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Old 12-24-2012, 07:28 PM   #751
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Quote:
Originally Posted by Soma

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.
Disagree. I had a pellicle on a Berliner Weiss innoculated using yogurt, not grain.
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Old 12-25-2012, 01:25 PM   #752
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How did you go about that quaker?

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Old 12-25-2012, 08:17 PM   #753
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I mashed as normal, raised it with a bit of boiling water to mash out, then let it cool to below 120F in my cooler with plastic wrap on the surface of the mash. Then added a tub of yogurt labelled with lactobacillus bulgaricus. It would drop to about 100F after 8 hrs then I'd add a little boiling water to raise it back up. After 3 days, I lautered and sparged and continued through a boil as a normal beer, except only 15min boil. The yogurt also had a streptococcus strain which added some ropey black culture in with the white webby lacto pellicle.

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Old 12-26-2012, 11:00 AM   #754
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Have you tasted it yet Quaker? I regularly ferment pickles and peppers using the liquid from the top of greek yogurt and they all get powdery pellicles.

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Old 12-26-2012, 12:23 PM   #755
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Powdery is a much, much better description. I made it back in May. The 4 plain bottles I kept of it were great. But I put the bulk of it on sour cherries for several weeks. The result of which didn't suit my tastes. I think the whole fruit added too much tannins to it. Once a gallon was gone from the keg, I topped it off with a 100% Brett L beer. It wasn't much better. I doubt I drank a gallon before I pulled it from the fridge. It's been sitting at room temp ever since. I haven't needed the keg, so it hasn't been dumped. I last tasted it on December 2nd. It might work well to blend with a sweeter brown or red ale base and immediately chill. That may happen or it may find the drain.

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Old 12-26-2012, 12:26 PM   #756
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I forgot to mention the lacto was inadvertently carried over to the fermentation. I had done a short 15minute boil. I'm guessing I "contaminated" it with a spoon used to stir and aerate it. I fermented in my kettle. That's where the pellicle formed, not in the mash.

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Old 12-28-2012, 09:08 PM   #757
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Who wants to take a stab at this thing?!

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Old 12-28-2012, 09:10 PM   #758
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Quote:
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Who wants to take a stab at this thing?!
Looks like bread. What is it?
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Old 12-28-2012, 09:18 PM   #759
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Quote:
Originally Posted by bottlebomber View Post
Looks like bread. What is it?
No clue. It was a leftover jar of wort that I added some sour dregs and a few grains to, then covered it with a cloth and left it alone for a couple weeks. Its thick like a moldy popover.
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Old 12-28-2012, 10:41 PM   #760
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Quote:
Originally Posted by dcHokie View Post
No clue. It was a leftover jar of wort that I added some sour dregs and a few grains to, then covered it with a cloth and left it alone for a couple weeks. Its thick like a moldy popover.
wild yeast and lacto then. Drink some and let us know
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