Pellicle Photo Collection

[louie0202]

My Number 8 Clone from NB. Not sure if it was supposed to get an infection, but I am not sad.

 

[JollyIsTheRoger]

my first sour, and first beer:

I laughed when I saw this because I had seen this picture a day earlier on a different site. Small world, etc, blah blah blah

 

[weremichael]

my first sour, and first beer:

Who threw in the life-preserver? That looks like something my cat would puke up.

I bet it will be awesome. I love looking at sour beers in their wild state. Occasionally, I'll see a beer that I can't figure out what is going on.

 

[bighorn_brew]

2nd infected beer first nice pellicle…

 

[cstacey44]

can someone tell me what kind of infection this is, and whether I should throw this batch out? Its a Festa Brew double oatmeal stout.

 

[stubbornman]

Looks like a brett pellicle to me, but I wouldn't dump it. Have you smelled / tasted a sample?

Let it ride!!

 

[passedpawn]

Looks like a brett pellicle to me, but I wouldn't dump it. Have you smelled / tasted a sample?

Let it ride!!

Agree. Brett is furry puffy.

 

[jamesp]

so I have a batch that looks just the same.

Extract brew with added steeped malt. In the primary for 2 weeks. I opened it 7 days ago, added a sterilised hop bag to dry hop. I figured it was time to bottle today, opened it & it has this same bubbly white skin , I assume its Brent Pellicle.

In this thread most seem to say leave it - I assume this means leave in the primary for longer? When should I bottle it?

I am envisaging a major dose of bleach in the fermenter before the next batch...

 

[copyright1997]

OK, so I was out in Seattle earlier this year (July) and among the beers I tried at the Tap House Grill (160 on tap!), I had a Lips of Faith/ Lost Abbey Brett. It was quite nice. Is there a Brett beer for dummies guide so I can brew something like this (or even better)? Do I need to dedicate equipment to it? I've done 30+ all grain batches, so just a general pointer is probably enough....

Thanks!

 

[tankdeer]

Best book on brewing sours by far: http://www.amazon.com/dp/0937381861/?tag=skimlinks_replacement-20

In short, you can definitely do it. You don't NEED dedicated equipment, but having an extra set of plastics certainly makes things easier.

 

[Soma]

Strong porter w/ Cantillon dregs - 23 days in

 

[tankdeer]

Are you fermenting that in a trash can??

 

[Soma]

Are you fermenting that in a trash can??

Open top 8L fermenter

 

[bottlebomber]

Are you fermenting that in a trash can??

I had a similar thought

 

[Tiber_Brew]

Strong porter w/ Cantillon dregs - 23 days in

That is...beautiful.

 

[badlee]

it is a thing of outstanding beauty!

 

[levifunk]

It looks like your pellicle is trying to build the Death Star.

 

[Native302]

I brewed 10 gallons of a spot on orval clone about a year ago and split the batch, half with Brett B (which was drank super fast) and this that has been sitting on ECY 20 bug country for 10 months.
I just racked on top of 10 lbs of peaches 3 days ago and the pelicle just took off

 

[jagec]

This thread is horrifying and fascinating.

Here is mine. It was supposed to be a regular pumpkin ale. After I determined that it wasn't fatal, I called it a "belgian-style" pumpkin ale and people drank it.

 

[Rob_B]

Here's an update as this baby grows. She's so beautiful!

 

[Native302]

About 2 hours after my previous post

 

[pohldogg]

Kvass beer fermented with spontaneous sourdough starter.

 

[Native302]

Kvass beer fermented with spontaneous sourdough starter.

I've been wanting to do this for months, so cool. Did you throw the dough directly in the wort or did you make a starter? I'm curious because I have access to a 30 year old sourdough mother culture that is used daily to make sourdough bread.

 

[jeepinjeepin]

I've been wanting to do this for months, so cool. Did you throw the dough directly in the wort or did you make a starter? I'm curious because I have access to a 30 year old sourdough mother culture that is used daily to make sourdough bread.

BYO had an article on Kvass in the past year or two. I'll try to find my copy this afternoon.

 

[pohldogg]

I've been wanting to do this for months, so cool. Did you throw the dough directly in the wort or did you make a starter? I'm curious because I have access to a 30 year old sourdough mother culture that is used daily to make sourdough bread.

Not a baker so I just made the sourdough starter for the beer. If the results are good I'm going to track down a better local starter. It's 8 lbs grain and about 5 lbs of toasted bread. My plan was to do a sour mash with the sourdough, but when the starter grew a pellicle I decided to just use it for primary. Through off a ton of sulfur that seems to have finally cleared.

 

[mf6421]

1 gallon of pale sour with 1.5 lb of peaches. The base beer only had a thin pellicle with bubbles during secondary. A few weeks after moving to a one gallon carboy and adding peaches, this started to grow.

 

[badlee]

Dont know if this counts, as it is only a starter building up from innoculated oak cubes,but here she is

 

[sheepdawgg]

From left: plambic, sour all Brett lambicus pumpkin spice brown, imperial English bourbon barrel sour brown. *drunk*

 

[Spring_Chicken]

From left: plambic, sour all Brett lambicus pumpkin spice brown, imperial English bourbon barrel sour brown. *drunk*

That's a good photo. Jealous.

 

[bottlebomber]

That's a good photo.

I agree. The lighting's incredible.