Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Pellicle Photo Collection
Reply
 
LinkBack Thread Tools
Old 05-03-2010, 05:05 PM   #11
mountainslide
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Orlando
Posts: 11
Default

lacto after a 48hr sourmash
__________________
mountainslide is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2010, 11:37 PM   #12
jessup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: asheville, nc
Posts: 595
Liked 6 Times on 6 Posts
Likes Given: 3

Default

nice mountainside, thanks for participating!! did you add lacto to that or is that from the grain? from the pic i don't think i've ever seen lacto like that but like i state in the OP, i don't know if there's any "standard" in regards to growth(s). that's what i'd like to know...

here one from a ways back that i wanted to throw in here. it's contributed by a user named landhoney. thread is from 2007 so this should be tasty if not all gone: http://www.homebrewtalk.com/f85/he-aint-heavy-hes-my-pellicle-44148/ Flanders Red w/ Roselare

__________________

set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

jessup is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2010, 12:51 AM   #13
Oaky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Royal Oak, Michigan
Posts: 122
Default

So.... I have a lacto "infection" (making cheese and beer in the same fridge... hmm...).
How do you contain lacto if you don't want all of your beer to lambic.. And how do I know when/if I have Brett? Is it naturally occuring? Does it eat other yeasties?
I guess a bigger question is when do you have something that can make you sick? How can you tell if you're wild yeasting (other than trying the stuff?) Are there certain things that are just wrong wrong?

__________________
Oaky is offline
 
Reply With Quote Quick reply to this message
Old 05-04-2010, 12:53 AM   #14
mountainslide
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Orlando
Posts: 11
Default

Quote:
Originally Posted by jessup View Post
nice mountainside, thanks for participating!! did you add lacto to that or is that from the grain? from the pic i don't think i've ever seen lacto like that but like i state in the OP, i don't know if there's any "standard" in regards to growth(s). that's what i'd like to know...
That's from grain, I pitched a half pound of uncrushed two row into 6 gallons of wort. Started at 120F and dropped to 105 in 48hour sourmash. I would assume it's lacto but it could be a number of things. All I know is the wort tastes like sweet tarts.
__________________
mountainslide is offline
 
Reply With Quote Quick reply to this message
Old 05-05-2010, 01:30 AM   #15
JacobS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Madison
Posts: 90
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Awesome!! I've been kinda nervous about my recent brew, but the pics really helped me relax. I can't wait to give it a taste now... Doh.... Won't be ready until at least sept...

@oaky.. Very few things that are going to grow in fermenting wort will make you seriously ill. But a good bunch will make something that tastes like $#!t.

__________________
JacobS is offline
 
Reply With Quote Quick reply to this message
Old 05-05-2010, 11:52 AM   #16
jessup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: asheville, nc
Posts: 595
Liked 6 Times on 6 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Oaky View Post
So.... I have a lacto "infection" (making cheese and beer in the same fridge... hmm...).
How do you contain lacto if you don't want all of your beer to lambic.. And how do I know when/if I have Brett? Is it naturally occuring? Does it eat other yeasties?
I guess a bigger question is when do you have something that can make you sick? How can you tell if you're wild yeasting (other than trying the stuff?) Are there certain things that are just wrong wrong?
That's a lot of questions that can all be answered in this Lambic and Wild Brewing section. I would start searching and finding anwers on your own since if I tell you, you won't really learn anything at all. There's a LOT to know and I recommend searching this forum as well as reading Wild Brews by Jeff Sparrow. A good place to start is: http://www.homebrewtalk.com/f127/lambic-sour-reference-resources-172027/

and JacobS, I'm extremely happy that this thread was able to help! cheers!!
__________________

set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

jessup is offline
 
Reply With Quote Quick reply to this message
Old 05-09-2010, 01:20 PM   #17
simcoe4life
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 79
Default

That cranberry sour sounds awesome. That might just be the next one I do!

__________________
Primary: Saison w/Dupont strain

Secondary: Belgian Pale, Saison d'Lupulin, Farmhouse IPA

Kegged: Saison d'Lupulin

Sour Secondary: Cabernet Oud Bruin, Sour Cherry Oud Bruin, Sour Ale base, Kriek, Wild Night, Wild Night w/Blueberries, Wild Noel

Sour Cellared: Cabernet Lambic, Wild American, Merlot Lambic, Namaste Golden Ale, Saison Twenty-Three, Spring Equinox Saison, Belgian Pale, Orval Clone, Chardonnay Saison, Sour Cherry Saison, Cabernet Flemish Red, Bordeaux Lambic
simcoe4life is offline
 
Reply With Quote Quick reply to this message
Old 05-09-2010, 05:15 PM   #18
Desert_Sky
Feedback Score: 0 reviews
 
Desert_Sky's Avatar
Recipes 
 
Join Date: Mar 2006
Location: Sierra Vista, AZ
Posts: 4,090
Liked 35 Times on 32 Posts
Likes Given: 2

Default

I totally respect you sour beer lovers and your ummm.......infections

....but I just threw up a little bit in my mouth after looking at those pics.

__________________
Desert Sky Brewing Co.
Sierra Vista, AZ
Desert_Sky is offline
welcherHB Likes This 
Reply With Quote Quick reply to this message
Old 05-13-2010, 01:25 AM   #19
Thor the Mighty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: california
Posts: 294
Liked 3 Times on 3 Posts

Default



no clue in hell what got into this beer: it was an old ale that was hitting 10% on the hydrometer, and after a month of massive fermentation, the airlock settled for a bit, then started up again. confused as to what happened, i opened up the fermenter and found this.

JUST happened to another batch of freakin beer I made recently. I like sours and all but damn, it gets annoying.
__________________

You finally made it home! Draped in the flag that you fell for. And so it goes, the ashes of the wake!

Thor the Mighty is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2010, 07:27 PM   #20
pipapat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: slc
Posts: 315
Liked 3 Times on 3 Posts

Default

dug out my camera to add too this thread.

__________________
pipapat 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