Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > WLP665 in Primary?

Reply
 
LinkBack Thread Tools
Old 01-07-2013, 08:11 PM   #11
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 136 Times on 103 Posts
Likes Given: 24

Default

Quote:
Originally Posted by Wingy View Post
What's in the fermenter currently... I could always make a second one and blend if necessary.
Okay then, American Golden Sour!
__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 02:38 PM   #12
Azurecybe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Cedar Rapids, IA
Posts: 151
Liked 4 Times on 4 Posts
Likes Given: 6

Default

A stout! Tart of Darkness anyone? I'll probably rebrew a Flanders red and pitch on the cake of my current Flanders once it starts to taste done.

__________________
"Payday came, and with it beer"
- Rudyard Kipling
Azurecybe is offline
 
Reply With Quote Quick reply to this message
Old 01-25-2013, 09:40 PM   #13
Wingy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Ann Arbor, MI
Posts: 96
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Thanks for the suggestions - unfortunately school has been getting a bit crazy these past few weeks so I didn't have time to brew up anything to pitch onto the yeast before racking. As a bonus, I have funky pellicle pictures (please tell me this is normalish and not just a raging mold infection).



Beer has a good sour aroma to it, but no real sourness in the taste yet (a bit of funk, but still fairly clean). Now that it's in secondary I'll let it ride for another 10 months or so and keep you guys posted.

One last question - gravity was 1.014 at sampling and I'd like to get it down to less than 1.010 or thereabouts. The bacteria/brett should keep dropping the gravity by munching on the sugars, yes? I mashed at 154 to make sure they had some good long chains. Thanks for the input!

__________________
Wingy is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 05:28 PM   #14
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,052
Liked 145 Times on 100 Posts
Likes Given: 74

Default

Looks like mold to me. A healthy pellicle is always in the white-tan spectrum. Might be good to move it to a fermentor that is easier to seal, (e.g., carboy or better bottle).

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 09:01 PM   #15
Wingy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Ann Arbor, MI
Posts: 96
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Oldsock View Post
Looks like mold to me. A healthy pellicle is always in the white-tan spectrum. Might be good to move it to a fermentor that is easier to seal, (e.g., carboy or better bottle).
Crap. I racked it over to a glass carboy (much less headspace) 4 days ago - what should I do if the mold returns? And I know it's hard to say for sure without having actually seen it, but does it look like the mold was forming it's own pellice, or more so that the mold formed on the top of an extant pellicle? If I squint I can see a nice yellow-tan surface under the green and white stuff...

Thanks!
__________________
Wingy is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2013, 03:29 PM   #16
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,052
Liked 145 Times on 100 Posts
Likes Given: 74

Default

So hard to tell. Mold needs oxygen, any chance you have a kegging system and could flush the headspace with CO2? Make sure the airlock stays filled, and the stopper is snug. If it still returns it is probably something else. How did it taste/smell?

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
Wingy Likes This 
Reply With Quote Quick reply to this message
Old 01-29-2013, 11:30 PM   #17
Wingy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Ann Arbor, MI
Posts: 96
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Oldsock View Post
So hard to tell. Mold needs oxygen, any chance you have a kegging system and could flush the headspace with CO2? Make sure the airlock stays filled, and the stopper is snug. If it still returns it is probably something else. How did it taste/smell?
I'll try to flush the headspace with C02 - taste was fine (nothing too funky/sour, but it hadn't been aging that long) and smell was similar to Brett C/some sort of bug with prominent lactic acid and not too much acetic. There's some stringy tan bits floating around, but I'm not too worried about those... could be Pedio, yeast, or some other fun stuff. Hopefully I'll have a new pellicle in a few weeks and I'll post a picture then.
__________________
Wingy is offline
Oldsock Likes This 
Reply With Quote Quick reply to this message
Old 02-25-2013, 08:08 PM   #18
Wingy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Ann Arbor, MI
Posts: 96
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Racking over to a glass carboy has solved the mold problem! For the first few weeks after racking, there was a pellicle/kraeusen(ish) thing that formed on top of the beer (it was tan-colored and about 0.5cm thick), but that has dropped and is being replaced by a slightly opaque/whitish (the flash in the photo makes it look much whiter than it is) film on the surface.

Any ideas on what the film is? I'm not worried that it's anything bad, just hoping to build up my "field guide to sour beer pellicle" knowledge.

__________________
Wingy is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2013, 09:46 PM   #19
Crayfish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 122
Liked 2 Times on 1 Posts
Likes Given: 3

Default

I realize the OP is from November, but for what it is worth I started 2 beers in early December with WLP655.

#1 is an Oud Bruin. I only pitched WLP655. After 2 weeks transferred to secondary
#2 is a WIt. I used WYeast Belgian Wit for primary. After 2 weeks transferred to secondary and then pitched WLP655.

Tasted both a few days ago and #1 is very sour. #2 tastes most notably like a wit with a little funkiness to it.

Both currently have very thin pellicles, hardly noticable. They have looked this way the entire time. They are being stored in a closet at roughly 72 degrees.

__________________
Crayfish 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
WLP665 Flemish Ale Blend Azurecybe Lambic & Wild Brewing 38 04-30-2014 03:12 PM
12 Gallon Stainless open fermenter - WLP665? TNGabe Equipment/Sanitation 4 10-10-2012 05:02 PM
Primary fermenter leaking, transferred to bottling bucket and back to primary... sethP Beginners Beer Brewing Forum 5 02-27-2012 01:43 AM
Can you use a bottling bucket (primary with spigot) as a primary? abefroman Beginners Beer Brewing Forum 14 07-24-2011 09:04 PM
Primary to bottling bucket back to primary(secondary) IPANY Beginners Beer Brewing Forum 10 06-13-2011 03:24 AM