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Old 02-06-2010, 02:36 AM   #1
MightyCow9
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Jun 2008
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Hey guys. I made a saison 6 or 8 months ago. I made too much and put a gallon in a jug with a little bit of solution in the airlock. I intentionally let the airlock dry out to let the wild in. In an effort to try something fun, I threw in some blackberries on the beer about a month ago. I covered the top with cheesecloth and let the air do the rest. I have a culture growing on top that I am not sure of what it would be. My wife does kefir and combucha cultures for drinks, this doesn't look like those, and it doesn't look like mold. Looks likes a flaky krausen. The original yeast formed small leaf looking colloids like in this culture too... but the krausen was still normal. This was a 9% alcohol saison before the fruit.

What do you guys think?

Picture on my homebrew club website

Also, do i need to be a paid member to upload photos to this site?



 
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Old 02-06-2010, 03:34 AM   #2
GroosBrewz
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Sep 2008
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That is gnarly looking!


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Old 02-06-2010, 04:27 AM   #3
lowlife
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Jan 2009
Chicago
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http://commons.wikimedia.org/wiki/Fi...ulgaricus.jpeg

maybe?

 
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Old 02-18-2010, 04:50 AM   #4
Potter1
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Feb 2010
Leavenworth, Wa
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Whatever it is it's f'ing HUGE

Kinda looks like pedio, or maybe just some random beer loving yeast.


What does it taste like? I bet funky and good!

 
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Old 02-18-2010, 05:39 AM   #5
Saccharomyces
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Probably pediococcus. If that is the case there will be diacetyl and it will have a butter smell... you will want to pitch a commercial brett strain to clean up the diacetyl from the pedio. After 12-18 months it will be incredibly tasty I bet.
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Old 02-18-2010, 05:47 AM   #6
mordantly
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May 2008
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i'd be scared schitt-less if i had the culturing in my lab!

 
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Old 02-18-2010, 01:54 PM   #7
MightyCow9
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Jun 2008
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I haven't tasted it yet. I had intended to get a little flavor in the Saison base beer by adding the wild and the fruit aspects. But I thought it would be a slight bubbling and I would just let it go to taste. It is still Krausen heavy. Now i moved it out of my brewery and into the house with all of my wifes kambuchu and kefir and other crazy food yeasts. I will likely taste it as soon as the pellicle subsides a wee bit.



 
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