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Old 10-27-2012, 05:21 PM   #671
lunshbox
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Nov 2011
Gastonia, North Carolina
Posts: 128
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Here is my Oud Brun at two months.

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Secondary: Oud Bruin, Berlinner Weisse, Apfelwein
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Old 10-29-2012, 03:14 PM   #672
dcHokie
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Mar 2010
Washington, DC
Posts: 1,595
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Whiling away the storm with beery things, I snapped a couple of pics of recently changed pellicles:





2 pics of a bretted english brown






above, decided to dose a keg of an unremarkable cream ale with roselare and some sour dregs, I flushed with CO2 but this pellicle popped up real quick and started changing fast


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Old 10-31-2012, 07:44 AM   #673
dinnerstick
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Nov 2010
utrecht, netherlands
Posts: 2,023
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i know it's cheating to show your lacto veggies but it's a hell of a pellicle isn't it
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Old 10-31-2012, 02:42 PM   #674
levifunk
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Feb 2012
Madison, WI
Posts: 197
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Lambic pellicle on Day 277 in the barrel.
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Old 10-31-2012, 03:00 PM   #675
JordanThomas
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Jul 2012
Grand Rapids, Michigan
Posts: 888
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Quote:
Originally Posted by mloula View Post
This is a gallon test ferment that I pulled out of my latest pale ale and "pitched" about a quarter pound of local honey. This is one week old today.

Attachment 80970
That is an epic 1-week old pellicle!

 
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Old 10-31-2012, 08:51 PM   #676
drchris83
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Jun 2012
Posts: 155
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Quote:
Originally Posted by sddanc
Salted porter caught something. Likely the brett.b i have been using
Can you elaborate on the nature of a salted porter?
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Old 11-07-2012, 04:02 PM   #677
TNGabe
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Aug 2012
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Wlp 645 Brett c starter.

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Old 11-08-2012, 06:47 AM   #678
barrooze
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Jan 2009
Pearland, TX
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Spontaneously fermented with wild yeast for a month, then pitched a starter made from JP Calabaza and a Flanders Brown dregs. This has been aging for 6 months.

The dregs from the Brown obviously had all sorts of different bugs in it. What sort of infection does it look like I have at this point?
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Old 11-08-2012, 05:29 PM   #679
lunshbox
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Nov 2011
Gastonia, North Carolina
Posts: 128
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Quote:
Originally Posted by barrooze
Spontaneously fermented with wild yeast for a month, then pitched a starter made from JP Calabaza and a Flanders Brown dregs. This has been aging for 6 months.

The dregs from the Brown obviously had all sorts of different bugs in it. What sort of infection does it look like I have at this point?
Dude that is a crazy looking pelicle. It looks like spaghetti.
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Primary: Old Bootlegger Imperial Porter, Mill Worker's Breakfast Oatmeal Coffee Porter
Secondary: Oud Bruin, Berlinner Weisse, Apfelwein
Barrel: Whiskey :P
Kegged: Mill Worker's Breakfast Base
Planned: Pure-T Pale with Citra, G-Town Brown 2.1, Muddy Banks Irish Red

 
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Old 11-08-2012, 08:27 PM   #680
mutedog
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Nov 2008
Washougal, WA
Posts: 128
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Quote:
Originally Posted by barrooze View Post
Spontaneously fermented with wild yeast for a month, then pitched a starter made from JP Calabaza and a Flanders Brown dregs. This has been aging for 6 months.

The dregs from the Brown obviously had all sorts of different bugs in it. What sort of infection does it look like I have at this point?
Looks like brett


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