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I'll show you mine if you show me yours (pellicles)

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Brett will take care of it. The pedio probably kicked off a ton of diacetyl and now the Brett will clean it up. Long, slow process
That's what I had heard but with not knowing what strains actually came with those dregs I'm a bit worried it won't clean up. Would you be fairly confident there's brett (enough brett?) In there to clean it up?
 
That's what I had heard but with not knowing what strains actually came with those dregs I'm a bit worried it won't clean up. Would you be fairly confident there's brett (enough brett?) In there to clean it up?
Deep-Breathing.gif
 
That's what I had heard but with not knowing what strains actually came with those dregs I'm a bit worried it won't clean up. Would you be fairly confident there's brett (enough brett?) In there to clean it up?
There's plenty of brett in those JK dregs, they give off a lot of pinnapple. Haven't used any HF or loon dregs. You could throw some jolly pumpkin dregs in there to help speed up the clean up
 
There's plenty of brett in those JK dregs, they give off a lot of pinnapple. Haven't used any HF or loon dregs. You could throw some jolly pumpkin dregs in there to help speed up the clean up
HF and Loons both have brett. It's just gonna take some time. JP Dregs would speed it up as well if you're not feeling to too patient.
 
I think the mold has been eradicated by the pellicle and CO2, or it's just hiding in there. Smells delicious, though.

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My Pineapple Gose is ready to bottle too, just been lazy getting the bottles cleaned out. Hopefully this week.

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No way in hell I would drink that first one.
 
No way in hell I would drink that first one.
Underneath that pellicle is a beautiful purple drank. Smells amazing, seriously.

I wonder if this one ever got drank:
Gnarly looking bastard seen while sampling one of my Wild Ales that is in a Speidel HDPE fermentor. It's at 10 months and I really expected this to be a dumped because of the oxygen exposure, but damn if it isn't one of the better beers I have going at the moment.
 
Underneath that pellicle is a beautiful purple drank. Smells amazing, seriously.

I wonder if this one ever got drank:
Yeah, except that "pellicle" still looks like mold, and a lot of it. Take the risk if you want but there is no way I would drink anything with that on top of it. srs.
 
Yeah, except that "pellicle" still looks like mold, and a lot of it. Take the risk if you want but there is no way I would drink anything with that on top of it. srs.
I'll let you know how it tastes.

Also, lots of that darker spots are grape skins and whole grapes, but the picture doesn't really give a good indication of it.
 
Powdery snot bubbles are the best. As is turbid mashing and only pitching lambic dregs. Now leave it alone for at least another 18 months.
That's the plan! I'm not touching this one until probably fall 2017. I will be brewing this recipe again in fall 2016 and hopefully each year hence forth for blending.
 
I have an 8 gallon barrel of a sour blonde going on now, there is about 5 gallons in it and was planning on topping it off, but didnt know if I should leave some space for a pelicle to form or is it best to top all the way to the bung?
 
I have an 8 gallon barrel of a sour blonde going on now, there is about 5 gallons in it and was planning on topping it off, but didnt know if I should leave some space for a pelicle to form or is it best to top all the way to the bung?
To answer that, one would need to know if your topping it off with fresh wort, young beer, or blending mature beer. The pellicle doesn't need much space at all
 
To answer that, one would need to know if your topping it off with fresh wort, young beer, or blending mature beer. The pellicle doesn't need much space at all

we will be topping it off with young beer, just out of primary, is the plan, how will this impact what we need to do?
 
we will be topping it off with young beer, just out of primary, is the plan, how will this impact what we need to do?

Young beer fresh out of primary could have a small krausen kick back up in the barrel which would need a larger headspace than mature beer.
 

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