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Old 12-29-2010, 04:23 PM   #61
simcoe4life
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Have you ever aged anything like this and tasted it? I've never been able to tell which bacteria produces what "style" of pellicle.

If I don't pitch bugs and I use a wyeast critter blend in primary the pellicle will start out chunky without a marked pattern;

if a clean batch becomes infected due to bacteria in my racking tube I get a star pattern with the center of the star in the center of the wort's surface area;

if I pitch bugs on a wyeast critter farm I get huge bubbles for a few days and the pellicle eventually forms into a thick white scab with craters.

I should post pictures but I'm lazy.

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Primary: Saison w/Dupont strain

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

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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
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Old 12-29-2010, 06:51 PM   #62
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Jessup, it looks like a fairly standard Brett Pellicle.

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Old 12-29-2010, 10:59 PM   #63
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Quote:
Originally Posted by JoeBuch View Post
Does anyone know what kind of bacteria this is? Brett? Pedio? If the jungle juice at a party doesn't run out we usually have a lot of this on the remaining stuff.
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Originally Posted by jessup View Post
here's my most recent, pic taken 48 hrs after pitching brett C 1L starter and expired wyeast lambic blend smack pack. there were also 18 skinned unsanitized kiwis so i don't know if this is brett related or not
^that growth could be from any number of things due to the lambic blend and the fresh unsanitized fruit. this is one of the reasons i wanted to start this thread, though, to try and figure out what we have growing in our sours and if it's normal.

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I should post pictures but I'm lazy.
please post them so we can learn from your hard work, patience and experiences! <mr miyagi voice: "smart man learn from own mistakes, genius learn from others.">
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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)

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Old 01-05-2011, 10:27 PM   #64
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here are some photos from my 2 barrels.
frankencherry

blueberry brett

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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)

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Old 01-06-2011, 04:20 AM   #65
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I went to keg my attempted malty baltic porter and found this guy had grown up over Christmas and New Years. Anyone able to identify? Maybe it is time to toss that bucket...

...or use it as a sour batch to blend new ones with...hmm.

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Old 01-06-2011, 05:42 AM   #66
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Quote:
Originally Posted by jessup View Post
here are some photos from my 2 barrels.
frankencherry

blueberry brett
how much evaporation are you getting on the 3 and 5 gallon barrels?
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Old 01-06-2011, 04:22 PM   #67
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Berliner Weisse

Same BW + dried cherries and oak

Posting actual pics doesn't seem to be working for me...
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Old 01-11-2011, 02:31 PM   #68
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Sarter batch using dregs from a laundry list of beers> Cantilon Iris 2005, 3 Fonteinen Kriek, Fantome de noel, Orval and Guezes over the past 2+ yrs. Probably 20+ different beers in total along with a WY Lambic blend.







That was aged for 1yr before adding to `Festivus Kriek 09>


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Old 01-19-2011, 07:52 AM   #69
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This is my version of Oldsock's Deviant Cable Car recipe. I pitched a vial of ECY Bugfarm4 into the primary on this one.

Sorry for the poor photo quality. I took it with a crappy cell phone.
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Old 01-19-2011, 01:56 PM   #70
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Quote:
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Oud Bruin with Roselare blend.
Here is the same beer. Pic taken today:
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