Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Pellicle Photo Collection
Reply
 
LinkBack Thread Tools
Old 04-10-2013, 07:17 AM   #941
sockmerchant
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Auckland, Auckland, New Zealand
Posts: 225
Liked 20 Times on 20 Posts
Likes Given: 7

Default

One month old oud bruin

__________________
www.mistakebrewing.com
Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison
sockmerchant is offline
 
Reply With Quote Quick reply to this message
Old 04-12-2013, 08:29 PM   #942
Shred
Non-Recovering Alcoholic
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
Shred's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Manchester, CT
Posts: 881
Liked 148 Times on 99 Posts
Likes Given: 199

Default

Mmmm...

__________________

- Shred

Check out my blog!
www.ShredsHomebrews.com

On Tap: Shred's Saison

Primary 1: Cornholio's Bunghole Surprise
Primary 2: Necromantic Amber Ale
Primary 3: Wooden Tongue Oatmeal Stout
Primary 4: Blaze's 50th B-Day Grapefruit IPA
Primary 5: TC's Torrontes
Secondary 1: Lambic-Style Sour Ale
Secondary 2: Sara's Chianti

Shred is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2013, 08:15 PM   #943
takahiro
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Portland
Posts: 6
Liked 1 Times on 1 Posts

Default mine

Here is my 1 gallon experimental batch. The base beer is Belgian Golden Strong, and it was infused with rinsed bug mixture from a batch of flanders red (ECY+commercial bugs) on 3/8/2013. I just added cubes today.
I'd like to think that the thick pellicle formation is due to me opening the lid pretty frequently (smells super). Another batch in a gallon chug, infused with pure Brett B., does not have any visible pellicle... But I am not 100% sure if it's the bug mixture or the lid opening that makes difference in the pellicle formation.

Cheers

imgp5689_crop.jpg   imgp5690_crop.jpg  
__________________
takahiro is offline
badlee Likes This 
Reply With Quote Quick reply to this message
Old 04-15-2013, 05:51 AM   #944
sddanc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: santee, ca
Posts: 94
Liked 5 Times on 3 Posts

Default

this is a wicked source for desktop backgrounds.

__________________
sddanc is offline
3
People Like This 
Reply With Quote Quick reply to this message
Old 04-15-2013, 08:03 AM   #945
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,694
Liked 1714 Times on 1602 Posts
Likes Given: 1

Default

Quote:
Originally Posted by takahiro View Post
Here is my 1 gallon experimental batch. The base beer is Belgian Golden Strong, and it was infused with rinsed bug mixture from a batch of flanders red (ECY+commercial bugs) on 3/8/2013. I just added cubes today.
I'd like to think that the thick pellicle formation is due to me opening the lid pretty frequently (smells super). Another batch in a gallon chug, infused with pure Brett B., does not have any visible pellicle... But I am not 100% sure if it's the bug mixture or the lid opening that makes difference in the pellicle formation.

Cheers
Pellicles require oxygen (it's actually created to form a barrier to that oxygen). Most of my sours are kept without oxygen in the headspace, so they usually don't even get pellicles. But yeah, it's almost certain that it's due to you opening it.
__________________
emjay is offline
 
Reply With Quote Quick reply to this message
Old 04-15-2013, 04:06 PM   #946
Brulosopher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Fresno, CA
Posts: 2,694
Liked 199 Times on 165 Posts
Likes Given: 114

Default

I've got my first 2 sours going right now, about a month in is all- a split batch Flanders where I pitched Roeselare in half and WLP655 in half. No pellicles yet. But check this out:
image-1531999609.jpg

I keep a solo cup by my taps to use for the first second or so of a pour when I haven't had that beer in a bit- for the gods, you know. Well this baby formed in about 48 hours.

Brulosopher is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2013, 11:52 PM   #947
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,889
Liked 115 Times on 96 Posts
Likes Given: 11

Default

Here's one on my most recent reuse of a hop tolerant bacteria. I dont know the type for sure and the first beer never developed a pellicle (never opened it to look though). Anyhow it has developed this beauty since the transfer. Smelling cleanly sour not bretty at all.

forumrunner_20130416_194941.png

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2013, 12:51 AM   #948
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,065
Liked 653 Times on 486 Posts
Likes Given: 254

Default

Quote:
Originally Posted by smokinghole View Post
Here's one on my most recent reuse of a hop tolerant bacteria. I dont know the type for sure and the first beer never developed a pellicle (never opened it to look though). Anyhow it has developed this beauty since the transfer. Smelling cleanly sour not bretty at all.

Attachment 115951
beautiful.

what does the bacteria taste like? a classic sour, or something else?
__________________
.
What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend
Fermenting: wet-hopped harvest ale x 2, sour cherry mead, imperial chocolate stout and its not-so-small second runnings beer
Aging: oud bruin & a few other sours, acerglyn, a BDSA
sweetcell is online now
 
Reply With Quote Quick reply to this message
Old 04-17-2013, 08:11 AM   #949
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,889
Liked 115 Times on 96 Posts
Likes Given: 11

Default

Just classic sour. This was used in a saison (picture many pages back) but the hops are too prominent to really taste the lactic. I think it will get packaged at the end of the month. This was a large batch and I split it off and gave a portion 5lbs of local tart cherries. That portion due to active fermentation and a brett addition hasn't developed a pellicle at all. There's a possibility I picked something up in the fermentor but I've been 100% disassembling the 10gal kegs I use each funky ferment and cleaning the hell out of everything. If there's no ropy viscosity which there wasn't two weeks ago, then it's just the bacterium or possibly bacteria that I intended to be there. I tried to get this purified but my friend got a gram negative rod that soured my beer in an anaerobic environment. So either the acidity I got is from aceto/gluconobacter and slight oxidation, or we didn't grow the bacterium from the beer that he had a on a plate and it was something else. I might bring him a small portion of this in the fermentor to work with instead of a carbonated bottle like he tested last time.

__________________

Going through life is hard.
Going through life stupid is harder.

smokinghole is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2013, 07:37 AM   #950
Kwix
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Wasilla, AK
Posts: 3
Default

I joined just to post these crappy photos of my 14mo Flanders Red (Gilda):




Unfortunately I just destroyed the pellicle by moving the carboy and siphoning some to inoculate another batch. Hopefully it won't be too long before it starts getting furry again.

__________________
Kwix is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
That's not a pellicle...right? nostalgia Fermentation & Yeast 7 11-01-2011 12:09 AM
How long until pellicle mattyp1214 Lambic & Wild Brewing 11 10-21-2009 03:47 AM
My first pellicle! Munsoned Lambic & Wild Brewing 3 09-07-2009 05:33 PM
He ain't heavy, He's my Pellicle landhoney Home Brewing Photo Forum 16 01-02-2008 03:19 AM