Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Pellicle Photo Collection

Reply
 
LinkBack Thread Tools
Old 04-04-2011, 07:59 PM   #141
sleepydave
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Vermont/New Hampshire border...
Posts: 30
Liked 6 Times on 2 Posts
Likes Given: 2

Default

A low res phone pic of my Drie Fonteinen Straffe Winter Clone (straffe winter dregs .5L starter + nottingham) @ six weeks as of Sunday:

And a quick shot of my Sour Patch, back three, left to right are House Bruin (partial mash, bucket, hoping it gets acidic enough to blend, coolshipped kind of), Oudesmobile (10% brett sour, may need something more acidic to blend with, but it's potent. brett c, lacto, and a cake from my sour rye.), Acidus Dui is a pale sour with a good does of oak and dregs and bugs.
The front three right to left are my first true turbid mash (no pellical yet, lots of drie dreg starters), my straffe winter clone (pictured above), and my Cuvee Madness. Cuvee Madness is a quad that I brewed in the nature of pannepot, slightly over spiced. It came in a little low, about 8% potential so I decided I would sour it with about 300ml of bordeaux and some bordeaux soaked french oak spirals. Framboise de Amorosa dregs, lebleu dregs, rosso e marron dregs, some bourbon soaked vanilla beans split and scraped. I went a little overboard, but it could be a fun project.
Cheers!
Dave

__________________

------------------------------------------------
Misinformation hurts my soul!

sleepydave is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2011, 10:13 PM   #142
jtakacs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Santa Rosa, CA
Posts: 742
Liked 15 Times on 15 Posts
Likes Given: 1

Default

overboard? blasphemy... nice pics.. keep us posted on how they turn out...

__________________
jtakacs is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2011, 05:01 AM   #143
Rushis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Pasadena, CA
Posts: 289
Liked 2 Times on 2 Posts
Likes Given: 1

Default 04-04-2011 Berliner Weisse



48 hours into a berliner weisse.
Pitched 1.5L of a grain inoculated starter (pH = 2.3) into 5 gal @ 1.032. Temp steady at 90 F and what an incredible aroma!
__________________
Rushis is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2011, 04:51 PM   #144
jtakacs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Santa Rosa, CA
Posts: 742
Liked 15 Times on 15 Posts
Likes Given: 1

Default

awesome. what yeast did you use? and did you do a soured starter with the yeast or separate?

i'm brewing a berliner on saturday and using white labs platinum berliner blend... i'm going for a 7 gallon batch and using the white labs for 5 and going us-04 and lacto-d for the other 2...

__________________
jtakacs is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2011, 08:58 PM   #145
Rushis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Pasadena, CA
Posts: 289
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Quote:
Originally Posted by jtakacs View Post
awesome. what yeast did you use? and did you do a soured starter with the yeast or separate?

i'm brewing a berliner on saturday and using white labs platinum berliner blend... i'm going for a 7 gallon batch and using the white labs for 5 and going us-04 and lacto-d for the other 2...
That batch is only a sour starter: 1.5L of SG 1.032 innoculated with a handful of grain and left uncovered for 24 hours. No oxygen or stir plate was used. The starter was held at 100 F for 4 days while monitoring the pH, once it hit pH=2.3 the flask was left at room temp for a week. The gravity of the starter when I pitched was 1.004.

I haven't added any commercial yeast to it. My hope is that I've got a mix of wild yeast and lacto from the grain. A "wild" fermentation would be exciting. I am monitoring the gravity and pH for the next week to see if I am getting any significant fermentation. If the gravity doesn't drop off, I'll toss in some US-05 to ferment it out.

I have another 2.5 gals that was pitched with white labs BW blend, it krausened, but there is no pellicle forming yet.
__________________
Rushis is offline
 
Reply With Quote Quick reply to this message
Old 04-05-2011, 10:02 PM   #146
jtakacs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Santa Rosa, CA
Posts: 742
Liked 15 Times on 15 Posts
Likes Given: 1

Default

yeah - my fear is that there's not gonna be enough lacto in the BW yeast blend WL sells... good luck..

__________________
jtakacs is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2011, 02:48 AM   #147
Rushis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Pasadena, CA
Posts: 289
Liked 2 Times on 2 Posts
Likes Given: 1

Default



72 hours into the berliner sour mash.
And it only get's sexier. Down to 1.024 from 1.032, pH 4.8 and tasting great...

Sorry for 2nd pic from the same batch. I'm excited.
__________________
Rushis is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2011, 12:24 AM   #148
pohldogg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: louisville, KY
Posts: 287
Liked 31 Times on 18 Posts
Likes Given: 2

Default

My first pellicle on a 3 week old berliner weisse

photo-1-.jpg  
__________________
pohldogg is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2011, 09:11 PM   #149
winnph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Takoma Park, MD
Posts: 144
Default

This started out when I just threw my spent grains with some extra sparge water into a 2-gal bucket and put it on my fridge for a few weeks, in a pseudo sour mash. It smelled plenty sour and interesting at that point, and then I strained out the liquid, added some DME wort and Cuvée René dregs, and let that sit for another couple weeks. That was when I took the below pictures, this morning. After taking these pictures, I transferred this on top of some fresh wort in a Better Bottle. This is kinda just an experiment in sour bugs, more than an attempt at any particular beer style or anything:



__________________
My brewer's log and recipes
winnph is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2011, 10:10 PM   #150
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,853
Liked 108 Times on 90 Posts
Likes Given: 10

Default

I have a couple good mason jar pellicles to post up. I need to grab my camera and get to it plus the pellicle on my 11-11-11 Old Ale had kicked back up and reappeared in the last couple weeks.

__________________

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

smokinghole 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
That's not a pellicle...right? nostalgia Fermentation & Yeast 7 11-01-2011 12:09 AM
How long until pellicle mattyp1214 Lambic & Wild Brewing 11 10-21-2009 03:47 AM
My first pellicle! Munsoned Lambic & Wild Brewing 3 09-07-2009 05:33 PM
He ain't heavy, He's my Pellicle landhoney Home Brewing Photo Forum 16 01-02-2008 03:19 AM