bottlebomber
Well-Known Member
Somehow I left a half pint of blonde ale in the garage a couple weeks ago and just discovered it.
Pellicle Photo Collection
- Thread starter jessup
- Start date
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vineyardbmw
Well-Known Member
- Joined
- May 22, 2013
- Messages
- 46
- Reaction score
- 6
BryanThompson said:
Yumm! Please update with tasting notes.
Gothic_Horror
Well-Known Member
Here is the pellicle on my Flanders Red Ale using ECY02.
Gothic_Horror
Well-Known Member
Is that in a barrel?
TalkingGoats
Well-Known Member
Here is two and a half gallons of sour brown ale that is sitting on a pound and a half of mulberries.
Whoa that is beautiful.
BryanThompson
Well-Known Member
I know. I felt bad destroying it to transfer onto blackberries. haha
Gus_13
Cul de Sac Brewer
I'll add one of mine to the mix. A 100% Brett brew with Brux Trois and Claus. It's about 5-6 months in right now. Sitting at room temp. Trying to decide when to bottle. I have another I'll have to get a photo of. It's coming up on 11 months in the fermenter, way back in the dark depths of a closet. It smells amazing.
MarshmallowBlue
Well-Known Member
Lambic mead now has a full pellicle at 6 months. This is WYeast Lambic blend + dreggs of Boulevards 2013 Saison Brett
11 month old Thimbleberry pLambic. Added 11.5 lbs of hand picked thimbleberries between 10 gallons of beer a week ago.
Gothic_Horror
Well-Known Member
You don't play with headspace, I like it!
aknox
Active Member
This is a one gallon Berliner Weisse with mangos added. It smells like a chemical smell. Almost like those little tubes of balloons that you would blow up with the straw kind of smell. Is this okay to taste or drink?
Gothic_Horror
Well-Known Member
Rys06Tbss said:
You have an infect. Congratulations!
Why thank you!
ahpsp
Well-Known Member
This is a poor picture, but my first pellicle! I pitched a woken up (pitched two days before into 100ml of 1.020 wort) vial of Bootleg Biology Pithos Lambic blend into 4 gallons of 1.040 wort made from some DME, and a partial mash of two-row, wheat malt and a pound of raw wheat. The started had had a small krausen prior to pitching, although it had receded a bit. Fermentation and a krausen started within 12 hours, and a loose pellicle formed over the krausen. This is 10 days later.
I brewed on my birthday, so I'll remember when to sample it. I don't plan to pitch any dregs because I want to see what this Bootleg Biology stuff will do.
I brewed on my birthday, so I'll remember when to sample it. I don't plan to pitch any dregs because I want to see what this Bootleg Biology stuff will do.
Gothic_Horror
Well-Known Member
How big is that barrel? How long has it been in there?
dcHokie
Well-Known Member
"Repas du Matin", a low gravity sour saison/table beer. About a year old, with a ton of different bugs in it
who ever was the first to say, "I ain't dumping this beer I forgot just because it's growing skin." needs an award.
Gothic_Horror
Well-Known Member
hunterlab said:
Do you have wax on the outside of the barrel? Limit O2?
Lambic-like beer I made during a 13 hour boil of a barleywine.
WOW! Hats off to you sir.
Gothic_Horror
Well-Known Member
hunterlab said:
What's your technique to wax?
I bought a block of barrel wax (paraffin) from the LBS and basically smeared it all over the staves. Then take a torch and just heat the wax to melt it working top to bottom and let cool. Afterwards go over it again to touch up areas of the barrel. It's pretty quick and easy work with the blow torch.
After racking to a keg, I found that I had an extra gallon of an English Bitter. Rather than dump it (or, ahem, drink it out of the fermentor), I decided to transfer it to a 1 gal vessel and pitch some bugs (WLP655). Here she is a few months later. mmmm....yeah, that's good.
BryanThompson
Well-Known Member
Not a beer but here is the pellicle on my lacto fermented tabasco peppers.
NuclearRich
Well-Known Member
That's really awesome. Didn't realize that hot sauce got fermented
Rob_B
Well-Known Member
Yup, more details. I want to do this!NuclearRich said:
what the hell does that taste like? sounds awesome!
BryanThompson
Well-Known Member
Tabasco sauce goes through the same process using lactobacillus. They mash up the peppers then put them into bourbon barrels for the fermentation. Mine will taste very similar to Tabasco sauce, I also have one going from all the random peppers that I grew in the summer of 2012 which is sweeter and more complex.
http://thehotpepper.com/topic/23146-fermenting-peppers-101/
http://thehotpepper.com/topic/23146-fermenting-peppers-101/
MrOrange
Well-Known Member
Do you wax the heads of the barrel as well or just the staves?
