Pellicle Photo Collection

Has anyone seen something like this before? I think it's a combo of trub/yeast, but the slimy cottage cheese like texture makes me think it could be something worse.

 

Looks like regular krausen for brett or mixed fermentation to me.

 

Yep, these are both brett cultures, but they didn't do this the first go-round.

 

WOW! just found this thread. I got that white skin on top on a brew, i tried to bottle it and the same white"web" started growing in the bottles aswell after just a few days, that freaked me out so i tried to open one and it gushed evereywhere so i had to pour em all out. Doens this happen to you?

 

your bottles gushed because there were still sugars in there that the bugs - whatever was creating that "white skin", or pellicle - could still ferment. your brewers yeast, saccharomyces, couldn't digest them but other microbes like brettanomyces, lactobacilus and pediococcus can. they continued to ferment in the bottle and build up pressure. good thing you opened them when you did. had you waited longer, they might have exploded as pressure continued to build.

how to avoid this? make sure that those residual sugars are completely fermented before bottling. this is one of the reasons why sour beers can take months to make.

 

did you bottle the beer? If I had found this thread I wouldve known not to bottle my beer that got that infection (also came with the dry hopping in secondary).

 

Yeah I realized that i was quite lucky, it was just when i was supposed to move the bottles to the basement i saw that something was goin on. Would have been hell to clean the basement if the 30+ bottles started exploding down there...

 

Here is some pear cider I have going right now. I think this is a wild yeast, my juice was unpastuerized but I did pitch a commercial yeast.
http://imgur.com/a/2huX7

 

Dregs from my '13 flanders red overspill, which I'd kept to pitch Ito this years version. Brewed this weekend, and in it went


Sent from my iPhone using Home Brew

 

I've had one of these in the fridge since last year, mine looked the same as this. Originally intended to re pitch it this year but am now kinda worried in case it's gonna smell like rotting roadkill when I open it.

You folk think it'd be okay to re-use after so long?


Sent from my iPhone using Home Brew

 

[deleted as duplicate of above message]

 

I want to take a nap on that.

 

Simple saison grainbill hopped to about 20ibu that's about 10mos old and getting ready to bottle. Originally pitched Brett Brux. After 3 months in I wanted some sour and complexity so I tossed in a vial of White Labs WLP655, Flemish Ale blend.

 

Here's the pellicle on my barrel I just topped up.

 

ECY01 + dregs fro O'so Dwell on the Threshold



The Yeast Bay Melange

 

that bottom picture looks like some kind of heavenly off world volcano.

 

This is interesting, my Berliner Weisse that's been in the fermenter 3 weeks...just in the last few days this started to appear on the top. Up until this formed, it looked like any other (non sour) beer I'd brewed.




I used WLP677 (Lacto Delbruekii) in a 1/2 quart starter, left at 100F for 6 days. On day 4 I threw a handful of crushed pilsner into the starter too.

I wasn't expecting a pellicle given my use of only Lacto, but I guess the grain probably had a bunch of other bacteria on it too that might be causing this? I tasted it a few days ago, before the pellicle started forming, and had virtually no sour about it at all. I will taste it again now, would the formation of a pellicle normally indicate souring?

I was/am hoping to keg this soon for an event this Sunday, I'm sure it'd like to be left longer from the looks of it though...

 

Yes, probably. Lacto on its own can produce a pellicle, but that looks like more than just Lacto.

Not necessarily. It just means that there is oxygen present.

 

When I sour mash, I keep it at about 100F and it's plenty sour in 2 days, 3 is too much. I've been using a handful of grain though, not commercial cultures, and no starter.

 

Just saw that latter pic in this article!!

http://queencitydrinks.com/beer/learning-about-brettanomyces-an-ode-to-my-favorite-microbe/

 

Haha, I actually started that blog and handed it of to him when I moved away from Cincinnati. Small world!

 

Went to check my Saison Brett and found this. The wife enjoyed taking photos.

 

Wow that is impressive..

 

That's awesome! Be sure to bring that to a club meeting when it's ready!

 

Will do.
I just hope it tastes as good as my wife makes it look. Her photography skills are surpassing my beer making skills.

 

ECY Bug County 2013 on a petrus pale clone

 

It got shaken up a little bit, but Brett B & C Saison

 

Pic
View attachment ImageUploadedByHome Brew1417181699.771043.jpg

 

Same beer after being racked onto feijoas for 5 days:

 

What the funk is that, NZlunchie?

It looks like it is from another planet!

 

hehehehe looks epic aye. Going to leave it on the fruit for maybe 3 months and see how she looks then. Bet it'll be even funkier then!!!!

 

Someone suggested I repost this here. One year ago, I brewed some lambic (with turbid mash) and aged it in a 59 gal wine barrel. Took out the beer (except for maybe 10 gal) a week ago to age on top of fruit. BTW, the year-old lambic is delicious! Anyways, brewed up some more to top off the barrel (it was left at 10 gal for a few hours and took two days to fill back up again -- 35 gal that day and 13 gal the next day). I did not aerate other than letting it crash into the barrel. I noticed no airlock activity for about a week and decided to check on it today. Here are the pics. Any ideas on what kind of pellicle this is? I plan to get some additional yeast (particularly with some saccharomyces) to get strong fermentation started. The original yeast was Wyeast WLP655 (Belgian sour mix).

 

I know!
It's a wicked-beautiful-barrel pellicle.

 

And a few days later, I got some saccharomyces in (via some Belgian sour mix) and pitched it. This is what the pellicle looks like now.

 

.

 

this is a dark strong ale, i added the last part of two bottle of orval in order to add some brett. 5 weeks ago

this could be a start of brett pellicle? i added brett in other beer and the pellicle was way different!

 

Oud bruin with 655 and wicked weed dregs, two months old View attachment ImageUploadedByHome Brew1419436901.484719.jpg View attachment ImageUploadedByHome Brew1419436921.379313.jpg

 

View attachment ImageUploadedByHome Brew1419887091.578101.jpg

 

lacto starter?

 

Yep, started about 5 days ago, combo of fresh grain & some saved from the last batch.