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Old 12-06-2012, 06:43 PM   #721
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Love the picture, looks like you took it from inside the carboy! Did you have to shrink yourself down "Innerspace" style to get it?
its a better bottle. put the lense right against the clear part of the plastic. i think it was phone pic to boot.
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Old 12-07-2012, 03:50 AM   #722
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Old 12-08-2012, 09:47 PM   #723
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Here's mine!! La Folie clone 3 months in with Wyeast Belgian Lambic Blend. This is the longest I've gone without tasting my beer. The anticipation is killing me!!

pellicle3mos.jpg  
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Old 12-09-2012, 02:49 AM   #724
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Anyone else see a crucifixion here?

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Old 12-09-2012, 03:09 AM   #725
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Anyone else see a crucifixion here?
Now that you mention it.. There's definitely a head in there
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Old 12-10-2012, 03:36 AM   #726
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Pellicle on my small starter from bottle dregs.
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Old 12-11-2012, 02:34 AM   #727
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Question...I'm about 8 months into my peche lambic. Pellicle hasn't fallen yet.

Planning to bottle soon. Will i need to add some basic ale yeast with my priming solution to get carbonation? I've never waited this long on any home brew, so a bit of advice is appreciated. THANKS!

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Old 12-11-2012, 04:33 AM   #728
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i've never had a problem with my blended sours carbing. youngest part is around 6 months. oldest, about 2 years. they'll take longer to carb, and won't ever get highly carbonated, but imo, they come out perfect with the usual amount of priming sugar you'd use on a typical non-sour ale. but it depends what you want. if you're looking for sparkling, foaming, heady carbonation, i'd say just prime more and wait longer. i don't think adding additional yeast is really necessary.

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Old 12-11-2012, 09:14 PM   #729
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1 week after i added 2.4 oz of unsanitized cacao nibs to a 1.027 milk stout. gettin' funky. looks like brett to me. anyone else?

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Old 12-11-2012, 11:10 PM   #730
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1 week after i added 2.4 oz of unsanitized cacao nibs to a 1.027 milk stout. gettin' funky. looks like brett to me. anyone else?
Dude there's more headspace than beer...
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