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Old 02-24-2011, 04:21 PM   #101
Morkintosh
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Here is my funky porter.http://imgur.com/a/RqQu4 I pitched Reinaert starter, Cantillion dregs, Cascade Apricot dregs and RR Temptation dregs.

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Old 02-24-2011, 06:17 PM   #102
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http://larsenju.imgur.com

I am certainly not a photographer, but you can kind of see what is going on there.

pLambic brewed Dec. 22 2010 using a turbid mash, pitched Wyeast Lambic blend allong with Cantillon and Orval dregs. The OG came in a little low, but I didn't do anything to correct it. I plan on brewing another and stepping up the grain quantity a little bit.

EDIT: Fixed the year.
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Old 02-25-2011, 05:09 AM   #103
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Quote:
Originally Posted by ejbru View Post
http://larsenju.imgur.com

I am certainly not a photographer, but you can kind of see what is going on there.

pLambic brewed Dec. 22 2011 using a turbid mash, pitched Wyeast Lambic blend allong with Cantillon and Orval dregs. The OG came in a little low, but I didn't do anything to correct it. I plan on brewing another and stepping up the grain quantity a little bit.
Hopefully the carboy didn't slosh to much on your ride back in the Delorean!
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Old 02-25-2011, 02:54 PM   #104
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Shouldn't be a problem, I will use the flying feature, it is remarkably smooth. Good call though, Dec. 22 2010.

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Old 02-25-2011, 08:07 PM   #105
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I have a few
Bavic Petrus dregs in a pale unhopped wort. It goes through several phases. I am not an expert but I believe the first is Lacto and then actually pedio.

Lacto - Day 1



Close-up



8 months later it looks like pedio (ropy)



Close-up



Russian River dregs in Belgian Strong wort - 2 months



Allagash Confluence dregs



Cantillion Kreik dregs with tart cherries



Jolly Pumpkin Bam Noire dregs - 6 months



Close-up



Background info on each and more pics on my blog.
http://jeffreycrane.blogspot.com

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Old 02-27-2011, 12:57 AM   #106
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Very nice pictures Almighty! I need to get my hands on some Petrus Aged Pale again. I love that stuff.

BW

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Old 03-09-2011, 06:08 AM   #107
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Lets see if this works - 1st Post, also first pLambic:

Pellicle Pic 1

Pellicle Pic 2

Pellicle Pic 3

Beer was brewed 10/23/10, using a turbid mash and aged hops. Cooled naturally in the boil kettle overnight, with a square of plywood over the kettle to keep critters out. Moved beer into carboy and pitched Wyeast Lambic blend the next day. I also had some oak that I threw in a starter in November 09, I tossed the dredges of about 6 or 8 different belgium beers in with it during Nov and Dec '09 - a mix of lambics, at least 1 gueze(sp), and a couple of Abbey ales of various types. It has been sitting in a dark corner since, seal on the airlock not broken. I noticed the traub starting to get consumed a few weeks before the pellicle started to form (about 6 weeks ago). I looks to be about 1/3 gone by my estimate:

Pic 4

I plan on letting it sit until October, when I believe it will go into oak barrels with fruit (sitting on 3 x 6 liter oak barrels I've had since December '09). I plan on brewing another batch that will go into this carboy, with the oak cubes sitting in this one now, and whatever I decide to pitch then. Hopefully I'm on the right track with it.

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Old 03-09-2011, 08:34 PM   #108
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It sounds like you guys are sour masters! I've got my old ale souring now and am wondering if you can give me tips on when I'll know to bottle it. I've heard that when the pellicle falls it's ready to package. Is this generally true? I've got a comp in May and was hoping to bottle in April. If the pellicle doesn't fall by then and I bottle anyways, what may happen?

Thanks!

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Old 03-09-2011, 09:53 PM   #109
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Pellicles aren't magical indicators. They can happen in 12 weeks and sometimes you may not get one at all (or only a slight indication of one as I can attest to right now) depending on how much oxygen is getting in there. They can fall if you move the carboy. Does that mean the beer is done especially if you've only had it in there a few months? Some of us will have pellicles that won't fall on their own even months after the beer is technically "done fermenting" if they are in a place they aren't disturbed.

Check your gravity now then again in 2 weeks then again in 2 more weeks. If it is stable, it is probably "done." That's really the only way you're going to have a good feeling about bottling, imo. It will mature over time, however, and it won't be the same beer a year from now. And it may be a beer you'll want to submit to next year's competition, or the year after!

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Old 03-10-2011, 01:00 AM   #110
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Great info. Thanks! I'm sure the SG won't change much over the next couple weeks as it's been in a fermenter since late Nov, however I'll take the reading today and again in 2 weeks just to make sure. Thanks again!

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