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Old 03-23-2011, 01:00 AM   #131
SwampassJ
 
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Mar 2010
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Quote:
Originally Posted by jessup View Post
too funny indeed

here's teh latest growth of mixed culture.

this is today after all the spots merged. it's quite impressive
It's like the beer has a butthole.

 
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Old 03-23-2011, 01:13 AM   #132
Bottenbrew
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Oct 2010
Waukee, Iowa
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Popped my pellicle cherry, on some cherries for a nice side of irony.


 
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Old 03-23-2011, 01:17 AM   #133
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Nice. I decided to take an SG sample last weekend and found that the flavor was awesome and I'm ready to bottle. Since I was cold crashing my lager anyways I decided to cold crash my old ale as well. Hopefully it'll do well for the May competition!
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Old 03-23-2011, 02:52 AM   #134
TANSTAAFB
 
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Quote:
Originally Posted by Bottenbrew View Post
Popped my pellicle cherry, on some cherries for a nice side of irony.


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Old 03-23-2011, 02:07 PM   #135
Tiber_Brew
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Apr 2010
Upper Peninsula, Michigan
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Quote:
Originally Posted by jessup View Post
too funny indeed

here's teh latest growth of mixed culture.
this is a few weeks ago:

this is today after all the spots merged. it's quite impressive

Any of those beautiful pictures would make a good desktop background on your computer.
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Old 03-25-2011, 02:49 PM   #136
ReverseApacheMaster
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Jul 2009
Keller, Texas
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That is down the mouth of a better bottle. It is staying in the primary fermenter and there is krausen residue stuck to the inside of the carboy in the headspace so I can't get a good picture from the side.

That is Wyeast Lambic Blend plus dregs from Lindeman's Cuve Rene three and a half months in.

 
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Old 03-31-2011, 06:01 AM   #137
zing
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Nov 2009
Holland, MI
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I've got my first sour going now...the only room in the house I can keep good control of the temperature in is my bedroom...with all the sulfur coming off of it it smells like someone's been farting...a lot...

can't wait till the pellicle forms. these (okay... most of these) are beautiful...

 
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Old 03-31-2011, 10:52 AM   #138
smokinghole
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If you have a regular 3 piece airlock on the fermentor you can go get a NATO gas mask canister. Tape it on top and that takes care of any sulfur smells. I've done that on a few fermentations since I started this hobby. The filter cartridge should be pretty cheap and it fits perfectly.
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Old 04-02-2011, 05:04 AM   #139
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Helena, MT
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Quote:
Originally Posted by zing View Post
I've got my first sour going now...the only room in the house I can keep good control of the temperature in is my bedroom...with all the sulfur coming off of it it smells like someone's been farting...a lot...

can't wait till the pellicle forms. these (okay... most of these) are beautiful...
In my experience, temperature fluctuations actually do sours a lot of good.
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Old 04-03-2011, 12:50 PM   #140
winnph
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Feb 2010
Takoma Park, MD
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My first pellicle, and it's not even from the beers I've put dregs into! (those were just pitched in the last week or two, so no pellicles yet)

The following are pictures of a beer brewed using a wild yeast I isolated from dates (the fruit, not people I was dating, though that might produce an interesting beer, too). What's interesting is the beer had a very sacc-like fermentation at first, so I was wondering if I'd happened upon some sacc species, but now I'm unsure. I'm pretty sure it was a single species, since I streaked it on agar and selected an isolated colony.

The pictures are kinda largish, so I'm using thumbnails and you can click on them for full resolution. First, through the mouth of the Better Bottle:



Then, through the little rectangular "window" on the side, which doesn't produce the greatest picture, but I thought it was kinda cool looking:



Then, from below, through the beer:



Notice how clearly you can see through to the other side -- this beer really has cleared better than any domesticated yeast I've used, and it went from 1.045 to 1.011 in about a month. Here's a picture of the krausen it had a few days after pitching:

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