Pellicle Photo Collection

It's a plastic bucket and a stave of hungarian oak.

That Kriek has some nice lacto bubbles. Why did you go about adding the cherries for the entire aging process?

This is another batch of Belgian Single I have going with Rosealare and WLP500

heres some

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Thread describing the crazy bubble infection above (hint, might have something to do with Mrs. Butterworth syrup addition ) :
https://www.homebrewtalk.com/f163/really-stupid-experiment-276512/

that looks awesome!

heres my berliner weisse.


my camera sucks!

Here's the beginning of an ECY20 Pellicle. I will simply edit my post as the pellicle progresses. This photo is at day 4.

^Why so much headspace?

I had a brew pump mishap and decided to still split the batch. I didn't have anything smaller than these 5 gal fermentors. I typically ferment 8ish gal batches in a 10 gal fermentor so I don't have to worry too much about blow off. The krausen still got decently high on these two and I was glad I had the huge headspace.

Best thread on the internet.

Thought I would post an update on my Flanders that have been aging on currants for a few months now.....

Here is a look inside my oak barrel with a mix of wild dregs and some Brett B.

Just a starter, but I love it! It will start working on a Berliner Weisse saturday.

This is my first sour :rockin: I pitched Brett L. onto a boring pale ale (made at a homebrew demo at the local farmer's market) and 3 lbs of blackberry puree. The pellicle is coming on strong!! Has anybody else ever noticed the stringy precursors that showed up on the inside of the carboy almost immediately? I have never seen them on any other fermentation so I assume this is a characteristic of wild yeast?

Here is my first ever pelicle, robust porter with tart cherries and white labs belgain sour mix 1 after only 2 days!!!

and some activity beneath, the air lock is bubbling pretty strong too.

rebel80 said:

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=38484"/>

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=38485"/>

This is my first sour :rockin: I pitched Brett L. onto a boring pale ale (made at a homebrew demo at the local farmer's market) and 3 lbs of blackberry puree. The pellicle is coming on strong!! Has anybody else ever noticed the stringy precursors that showed up on the inside of the carboy almost immediately? I have never seen them on any other fermentation so I assume this is a characteristic of wild yeast?

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The stringy stuff is fine. Need to check my wild brews book, but it talks about it, oily is lacto, stringy might be pedio or the brett

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I just realized I never posted the pellicle on the batch I made that starter for:

that looks like the shy side of Betty White.

Pellicle in 5 hours. I brewed 10 gals of Berliner Weiss yesterday and spit into 2 carboys. 1 got a 1L homemade lacto starter using warm water and a cup of raw grain, the other got a 1L starter of White Labs lacto. The homemade has taken off in just a few hours...

Today they are both very active. Interestingly the homemade lacto does not have any airlock activity but the White Labs does? I`m going to pitch some 1056 today.

Checked in on my Jolly Pumpkin Madrugada Obscura clone three weeks after adding .3 ounces of oak cubes from a previous Flanders, and 2 months after pitching a starter made from Jolly Pumpkin dregs.

This one came out a little blurry, but it was before I moved the carboy and disturbed the pellicle a little bit:



A look through the carboy openning:



Love the way this looks!

my latest

This is from a batch of kombucha. I jokingly told the friend that gave me the mother that she was going to infect my brewery. Looks like my brewery infected her kombucha. Maybe i shouldn't have made it in my old sour bottling bucket...

Where do these disgusting pellicles and scum layers end up when you bottle/keg? Do they get drunk up?
Blech!

triangulum33 said:

Where do these disgusting pellicles and scum layers end up when you bottle/keg? Do they get drunk up?
Blech!

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They either collapse back into the beer or you rack out from under it and leave it behind. It's really not much different from krausen.

This thread makes me happy

Okay so I had a finished Wit starter, so I poured the liquor off of the top of it and put some crushed grains in it. We'll see what happens.

A blended Belgian-American IPA with Brett B:

Closeup of a pellicle from a mix of Drie Fonteinen, Oud Beersel, & Bavik Petrus dregs:

Petrus dregs seem to make the most powdery pellicle. Looking to finally get some more Aged Pale soon!!

BW

Update on my Jolly Pumpkin Madrugada Obscura Clone attempt using only dregs from Jolly Pumpkin beers...

I also noticed that my Petrus dregs were powdery
Bikes, Beer, and Adventures: Dreg Series: Sour Pale Common

Success! Though, I don't know how much success it'll be...

I mashed a sour-worted Berliner Weiss on 1/6 and kept it at ~110-120F until 1/8. Boiled for 15 minutes on the 8th, killing all the lacto, and racked half to a fermenter. I pitched WLP029 into that batch. The other half, I left in the boil kettle, covered the top with cheesecloth, and left on my covered front stoop overnight. I had plans to place the BK under my rose bushes, but the weather decided that the night of the 8th was a good night to rain, so I had to keep the BK under an overhang. I racked it to a carboy on the morning of the 9th.

I wasn't sure anything was going to happen, because after a few days, there was no activity in the carboy. When I got home from work on the 12th, though, the airlock was going and there was some krausen! Alright! Spontaneous fermentation! It fermented out and has been sitting there ever since. I've been checking on it every few days, hoping for a pellicle, but nothing... Until this morning! I looked and there was the beginning of a brett-looking pellicle! how cool is this? I have absolutely no idea how it's going to do or how many sugars are still in the beer (i haven't taken an SG reading yet), but the batch I pitched WLP029 into finished at 1.001.

Do you think I should add some simple syrup to the mix to give the bugs something to eat? Should I take a reading now, while the pellicle hasn't covered the surface yet?

Thanks! Sorry for the long-winded post! I'm just stoked that some bugs got in! :rockin:

Saison with Cuvée René dregs:

my pellicle got moldy :cross: looks like powdered sugar.

jessup said:

my pellicle got moldy :cross: looks like powdered sugar.

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What kind of vessel are you using for fermentation?

Spring_Chicken said:

What kind of vessel are you using for fermentation?

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corny keg.

I pull the dip tubes out for fermentation. If I am going to or plan on using the keg to transfer under pressure I'll add it back to the keg afterwards. I think it makes for less cleaning.

Not one pellicle, but 9. This is my sour ferm closest. Couple wheat lambic blends, some on apricots, some cherrys, souring a klosch, stout and scotch ale.