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Old 04-10-2013, 07:17 AM   #941
sockmerchant
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Dec 2010
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One month old oud bruin



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Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
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Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
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Old 04-12-2013, 08:29 PM   #942
Shred
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Manchester, CT
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Mmmm...



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Old 04-13-2013, 08:15 PM   #943
takahiro
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Nov 2009
Portland
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Here is my 1 gallon experimental batch. The base beer is Belgian Golden Strong, and it was infused with rinsed bug mixture from a batch of flanders red (ECY+commercial bugs) on 3/8/2013. I just added cubes today.
I'd like to think that the thick pellicle formation is due to me opening the lid pretty frequently (smells super). Another batch in a gallon chug, infused with pure Brett B., does not have any visible pellicle... But I am not 100% sure if it's the bug mixture or the lid opening that makes difference in the pellicle formation.

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Old 04-15-2013, 05:51 AM   #944
sddanc
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Dec 2011
santee, ca
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this is a wicked source for desktop backgrounds.

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Old 04-15-2013, 08:03 AM   #945
emjay
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Jan 2011
Toronto, Ontario
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Quote:
Originally Posted by takahiro View Post
Here is my 1 gallon experimental batch. The base beer is Belgian Golden Strong, and it was infused with rinsed bug mixture from a batch of flanders red (ECY+commercial bugs) on 3/8/2013. I just added cubes today.
I'd like to think that the thick pellicle formation is due to me opening the lid pretty frequently (smells super). Another batch in a gallon chug, infused with pure Brett B., does not have any visible pellicle... But I am not 100% sure if it's the bug mixture or the lid opening that makes difference in the pellicle formation.

Cheers
Pellicles require oxygen (it's actually created to form a barrier to that oxygen). Most of my sours are kept without oxygen in the headspace, so they usually don't even get pellicles. But yeah, it's almost certain that it's due to you opening it.

 
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Old 04-15-2013, 04:06 PM   #946
Brulosopher
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Jun 2011
Fresno, CA
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I've got my first 2 sours going right now, about a month in is all- a split batch Flanders where I pitched Roeselare in half and WLP655 in half. No pellicles yet. But check this out:
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I keep a solo cup by my taps to use for the first second or so of a pour when I haven't had that beer in a bit- for the gods, you know. Well this baby formed in about 48 hours.
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Old 04-16-2013, 11:52 PM   #947
smokinghole
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Here's one on my most recent reuse of a hop tolerant bacteria. I dont know the type for sure and the first beer never developed a pellicle (never opened it to look though). Anyhow it has developed this beauty since the transfer. Smelling cleanly sour not bretty at all.

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Old 04-17-2013, 12:51 AM   #948
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Quote:
Originally Posted by smokinghole View Post
Here's one on my most recent reuse of a hop tolerant bacteria. I dont know the type for sure and the first beer never developed a pellicle (never opened it to look though). Anyhow it has developed this beauty since the transfer. Smelling cleanly sour not bretty at all.

Attachment 115951
beautiful.

what does the bacteria taste like? a classic sour, or something else?
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- Aging: brett'ed Belgian blond on raspberries, 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 04-17-2013, 08:11 AM   #949
smokinghole
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Just classic sour. This was used in a saison (picture many pages back) but the hops are too prominent to really taste the lactic. I think it will get packaged at the end of the month. This was a large batch and I split it off and gave a portion 5lbs of local tart cherries. That portion due to active fermentation and a brett addition hasn't developed a pellicle at all. There's a possibility I picked something up in the fermentor but I've been 100% disassembling the 10gal kegs I use each funky ferment and cleaning the hell out of everything. If there's no ropy viscosity which there wasn't two weeks ago, then it's just the bacterium or possibly bacteria that I intended to be there. I tried to get this purified but my friend got a gram negative rod that soured my beer in an anaerobic environment. So either the acidity I got is from aceto/gluconobacter and slight oxidation, or we didn't grow the bacterium from the beer that he had a on a plate and it was something else. I might bring him a small portion of this in the fermentor to work with instead of a carbonated bottle like he tested last time.
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Old 04-21-2013, 07:37 AM   #950
Kwix
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Apr 2013
Wasilla, AK
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I joined just to post these crappy photos of my 14mo Flanders Red (Gilda):




Unfortunately I just destroyed the pellicle by moving the carboy and siphoning some to inoculate another batch. Hopefully it won't be too long before it starts getting furry again.



 
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