Pellicle Photo Collection

ledbed6b said:

Pellicle from a pint of beer left in my garage.

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but how does it taste? :rockin:

Billy-Klubb said:

but how does it taste? :rockin:

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Wasn't brave enough to try it... but to redeem myself I am going to get another one and pitch it into my beer

ledbed6b said:

Wasn't brave enough to try it... but to redeem myself I am going to get another one and pitch it into my beer

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wait, what? "get another one" as in you have several pints of beer sitting out in the open, with pellicles on them? didn't your momma ever teach you to clean up after yourself?!?

sweetcell said:

wait, what? "get another one" as in you have several pints of beer sitting out in the open, with pellicles on them? didn't your momma ever teach you to clean up after yourself?!?

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haha no, I figure if it happened to one, it will happen again, so with time, I'll get another on in toss it into a carboy. Maybe I'll leave a few out and start tasting them, all in the name of beer

ECY 02, on a heavily rye based saison grist.

BootsyFlanootsy said:

ECY 02, on a heavily rye based saison grist.

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WOW is that ugly!

NuclearRich said:

WOW is that ugly!

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On the contrary: it's absolutely beautiful.

thank you @sweetcell

at least some folks around here have decent tastes!!

Added some blackberries to a cider I have going after initial fermentation stopped. After not seeing any signs of fermentation for a few days I popped it open to discover the start of a pellicle. Since then I've added a some dregs to help it along. Haven't tasted it but it smells great. I'm torn between letting it sit on the fruit and racking it to a carboy to minimize headspace.

New pellicle photos of Lambic Meads!

Strawberry Lambic Mead

And traditional Lambic Mead

This is my Tart of Darkness clone after a little more than six weeks.

Congratulations, you must be a very proud father

Takin a few minutes ago from the barrel. I can't wait to sample this one. The cherry lambic in the Carboy ended up having to be moved into the living room for the warmer air as it was too cold in there. I tossed some roselare on it for the added bacteria so hopefully it will show results

MrOrange said:

Do you wax the heads of the barrel as well or just the staves?

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I didn't wax the heads as I figured most o2 would come through the upper staves where the beer has minimal contact with that area.

The_Nid_Hog said:

This is my Tart of Darkness clone after a little more than six weeks.

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I recommend switching to a bung/stopper for the long term. Those orange caps don't seal very well.

Here is my Lobic a week in. Wyeast lambic blend and beatification dregs. The brett is slowly taking over the top of the better bottle, lots of small bubbles on the beer.

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TNGabe said:

I recommend switching to a bung/stopper for the long term. Those orange caps don't seal very well.

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I normally just rubber band those around the neck of the carboy and haven't had a problem yet

I checked my 3 gallon better bottles today and found this awesome pellicle! I just reracked four days ago and split two identical saison batches (one with all centennial hops and the other with all citra) and added brett brux (WLP650) to half of each batch and brett lamb (WLP653) to the other halves. My notes are on this thread:
https://www.homebrewtalk.com/f127/my-first-brett-saison-442917/index4.html
This pellicle is from the half of the all centennial batch which got brett brux. The gravity was at 1.004 at rerack so the brett must be going to town on some of the trub I transferred with the wort. So far my best pellicle from all my wild ales!

Pitched t-58 and wlp 745 on 12/14/13 and this is it today

Glad I still get to use the mr beer for funky brews

That is the perfect use for Mr. Beer!

My cranberry lambic is coming along nicely after 2 months. Just transferred it out of the bucket and off the cranberries into a glass carboy to finish out aging

That looks gnarly in the best possible way.

Here are some pics of the pellicle i discovered last night when i opened the fermenter that has my blonde ale that I pitched WLP630 Berliner Weisse into 8 months ago.









fun stuff.

Holter said:

Here are some pics of the pellicle i discovered last night when i opened the fermenter that has my blonde ale that I pitched WLP630 Berliner Weisse into 8 months ago.

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beautiful!

Here's my Tart of Darkness. It's been sitting since mid November and finally started to form a pellicle. I'll post more as it grows.

Holter said:

Here are some pics of the pellicle i discovered last night when i opened the fermenter that has my blonde ale that I pitched WLP630 Berliner Weisse into 8 months ago.

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That's beautiful. It really makes me appreciate whoever the first person was who took a look at something like that and said, "Yeah, I think I'll drink it."

Brettliner weisse

for some reason, those pics^ make me think of Nikola Tesla.

I'm doing a one gallon spontaneous/wild yeast experiment and could use some opinion. This beer is a month in.

I know the pellicle isn't highly formed yet, but any ideas on what might be eating away in there? I don't know if different bugs have their own signature looks or not. Thanks.

I botled my 15 month old Oud Bruin and racked a little over 1 gallon onto 3-1/2 lbs raspberries. This pellicle showed up in about 4-5 days.

Check out this pellicle from a jug of hard cider. Naturally fermented. Started fermentation in November.

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Jessup! Ive seen you post on here before. It's great having you here in Asheville now. Btw your mystery sour was delicious! Now here's to pellicle porn!

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:thumbup:

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Funky funk


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andrewcoopergt said:

I'm doing a one gallon spontaneous/wild yeast experiment and could use some opinion. This beer is a month in.

I know the pellicle isn't highly formed yet, but any ideas on what might be eating away in there? I don't know if different bugs have their own signature looks or not. Thanks.

View attachment 172999

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No clue about your bugs, but they're creating one beautiful landscape!

Here is a pale, low-gravity sour after 10 months fermenting in primary with ECY BugCounty. Started out at 1.029, intended as a kind of funky Berliner Weisse. I probably wouldn't try that again. Still, it will be interesting to see what flavor and aromas all those bugs can create in such a low-gravity beer.

I haven't tasted it in six months, but after four months it was subtly tart at 1.006. If the experience is still somewhat lacking after a year, I'll probably dry hop with some Citra and bottle to 4 volumes.


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Pellicle on a fruited sour wheat beer I did several months back

Shot of my Flanders Red this morning. It has not been souring that long, around 4 months at this point.