Pellicle Photo Collection

[jamesjensen1068]

A couple more pics for the thread, dark saison with a variety of dregs from homebrewed sours

SEXY! "Don't Fear The Funk!!!"

 

[bigljd]

I'm proud to be able to add my first pellicle to the photo collection. It's a 1868 Porter recipe aged with some oak cubes and brett C. It's not as cool as some of the pic's here, but I'm just happy to be a part of the funky fun.

 

[DisturbdChemist]

This a story how to make a bad situation a good one. Lol

It started out when I was trying to get a starter made with dregs from a local brewery. I followed everything in the do it yourself on this form. After a week I didn't notice anything, after two weeks a notice a film and a sourness to the starter. I got wild yeast and lacto I guess. I was disappointed it didn't go the way I wanted but I wanted to do a sour so I bottled my saison Sunday and took off a gal of it and added the starter.





My first sour that I'm winging it at the moment to see how it turns out. Lesson learned.. to make a mistake into a tasty beer hope it turns out awesome!

 

[Shift]

Left an OG reading in the measurement glass to see what would happen/what I got in my aparment.

2 day lag time before this happened. Sorry about the swedish, can't find the original picture

A week later i took off the foil and the day after this appeared, the pellice got a bit disturbed when I moved the glass.

Poured out the sample afterwards, but got me thinking about doing a spontaneous fermentation of a real batch.

 

[H-ost]

@shift

Sweet tiny pellicle! And thanks for the Swedish Lesson, I moved away from there when I was very young so I can only speak well enough to hold a conversation but as far as any words that are not in everyday vocabulary... I know nothing. Now I am starting to expand my swedish brewing vocabulary!

 

[Coff]

BugFarm 5 in a Blonde wort.

 

[KYB]

I had to move this fermenter a few times unfortunately (may have to move it again, one last time). Imperial Chocolate Raspberry Stout with Lacto/Pedio/Brett L and WLP002.

 

[Biiru]

My oud bruin at 2 months. It's infected with the dregs from a Russian River Supplication.

 

[copyright1997]

I've done about 20 batches, first time seeing this. Is it pecllicle (looks almost like mold). If so, what should I do with it (it was going to be a LakeFront IPA), and how should I proceed with the equipment used to brew it? Interestingly enough, I did two batches that day and they are side-by-side in my fermentation chamber. The first one appears normal (it's a Squeeze My Lemon Ale), and both have been in the primary for 2+ weeks.

 

[Native302]

Results from my first lacto starter. As you can see 1 has a 1 1/2" thick nice white powdery pelicle. The other one nothing but bubbles as if it's fermenting. The 3rd smelled so terrible I threw my growler and all away.

 

[tugbucket]

My Flanders Red at 5 months. Basically Jamil's recipe but with a half pound of Turbinado. Cup of Pinot added and french oak cubes at 2 months. Wooden dowel in the bung. Oh, and dregs from Sofie and Matilda. Not sure how the extra Brett is gonna go but, hey, all sours have a different profile.

 

[Stauffbier]

BugFarm 5 in a Blonde wort.

I've never brewed a sour, so I have nothing to add. I aspire to it some day. I mainly wanted to say this is a spectacular photo!!

 

[smokinghole]

ECY02 in my Flanders red before transfer to better bottle.

Lactobacillus only ferment unhopped wort.

The same beer a few days later when it started to stink like assy rotten corn.

 

[Native302]

I threw my lacto starter out when it started to smell like vomit

 

[elproducto]

Silly move, sounds like it was perfect!

 

[smokinghole]

I threw my lacto starter out when it started to smell like vomit

It greatly diminished. I suspect it was due to EXTREMELY high level of diacetyl which lacto and pedio are known for producing. So with nothing like yeast available to reduce the diacetyl down the smell and flavors build into a real nasty rotten corn odor. Once I tossed yeast in there it started to die down, then when I blended it with a hopped and non-lacto'd portion it really died down. It's at the point now where I know its there because I tasted it before but its continuing to die off. I have a brewbelt heater on the fermentor again today in hops the T58 will finish the beer off and reduce all the diacetyl down.

 

[Native302]

The one starter I did that is in the picture smells fruity. Why such a difference?

 

[Native302]

Silly move, sounds like it was perfect!

No it was vile. I can take a lot but that almost made me sick.

 

[Homebrewtastic]

Funky Belgian single with roeselare. It took three months for the pellicle to start forming.

 

[LoneWolfPR]

Posted this in a question thread, but thought I'd share here. This is what formed on a homemade lacto starter I made. Used Morkin's method. 1 cup crushed malt to 1 cup 130 degree water in a jar. Covered in foil and let sit for a week. This is what was showed up after about 4 days...

 

[Soma]

Sorry for the poor photo quality, but here's my 100% Brett B pellicle at 2 1/2 months.

 

[blizzard]

100% WLP Brett C at 2 months

 

[stubbornman]

ECY Flemmish





ECY Bugfarm V

 

[Unibrow]

Anybody got a clue about this one? I did a Saison/Trappist beer for 3 weeks in the primary. Then racked onto 2 vanilla beans and 6# canned peaches...here's what I saw 2 weeks later. It looks like a disease cesspool, but I grabbed a sample and it tasted like beer - a little sour but not bad by any means. Will this turn into a lambic in a few month? Any suggestions about how to proceed? THANKS!!!

 

[elproducto]

Let it ride
!

 

[Native302]

That is a thing of beauty Sir! I'm completely jealous.

 

[Unibrow]

I'm going to let it ride then!!! Never done this before so

1. Should I ever rack off the fruit?
2. How long should I ride this bastard out?

 

[Native302]

I would leave it like it is for 9 months or until the pelicle falls, whichever comes first.

 

[Unibrow]

I would leave it like it is for 9 months or until the pelicle falls, whichever comes first.

What about the peaches? Isn't there a chance they will rot in there?

They were canned peaches, introduced to 5.5 gallons of 7.6% ABV beer - but you can see from the pictures, half of the peaches are hovering above the beer line...so I'm kinda worried they may go bad in 9 months.

Am I just being a nervous Nelly?

 

[emjay]

What about the peaches? Isn't there a chance they will rot in there?

They were canned peaches, introduced to 5.5 gallons of 7.6% ABV beer - but you can see from the pictures, half of the peaches are hovering above the beer line...so I'm kinda worried they may go bad in 9 months.

Am I just being a nervous Nelly?

"Rot" is a microbial process. Keep it sanitary, and there shouldn't be anything to worry about.