Pellicle Photo Collection

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RU-55 clone
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Adding new dregs to my house bug mix
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Nice! Looked just like mine. I bottled mine yesterday actually. Tasted pretty good already!

This is my turbid mashed lambic. Sample was pretty terrible. Thats what i get for using an old yeast slurry without ramping it up before pitching. Gonna pitch a healthy dose of ecy34 and hope for the best.
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Extract gose with sauerkraut brine, pitched a couple of months ago. It's hard to see the thin layer of white film. Looks like a broken ice sheet.

 

ECY20 on a sour brown ale. With a touch of oak


 

Nice. So my 6-pack will be pre-aged by the time I bottle this batch

 

Exactly! I have set a few aside for you. Most of them were corked 750's so you wont be getting a full sixer.

 

This thread is like a gory car-wreck. Pretty gross to watch, yet I can't look away.

 

eye of the beholder and whatnot... i look at these images and i see beauty and mystery (as in, i wonder what deliciousness lurks below).

 

I thought this was the "Best Desktop Wallpaper Thread". Weird.

 

wait, it isn't?

(seriously, that's the main reason i check this thread... my desktop rotates to a new pellicle image every 2 hours. grosses the hell outta my workmates)

 

I was catching up on the thread when I first started making my Lambic meads, I was laying in bed and my wife said "you're gross" as I zoomed in on pellicles with my Ipad. It's even better when I call her over to the closet and say, "Hey look at this one"

 

I'll just drop this one here.....

 

I need to know the story behind this one.

 

Third generation De Bom at about three months.

 

Belgian pale ale pitched a week ago with belle saison and a starter built up from Crooked Stave Surette dregs. This just started forming over the weekend, so there's still a lot of floating yeast, as well.

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It is disgusting! I want it!

 

Decided to pitch crooked stave dregs this morning instead of the ecy. Pellicle has appeared to have grown in just a few days.
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Thanks, @finsfan. Boss just caught me licking my screen.

 

I accept no responsibility for that haha

 

Keep opening that bucket and it's going to keep growing

 

Haha that was the second and last time until it gets racked at some point.

 

It's kind of like a bad itch. You open the bung to see what you have, take a photo, and the next day is an even better one. I need a pic of that, remove the bung, take a photo repeat until bottling time.

 

That's all

 

Those CS dregs are voracious. Didn't realize brett could colonize a beer so quickly.

 

a few pellicles i took pictures of this afternoon


Jolly Pumpkin La Roja fermented this one.


This is from Cuvee Rene.


This one is Roeselare with a whole bunch of dregs added. Ive added tilquins oude gueuze, tilquins plum lambic, oude gueuze from boon, cantillons gueuze, hansenns oude gueuze, and drie fonteinens oude gueuze.

They all smell funky and great.

 

Hey, guys, does this look infected?

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Re-emergence of Brett in a growler set aside for use as the liquid portion of instant brownies. In 2013 my neighbor found factory sealed bags of malt extract that were over 10 years old. For giggles we used the "dark" to make a porter-ish batch. It tasted oxidized fresh from the fermenter, but almost borderline acceptable for an old ale or barley wine. I put it on cherries with Brett Brux. Later, in the brutal -20 degree winter, I ice concentrated it. I had it on tap and it was interesting; worth the occasional small glass. I started using it for brownies which resulted in tasty treats. I only had about 1.5 gallons after concentrating it. So I hung onto a growler for such. Now nearly 2 years later the Brett is hanging in there, trying to protect it now that a brownie use later there is head space.

 

lol

yes, definitely, send to me for proper disposal etc etc etc...

 

Yeah you really can't just drain pour this stuff, there's this whole environmentally friendly process that involves bottling, conditioning, drinking, and urinating it into the sewer system. If you poured it straight down your drain you'll F* up the local eco system.

I can dispose of it for you for roughly 10$ I take pay pal

 

Is there any particular way I should package it? Should I ship the bucket, or just pour it into a freezer bag?

Seriously, though, I'd like to use the yeast cake from this to brew a saison this weekend or the next. Any harm in racking this to glass to finish?

 

none that i can think of... rack away.

 

She's my first

This is my 3rd mixed fermentation but the first that resulted in pellicle. This one was an ESB that stalled at 1.020 so I pitched some ECY05 on it.

 

This is a Belgian Dark Strong Ale that I brewed last October. It's on a yeast cake that I saved from an earlier sour stout brewed in November 2013 (inspired by Tart of Darkness and Wicked Weed's Black Angel Cherry Sour). Originally Roeselare, plus dregs from ToD, Black Angel and Madrugada Obscura. There's dried sour cherries in there too.

 

Sour Brown Ale



Belgian Stout (that wasn't supposed to be sour but I used the same wine thief right after taking a sample from the Sour Brown ale like a dumbass so now I guess it's gonna be sour)

 

Sometimes I can hear this guy calling out to me in my sleep.

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Blueberry Lambic 4 months on the fruit.

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Racking a golden sour
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WL Lacto B after 3 days in a Berliner. Starter showed no signs of activity (did get sour though) and nothing in the beer after 24 hours. I was starting to get worried, so I was relieved to see this. Nice and tart now too.
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Just pitched TYB Amalgamation. :rockin:

 

So I did a spontaneous fermentation with left over wort with some halo oranges that were for the kid and looks like it started with lacto and now getting a pellicle going but not sure all my other two sours never got one so sorta excited with this

The start that seems like lacto
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And what I have today
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Any suggestions on best way to go about doing this guy, should I rack off the fruit to another jug or keeping on the fruit be fine?