diodeart
Well-Known Member
I am so into this thread. Its like a dream and a nightmare at the same time.
xtian116 said:I was freaking out until I started looking at these photos. Guess mine is doing good, just never had it look like this.
Looks like something under I microscope. Didn't even zoom.
WLP655 on 4/10/13
Nottingham ale yeast 4/13/13
Picture 4/21/13
Brulosopher said:You barely pitched 655 2 weeks ago and it already looks like this? Man, that's nuts! I pitched a vial into my Flanders Red a month ago and there's absolutely no sign of a pellicle yet. What are you fermenting in? I've got mine in a well sealed glass carboy.
sicklesr said:My undefined and unintentional pellicle.
Anyone have an idea what this could be? Better question, what the heck should I do with it? Please see my thread here for more details.
What were you making? My first 'sour' was from lemon peel. It was an accident and turned out awesome. How long has it been fermenting?
sicklesr said:It was a basic Apline Spring Clone. Pretty normal grain bill / hops, just used a Kolsch yeast at a higher than normal temprature... The full recipe is in my thread linked above.
xtian116 said:I have mine in a fermenting bucket from More Beer. They let more oxygen in. I'd try popping the top and putting a sanitized rag over the top for a day or two.
Mine was showing signs after two days, but the gravity didn't change at all. That's why I pitched the Nottingham.
Brulosopher said:I've read a pellicle isn't really necessary, so I'll keep it sealed for now.
You are right there, but it's fun to have something to look at. I mean, come on, what else are you going to do for 6 to 18 months? I like looking at mine, so I encourage the growth. But yes, it's not necessary. If you do open it, be as sterile as humanly possible. My room is like a clean room, you can eat off of the floor, temp controlled, and very well filtered. By opening it you do risk contaminating any other beers in the general area. That's why I have two chambers and two sets of equipment.
You are right there, but it's fun to have something to look at. I mean, come on, what else are you going to do for 6 to 18 months? I like looking at mine, so I encourage the growth. But yes, it's not necessary. If you do open it, be as sterile as humanly possible. My room is like a clean room, you can eat off of the floor, temp controlled, and very well filtered. By opening it you do risk contaminating any other beers in the general area. That's why I have two chambers and two sets of equipment.
TNGabe said:Take it easy Howard Hughes. Opening the fermenter won't contaminate anything else. The bacteria and/or yeast aren't going to jump out and run away. You would have to have another fermenter open and then splash or in some other way physically get beer from one into the other to have any un-intended innoculation. I've been doing about half brett and/or bacteria beers and half 'clean' with the same tubing, autosiphon, thief, better bottles/carboys etc for a year and had no problems. My sour beers are in my cellar, pretty much the complete opposite of a clean room. It's a scary farmhouse basement full of junk, part of the floor is stone, and there is a prosciutto and a pancetta hanging down there.
I was freaking out until I started looking at these photos. Guess mine is doing good, just never had it look like this.
View attachment 117405
Looks like something under I microscope. Didn't even zoom.
agreed - beautiful.^ awesome, possibly my fave.
VaBrewer said:What about this? Good news or bad? It's been very slowly growing, but its the color that has me worried.
kaips1 said:Is that into a Carboy?
BenWillcox said:Looks fine to me. My Consecration clone had a very similar colors/ textured pellicle, that was more of a "skin" on the top. The Consecration Clone turned out great. No worries mate, RDWDAHB.
VaBrewer said:Ok cool. This is a Supplication clone that did primary with wy3787 and in secondary I added Brett B and was getting ready to add Roeselare when I saw this. I have Cuvee Rene dregs and Supplication dregs, should I add both or not?
NordeastBrewer77 said:These are my first three sour brews!!
Flanders red with Rosealare and dregs from The Bruery, Jester King and Drie Fontienen.
Flanders red with ECY Bug County.
Berliner Weiss. Sour mash with lacto d., clean primary, Brett B. and L. in secondary.
agreed - beautiful.
OP - do let me know if you post/share a higher res version anywhere. would be an amazing desktop background.
I'd say its up to you if you add anymore yeast or dregs. Opening the Carboy will allow some air in which can be very helpful for the Brett depending if you did aeration to your Brett or wort especially if its been in glass the whole time. Brett needs some air despite what most people say. Read chad yakobson's Brett project, it makes life easier.
TNGabe said:I don't think any of what he's posted/published is on secondary fermentation with brett. Isn't his research all focused on brett primaries?
kaips1 said:It's not all on primary, in his presentation he touches on secondary. I mentioned Chad because his presentations give you a great idea of what to expect out of Brett and what cause the esters and phenols not too mention how it reacts to different environments.
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