SwampassJ

Recipes 

It's like the beer has a butthole.

Bottenbrew

Recipes 

Popped my pellicle cherry, on some cherries for a nice side of irony.

barrooze

Recipes 

Nice. I decided to take an SG sample last weekend and found that the flavor was awesome and I'm ready to bottle. Since I was cold crashing my lager anyways I decided to cold crash my old ale as well. Hopefully it'll do well for the May competition!

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Kegged: Imperial Red Ale (Notty), Witbier v1 (Brett blend), Witbier v2 Primary: None Souring: Wild Texan, Sour Blonde On Deck: Can't decide! On the Horizon: a bunch Updated: 2013/05/06 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

TANSTAAFB

Recipes 

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Bottled: Yankee Killer CDA, Saison de Santiago, Brett SdS, Apfelwein
Primary: Apfelwein, St. Paul Porter, Colorado Cream Ale, Saccharomyces' Belgian Pale Ale, 1gal BPA pitched w/ dregs from Russian River Consecration and 1 w/ Supplication
Secondary: Rarely!!!
Future: The Wookiee and the Ewok, Fender Bender Amber

Tiber_Brew

Recipes 

Any of those beautiful pictures would make a good desktop background on your computer.

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On tap:
1. Bock 2. Pale Ale 3. Blonde 4. Saison 5.[Nitrogen] Dry Stout
Primary:
1. Pale 2. Pale 3. None 4. None 5. None
Secondary:
1. Lambic x2 2. Brett Ale 3. Thimbleberry Lambic x2
Bottled:
About 56 gallons of beer & 7.5 gallons of mead
Kegged & conditioning:
Porter x2, Saison, Pale Ale, Pilsner x2 (lagering)


My 1/2 BBL electric HERMS build | Homemade hot sauce

ReverseApacheMaster

Recipes 

That is down the mouth of a better bottle. It is staying in the primary fermenter and there is krausen residue stuck to the inside of the carboy in the headspace so I can't get a good picture from the side.

That is Wyeast Lambic Blend plus dregs from Lindeman's Cuve Rene three and a half months in.

zing

Recipes 

I've got my first sour going now...the only room in the house I can keep good control of the temperature in is my bedroom...with all the sulfur coming off of it it smells like someone's been farting...a lot...

can't wait till the pellicle forms. these (okay... most of these) are beautiful...

smokinghole

Recipes 

If you have a regular 3 piece airlock on the fermentor you can go get a NATO gas mask canister. Tape it on top and that takes care of any sulfur smells. I've done that on a few fermentations since I started this hobby. The filter cartridge should be pretty cheap and it fits perfectly.

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Going through life is hard.
Going through life stupid is harder.

smellysell

Recipes 

In my experience, temperature fluctuations actually do sours a lot of good.

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High Mountain Hoppers Homebrew Club

I heart sour beer

winnph

Recipes 

My first pellicle, and it's not even from the beers I've put dregs into! (those were just pitched in the last week or two, so no pellicles yet)

The following are pictures of a beer brewed using a wild yeast I isolated from dates (the fruit, not people I was dating, though that might produce an interesting beer, too). What's interesting is the beer had a very sacc-like fermentation at first, so I was wondering if I'd happened upon some sacc species, but now I'm unsure. I'm pretty sure it was a single species, since I streaked it on agar and selected an isolated colony.

The pictures are kinda largish, so I'm using thumbnails and you can click on them for full resolution. First, through the mouth of the Better Bottle:



Then, through the little rectangular "window" on the side, which doesn't produce the greatest picture, but I thought it was kinda cool looking:



Then, from below, through the beer:



Notice how clearly you can see through to the other side -- this beer really has cleared better than any domesticated yeast I've used, and it went from 1.045 to 1.011 in about a month. Here's a picture of the krausen it had a few days after pitching:

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My brewer's log and recipes