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Old 08-14-2011, 06:45 PM   #241
Vaughn
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Jan 2009
Middle Tennessee
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This is the pellicle on my Oud Bruin at 2 months.

 
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Old 08-21-2011, 11:20 AM   #242
COLObrewer
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Jan 2009
Pea Green, Colorado
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My latest wild innoculation (From the cellar), scotch ale base was at 8.24% when the pellicle formed, this one will be interesting as it's the first higher abv brew I've infected.
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Old 08-21-2011, 02:35 PM   #243
B-Dub
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Sep 2007
Central Coast
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Quote:
My latest wild innoculation (From the cellar), scotch ale base was at 8.24% when the pellicle formed, this one will be interesting as it's the first higher abv brew I've infected
Was this an accidental inoculation or purposeful? Looks like a health strain whatever it is!

BW

 
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Old 08-21-2011, 05:28 PM   #244
COLObrewer
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Jan 2009
Pea Green, Colorado
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Quote:
Originally Posted by B-Dub View Post
Was this an accidental inoculation or purposeful? Looks like a health strain whatever it is!

BW
This one was purposeful, the initial fermentation didn't turn out as I wanted so I simply moved it to the cellar, removed the airlock and placed a piece of tinfoil over the neck, the pellicle formed after a couple of weeks. Initial ferment was with some juniper yeast (from jalapeno blonde ale) that I didn't wash thoroughly enough (residual jalapeno flavour).

 
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Old 08-28-2011, 04:40 PM   #245
Coff
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Aug 2010
Philadelphia, PA
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Have I just joined this club? What does everyone recommend I do here? Lacto?

Its a big American Stout that has been in 2ndary for like 5-6 months, for various reasons including laziness and not wanting to waste a keg on a stout I wont be drinking in the summer anyway. Maybe I should siphon form under ther film and bottle? Ive not tasted it yet bc Im worried about contaminating my siphon.



 
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Old 08-28-2011, 05:08 PM   #246
shelly_belly
Uncle John's Band
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Jul 2009
Blow Southerners!
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My first. It wasn't intentional. It's Ó Flannagáin Standard Stout. Maybe it was meant to be. Brewed 4 weeks ago today.
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Old 08-28-2011, 09:55 PM   #247
DarkBrood
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Aug 2010
Manchester, NH
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Quote:
Originally Posted by COLObrewer View Post
My latest wild innoculation (From the cellar), scotch ale base was at 8.24% when the pellicle formed, this one will be interesting as it's the first higher abv brew I've infected.
Would this be a lacto? I've had a similar-looking pellicle on my batches using White Labs Irish Ale....it appeared on my Irish Blonde, Strawberry Blonde, and Irish Draught Ale.....still have a jar of the yeast in the fridge I'm keeping alive for a Dry Stout. The beer tastes fine (a little over-carbonated with larger than usual bubbles)....wondering if this might be from the yeast re-use and whether I should buy some acid to properly wash the yeast or should just buy a new tube....
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Old 08-28-2011, 11:57 PM   #248
emory
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May 2010
sf
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This is growing on my sour blend. Combination of various bottle dregs and roeselare. Its either 6 or 7 months old now. Condensation makes it hard to get a good picture. Do they normally start out from the side like that or should I be worried about it?

view from top:


View from side:

 
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Old 08-29-2011, 12:33 AM   #249
Coff
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Aug 2010
Philadelphia, PA
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Quote:
Originally Posted by Coff View Post
Have I just joined this club? What does everyone recommend I do here? Lacto?

Its a big American Stout that has been in 2ndary for like 5-6 months, for various reasons including laziness and not wanting to waste a keg on a stout I wont be drinking in the summer anyway. Maybe I should siphon form under ther film and bottle? Ive not tasted it yet bc Im worried about contaminating my siphon.

Should I move this fermenter to a different room? It happens to be stored in the same small room as my mash tun siphon, siphon tubing etc.

I really dont want to have to replace all my equipment.

 
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Old 08-29-2011, 12:36 AM   #250
DarkBrood
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Aug 2010
Manchester, NH
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Quote:
Originally Posted by Coff View Post
Should I move this fermenter to a different room? It happens to be stored in the same small room as my mash tun siphon, siphon tubing etc.

I really dont want to have to replace all my equipment.
Great question - I only have one air conditioned closet for a storage room, transfer room, fermentation chamber, bottle aging room, and ingredient storage......if carboys are kept properly capped/airlocked, how likely ARE these extra bugs to migrate?
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*** Brian Gibson ***
Recognized BJCP Beer Judge / Certified Beer Server (Cicerone Level I)
BREWER: Milly's Tavern & Stark Brewing Company
WRITER: http://BrewsAndStews.wordpress.com TWITTER @DarkBroodBrews
PHOTOGRAPHER: http://Brian-Gibson.FineArtAmerica.com

 
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