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Old 12-28-2012, 11:49 PM   #761
TNGabe
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Aug 2012
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Quote:
Originally Posted by dcHokie View Post
Who wants to take a stab at this thing?!
How's it smell?
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Old 12-29-2012, 03:52 AM   #762
dcHokie
 
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Quote:
Originally Posted by passedpawn View Post
wild yeast and lacto then. Drink some and let us know
Quote:
Originally Posted by TNGabe View Post
How's it smell?
Smells gnarly like most early sour/funky stuff. There are tiny fermentation bubbles, so I'll let it ride and give 'er a taste at some point.
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Old 12-29-2012, 04:37 AM   #763
sheepdawgg
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May 2012
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Black mold equals bad mood. You should skim?

 
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Old 12-29-2012, 04:52 AM   #764
bottlebomber
 
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Quote:
Originally Posted by sheepdawgg
Black mold equals bad mood. You should skim?
It doesn't look like black mold to me, more just black scum from dark wort atop a cap of bread dough.

 
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Old 12-29-2012, 06:04 PM   #765
sheepdawgg
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May 2012
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That makes more sense than what I posted last night after a few beers... Whoops :/

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Old 12-30-2012, 02:40 AM   #766
smokinghole
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This is my most recent saison that is a blend of Dupont bottle yeast, WY3724, WY3726, WL565, WL Trois, and a strain of lacto I isolated out of another culture that is hop tolerant. Well I think it's a lacto strain. I didn't get this kind of pellicle on the first beer I had the contamination but maybe this is a mix of the brett and lacto making this pellicle.


Here is another saison I brewed back in August. I fermented it solely with lambic/gueuze bottle sediment I saved up from the last two years. I just did a direct pitch of maybe 2oz of thick resuspended slurry. There's the normal suspects in here. Cantillion, Lindeman's Cuvee Renee, some 3F, Hanssens, and anything else I felt fit the lambic/gueuze profile when I was drinking at home and had my mason jar handy.

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Old 12-31-2012, 08:48 PM   #767
jtejedor
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Sep 2010
Las Vegas
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Here is a couple of shots (sorry they are not the greatest only got my cell to take pics). This is the tart of darkness recipe but I pitched ECY20 bug county that has a whole lotta different critters in it. The first pic was 3 days after pitching and the next ones are a day or two after that. The last one is not even that close up.



 
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Old 01-02-2013, 07:35 PM   #768
pohldogg
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Apr 2011
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Got a few more. The first is a hibiscus ginger saison with jolly pumpkin dregs. The second is a pale ale with Brett trois. The third is a golden with Brett c.
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Old 01-03-2013, 01:36 AM   #769
Tiber_Brew
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Damnit, guys. I've got 7 sour/funk beers going right now and NONE of them have had a pellicle worth showing so far (some are approaching a year old now). The closest one is just a thin white film. Oh well, the pellicle is just part of the fun - at least they're tasting great so far.

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On tap:
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Secondary:
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Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 01-03-2013, 03:55 AM   #770
hvrtaxi
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Jan 2012
Alexandria, VA
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NB Grand Cru partial mash. After a year and a month this is what it looked like:



Pulling the lid off the fermenter was like pulling a saddle of a horse....awesome. Taste was light and lemony sour.

 
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