my latest random pellicle...

uglygoat · Sep 25, 2008

i'm suspecting the stopper... it was a smash ale, 7lbs mo, .5oz pacific gem kettle hops. this is week fourish.... it was clear three days ago and slated to be kegged today, now it's going into deep sleep for a few months to see what happens.

grumbles about having to ready a new secondary....

ohiobrewtus · Sep 25, 2008

Yikes! That doesn't look good.

Revvy · Sep 25, 2008

Oh holy night!!! Is that a pellicule or a sheet of mold?????

WOW...Where's Landhoney, or Evan! when you need them?

If you're racking you will give it a taste and let us know won't you??

carnevoodoo · Sep 25, 2008

Revvy said:
Oh holy night!!! Is that a pellicule or a sheet of mold?????

WOW...Where's Landhoney, or Evan! when you need them?

If you're racking you will give it a taste and let us know won't you??

Looks like a pellicle to me!

Let us know how it turns out. And I don't think 3 months is enough. Give it like 12-18 to see what happens.

It will likely taste terrible at the moment, but if you got some good wild yeast in there, you never know.

Parker36 · Sep 25, 2008

Ewwwwwwwwwwww

BigKahuna · Sep 25, 2008

That looks freeking nasty. You've done this before? Unintentionally?

Dude...can I buy you some StarSan?

I'll take a bottle if it doesn't kill you. It could be great!

Chriso · Sep 25, 2008

Looks like Brett pellicle to me! Congrats, it's a sour!

Hey, it could be good in the end right?

ShortSnoutBrewing · Sep 25, 2008

I have something similar going on with my christmas ale...not too happy about it. It's not quite to the point yours is, but it grows everyday.

PseudoChef · Sep 25, 2008

Looks delicious.

uglygoat · Sep 25, 2008

i've had it happen before..... it's the carboy or the stopper. both or either are haunted/blessed. you decide. six months and it is clear as day, and crisp as ice cold spring water. thing is i only get one batch like this every six months. whacked out cellar sprites...

CBBaron · Sep 25, 2008

uglygoat said:
i've had it happen before..... it's the carboy or the stopper. both or either are haunted/blessed. you decide. six months and it is clear as day, and crisp as ice cold spring water. thing is i only get one batch like this every six months. whacked out cellar sprites...

Well ofcourse you only get it once every 6 months, the carboy and stopper is in use for 6 months at a time.

That pellicle looks just like the one on my Flander's Red. Its likely to be very tasty.

Craig

Hercules Rockefeller · Sep 25, 2008

OK, I'll bite. What the heck is a pellicle?

PseudoChef · Sep 25, 2008

Brettanomyces' natural barrier against oxidation. They will kick up a layer of muck (yeast cells) that form a protective coat over the top of the beer. Therefore, oxygen won't get in.

This is done because Brett acts much more slowy than Saccharomyces and you have to age them for a long time in order for them to complete fermentation.

The one in my avatar has been there since March of this year.

Saccharomyces · Sep 25, 2008

PseudoChef said:
This is done because Brett acts much more slowy than Saccharomyces

Hey, I've never been called fast before. Slow maybe.

uglygoat · Sep 25, 2008

Saccharomyces said:
Hey, I've never been called fast before. Slow maybe.

[youtube]UlALQf3fahM[/youtube]

PseudoChef · Sep 25, 2008

Perhaps I should change my user name to Brettanomyces and we can schedule a duel.

uglygoat · Sep 25, 2008

i'll be sure to taste it when it's racked, around st paddy's day.... :drunk:

Hercules Rockefeller · Sep 25, 2008

PseudoChef said:
Brettanomyces' natural barrier against oxidation. They will kick up a layer of muck (yeast cells) that form a protective coat over the top of the beer. Therefore, oxygen won't get in.

This is done because Brett acts much more slowy than Saccharomyces and you have to age them for a long time in order for them to complete fermentation.

The one in my avatar has been there since March of this year.

I learn something new every day!

thanks for the answer.

Natas · Sep 25, 2008

That's absolutely georgeous!
I love a good pellicle.:rockin:

I've got four going here, myself. Will be starting another on Sunday

StarSan is your best bet to help kill off the bugs. Iodophor doesn't kill off Brett, or Pediococcus.

uglygoat · Sep 25, 2008

i recall finding the top of the airlock missing, and the water level being rather low about two weeks ago... i suspect my little buddy got in then.

maybe one of the spiders pissed in there. still blaming the cellar sprites on this one.

EvilTOJ · Sep 26, 2008

I have a pilsner that looks exactly like that. It still smells yummy, but by god it looks horrible. I'm going to let it do its thing for another six months then figure out WTF I'm going to do with it.

TexLaw · Sep 26, 2008

No matter how it got in there, you ought to get a new stopper. Once that stuff gets into your stopper, it takes another Big Bang to get it out. That stopper now is your "sour stopper."

Congratulations on the Flanders Pale-Thing!

TL

my latest random pellicle...

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

Well-Known Member

Well-Known Member

Post Hoc Ergo Propter Hoc

Well-Known Member

Well-Known Member

Senior Member

Broken Robot Brewing Co.

Kwanesum Chinook Illahee

Well-Known Member

Well-Known Member

Well-Known Member

Well-Known Member

Well-Known Member

Be good to your yeast...

Well-Known Member

Well-Known Member

Well-Known Member

Well-Known Member

Well-Known Member

Well-Known Member

Well-Known Member

Here's Lookin' Atcha!

Similar threads

Join the conversation!

Join today and get all the highlights of this community direct to your inbox. It's FREE!