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Old 10-27-2012, 06:21 PM   #671
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Here is my Oud Brun at two months.

forumrunner_20121027_132020.jpg

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Old 10-29-2012, 04:14 PM   #672
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Whiling away the storm with beery things, I snapped a couple of pics of recently changed pellicles:





2 pics of a bretted english brown






above, decided to dose a keg of an unremarkable cream ale with roselare and some sour dregs, I flushed with CO2 but this pellicle popped up real quick and started changing fast

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Old 10-31-2012, 08:44 AM   #673
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i know it's cheating to show your lacto veggies but it's a hell of a pellicle isn't it

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Old 10-31-2012, 03:42 PM   #674
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Lambic pellicle on Day 277 in the barrel.
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Old 10-31-2012, 04:00 PM   #675
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Quote:
Originally Posted by mloula View Post
This is a gallon test ferment that I pulled out of my latest pale ale and "pitched" about a quarter pound of local honey. This is one week old today.

Attachment 80970
That is an epic 1-week old pellicle!
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Old 10-31-2012, 09:51 PM   #676
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Quote:
Originally Posted by sddanc
Salted porter caught something. Likely the brett.b i have been using
Can you elaborate on the nature of a salted porter?
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Old 11-07-2012, 04:02 PM   #677
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Wlp 645 Brett c starter.

image-4043082356.jpg

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Old 11-08-2012, 06:47 AM   #678
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Spontaneously fermented with wild yeast for a month, then pitched a starter made from JP Calabaza and a Flanders Brown dregs. This has been aging for 6 months.

The dregs from the Brown obviously had all sorts of different bugs in it. What sort of infection does it look like I have at this point?

image-1354725153.jpg   image-27275727.jpg  
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Old 11-08-2012, 05:29 PM   #679
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Quote:
Originally Posted by barrooze
Spontaneously fermented with wild yeast for a month, then pitched a starter made from JP Calabaza and a Flanders Brown dregs. This has been aging for 6 months.

The dregs from the Brown obviously had all sorts of different bugs in it. What sort of infection does it look like I have at this point?
Dude that is a crazy looking pelicle. It looks like spaghetti.
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Old 11-08-2012, 08:27 PM   #680
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Quote:
Originally Posted by barrooze View Post
Spontaneously fermented with wild yeast for a month, then pitched a starter made from JP Calabaza and a Flanders Brown dregs. This has been aging for 6 months.

The dregs from the Brown obviously had all sorts of different bugs in it. What sort of infection does it look like I have at this point?
Looks like brett
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