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Old 11-09-2012, 01:03 AM   #681
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Anyone know what kind of infection this is?

No idea but it looks just like mine.
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Last edited by barrooze; 11-09-2012 at 01:44 PM. Reason: Fixed the quote.
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Old 11-09-2012, 01:03 PM   #682
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6 weeks into my all-brett Belgian Rye -- my first pellicle!

photo1.jpg  
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Old 11-09-2012, 02:30 PM   #683
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My two our bruins 2 years in.

image-1468423212.jpg  
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Old 11-09-2012, 02:37 PM   #684
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Originally Posted by barrooze View Post
No idea but it looks just like mine.
Barooze, I harvested a wild yeast from grapes and it made a pellicle like yours, I'm fairly sure it's a type of brettanomyces.
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Old 11-09-2012, 04:33 PM   #685
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My two our bruins 2 years in.
How are they tasting?
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Old 11-09-2012, 05:55 PM   #686
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Mildly sour. Believe or not there is this hoppy aroma but it taste there is no bitterness. This is not to be the sweet malty notes and cloying so. It tastes like the blood of a dwarven warlord if that helps.

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Old 11-09-2012, 06:08 PM   #687
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It tastes like the blood of a dwarven warlord if that helps.


Sounds about right.
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Old 11-09-2012, 06:28 PM   #688
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Honestly I am limited in the time I have to devote to brewing. I live in a house with radon poisoning and who knows what floating in the air. I sanitize and mist the air as best I can but admittedly I have had more style failures and infections than success this all sound bad until I pretend I am actual an artisan pushing the limits on an old world style and retranslating my former complaints I can say.. I have the amazing patience needed to awake the slumbering complexities brought out only by the rip van winklesque dreams of yeast left in solitude for years. The air surrounding contains the essence needed to bestow such glory to wort. I have never tasted defeat or failure. Only the elixirs of Mother Nature and Father Time!!!

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Old 11-12-2012, 07:46 PM   #689
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Anyone know what kind of infection this is?

Clearly the unboiled ramen/flying spaghetti monster strain.
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Old 11-12-2012, 08:43 PM   #690
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Quote:
Originally Posted by mutedog View Post
Barooze, I harvested a wild yeast from grapes and it made a pellicle like yours, I'm fairly sure it's a type of brettanomyces.
Interesting. I did a spontaneous ferment for this one. Left it in the boil kettle overnight next to some rose bushes with cheesecloth covering the opening so maybe that's the driver here.
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