ICWiener

Recipes 

That wet/dry vac pic is incredible. Too funny.

Here's my 100% brett sour blonde. It's probably 3 months old, give or take. The pic is a little misleading, as it looks like a fairly thick pellicle, but it's actually a very thin layer:

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We need rest. The spirit is willing, but the flesh is spongy and bruised.

ICWiener

Recipes 

And this is an Oud Bruin that I have really enjoyed watching:

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We need rest. The spirit is willing, but the flesh is spongy and bruised.

passedpawn

Recipes 

Maybe, but now I can only use the vac for sours. I'd never get the bugs out of all that scratched plastic.

Tiber_Brew

Recipes 

That's why I keep a separate shop vac for clean beers and sours.

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On tap:
1. Pilsner 2. Pale Ale 3. Porter 4. Saison 5.[Nitrogen] Dry Stout
Primary:
1. None 2. None 3. None 4. None 5. None
Secondary:
1. Lambic x2 2. Brett Ale 3. Thimbleberry Lambic x2
Bottled:
About 56 gallons of beer & 7.5 gallons of mead
Kegged & conditioning:
Porter, Saison, Pale Ale, Pilsner (lagering)


My 1/2 BBL electric HERMS build | Homemade hot sauce

Rob_B

Recipes 

One day into the Berliner Weisse using a homemade lacto starter. She's really ripping away!!! No added yeast and fermenting in the garage between 75*-80*F. I may have to do a sample in a few days. The starter was awesomely tart.

TNGabe

Recipes 

That don't look like no pellicle to me, boss!

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Give a man a beer, he'll drink for a day. Teach a man to brew, he'll drink for a lifetime.

Rob_B

Recipes 

Look close, you can see where the pellicle was and its begun to krausen underneath it. When I left for work this am it had just a thin film typical from what I had in the lacto starter and other Berliner Weisse fermentations. When I hot home it looked like this with the krausen pushing through. Now it's at full on krausen with no sign of a pellicle. As mentioned there is no added yeast, may have some wild yeast in there too seeing as this was using the no boil method!

Soma

Recipes 

A pellicle is formed by brettanomyces, not lacto, and they don't spring up on the first day of fermentation. Looks typical of a berlinerweisse fermentation to me.

Rob_B

Recipes 

I disagree, based on experience alone. The lacto starter was huge, 2000ml. The starter formed a pellicle with only grains see attached photos of the starter before and after stepping up. As stated there may be some wild yeast from the grains or the fact that its a no boil Berliner. The fact that there was a pellicle forming after a day doesn't surprise me from what I saw happen in the starter. The starter also has a very definite lacto taste, smell, and sourness. When checked yesterday morning there was a very definite thin bio film on the surface. As you can see in the earlier photo there are still some large bubbles from the pellicle that did not break from the aggressive fermentation at the time the photo was taken.

pohldogg

Recipes 

Not true, post 324 is a picture of my beer that totally formed a pellicle then started fermentation. It was brett though so I'm not getting into the lacto doesn't make a pellicle debate, even though I disagree.