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Old 07-25-2013, 03:34 PM   #1121
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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.
Looks like a pellicle/krausen mix. Whatever is in there is very active.
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Old 07-25-2013, 03:35 PM   #1122
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Quote:
Originally Posted by SarcasticHorse View Post
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.
That just looks like krausen and normal fermentation to me. What were the temps like over that month? Any chance the yeasty beasties fell asleep and a change in temp or moving the carboy woke em up?
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Old 07-25-2013, 04:08 PM   #1123
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Yeast pitched and run about 64 for first 36 hours or so of fermentation a month ago, then a heat wave came through and our place got up to 69-70 so the yeast was pretty aggressive then stopped for a solid month. Temperature has been pretty consistently at 65-70 in our place in this period. Now that I've transferred it it definitely looks more krausen than pellicle and it smelled fine so I'll wait it out a bit and keep an eye it.

Sorry to hijack this, keep posting the sexy pellicle pics.

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Old 07-25-2013, 06:01 PM   #1124
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IMHO: oatmeal stouts contain a lot of "gunky" material (beta glucans, etc) that form long-lasting bubbles. in any other beer, those bubbles would have burst and you'd have a clear surface. with your stout, thick & sticky beer = the bubbles last.

we now return you to your regularly-scheduled images of surface rot.

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Old 08-02-2013, 02:52 AM   #1125
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Here are our first sours. Wizenbeir with Brett.



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Old 08-04-2013, 09:32 PM   #1126
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My first lambic. 6 months into fermentation. Anybody know if this pellicle is good or bad? There are some grey and dark bits of stuff under. Just curious as to what experienced lambic/wild ale homebrewers have to say.
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Old 08-04-2013, 09:48 PM   #1127
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My first lambic. 6 months into fermentation. Anybody know if this pellicle is good or bad? There are some grey and dark bits of stuff under. Just curious as to what experienced lambic/wild ale homebrewers have to say.
I'd suggest transfering it to something less permeable than a bucket. Some folks use them for up to 6 months to get some extra o2 transfer, but longer than that and you'll probably have some issues with acetobacter, autolysis, and other off flavors.
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Old 08-04-2013, 09:49 PM   #1128
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Quote:
Originally Posted by SarcasticHorse View Post
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.
Have an update for us?
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Old 08-05-2013, 01:22 PM   #1129
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I'd suggest transfering it to something less permeable than a bucket. Some folks use them for up to 6 months to get some extra o2 transfer, but longer than that and you'll probably have some issues with acetobacter, autolysis, and other off flavors.
So when I transfer to a better bucket or glass carboy should I try to get all the sediment back in suspension before racking it? I would want to get all the bugs to go in with the liquid right?
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Old 08-05-2013, 01:30 PM   #1130
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So when I transfer to a better bucket or glass carboy should I try to get all the sediment back in suspension before racking it? I would want to get all the bugs to go in with the liquid right?
I wouldn't. There are plenty in suspension already. Most of the stuff on the bottom is protein and dead yeast. Although lambic is left of the lees, most other wild beers are not.
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