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Old 01-12-2013, 03:26 PM   #781
fivepoundpossum
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Nov 2011
St Pete, FL
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those last shots are amazing! this is my funky graff (brown ale+apple cider) made with the wyeast trappist blend (orval--so the pellicle is bret brux) after two months, just before bottling.
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Old 01-12-2013, 11:45 PM   #782
axacrusis
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Jul 2012
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The is a pellicle from lactobacillus. I pitched a low gravity wort onto a yeast cake from a previous berliner weisse batch.

One of the few times you crack the lid and become happy to see your pellicle is forming nicely.

UPDATE: Just two days later the pellicle formed into this:


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So awesome!

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Old 01-13-2013, 09:21 PM   #783
BHMPIRE
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Aug 2012
The BHMpire, Alabama
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About a month ago I let some starter wort cool in my cellar over night. I've stepped it up twice and this pellicle formed over the past three days.

Any idea what this is...brett, lacto?

http://img266.imageshack.us/img266/5328/pellicle.jpg

 
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Old 01-22-2013, 08:30 AM   #784
Ogri
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Sep 2011
Osaka, Japan
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Great thread!!!!!!!!!!!

Wish I'd found this back around last summer when I had a little something happening to an ESB.





Probably absolute sacrilege but I dumped the batch as the thought of having to chuck my autosyphon and tubing, bottling bucket, bottling wand, plus anything else that came in touch with the brew, was a bit discouraging. Have to say, though, that the sample I drank, a few days after these photos were taken, tasted bloody good actually so I didn't enjoy dumping it.

 
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Old 01-22-2013, 02:21 PM   #785
bottlebomber
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Apr 2011
Ukiah, CA
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Quote:
Originally Posted by Ogri
Great thread!!!!!!!!!!!
Probably absolute sacrilege but I dumped the batch as the thought of having to chuck my autosyphon and tubing, bottling bucket, bottling wand, plus anything else that came in touch with the brew, was a bit discouraging. Have to say, though, that the sample I drank, a few days after these photos were taken, tasted bloody good actually so I didn't enjoy dumping it.
Especially since you wouldn't had had to dispose of all that equipment. I use the same equipment for both sour beers and regular, and all I do is give it a hot soak in strong bleach water, then a soak in Starsan. Haven't had one problem yet.

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Old 01-22-2013, 11:40 PM   #786
Ogri
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Sep 2011
Osaka, Japan
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Quote:
Originally Posted by bottlebomber View Post
Especially since you wouldn't had had to dispose of all that equipment. I use the same equipment for both sour beers and regular, and all I do is give it a hot soak in strong bleach water, then a soak in Starsan. Haven't had one problem yet.
Regrettably, I only realised that soon after dumping. Was, mistakenly, under the impression that it was chuck the stuff or use only for doing infected/cultured batches.

 
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Old 01-23-2013, 02:43 AM   #787
passedpawn
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Vanilla Porter with Brett L. Tastes delish right now.

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Old 01-23-2013, 03:09 AM   #788
bottlebomber
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Quote:
Originally Posted by passedpawn
Vanilla Porter with Brett L. Tastes delish right now.
On purpose?

 
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Old 01-23-2013, 03:16 AM   #789
passedpawn
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Originally Posted by bottlebomber View Post
On purpose?
Yes. I added Brett L to one fermentor, Brett B to the other.
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Old 01-24-2013, 12:05 AM   #790
atgoldst
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May 2012
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So proud. First baby pellicles on my no boil Berliner Weisse
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