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Old 10-16-2009, 06:14 PM   #1
sw341034
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Jun 2006
Central California
Posts: 59


Do you guys do it? If you do how do you do it without disturbing your pellicle?

 
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Old 10-16-2009, 09:11 PM   #2
Texron
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Dec 2008
Houston, Texas
Posts: 234

I'm guessing here because I am new to sour brews myself-but will state my beliefs so other can comment to affirm or correct my line of thinking.

My understanding is you wouldn't disturb the Pellicle as it forms to protect the brew from Oxygen? Is this correct?

I also have a question of my own. I have read where others have made mention of "tasting" their brew to check on the developement of the sour notes of their brew. How is this done if there is a Pellicle in place on the top of the brew?


 
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Old 10-16-2009, 09:42 PM   #3
brewtoomuch
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Feb 2009
PA
Posts: 14

If you break the pellicle with a wine thief to taste the beer it will reform.

 
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Old 10-18-2009, 09:30 PM   #4
sw341034
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Jun 2006
Central California
Posts: 59

Is there any other reason to not disturb the pellicle? Is it strictly a means to keep O2 off the beer? Wouldn't topping up regularly achieve the same thing?

 
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Old 10-21-2009, 07:01 PM   #5
ragweed
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Jan 2009
Posts: 19

Quote:
Originally Posted by sw341034 View Post
Is there any other reason to not disturb the pellicle? Is it strictly a means to keep O2 off the beer? Wouldn't topping up regularly achieve the same thing?
Its the Brett using the oxygen in the headspace and growing/thriving, if there is no headspace and/or no oxygen then I would imagine you'd have less Brett'yness. I think that's why barrels are effective and used by the pros, right amount of oxygen for the brett (and others). My understanding at least.

 
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Old 10-21-2009, 09:27 PM   #6
Munsoned
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Mar 2009
DC Metro
Posts: 642
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If you had a ported better bottle, you could always take the sample off the bottom I suppose without messing with the pellicle. Topping off wouldn't work though...
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