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Old 07-24-2010, 12:20 AM   #41
bellebouche
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May 2009
Poitou Charentes, France.
Posts: 8
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I guess this belongs here!




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Old 07-24-2010, 01:56 AM   #42
pipapat
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Jun 2009
slc
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Quote:
Originally Posted by bellebouche View Post
I guess this belongs here!

nice what type of sour is it.
i like the little bubbles.



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Old 07-25-2010, 11:09 AM   #43
bellebouche
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May 2009
Poitou Charentes, France.
Posts: 8
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Quote:
Originally Posted by pipapat View Post
nice what type of sour is it.
i like the little bubbles.
It will be a Lambic base beer that I'm intending to turn into a gueuze... not brewed it yet but just having a go at catching wild bugs for the souring.

That pellice is sat on top of a small 1 litre jar of old spent trub/beer form an older brew and it's caught on after a couple of months now.

 
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Old 08-12-2010, 10:07 PM   #44
Malatesta
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Apr 2009
Salt Lake City, UT
Posts: 13

Had my own start of a nasty little membrane in a Red Ale.



So question: I bottled anyway and avoided all the skin I could. If I hadn't, though and I got bits in my beer, what would have formed in the bottle?

 
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Old 08-13-2010, 01:11 PM   #45
COLObrewer
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Jan 2009
Pea Green, Colorado
Posts: 2,935
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Quote:
Originally Posted by November View Post
Dead Cat perhaps? When are you planning on packaging that? It looks terrifying and fantastic at the same time.
It is an oak spiral, I plan on bottling in Nov/Dec, its getting good. Oude Bruin met Perzik
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Old 08-13-2010, 04:52 PM   #46
Barc
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Oct 2008
NC
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Quote:
Originally Posted by Malatesta View Post
So question: I bottled anyway and avoided all the skin I could. If I hadn't, though and I got bits in my beer, what would have formed in the bottle?
Brett will produce little pellicles in the bottle, or most of mine do, regardless of how little of the skin you manage to get into your beer. It may not if you flushed each bottle with CO2 but I've not tried that. It will eventually sink on its own or when you move it. And, if it doesn't, there's nothing wrong with it. It is a natural part of fermentation with Brett.

 
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Old 10-08-2010, 12:35 AM   #47
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
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Jan 2008
Ridley Park, PA
Posts: 1,152
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A mixed concoction of different yeasts and bugs, 3 days after pitching.

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Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
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Old 11-20-2010, 07:06 PM   #48
rtt121
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Apr 2009
Indian Mills, NJ
Posts: 292
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Did not pitch any bugs. Wild growth. Is this a pellicle or mold? It is very tasty.

 
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Old 12-02-2010, 10:58 PM   #49
jessup
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Sep 2009
asheville, nc
Posts: 682
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Quote:
Originally Posted by rtt121 View Post
Is this a pellicle or mold? It is very tasty.
i'm not really sure, you'd have to get better zoomed in pic. are those rehydrated cranberries? a description of the growth would help, but here's one that i assume is mold growing on the pellicle. it's from over the summer and was a peach ale that i pitted the peaches and blended them into a puree. once i saw the mold i reracked from underneath and salvaged the beer which was not very peachy (see other threads about peaches).
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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 12-02-2010, 11:31 PM   #50
rtt121
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Apr 2009
Indian Mills, NJ
Posts: 292
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what do you think?



Not frozen, fresh from the bog.... literally

Brewed a simple hefe recipe with WB06, drank half of it. The other half I put into 5 pounds fresh cranberries, soaked in starsan then halved. 5 days in looked fine smelled great. 8 days in had about a quarter size of this stuff and then sealed it for a month. This is what it looked like next.



 
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