Pellicle Photo Collection

Brett L culture after 1 week, just fed it

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djbradle said:

Bagged up the fermentation? Novel idea to reduce oxygen through the sides and top? Or to save the fermenter from exclusive wild fermentations?

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Mostly to save the fermenter for clean beers later and to ease clean-up in general. I've been using bags even on my clean beers since it makes cleaning out my fermenters extremely easy.

Siberian said:

Mostly to save the fermenter for clean beers later and to ease clean-up in general. I've been using bags even on my clean beers since it makes cleaning out my fermenters extremely easy.

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Ummm... Pics of this method please??

Gose fermented in primary with sauerkraut brine for two weeks and another 8 weeks in secondary with US-05

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Sorry for the quality, during the weekend I'll try to take better shots!
Red Flanders!

Can I play? Probably my favorite thread on HBT. I just love grossing people out by showing them pellicles.

A little under 3 months and it's already pretty sour. Also had somewhat of a spicy kick to it..?? Gonna let it sit for another couple of months.

My fermenter growth

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martyjhuebs said:

My fermenter growth

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Those are incredible pictures. What type of camera did you use?

TheZymurgist said:

Those are incredible pictures. What type of camera did you use?

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I used the camera on my Samsung Note 3. It happens to work perfectly because the lens and flash fit into the carboy neck. I am not even sure that I want to sample this beer. I just grew it for fun because I love how pellicles look. I mixed about a gallon of golden milk stout wort with my trub from my sour mashed peach berliner weisse and it grew quickly!

martyjhuebs said:

I used the camera on my Samsung Note 3. It happens to work perfectly because the lens and flash fit into the carboy neck. I am not even sure that I want to sample this beer. I just grew it for fun because I love how pellicles look. I mixed about a gallon of golden milk stout wort with my trub from my sour mashed peach berliner weisse and it grew quickly!

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Brew a lightly hopped 4 gallon smash, blend back into that, rack over cherries in a year. You can't kill it now, you should feed it.

martyjhuebs said:

I used the camera on my Samsung Note 3. It happens to work perfectly because the lens and flash fit into the carboy neck. I am not even sure that I want to sample this beer. I just grew it for fun because I love how pellicles look. I mixed about a gallon of golden milk stout wort with my trub from my sour mashed peach berliner weisse and it grew quickly!

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The hell is a golden milk stout?

BGBC said:

The hell is a golden milk stout?

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This is the first commercial "golden stout" I heard about. Had a few since then:
http://www.stochasticity.com/beers/master-of-disguise

martyjhuebs said:

My fermenter growth

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those images are gorgeous. any chance you'd be willing to share hi-res versions?

sweetcell said:

those images are gorgeous. any chance you'd be willing to share hi-res versions?

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I can definitely share... They are at a resolution of 3264x2448, 2.1MB

Rye sour thing. Brewed in March with Wyeast lambic and various dregs and house stuff. This is a couple of weeks after moving the carboy and breaking up the previous pellicle.

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Here is what I just saw this morning..... Beautiful.

Belgian Lambic blend and some dregs from a few sours..

This is after a week in primary sitting on a starter of Wyeast 3031 (Saison-Brett blend). How long would I expect to sit on this before a proper pellicle forms and I can rack to secondary?

Here's my NO BOIL! sour brown ale, I started it back in February! ECY 20

specharka said:

This is after a week in primary sitting on a starter of Wyeast 3031 (Saison-Brett blend). How long would I expect to sit on this before a proper pellicle forms and I can rack to secondary?

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rack to secondary as soon as primary is done. don't wait for a pellicle. the CO2 in the beer will help protect it as you transfer.

you don't need a pellicle to make a good sour/funky beer.

specharka said:

This is after a week in primary sitting on a starter of Wyeast 3031 (Saison-Brett blend). How long would I expect to sit on this before a proper pellicle forms and I can rack to secondary?

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That looks like a giant yeast raft. pellicle's typically form due to o2 in the head space. should still try to minimize the amount of o2 in the head space.

A split fermentation Berliner that I brewed recently had a wicked lacto fermentation the first 24 hours or so (harvested off of some grain) and apparently decided to form a nice round buttocks shape. Nice and veiny too. About an hour after I took this picture I guess the CO2 pushed all of the oxygen out because the pellicle completely dropped out and left a nice clean surface.

