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Old 04-23-2013, 06:28 AM   #961
diodeart
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Feb 2013
minneapolis, minnesota
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I am so into this thread. Its like a dream and a nightmare at the same time.

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Old 04-23-2013, 06:36 AM   #962
xtian116
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Oct 2011
Pomona, California
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Quote:
Originally Posted by xtian116
I was freaking out until I started looking at these photos. Guess mine is doing good, just never had it look like this.

Looks like something under I microscope. Didn't even zoom.
WLP655 on 4/10/13
Nottingham ale yeast 4/13/13
Picture 4/21/13

 
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Old 04-23-2013, 12:03 PM   #963
Brulosopher
 
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Jun 2011
Fresno, CA
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Quote:
Originally Posted by xtian116 View Post
WLP655 on 4/10/13
Nottingham ale yeast 4/13/13
Picture 4/21/13
You barely pitched 655 2 weeks ago and it already looks like this? Man, that's nuts! I pitched a vial into my Flanders Red a month ago and there's absolutely no sign of a pellicle yet. What are you fermenting in? I've got mine in a well sealed glass carboy.
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Old 04-23-2013, 01:52 PM   #964
sicklesr
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Oct 2012
Albany, NY
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My undefined and unintentional pellicle.

Anyone have an idea what this could be? Better question, what the heck should I do with it? Please see my thread here for more details.
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Old 04-23-2013, 03:29 PM   #965
xtian116
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Oct 2011
Pomona, California
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Quote:
Originally Posted by Brulosopher

You barely pitched 655 2 weeks ago and it already looks like this? Man, that's nuts! I pitched a vial into my Flanders Red a month ago and there's absolutely no sign of a pellicle yet. What are you fermenting in? I've got mine in a well sealed glass carboy.
I have mine in a fermenting bucket from More Beer. They let more oxygen in. I'd try popping the top and putting a sanitized rag over the top for a day or two.

Mine was showing signs after two days, but the gravity didn't change at all. That's why I pitched the Nottingham.

 
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Old 04-23-2013, 03:32 PM   #966
xtian116
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Oct 2011
Pomona, California
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Quote:
Originally Posted by sicklesr
My undefined and unintentional pellicle.

Anyone have an idea what this could be? Better question, what the heck should I do with it? Please see my thread here for more details.
What were you making? My first 'sour' was from lemon peel. It was an accident and turned out awesome. How long has it been fermenting?

 
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Old 04-23-2013, 03:34 PM   #967
sicklesr
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Oct 2012
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Quote:
Originally Posted by xtian116 View Post
What were you making? My first 'sour' was from lemon peel. It was an accident and turned out awesome. How long has it been fermenting?
It was a basic Apline Spring Clone. Pretty normal grain bill / hops, just used a Kolsch yeast at a higher than normal temprature... The full recipe is in my thread linked above.
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Arsenal City Brewing
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Primary || Hop Face Punch ||
Secondary || "Intentional" Sour Pumpkin Ale ||
Bottles || Big Brew Day Belgian, Apline Spring Clone, Rooibos Red Ale, Hudson Valley Hard Cider, "First" All Grain Stout, Rye Pale Ale ||

 
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Old 04-23-2013, 03:55 PM   #968
xtian116
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Oct 2011
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Quote:
Originally Posted by sicklesr

It was a basic Apline Spring Clone. Pretty normal grain bill / hops, just used a Kolsch yeast at a higher than normal temprature... The full recipe is in my thread linked above.
I'd ride it out. I wouldn't bottle it until it dropped to at lease 1.008, or you might have some bombs.

If you don't want to wait and see, you could try speaking some out and force carving it. See if you like it. The grain bill isn't that far off from mine. I'm planning on putting a few pounds of black currants and oak in the secondary. That will be in about 4 months, then in two more it'll be exactly what I want. The other half won't go into secondary for at least a year.

If you don't mind the wait, you might have a very nice surprise on your hands. If I were you, I'd save the yeast when you're done just in case you really like the way it came out. My sour lemon one, the only way I can get it exactly the same is by using the old yeast, which I've been using for about two years now. I have no clue what it is or where it came from, but my sour lemon rye is my favorite brew to date. Not sweet at all, but it has that sour in your jaw feeling like eating sour candy and lemon heads at the same time.

And, the more I use the old yeasts s buds, wash them, feed them, split them up and reuse them, the faster I get the desired flavor. I'm actually down to two months in the primary then a week in the keg.

 
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Old 04-23-2013, 07:42 PM   #969
obscurebrewing
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Feb 2013
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Any ideas on this one? Was a simple simcoe ipa.

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Old 04-24-2013, 03:40 AM   #970
Brulosopher
 
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Fresno, CA
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Quote:
Originally Posted by xtian116

I have mine in a fermenting bucket from More Beer. They let more oxygen in. I'd try popping the top and putting a sanitized rag over the top for a day or two.

Mine was showing signs after two days, but the gravity didn't change at all. That's why I pitched the Nottingham.
I've read a pellicle isn't really necessary, so I'll keep it sealed for now.
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Brulosophy is a place to experiment with home brews. If you've had a crazy idea or wondered how something worked please visit us at Brulosophy.com!

List of exBEERiments

How To Easily Harvest Clean Yeast from Starters

Make Good Lager in Less Time!

Marshall "Brulosopher" Schott

 
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