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Old 06-07-2010, 10:10 PM   #1
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!

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Old 06-08-2010, 04:41 AM   #2
pipapat's Avatar
Jun 2009
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?

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Old 06-08-2010, 06:57 AM   #3
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

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Old 06-08-2010, 08:23 AM   #4
944play's Avatar
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:
OD: ?
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

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Old 06-08-2010, 11:34 AM   #5
Barc's Avatar
Oct 2008
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.

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Old 06-08-2010, 12:10 PM   #6
Nov 2008
Denver, Colorado
Posts: 121

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

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Old 06-08-2010, 07:16 PM   #7
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,236
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:

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!

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