Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Pellicle Photo Collection
Reply
 
LinkBack Thread Tools
Old 03-15-2012, 05:54 PM   #381
KeyWestBrewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2012
Location: Key West, Florida
Posts: 5,484
Liked 528 Times on 410 Posts
Likes Given: 630

Default

Im still pretty new to the brew scene but I have drinkin many a beer... So I gotta ask, what the hell am I lookin at here? Whats the process? What does it do? How long does it take? Why do you guys do this?....im curious.

__________________
KeyWestBrewing is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2012, 06:52 PM   #382
H-ost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Bellevue, WA
Posts: 1,753
Liked 51 Times on 50 Posts
Likes Given: 108

Default

What we are doing is making Sour/Funky beers that taste just darn delicious. However they are not for everybody so if you are curious about them, here is a thread of some great commercial examples. http://www.homebrewtalk.com/f14/sour-beer-310842/

Try some of those and maybe we will be seeing some pics in here from you.

__________________
H-ost is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2012, 06:56 PM   #383
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 19,836
Liked 3688 Times on 2271 Posts
Likes Given: 3193

Default

Quote:
Originally Posted by KeyWestBrewing View Post
Im still pretty new to the brew scene but I have drinkin many a beer... So I gotta ask, what the hell am I lookin at here?
Pellicles that have formed on the top of the fermenting beer.
Quote:
Whats the process?
Add bacteria to beer. Wait. You can buy straight bacteria (i.e., lactobaccilus) or blends off yeast and bacteria (i.e., Wyeast Roeselare blend); bacteria is everywhere, so you can also just throw some raw grains into your wort and watch what grows. Occasionally a brewer will get a surprise pellicle from bacteria that slipped past the wall of sanitation. These can still turn out good (and sour).
Quote:
What does it do?
Bacteria sours the beer. The pellicle is good in that it forms a protective layer over the beer. This limits oxygen entering the beer which would allow acetic acid to form, and make the sour beer vinegary.
Quote:
How long does it take?
After bacteria is added, pellicles can form in days, or it might take many months. Sometimes a pellicle won't form at all, and that is OK as long as the fermenter is air tight. Regardless, sour beers can take many months to develop characteristic flavors, like cherry and chardonnay.
Quote:
Why do you guys do this?....im curious.
Mmmm, sour beer! Don't knock it till you try it.
__________________
Am I Insane or do I really see Heaven in Your Eyes?
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 12:35 AM   #384
KeyWestBrewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2012
Location: Key West, Florida
Posts: 5,484
Liked 528 Times on 410 Posts
Likes Given: 630

Default

I see I see....very interesting. Def not knocking anything, one must admit the whole process is amusing and a bit different. None the less, cool sht guys cheers

__________________
KeyWestBrewing is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 12:49 AM   #385
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Tiber_Brew's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Upper Peninsula, Michigan
Posts: 2,128
Liked 102 Times on 78 Posts
Likes Given: 157

Default

On that note, why don't you have a look at some more beautiful pellicles for inspiration...

This is from my 11 month old Kriek (just added cherry a few weeks ago):



__________________
On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
Tiber_Brew is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 01:17 AM   #386
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 19,836
Liked 3688 Times on 2271 Posts
Likes Given: 3193

Default

Amazing Tiber. I love krieks. When I bottle my oud bruin I'm making a kriek like yours. What critters did you use there?

__________________
Am I Insane or do I really see Heaven in Your Eyes?
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 01:43 AM   #387
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Tiber_Brew's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Upper Peninsula, Michigan
Posts: 2,128
Liked 102 Times on 78 Posts
Likes Given: 157

Default

Quote:
Originally Posted by passedpawn View Post
Amazing Tiber. I love krieks. When I bottle my oud bruin I'm making a kriek like yours. What critters did you use there?
Thanks.

That's funny, since I just made a sour brown that's getting funked right now.

For the kriek I used Wyeast Lambic blend - a couple packs. No dregs in this batch.
__________________
On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
Tiber_Brew is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 01:49 AM   #388
Mparsons327
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Elmira, New York
Posts: 423
Liked 7 Times on 5 Posts
Likes Given: 3

Default

Tiber, care to share your recipe?

__________________
Mparsons327 is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 03:27 AM   #389
Tiber_Brew
It's about the beer.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Tiber_Brew's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Upper Peninsula, Michigan
Posts: 2,128
Liked 102 Times on 78 Posts
Likes Given: 157

Default

Quote:
Originally Posted by Mparsons327 View Post
Tiber, care to share your recipe?
Sure. It's nothing too special, but damn is it good so far. I didn't use the standard Pils/unmalted wheat grain bill.

For 5 gallons:

8 lbs 2-row
3.5 lbs white wheat malt
.75 Belgian aromatic

Mash at 153 for 80 minutes

1 oz. of aged Hallertau at 90 min

2 packs of WY3278 Lambic Blend

Use a blowoff tube, then forget about it for a long time. After a long time (~11 months in my case), add two 3.1 lb cans of Oregon cherry puree and 2 oz. of medium toast oak chips. Let age for another 2-3 months or as needed.
__________________
On tap:
1. Dubbel 2. Oatmeal Amber 3. Camp Beer 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Porter 2. Porter 3. Pils 4. Pils 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Pale Ale
Tiber_Brew is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 08:22 PM   #390
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,695
Liked 242 Times on 186 Posts
Likes Given: 186

Default

A couple more pics for the thread, dark saison with a variety of dregs from homebrewed sours

__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
rebel80 Likes This 
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 01:09 AM
How long until pellicle mattyp1214 Lambic & Wild Brewing 11 10-21-2009 04:47 AM
My first pellicle! Munsoned Lambic & Wild Brewing 3 09-07-2009 06:33 PM
He ain't heavy, He's my Pellicle landhoney Home Brewing Photo Forum 16 01-02-2008 04:19 AM



Newest Threads

LATEST SPONSOR DEALS