Here's a new growth I've never seen. Dumped it then suddenly remembered reading about an ancient style in radical brewing that spoke of blue & greenish growths that changed over time. Wish I had my book with me

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jessup said:

Here's a new growth I've never seen. Dumped it then suddenly remembered reading about an ancient style in radical brewing that spoke of blue & greenish growths that changed over time. Wish I had my book with me

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Pretty sure that is just mold.

blizzard said:

Pretty sure that is just mold.

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It's mold.

Agreed mold. What is that growing in? Is it a wild starter you were trying to inoculate?

Fantome & kriek dreg starter. Should've gotten a profile pic it was 3 dimensional, not just a growth on top of liquid. 2 starters had same growth, both dumped. Makes me question my cleaning regimen.

If it's hairy, it must be scary.

rlonardo said:

A split fermentation Berliner that I brewed recently had a wicked lacto fermentation the first 24 hours or so (harvested off of some grain) and apparently decided to form a nice round buttocks shape. Nice and veiny too. About an hour after I took this picture I guess the CO2 pushed all of the oxygen out because the pellicle completely dropped out and left a nice clean surface.

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That's the breast pellicle I've ever seen! [emoji57]

djbradle said:

That's the breast pellicle I've ever seen! [emoji57]

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Oh no

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rlonardo said:

A split fermentation Berliner that I brewed recently had a wicked lacto fermentation the first 24 hours or so (harvested off of some grain) and apparently decided to form a nice round buttocks shape. Nice and veiny too. About an hour after I took this picture I guess the CO2 pushed all of the oxygen out because the pellicle completely dropped out and left a nice clean surface.

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Looks like a shaved ball sack

j1n said:

Looks like a shaved ball sack

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You might want to see a doctor about that

j1n said:

Looks like a shaved ball sack

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BGBC said:

You might want to see a doctor about that

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Dr. Freud?

BGBC said:

You might want to see a doctor about that

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Billy-Klubb said:

Dr. Freud?

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What you guys never shave down there before?




























Smooth as eggs

shaving is for pterodactyls. hot wax or go home.

sweetcell said:

rack to secondary as soon as primary is done. don't wait for a pellicle. the CO2 in the beer will help protect it as you transfer.

you don't need a pellicle to make a good sour/funky beer.

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Getting weirder after a week...15 days total in primary.

I think the saison yeast has attenuated but Brett is still chugging...there is a positive dP but only small bubbles. The smell is fantastic, like a sour sweaty gym sock. Haven't taken a gravity reading yet but it's probably under 1.010 by now (85% AA).

So...when is primary "done"?

specharka said:

Getting weirder after a week...15 days total in primary.



I think the saison yeast has attenuated but Brett is still chugging...there is a positive dP but only small bubbles. The smell is fantastic, like a sour sweaty gym sock. Haven't taken a gravity reading yet but it's probably under 1.010 by now (85% AA).



So...when is primary "done"?

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If you're going to rack to secondary go for it even if by chance there are a few gravity points left to ferment the yeast and brett still in suspension will have no problem finishing them off. Just dont bottle until you have a stable gravity. Every brett saison/farmhouse type beer I've ever done finished close to 1.000.

specharka said:

So...when is primary "done"?

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that looks plenty done. rack away. fill up the secondary to the very the top!

BUCKNUTS said:

If you're going to rack to secondary go for it even if by chance there are a few gravity points left to ferment the yeast and brett still in suspension will have no problem finishing them off. Just dont bottle until you have a stable gravity. Every brett saison/farmhouse type beer I've ever done finished close to 1.000.

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+1. and i've had some finish as high as 1.004 but yeah, expect a low final gravity.

My pellicle, this is my first spontaneus, i left 2 liters wort for two days in garden and after a week i have this. Tree days ago a beautifull smell, now no smell.
Someone can help me what is this? good or bad?
Do you think is dangerous to taste?
Do you think i can use it to make a sour beer? if yes, i have to use only the liquid part?

The beginning of a pellicle on my imperial farmhouse. About two months in primary.

lurenzio said:

My pellicle, this is my first spontaneus, i left 2 liters wort for two days in garden and after a week i have this. Tree days ago a beautifull smell, now no smell.
Someone can help me what is this? good or bad?
Do you think is dangerous to taste?
Do you think i can use it to make a sour beer? if yes, i have to use only the liquid part?

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It's something, can't say what exactly. I would give it some more time before tasting. If it tastes good in a month or two, add some fresh wort and step it up. If that batch tastes good, maybe pitch it in a full size batch.