help.

__________________
boxcar is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 03:20 AM   #3
Cookiebaggs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Oak Creek, WI
Posts: 555
Liked 5 Times on 3 Posts
Likes Given: 3

Default

Check out this thread.

__________________
Cookiebaggs is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 03:43 AM   #4
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,292
Liked 30 Times on 27 Posts
Likes Given: 8

Default

If I were you, I'd send a PM to Brewtopia and ask for some advice/techniques on this recipe. He's been busy with the new pub, but he'd still get back to you when he could.

__________________

Make Beer, Not War.

McKBrew is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 12:16 PM   #5
Brew-boy
Feedback Score: 0 reviews
 
Brew-boy's Avatar
Recipes 
 
Join Date: May 2006
Location: Lapeer, Michigan
Posts: 2,415
Liked 13 Times on 10 Posts
Likes Given: 9

Default

I pitched the same yeast as you in December 08 and I am not seeing very much as far as a pellicle. I do see 4 or 5 spots on top that look like it might be starting but I cannot tell for sure. This is my first Kriek so I am learning as I go.

__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/
Brew-boy is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 12:34 PM   #6
cmdrico7812
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Michigan
Posts: 158
Liked 2 Times on 2 Posts
Likes Given: 1

Default

In my other post on Extract/PM Flanders , around post #34 and #36 I'm advised to rack to a secondary. So now that someone here is advising not to rack, I'm a bit confused. Anyone have other thoughts on whether I should rack this flanders to a secondary or leave it on the trub for a year?

__________________

Beer...it's awesome.

Zwei Brüder Brauerei


Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

cmdrico7812 is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 02:53 PM   #7
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,292
Liked 30 Times on 27 Posts
Likes Given: 8

Default

I'm pretty sure you'll want to go to a secondary on this for long term aging. If I'm not mistaken Brewtopia kegged this beer before blending it with the other one to make "the grapes of wrath".

Again, drop him a pM and see what he says.

__________________

Make Beer, Not War.

McKBrew is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 02:56 PM   #8
ohiobrewtus
Feedback Score: 0 reviews
 
ohiobrewtus's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Ohio
Posts: 7,814
Liked 37 Times on 35 Posts
Likes Given: 4

Default

I've only done one sour, with another one currently in primary, but I didn't see a pellicle for about 4 weeks.

__________________
Quote:
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.
ohiobrewtus is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 02:59 PM   #9
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 26 Times on 26 Posts
Likes Given: 5

Default

Quote:
Originally Posted by ohiobrewtus View Post
I've only done one sour, with another one currently in primary, but I didn't see a pellicle for about 4 weeks.
Seems about the same as my experiences. I think I was around 4-6 weeks with Spurhund Zunge before things started getting funky with the lactobacillus bloom.
__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How long until pellicle mattyp1214 Lambic & Wild Brewing 11 10-21-2009 03:47 AM
Anyone use dry ice (or other forms of CO2) for hop storage? krausenmustache General Techniques 6 05-08-2009 09:44 PM
Recipe forms? GrizzlyRed Recipes/Ingredients 6 11-10-2008 10:22 PM
hops and utilization of different forms Seawolf Recipes/Ingredients 1 04-23-2008 11:58 AM
Sampling and Critiquing Forms SwAMi75 Sampling and Critiquing and Beer Swapping 0 03-23-2005 02:38 AM