La Folie Pellicle - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > La Folie Pellicle

Reply
 
Thread Tools
Old 06-07-2010, 10:10 PM   #1
Monghetti
Recipes 
 
Nov 2008
Denver, Colorado
Posts: 121


Hey Folks, for the first time I am trying to culture some sour bugs. I took the dregs of a 2010 NB La Folie sour brown and poured them into a small, very light starter solution. After just six days it looks like I have a pellicle forming. I've never brewed a sour, but from all the pictures of seen, Im 99% sure that is what this is.

What is the best way to keep upping the quantity of yeast to a pitchable amount? Should I wait for this pellicle fall and then pitch the whole jar into a larger starter jar? Any tips for this culture would be appreciated!

 
Reply With Quote
Old 06-08-2010, 04:41 AM   #2
pipapat
 
pipapat's Avatar
Recipes 
 
Jun 2009
slc
Posts: 269
Liked 3 Times on 3 Posts


I was under the impression the bugs and been centrifuged out.
If not thats good new i have a case in my basement.

Any one have any info on this?

 
Reply With Quote
Old 06-08-2010, 06:57 AM   #3
Bokonon
Recipes 
 
Mar 2007
Tri-Cities, WA
Posts: 1,283
Liked 14 Times on 14 Posts


I'd heard the 22oz bottles we're pastuerized or filtered or something. Last time I had one I figured it was worth a shot to see if it was true and I didn't get any growth from it.

I'd hate to say it but I'd guess your pellicle is mold

 
Reply With Quote
Old 06-08-2010, 08:23 AM   #4
944play
 
944play's Avatar
Recipes 
 
Jul 2008
Santa Rosa, CA
Posts: 2,726
Liked 46 Times on 41 Posts


I had a La Folie bomber about a week ago. It had no trace of scuzz at the bottom.

oldsock's blog says it's pasteurized and you have to get the corked 750:
http://www.themadfermentationist.com...tle-dregs.html
__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

 
Reply With Quote
Old 06-08-2010, 11:34 AM   #5
Barc
 
Barc's Avatar
Recipes 
 
Oct 2008
NC
Posts: 669
Liked 8 Times on 6 Posts


Agreed. Talking with the distributor, the bombers shouldn't have anything viable left in them. The older, corked 750's are probably going to be the best bet.

 
Reply With Quote
Old 06-08-2010, 12:10 PM   #6
Monghetti
Recipes 
 
Nov 2008
Denver, Colorado
Posts: 121

Bummer. I sent an email off to New Belgium so if I hear anything I'll report back.

 
Reply With Quote
Old 06-08-2010, 07:16 PM   #7
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 255 Times on 169 Posts


I had good luck with the old corked and caged (they are/were centrigfuged, but that doesn't knock out all the bugs).

Someone forwarded this email to me from NB earlier today:

Quote:
It doesn’t get pasteurized in the bottle. We have a flash pasteurizer for beers like this, so it gets pasteurized between the wood foeders and the bright tank as part of its finishing process.

Then, yeast and sugar are added for bottle conditioning. I misspoke in saying that everything is dead, just all of the critters that do the actual fermentation are dead. We bottle condition with a different yeast, so if you propagated that up you would still not be able to make a La Folie-type sour beer.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
That's not a pellicle...right? nostalgia Fermentation & Yeast 7 11-01-2011 12:09 AM
My pellicle, let me show you it. jkarp Lambic & Wild Brewing 12 04-06-2010 12:24 AM
How long until pellicle mattyp1214 Lambic & Wild Brewing 11 10-21-2009 03:47 AM
Mold on my pellicle? brewtoomuch Lambic & Wild Brewing 3 10-15-2009 08:01 PM
My first pellicle! Munsoned Lambic & Wild Brewing 3 09-07-2009 05:33 PM


Forum Jump