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Old 03-18-2013, 12:09 AM   #901
Billy-Klubb
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Quote:
Originally Posted by brewbobaggins View Post
The pellicle on my Consecration clone looks like something out of an alien movie.
that looks like the terrain from some planet out of a Star Trek episode.
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Old 03-22-2013, 04:41 PM   #902
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Supplication clone after adding cherries and oak.




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Old 03-22-2013, 05:46 PM   #903
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Originally Posted by stubbornman View Post
Supplication clone after adding cherries and oak.
Beautiful! I pitched supplication and consecration dregs into separate 1gal experiments and got very active primary fermentation but no pellicle development so far. Not sure why...
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"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
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Old 03-23-2013, 01:18 AM   #904
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Hi all, Saw the pictures and it looks like a wild yeast to me and not necessarily Brett. I'm doing a Framboise attempt and I added Brett to my secondary fermentation and have no pellicle showing, but I know Brett is there just by the smell of it (its a funky animal smell). Although on other batches I have seen this pellicle in secondary fermentation and usually I just rack and its gone. What I have noticed about this pellicle is that it adds a light mineral taste to weizen which is not very noticeable after carbonation and no off-smells. To me Brett has a sweaty horse smell and its the same in wine and in beer. Hope this helps

 
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Old 03-23-2013, 02:46 AM   #905
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Quote:
Originally Posted by racs View Post
Hi all, Saw the pictures and it looks like a wild yeast to me and not necessarily Brett.
sorry, which picture are you talking about? are you talking about your pellicle?
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- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 03-23-2013, 12:25 PM   #906
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Quote:
Originally Posted by TANSTAAFB View Post
Beautiful! I pitched supplication and consecration dregs into separate 1gal experiments and got very active primary fermentation but no pellicle development so far. Not sure why...
Pellicles only form in the presence of oxygen. Active fermentation creates an anaerobic environment inside the fermentation vessel.
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Old 03-24-2013, 05:21 PM   #907
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I was talking mostly about the pics posted in this thread. I've seen that stuff in some of my batches (the white filmy stuff with bubbles that don't pop). I associate that stuff with wild yeast and not necessarily Brett or bacteria. Usually when working with bacteria what happens is that beer turns murky for a while until they die off. I agree with TNGabe pellicles or veils form in the presence of oxygen. When you are in primary fermentation there is enough CO2 and activity to keep those things from forming, but when you start secondary CO2 levels go down and you start seeing veil formation. When they start forming I give it a swirl to keep them from forming or rack the hell out of them and add CO2. Wild yeast are a gamble they can give your brew something good or something nasty. I depends on what you want for your brew. In any case they are really cool and scary to work with.

 
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Old 03-24-2013, 06:42 PM   #908
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Quote:
Originally Posted by TNGabe View Post

Pellicles only form in the presence of oxygen. Active fermentation creates an anaerobic environment inside the fermentation vessel.
Makes perfect sense. So for a small experiment where there is already CO2 from fermentation should I just leave them be or rack for longer aging? Will I still get activity from whatever bugs were in the dregs even if I can't see evidence in pellicle form? I have done one Brett fermentation but no bacteria. And I saved those dregs in a sanitized container in the fridge for several months. I got very active fermentation but not sure exactly what is working in there.
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Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale

 
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Old 03-25-2013, 04:57 AM   #909
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Quote:
Originally Posted by racs View Post
Hi all, Saw the pictures and it looks like a wild yeast to me and not necessarily Brett.
Quote:
Originally Posted by racs View Post
I was talking mostly about the pics posted in this thread. I've seen that stuff in some of my batches (the white filmy stuff with bubbles that don't pop). I associate that stuff with wild yeast and not necessarily Brett or bacteria.
looks like your experience doesn't align with most of the folks here. the vast majority of pictures in this thread are of brews that contain brett and/or other bugs that were pitched on purpose. they are not wild yeasts.

my experience with wild yeast is that they don't form pellicles at all. i've haven't read a single thing that says that wild yeasts form pellicles. no more so than brewer's yeast (saccharomyces cerevisiae).

Quote:
Originally Posted by racs View Post
I'm doing a Framboise attempt and I added Brett to my secondary fermentation and have no pellicle showing, but I know Brett is there just by the smell of it (its a funky animal smell).
brett will form a pellicle in the presence of oxygen. the fact that you're not seeing a pellicle means you're doing a good job of keep oxygen out of your fermenter. if you want to see a pellicle, remove the bung for a few minutes, re-seal, and wait a few days.

i have two one-gallon jugs of saison to which i added brett. one formed a pellicle, the other didn't. i guess one had a better seal, or somehow managed to expel the oxygen while the other didn't.
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What hops should I grow? Looking for cheap honey?
- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

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Old 03-26-2013, 12:18 AM   #910
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Um, isn't Brett a type of wild yeast?

You guys mean native wild yeast?

Other than that little nitpick, I agree with sweetcell.
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