Pellicle Porn... my pLambic - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Pellicle Porn... my pLambic
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 01-08-2010, 01:37 PM   #11
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
 
IrregularPulse's Avatar
Recipes 
 
Nov 2007
Posts: 49,685
Liked 3279 Times on 3151 Posts


Quote:
Originally Posted by ryane View Post
Brett is actually an oxidative yeast not a bacteria
Good info. Thanks


__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo's mom

 
Reply With Quote
Old 01-30-2010, 06:59 AM   #12
Jaymo
Recipes 
 
Mar 2009
Racine, WI
Posts: 147
Liked 3 Times on 3 Posts


Once Brett gets going it really doesn't need much oxygen. Actually, the pellicles that various strains form are their way of protecting the wort from the introduction of even more oxygen (& other things too I'm sure.)



 
Reply With Quote
Old 02-01-2010, 09:51 PM   #13
Munsoned
Recipes 
 
Mar 2009
DC Metro
Posts: 642
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Ryan_PA View Post
I cannot seem to remember which podcast, but one of them had a good show on the biology of yeasts and really did a good job explaining Brett. I searched the Basic Brewing and Brew Strong archives, but nothing jumped out at me. If anyone is looking for some good info on what Brett is and how it works finding that podcast would be a great introduction.
Only thing I can think of is a 2006 or 2007 Brewing Network interview with the editor of BYO. Not sure they went into too much detail on the biology of Brett in particular, but I could be wrong on that...
__________________
___________________________
“While the rest of the species is descended from apes, redheads are descended from cats.” - Mark Twain

 
Reply With Quote
Old 02-03-2010, 12:04 AM   #14
wetherel
Recipes 
 
Sep 2009
San Diego
Posts: 55

After 9 or so Brett sours, I've never got a thick lumpy pellicle. I only get the thin spider-web slimy ones. I use glass with an airlock. The pellicle is more likely to form if the airlock dries out or if I open it and sample it. I also primarily use lactobacillus with decent amount of sourness early on. I wonder if the lumpy pellicle is more likely to form when pediococcus is the predominant souring agent.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When to Bottle a pLambic heyvail General Beer Discussion 5 03-24-2011 03:50 AM
Suggestions on my upcoming 1st pLambic Indiana Red Lambic & Wild Brewing 4 10-09-2009 11:11 PM
How long will my pLambic last? Beernik Lambic & Wild Brewing 3 06-30-2009 12:20 PM
Bottling a pLambic heyvail Bottling/Kegging 2 01-27-2009 12:13 PM
Is this mold in my plambic? Sweet!! Shonuff General Beer Discussion 7 10-21-2008 03:11 PM


Forum Jump