Pellicle Photo Collection

[JollyIsTheRoger]

Sour Blonde, brewed May 23rd, pitch US-04, on May 29th I racked to secondary and added a packet of Roselare. This is what it looks like now.

It's so beautiful. Now I just have to wait for another 10-14 months before it's ready.

 

[stubbornman]

My Saison with ECY 03 Farmhouse Brett:

 

[barrooze]

Sour Blonde, brewed May 23rd, pitch US-04, on May 29th I racked to secondary and added a packet of Roselare. This is what it looks like now.

Just curious, did you use S-04 or US-05? They're two very different yeasts.

 

[stblindtiger]

Anyone know what kind of infection this is?

 

[MudduckBrewing]

I had a beer look like that on my front porch after the temp went into the 90s. It was a porter pitched with 100% Brett L. From white labs, smelled lke vinegar lol. Oops.

Not saying but just saying.

 

[Fritobandito]

Lacto Starter with crushed grain. Let it go for 6 days.

 

[stubbornman]

And the Saison progresses...

 

[smokinghole]

And the Saison progresses...

Is that in a bucket? I never really got a pellicle on my ECY03 batches I only ever got a slight film.

 

[stubbornman]

Is that in a bucket? I never really got a pellicle on my ECY03 batches I only ever got a slight film.

10-4 bucket... I'm sure the pellicle morphs after every time I snap the lid back on...

 

[LeSinge]

Berliner that took an interesting turn:
three-rest mash and mash-out, no boil, with extra pils two days in kitchen ~80F, ala Piatz...this is after 2 months, unusual 'iceberg' formations, and still Laco-vomitus smell...we'll see!

 

[LeSinge]

Blend of 3-year, 2-year, and 1-year Lambics..blended 1 month ago

 

[LeSinge]

and Blackberry Lambic 4 months after fruit rack-off and slight re-feeding. One more round of fruit and ready for the bottle in time for New Years!

 

[KyleWolf]

Here are my goodies.
Wild (accidently) saison

 

[FallenKestrel]

I have some uninvited guests in my latest batch of beer. Not experienced enough to know if they are good wild yeasts, bad wild yeasts, or something worse; but I'm looking for some advice as to what might be going on.

I have more photos and can take more if you all need more to work with.

The recipe was a What-If Summer Ale from Randy Mosher's Radical Brewing (that appears to have gotten a little too radical.)
Included grains of paradise and candied ginger at end of boil, used wort chiller, primary for two weeks in plastic food pail, and then two weeks in carboy secondary. Noticed this growth yesterday, but not a few days before (about 3) when I had last checked it.

What should I do? Thanks for the help.

 

[smokinghole]

Here's my lambic with ECY20. I think the air lock was allowing air in due to the head space expanding/contracting. I sealed it up today with a second gas dip tube. So now my 10gal corny is sealed and it should keep too much oxygen from getting into the beer.

 

[Rob_B]

Here's my Berliner Weisse, she has Wyeast 5335 Lacto and WLP 645 Brett C.

 

[edmanster]

It's in its infancy but here it is.. Pitched dregs from (local) squatters fifth element and orval

4 months later

 

[tugbucket]

My five month old black sour. Sitting on Rosarle with dregs from 4 Jolly Pumpkin brews. Added the toasted dowel about 6 days ago and the film took off.

 

[stubbornman]

ECY Flemish update (9 months)

 

[Native302]

Flanders Red



8 lbs black currants, 3 lbs blueberries



Now it goes away for 8 months

 

[JollyIsTheRoger]

Flanders Red

8 lbs black currants, 3 lbs blueberries

Now it goes away for 8 months

That sounds delicious. Just out of curiosity, where did you get the currants? I tried to get some for a stout last year and only found them online for crazy prices. I would love to do a sour blonde on currants

 

[Native302]

I grew them.

 

[JollyIsTheRoger]

Ah that would make them easier to find

 

[Adamski]

Six months in to a Flanders Red. Haven't opened the carboy at all so I'm figuring the oxygen has been pretty limited and prevented much of a pellicle forming, plenty of lacto bubbles though and the liquid looks pretty thick like pedio-ropiness.

 

[taylja06]

my first sour, and first beer:

 

[Tattoofreak]

First post here, second "infected" beer. In May I've gone to Germany to have some (20 hours) tattoos done. Came back with loads of pain, so my started beer was just sitting in the bucket without airlock for 6 weeks.....then I discovered the pellicle on the top. I paniced, and bottled it the same day. Was one of the best homebrew according all of my friends. So I left a bottle, and brewed a new "base beer", just added that bottle, and now after 6 weeks I have this. What to do? Should I leave it in the PLASTIC bucket or should I put it in a GLASS carboy????? How long should I leave this? Can I just brew more "base beer" and bottle 2-3 gallon from the bucket, topping up with the new stuff???? Any help appreciated. A newby...

 

[H-ost]

my first sour, and first beer:

Really? Your first beer and you went with a sour? Good on ya! It usually takes people a long time to get the whole "patience" thing down but you jumped right in heh.

(looks gross by the way hah)

 

[taylja06]

Yes, yes it does. I'm pretty proud of the gross. What taste there was going from primary to secondary was delicious.

 

[bottlebomber]

(looks gross by the way hah)

Yep Looks like he tossed a ham hock in there.

 

[taylja06]

Believe it or not it's pretty much entirely peach and peach slices floating around.