Pellicle Photo Collection

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Beer666

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Flanders Red about 8 months old with Roeselare. The tongue had sunk and a new pellicle formed but now its floated back up to the top. I think it would of stayed where it was but i nudged it moving the demijohn.
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RPh_Guy

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^ Like the above photo, I only have ever seen this spaghetti-like pattern of pellicle on fermentation with wild microbes. Does this match everyone else's observations?

Here's a cider with "spontaneous" microbes, not native to the apples, but added from a starter:
24 hours after pitch
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48 hours after pitch
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brownni5

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Like the above photo, I only have ever seen this spaghetti-like pattern of pellicle on fermentation with wild microbes. Does this match everyone else's observations?
Yes, I see pellicles like that occasionally, only ever in places where they don't belong. The couple times I've sampled/packaged, I haven't noticed a problem. I usually dump though - I often see this sort of thing in harvested jars of yeast next to my sourdough starter. Now I'm more of a segregationist.
 

SourLover

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These are my first two aged sour beers, and I'm 99% sure both are pellicles. One is bubbly, whereas the other is flat. Both look like they are just getting started. I was hoping for a confirmation from some of the more experienced sour beer brewers on this forum.
Pellicle 1.jpg
Pellicle 2.jpg
 

RPh_Guy

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These are my first two aged sour beers, and I'm 99% sure both are pellicles. One is bubbly, whereas the other is flat. Both look like they are just getting started. I was hoping for a confirmation from some of the more experienced sour beer brewers on this forum. View attachment 676634 View attachment 676635
Yup, pellicles! I wouldn't say they're just getting started; they look pretty extensive to me. ;)
 

brownni5

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Here's my most recent. A traditional (or as close as I can get) Berliner Weiss fermented with the Bootleg Biology Beta Berliner Blend. Brewed about a month ago, no signs of a pellicle before today.
 

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OldDogBrewing

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Hi

I'm new here so I thought I might show my pellicles

This one is a brett saison fermented with The Yeast Bay's Saison & Brettanomyces II blend and a few days ago I added the dregs from a Cantillon Kriek


And this one is a saison made with active wort from the other beer, so it's just TYB's Saison Brettanomyces II, oh and it has a mesh bag with some wood chips in it



I know, plastic buckets, eew, but due to space requirements it's what works better for me, I can only brew 1 gallon batches, I might get some glass carboys if I'm ever able to get them in that size (not really common where I live)
 

Beer666

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Lambic no boil fermented with wlp655. Racked with oak chips and WLP650.
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MightyTrustKrusher

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24 hours after I pitched wild yeast (and bacteria probably) that was cultivated from Dame's Rocket and Clover flowers that were placed in pre-acidified wort, it developed this.
IMG_1200[1].JPG



I pitched it into 3/4 of a gallon of extra wort from a different brew that was hopped to ~20 ibus.
 
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brownni5

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This pellicle didn't show up until I dry-hopped, almost certainly after exposure to oxygen. Now 3 weeks in the fermenter, probably will bottle tomorrow. No known bacteria, only weird stuff is cultured dregs from a 3- year old bottle of Orval. I call this one "Orvali-ish."
 

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OldDogBrewing

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I think I got a new pellicle, this was a triple chocolate stout I saw here, I added the cocoa nibs after 1 day in whisky and when fermentation was still going, but I guess there was something in there that survived, it's bubbling so I will check the gravity and see if it has dropped

The texture looks a bit like lard, maybe from the fat of the cocoa? Anyway the nibs where adding some metallic taste to it (do nibs oxidize?) So maybe this will make it good, I will let it roll for a bit, the beer contains lactose so I will leave it for a while before bottling


 
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