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Old 11-23-2012, 05:09 AM   #711
pjdunn11
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Oct 2012
Buffalo, NY
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Pellicle on Citrus Sour Blonde Ale. Primary was brett blend propagated from a bottle of RR Sanctification. After primary, added 12.2 oz (by weight) fresh tangerine and tangelo juice (as well as the zest). This appeared ~3 weeks later.

Full recipe and notes here
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Old 11-27-2012, 09:30 PM   #712
JordanThomas
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Jul 2012
Grand Rapids, Michigan
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Quote:
Originally Posted by pjdunn11 View Post
Pellicle on Citrus Sour Blonde Ale. Primary was brett blend propagated from a bottle of RR Sanctification. After primary, added 12.2 oz (by weight) fresh tangerine and tangelo juice (as well as the zest). This appeared ~3 weeks later.

Full recipe and notes here
My god... that looks like worms... GROSS. I bet it will be amazing beer though!

 
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Old 11-27-2012, 11:08 PM   #713
ndrice
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Nov 2010
Greenbelt, MD
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The pellicle on a peach sour I'm making before I racked it into a carboy.
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Old 11-28-2012, 04:54 AM   #714
stblindtiger
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Aug 2010
Ardmore, PA
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Originally Posted by barrooze View Post
No idea but it looks just like mine.
Well I hope your turned out better than mine did! This was the first batch of beer I ever dumped. Smelled like 2 week old garbage, and tasted like puke.

Sorry... Like I said hopefully you will have better luck than I did.
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Old 11-28-2012, 05:02 AM   #715
stblindtiger
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Aug 2010
Ardmore, PA
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This is my second sour stout attempt. My first one turned out great, but trying to cut back the sour edge to it a bit so the roast shines through a bit more. When I pitched the Cal Ale yeast I also dumped dregs from about 5 different sour beers. It's been in primary for about 2 months now. Think the yeast cake will just provide food for the bugs, or should I rack it off the yeast cake/maybe only key it sit for 6 months instead of a year?

This is just the start of the pellicle forming....



A little closer up...

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Primary - Wit, Lambic 1
Secondary - Berliner Weisse Experiments
Keg - Berliner Weisse, Lemon Lime Hef, Arrogant Bastard Clone
Bottled - Lots
Up Next - Rye Saison, Pumpkin Ale, Citra IIPA, Rauchbier

 
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Old 11-28-2012, 01:04 PM   #716
milldoggy
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Mar 2008
Pottstown, Pa
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Jim,
I would just leave it for a while longer. Pull it off after 6 months and put another on the yeast cake.
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Old 11-29-2012, 04:05 AM   #717
blizzard
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Mar 2009
Denver, CO
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Quote:
Originally Posted by stblindtiger
This is my second sour stout attempt. My first one turned out great, but trying to cut back the sour edge to it a bit so the roast shines through a bit more. When I pitched the Cal Ale yeast I also dumped dregs from about 5 different sour beers. It's been in primary for about 2 months now. Think the yeast cake will just provide food for the bugs, or should I rack it off the yeast cake/maybe only key it sit for 6 months instead of a year?

This is just the start of the pellicle forming....

A little closer up...
Taste it every couple if months to see where it's at
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Old 12-06-2012, 04:11 AM   #718
stblindtiger
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Aug 2010
Ardmore, PA
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Just kegged 5 gallons of this Lambic after a year. I made 10 gallons total, and fermented each half in it's own fermentor. I'm saving the other 5 gallons for a geuze.

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Old 12-06-2012, 05:42 PM   #719
BeerBrent
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red flanders -roeslare blend

 
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Old 12-06-2012, 05:47 PM   #720
dcHokie
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Mar 2010
Washington, DC
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Originally Posted by BeerBrent View Post

red flanders -roeslare blend
Love the picture, looks like you took it from inside the carboy! Did you have to shrink yourself down "Innerspace" style to get it?
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