Pellicle Photo Collection

[garrettbuckeye]

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[BGBC]

Mead with ECY Dirty Dozen:
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Cider with Cantillon dregs:
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[TANSTAAFB]

Beautiful! What kind of flavors do you get out of the ciders with brett and bugs?

 

[BGBC]

Beautiful! What kind of flavors do you get out of the ciders with brett and bugs?

A few years ago, I found a local place that offers unpasteurized cider, but this year they had an issue with the barn their press is in and were selling pasteurized cider from another local producer. I've let their unpasteurized cider go with just pectic enzyme and nutrient added (no added yeast) in past years and have gotten a bone dry, funky cider. Reminds me I need to crack one - haven't had one in a while.

TBD on this batch, not ready to bottle so I just racked it to a carboy for some more aging. It's cleaner than the unpasteurized wild cider was at this point tho (no sulfur aroma, cleaner taste).

 

[TANSTAAFB]

Thank you for the description...What kind of time frame for you leave them for?

 

[BGBC]

Thank you for the description...What kind of time frame for you leave them for?

8-12 months - they probably could have been bottled earlier, but some combination of patience, forgetfulness, laziness, lack of empty bottles, etc leads to a longer time in the fermenter

The one with no added yeast probably benefited from the full 12 months, but other batches with commercial yeast added finished sooner.

 

[TANSTAAFB]

👍

 

[jessup]

https://m.facebook.com/story.php?story_fbid=10154418006162901&substory_index=0&id=194198312900
Interesting side by side of same strain in separate juices. From the link:

"The R&D team at White Labs is all about experiments that advance our fermentation knowledge. Here are two pellicles created by a strain of Pichia kluyveri (from a native isolation) that was inoculated into both red and white juice for a wine experiment. Groovy and ultra-beautiful, right? #PellicleMonday"

 

[millsbrew]

Mead with ECY Dirty Dozen:
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Cider with Cantillon dregs:
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You got a recipe on your sour mead? I got some 1g glass carboys laying around and some honey to use.

Thanks

 

[BGBC]

You got a recipe on your sour mead? I got some 1g glass carboys laying around and some honey to use.

Thanks

Pretty basic:
- 2.4 lbs of honey + 1 gal water (OG 1.080)
- Pitched ECY34 Dirty Dozen, staggered nutrient additions (at pitching, 24 hrs, 48 hrs, and 1 week)
- Primary in a small bucket and racked to carboy after ~2 months, bottle when ready

 

[Ki-ri-n]

Here's my first sour...so far:
Fermented with Bret from Bretticent by Wicked Weed (1/7/17)

Added Dregs from Hiver Joe by Wicked Weed (2/8/17)

 

[BriosBrew]

Brett pellicle. One gallon Saison -- one week Belle Saison, then four weeks so far of Brett (unknown strain) built up in a starter from Cerebral's Dreamy Thing (which means it probably got some of Cerebral's house Saison too).

This is a sample of a Belgian dark that spent four days with S-33. Then I pitched some dregs from Cerebral's Monochrome Brett Grisette that was woken up with a bit of lukewarm water in the bottle and then pitched the dregs directly. Strictly experimental just to see what it would do, hence the one-off volume. Pellicle on this is weird. Not sure if it's Brett that got too much oxygen but the wort was done fermenting or what. Not seeing a lot of fermentation, but getting a thicker pellicle. May cold crash it soon, let it carb up, and taste it side by side to see what differences I get from the base batch, for education's sake

 

[sweetcell]

Not sure if it's Brett that got too much oxygen but the wort was done fermenting or what. Not seeing a lot of fermentation, but getting a thicker pellicle. May cold crash it soon, let it carb up, and taste it side by side to see what differences I get from the base batch, for education's sake

looks like there is a lot of air in that second experimental batch. should taste fine and sounds like a great way to learn, but be aware that along with brett character (should any be perceptible after only 4 weeks), you might also get some oxidation and/or acetic from brett + O2.

 

[Joewalla88]

This is the first time Ive had a good one. It started off as a spontaneous ferment experiemtn, but that didnt work out. So, now it's mishmash of wild stuff, roselaire, bottle dregs, and t-58 I think? Who knows at this point. I had trouble getting it to kick off and just started adding stuff. Smells good though.

 

[bob1852]

My first...

 

[TANSTAAFB]

I never get tired of these! Beautiful!

 

[twistedjosh]

View attachment ImageUploadedByHome Brew1489358554.985811.jpg100% Brett Claussenii hard cider with a pellicle lookin like a powdered donut

 

[nadeaunm5]

East Coast Yeast Saison Brasserie for primary. East Coast Yeast Dirty Dozen in Secondary

 

[BriosBrew]

View attachment 392463100% Brett Claussenii hard cider with a pellicle lookin like a powdered donut

Yum.

That's gonna be drrrrryyyyyy. Are you planning any backsweetening?

 

[twistedjosh]

I actually backsweetened the cider with a strawberry raspberry purée and let that ferment out until I liked the mouthfeel then kegged and it's currently in the keezer chilling

 

[johnnybassnj]

My first sour - ECY04 only 3 weeks into fermentation

 

[sweetcell]

My first sour - ECY04 only 3 weeks into fermentation

nice pellicle!

suggestion: seal that bucket up and don't open it again, or transfer that beer to a smaller carboy to cut down the head space. looking at that picture, i personally would be concerned about oxygen exposure.

 

[johnnybassnj]

nice pellicle!

suggestion: seal that bucket up and don't open it again, or transfer that beer to a smaller carboy to cut down the head space. looking at that picture, i personally would be concerned about oxygen exposure.

The current plan is to transfer it into a 5 gallon glass carboy this weekend

 

[nadeaunm5]

Consecration clone with Bug County and Dirty Dozen right before I added Apple Brandy soaked oak cubes

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[burninator]

Rare Barrel red style that I topped off with a gallon and a half of dubbel-ish with wild yeast about a month and a half ago. Gravity is currently 1.001.

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[m_c_zero]

Picture of the pellicle on my first sour. 7lbs of wheat LME with 2oz of cheesy old Crystal hops and started with US-05 then soured with dregs from a bottle from Paradox Brewing. It's currently sitting in a bottling bucket that I opened up the other day to add 2oz of Citra hops for a dryhop before I bottle it.

 

[burninator]

Dark mild (Jester King recipe) primary fermented with my house mixed culture and aged for 6 weeks with oak cubes and tart cherry juice.
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[jessup]

Next addition to a 15g solera barrel: Open fermented dunkelweizen. 5 out 5 in...

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[6fn]

Thoughts?

I discovered this in a fruited Gose (just acidulated malt, no lacto). Letting it ride. Smells and tastes great.

 

[Jacinthebox]

Neighbor discovered a little surprise in one of his carboys. 10gal of a euro style Lager(ish). This was brewed in January. One carboy shows no signs of infection...the other looks like this. I'm guessing some sort of Brett???

Smells great, told him to let it ride on some blood orange puree until summer sour drinking season. Looking forward to trying it.