Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Pellicle Photo Collection
Reply
 
Thread Tools
Old 02-08-2011, 01:08 AM   #91
phuzle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2005
Posts: 108
Default

Quote:
Originally Posted by jpoder View Post
looks awesome! especially the last one. How long was it from first photo to last?
I think 5 days, should be one picture per day. So I added the brett maybe 10 days ago, started taking photos 5 days ago.


phuzle is offline
 
Reply With Quote
Old 02-09-2011, 12:56 AM   #92
jessup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: asheville, nc
Posts: 604
Liked 6 Times on 6 Posts
Likes Given: 3

Default

Quote:
Originally Posted by phuzle View Post
I think 5 days, should be one picture per day. So I added the brett maybe 10 days ago, started taking photos 5 days ago.
you said you took the wild yeast from another beer in your original post. how long did the sour mix stay in your first beer? your last photo on day 10 saison looks a lot like a post on page 7 from Jaymo, but the only connection is that you both used mixed blends.


__________________
set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)
jessup is offline
 
Reply With Quote
Old 02-09-2011, 01:15 AM   #93
Barc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: NC
Posts: 666
Liked 5 Times on 4 Posts

Default

Looks like lacto to me. I've done wild lactobacillus ferments with stuff and that's pretty much exactly what it looks like.
Barc is offline
 
Reply With Quote
Old 02-09-2011, 03:12 AM   #94
phuzle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2005
Posts: 108
Default

Quote:
Originally Posted by jessup View Post
you said you took the wild yeast from another beer in your original post. how long did the sour mix stay in your first beer? your last photo on day 10 saison looks a lot like a post on page 7 from Jaymo, but the only connection is that you both used mixed blends.
Thanks for the interest. I pitched the WL sour mix on December 26th. All airlock activity was done by Jan 2nd. I pulled some of the trub on Jan 31st to add to the saison. It does look very similar, and I will continue to post some photos as things progress. Some of those bigger air bubbles around the edge of the carboy have broken and a few of the ones in the middle have gotten enormous! Very excited for this beer. I'm not sure how long to let it go, I know that things can take over a year easily to get really funky and sour, but I'm fine with mild flavors of brett and lacto to complement the spicy/fruity saison flavors. I'm thinking 1 to 3 months, anyone have suggestions?
phuzle is offline
 
Reply With Quote
Old 02-19-2011, 11:07 PM   #95
jdinger29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Minnesota
Posts: 67
Liked 1 Times on 1 Posts
Likes Given: 3

Default

Wow! Best thread ever! Thanks for posting all of these.
jdinger29 is offline
 
Reply With Quote
Old 02-19-2011, 11:54 PM   #96
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 22,092
Liked 4855 Times on 2905 Posts
Likes Given: 4075

Default

Quote:
Originally Posted by passedpawn View Post
Excellent thread guys!

MODS: this should be stickied in the lambic/wild forum. Very, very useful.
Bump. MODS?
__________________
- Andrew
passedpawn is offline
 
Reply With Quote
Old 02-22-2011, 09:43 PM   #97
RJ_InPA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: York, PA
Posts: 9
Default Berliner-Weisse

This is my Berliner Weisse that I pitched two packs of Wyeast 3191 into less than 72 hrs. before pics were taken. OG was 1.035. This looks like a krausen to me, but a lot funkier. There is no airlock activity, but I did notice the yeast rise off the bottom about 24 hrs prior to pic. Temperature was 67-68 for the first 36 hrs. and has since dropped to 63-64. Is this a pellicle or krausen?
[IMG]

RJ_InPA is offline
 
Reply With Quote
Old 02-22-2011, 10:14 PM   #98
godofcheese
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bryan, TX
Posts: 192
Liked 3 Times on 3 Posts

Default

That looks like a krausen. A pelicile is less bubbly. Give it a month or two and you will probably have a nice pelicile on there.
godofcheese is offline
 
Reply With Quote
Old 02-23-2011, 02:44 AM   #99
yellowthere
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 138
Liked 5 Times on 4 Posts

Default

Quote:
Originally Posted by RJ_InPA View Post
This is my Berliner Weisse that I pitched two packs of Wyeast 3191 into less than 72 hrs. before pics were taken. OG was 1.035. This looks like a krausen to me, but a lot funkier. There is no airlock activity, but I did notice the yeast rise off the bottom about 24 hrs prior to pic. Temperature was 67-68 for the first 36 hrs. and has since dropped to 63-64. Is this a pellicle or krausen?
[IMG]

I would say that's a meaty Krausen. Definitely not a normal one.
yellowthere is offline
 
Reply With Quote
Old 02-23-2011, 12:11 PM   #100
Barc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: NC
Posts: 666
Liked 5 Times on 4 Posts

Default

Probably the combo of Lacto and Sacc / Brett. Lacto will produce a nice pellicle all by itself.


Barc is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
That's not a pellicle...right? nostalgia Fermentation & Yeast 7 11-01-2011 12:09 AM
How long until pellicle mattyp1214 Lambic & Wild Brewing 11 10-21-2009 03:47 AM
My first pellicle! Munsoned Lambic & Wild Brewing 3 09-07-2009 05:33 PM
He ain't heavy, He's my Pellicle landhoney Home Brewing Photo Forum 16 01-02-2008 04:19 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS