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Old 02-08-2011, 01:08 AM   #91
phuzle
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Feb 2005
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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.



 
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Old 02-09-2011, 12:56 AM   #92
jessup
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Sep 2009
asheville, nc
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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.


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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)

 
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Old 02-09-2011, 01:15 AM   #93
Barc
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Oct 2008
NC
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Looks like lacto to me. I've done wild lactobacillus ferments with stuff and that's pretty much exactly what it looks like.

 
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Old 02-09-2011, 03:12 AM   #94
phuzle
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Feb 2005
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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?

 
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Old 02-19-2011, 11:07 PM   #95
jdinger29
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Jul 2009
Minnesota
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Wow! Best thread ever! Thanks for posting all of these.

 
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Old 02-19-2011, 11:54 PM   #96
passedpawn
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Apr 2009
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Excellent thread guys!

MODS: this should be stickied in the lambic/wild forum. Very, very useful.
Bump. MODS?
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Old 02-22-2011, 09:43 PM   #97
RJ_InPA
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Mar 2010
York, PA
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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]


 
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Old 02-22-2011, 10:14 PM   #98
godofcheese
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Jul 2009
Bryan, TX
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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.

 
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Old 02-23-2011, 02:44 AM   #99
yellowthere
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Jan 2009
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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.

 
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Old 02-23-2011, 12:11 PM   #100
Barc
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Oct 2008
NC
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Probably the combo of Lacto and Sacc / Brett. Lacto will produce a nice pellicle all by itself.



 
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