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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Pellicle Photo Collection
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Old 07-22-2013, 02:25 AM   #1111
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Found I had an infected batch, when I went to keg my Strawberry Wheat. Looks like I'll ride it out for a while, and see how it works as a sour.

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Old 07-22-2013, 04:29 AM   #1112
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Originally Posted by Lgaddy44
Found I had an infected batch, when I went to keg my Strawberry Wheat. Looks like I'll ride it out for a while, and see how it works as a sour.
Hit it with a Brett culture and it help out along the way.
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Old 07-22-2013, 05:02 PM   #1113
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i was going to suggest the same thing - unless you're really intent on keeping your "infection" pure, why not add some known bugs to improve the chances that the end product is tasty? some wild infections are awesome, others not so much...

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Old 07-22-2013, 07:45 PM   #1114
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Sounds like a plan to me, I'll see if I can pick up a batch of Brett, this week. Do you think I'd need any oak to help the Brett along? I doubt I'd really want to impart any oak flavor to a strawberry, sour or not. I'd prefer to keep the yeasties happy, though.

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Old 07-22-2013, 07:55 PM   #1115
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Originally Posted by Lgaddy44 View Post
Sounds like a plan to me, I'll see if I can pick up a batch of Brett, this week. Do you think I'd need any oak to help the Brett along? I doubt I'd really want to impart any oak flavor to a strawberry, sour or not. I'd prefer to keep the yeasties happy, though.
I think a roasty woody oak character would clash with the strawberry but if you could find something that would impart cleaner vanilla flavors it might complement. The bugs or brett don't need oak to be happy though.
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Old 07-22-2013, 08:51 PM   #1116
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yup, oak not needed. it doesn't fit your recipe so skip it.

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Old 07-23-2013, 02:39 PM   #1117
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I do wanna add, even though the oak isn't needed and doesn't match the style. If you add some flavor stripped oak, I'm talking an oz or two, you can essentially store the bugs and Brett in the oak. I've added 1 piece of oak to some of my starters and then isolated them in a very low gravity starter to allow them to reproduce. Then you have a back up of your bugs and Brett that can just be pitched into a secondary for that long slow fermentation. Picked that trick up from vinnie from RR.

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Old 07-24-2013, 01:57 AM   #1118
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Berliner Weisse, ECY06 2 months. Intensely sour.
Nice! I've been looking to get a hold of some ECY but they are never in stock. I check less than 15 min after they tweet about their stock and most strains I'm looking for a sold out.

How did you get yours?
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Old 07-24-2013, 09:13 PM   #1119
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oud bruin - about 60 ish days old
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Old 07-25-2013, 03:15 PM   #1120
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sorry to potentially go off track on this post but I have a oatmeal stout that had been in primary almost a month that I just noticied some huge bubbles yesterday and transferred it to secondary to get it off the yeast cake. its been less than 12 hours and bubbles are slowly returning....does this look like Pellicle?

when I transferred it smelled like a delicious oatmeal stout. the only funky thing was a small fruit fly had managed to get into the airlock and die in the vodka at the top of the primary and was floating in it, not sure if that is a clear sign.

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