Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Disturbing pellicle
Reply
 
Thread Tools
Old 06-27-2011, 07:58 PM   #1
phished880
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: JP/Boston
Posts: 306
Liked 6 Times on 6 Posts
Likes Given: 2

Default Disturbing pellicle

I have a Saison I brewed on fathers day and needed to add 1# on panela into ferment. I'm fermenting with wlp670 American farmhouse. When I got home from this weekend I noticed a pellicie. I just added the sugar syrup anyway. Is this a problem?


phished880 is offline
 
Reply With Quote
Old 06-27-2011, 08:22 PM   #2
JoePro
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Richmond, Virginia
Posts: 392
Liked 7 Times on 6 Posts
Likes Given: 7

Default

Post pics!


JoePro is offline
 
Reply With Quote
Old 06-27-2011, 08:45 PM   #3
gravity84
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Riverside, CA
Posts: 31
Liked 2 Times on 2 Posts
Likes Given: 2

Default

hey, no fair. I'm using WLP670, brewed about the same time, and I don't have a pellicle

Actually, iirc, pellicle formation is usually due to the presence of oxygen. Is your fermeter properly sealed?
gravity84 is offline
 
Reply With Quote
Old 06-28-2011, 02:51 AM   #4
RJSkypala
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Philadelphia, PA
Posts: 239
Liked 3 Times on 3 Posts
Likes Given: 1

Default

How are your results from WLP670 so far? I have a tube coming in the mail.

What temp did you all ferment it at? The recommended range seems on the low end for saison.
RJSkypala is offline
 
Reply With Quote
Old 06-28-2011, 07:48 AM   #5
gravity84
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Riverside, CA
Posts: 31
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Mine got a quick start. I pitched just the vial in 5.5 gal and it was off in < 8 hrs (started before bed, was going when I woke up). Haven't smelled any brettiness yet, but it definitely smells belgian. I am holding it at 75F, ambient temperature in my apt. I may play with the idea of putting it in an outside closet somehow, but day temps here in Riverside are ~95-105F, with nights at around 65F. I wonder, if I put it in a big tub of water, would the big swing in temperatures equalize to a non terrible temperature for yeast?
gravity84 is offline
 
Reply With Quote
Old 06-28-2011, 01:29 PM   #6
RJSkypala
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Philadelphia, PA
Posts: 239
Liked 3 Times on 3 Posts
Likes Given: 1

Default

I've been excited to play with this strain. I usually make starters but maybe I will pitch it straight into like a 1.048 wort for a table saison then re-use the slurry for something heavier.
RJSkypala is offline
 
Reply With Quote
Old 06-28-2011, 03:42 PM   #7
phished880
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: JP/Boston
Posts: 306
Liked 6 Times on 6 Posts
Likes Given: 2

Default

I will try to answer all questions. The Carboy is topped with foil. I did that in attempt to enhance funkiness.

I've been using absent temp about 75. In my observations the pellicile, while rather small appeared after krausen dropped. When I added sugar it seems that one half or Carboy still has some remaining while the other half it producing tiny ferment bubbles.

I was planning to only age the for 2-3 months and then begin another batch, higher gravity/ mash temp/ and fruit for next summer.

The aroma from fermented is one of earthy funk.

I will try to get some pics up soon.
phished880 is offline
 
Reply With Quote
Old 06-30-2011, 07:58 PM   #8
RJSkypala
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Philadelphia, PA
Posts: 239
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Im going to brew with this yeast tomorrow. Would you recommend making a starter or pitching straight out of the vial? My OG should be about 1.052

Have you taken a gravity reading of your batch that was direct-pitched?
RJSkypala is offline
 
Reply With Quote
Old 07-01-2011, 01:44 AM   #9
phished880
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: JP/Boston
Posts: 306
Liked 6 Times on 6 Posts
Likes Given: 2

Default

Quote:
Originally Posted by RJSkypala
Im going to brew with this yeast tomorrow. Would you recommend making a starter or pitching straight out of the vial? My OG should be about 1.052

Have you taken a gravity reading of your batch that was direct-pitched?
It was suggested to me not to make a starter. The reason was you would really only get substantial growth on the sacc not the Brett.

I then jumped to conclusions..... Who care if the sacc poops out at 1.025 or 1.010 there is still enough food for it to gimme some FUNK.


phished880 is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS