Pellicle Photo Collection

Brett L culture after 1 week, just fed it

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Mostly to save the fermenter for clean beers later and to ease clean-up in general. I've been using bags even on my clean beers since it makes cleaning out my fermenters extremely easy.

 

Ummm... Pics of this method please??

 

Gose fermented in primary with sauerkraut brine for two weeks and another 8 weeks in secondary with US-05

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Sorry for the quality, during the weekend I'll try to take better shots!
Red Flanders!

 

Can I play? Probably my favorite thread on HBT. I just love grossing people out by showing them pellicles.

A little under 3 months and it's already pretty sour. Also had somewhat of a spicy kick to it..?? Gonna let it sit for another couple of months.

 

My fermenter growth

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Those are incredible pictures. What type of camera did you use?

 

I used the camera on my Samsung Note 3. It happens to work perfectly because the lens and flash fit into the carboy neck. I am not even sure that I want to sample this beer. I just grew it for fun because I love how pellicles look. I mixed about a gallon of golden milk stout wort with my trub from my sour mashed peach berliner weisse and it grew quickly!

 

Brew a lightly hopped 4 gallon smash, blend back into that, rack over cherries in a year. You can't kill it now, you should feed it.

 

The hell is a golden milk stout?

 

This is the first commercial "golden stout" I heard about. Had a few since then:
http://www.stochasticity.com/beers/master-of-disguise

 

those images are gorgeous. any chance you'd be willing to share hi-res versions?

 

I can definitely share... They are at a resolution of 3264x2448, 2.1MB

 

Rye sour thing. Brewed in March with Wyeast lambic and various dregs and house stuff. This is a couple of weeks after moving the carboy and breaking up the previous pellicle.

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Here is what I just saw this morning..... Beautiful.

Belgian Lambic blend and some dregs from a few sours..

 

This is after a week in primary sitting on a starter of Wyeast 3031 (Saison-Brett blend). How long would I expect to sit on this before a proper pellicle forms and I can rack to secondary?

 

Here's my NO BOIL! sour brown ale, I started it back in February! ECY 20

 

rack to secondary as soon as primary is done. don't wait for a pellicle. the CO2 in the beer will help protect it as you transfer.

you don't need a pellicle to make a good sour/funky beer.

 

That looks like a giant yeast raft. pellicle's typically form due to o2 in the head space. should still try to minimize the amount of o2 in the head space.

 

A split fermentation Berliner that I brewed recently had a wicked lacto fermentation the first 24 hours or so (harvested off of some grain) and apparently decided to form a nice round buttocks shape. Nice and veiny too. About an hour after I took this picture I guess the CO2 pushed all of the oxygen out because the pellicle completely dropped out and left a nice clean surface.

 

Here's a new growth I've never seen. Dumped it then suddenly remembered reading about an ancient style in radical brewing that spoke of blue & greenish growths that changed over time. Wish I had my book with me

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Pretty sure that is just mold.

 

It's mold.

 

Agreed mold. What is that growing in? Is it a wild starter you were trying to inoculate?

 

Fantome & kriek dreg starter. Should've gotten a profile pic it was 3 dimensional, not just a growth on top of liquid. 2 starters had same growth, both dumped. Makes me question my cleaning regimen.

 

If it's hairy, it must be scary.

 

That's the breast pellicle I've ever seen!

 

Oh no

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Looks like a shaved ball sack

 

You might want to see a doctor about that

 

Dr. Freud?

 

What you guys never shave down there before?




























Smooth as eggs

 

shaving is for pterodactyls. hot wax or go home.

 

Getting weirder after a week...15 days total in primary.

I think the saison yeast has attenuated but Brett is still chugging...there is a positive dP but only small bubbles. The smell is fantastic, like a sour sweaty gym sock. Haven't taken a gravity reading yet but it's probably under 1.010 by now (85% AA).

So...when is primary "done"?

 

If you're going to rack to secondary go for it even if by chance there are a few gravity points left to ferment the yeast and brett still in suspension will have no problem finishing them off. Just dont bottle until you have a stable gravity. Every brett saison/farmhouse type beer I've ever done finished close to 1.000.

 

that looks plenty done. rack away. fill up the secondary to the very the top!

+1. and i've had some finish as high as 1.004 but yeah, expect a low final gravity.

 

My pellicle, this is my first spontaneus, i left 2 liters wort for two days in garden and after a week i have this. Tree days ago a beautifull smell, now no smell.
Someone can help me what is this? good or bad?
Do you think is dangerous to taste?
Do you think i can use it to make a sour beer? if yes, i have to use only the liquid part?

 

The beginning of a pellicle on my imperial farmhouse. About two months in primary.

 

It's something, can't say what exactly. I would give it some more time before tasting. If it tastes good in a month or two, add some fresh wort and step it up. If that batch tastes good, maybe pitch it in a full size batch.