Pellicle Photo Collection

[bovineblitz]

Roeselare blend at 1.5 months:

 

[TNGabe]

From a sour stout with Brett B and Lacto, after only 6 days

Recipe? Sour stout is hard to do, but when done right is fantastic.

 

[Jringo]

Chocolate malt, small percentage of black malt mostly for color, and a bit of crystal 120 and 2-row base malt. Only hops added were 1oz of whole cone cascade at 60 minutes (60 minute boil time). Mash temp was 150. I wasn't looking to up the mash temp much, plenty of long-chain sugars present from the dark malts...although this is my 1st sour stout so we will find out.

I have had good luck making lambics and sour browns, being my first extremely dark sour I am using this as a beer to learn from for future brews.

 

[TANSTAAFB]

That is a beautiful pic and a beautiful pellicle Jringo!

 

[mors]

Couple month old oud Bruin.

 

[gmr]

Sour Stout (Tart Of Darkness clone - Roeselare Blend) at about 3 months. Ugly pelicle. Not the best pics. I need to learn from you guys.

 

[Tiber_Brew]

From a sour stout with Brett B and Lacto, after only 6 days

Beautiful!

Welcome to the forum

 

[TNGabe]

Chocolate malt, small percentage of black malt mostly for color, and a bit of crystal 120 and 2-row base malt. Only hops added were 1oz of whole cone cascade at 60 minutes (60 minute boil time). Mash temp was 150. I wasn't looking to up the mash temp much, plenty of long-chain sugars present from the dark malts...although this is my 1st sour stout so we will find out.

I have had good luck making lambics and sour browns, being my first extremely dark sour I am using this as a beer to learn from for future brews.

No roasted barley is a good start, but then maybe it's a sour porter without it, fuzzy distinction for most.

 

[Vilewhale]

First one. Hope it's the good kind.

 

[Jringo]

No roasted barley is a good start, but then maybe it's a sour porter without it, fuzzy distinction for most.

I hear ya. I felt like this recipe design has a chance to do really well, but I know it could come out completely different than what I envision. Shoot I guess I'll have to brew more sour stouts to get this figured out...darn

 

[Billy-Klubb]

From a sour stout with Brett B and Lacto, after only 6 days

I don't want to disturb anyone, but I want to lick that.

 

[TNGabe]

I hear ya. I felt like this recipe design has a chance to do really well, but I know it could come out completely different than what I envision. Shoot I guess I'll have to brew more sour stouts to get this figured out...darn

I've got one going now, fermented with wyeast 3942 'Belgian wheat' which supposedly de Dolle strain. Not bug sour, but added a bunch of wild blackberries which are very tart and Brett Brux. I think it can handle it, hope I'm right. Probably taking first sample tomorrow, about 6 weeks in. If grav has dropped to 1.006 or so I'm bottling.

 

[TANSTAAFB]

I ended up with a couple of extra gallons of my Belgian Pale Ale wort, so I decided to experiment. I pitched one gallon with dregs from a bottle of Russian River Supplication and another gallon with dregs from Consecration. I'll post pics as soon as I have something worth posting!

 

[dcHokie]

super powdery pellicle hanging out on a soured american pale thing

 

[CodlingMoth]

Does this count as pellicle? Super goopy and going nowhere!

 

[Vilewhale]

I racked into a secondary and got a new, different-looking pellicle three days later. Is that normal? See previous page if you wanna peep the first one.

 

[bottlebomber]

Does this count as pellicle? Super goopy and going nowhere!

..

 

[agodfrey11]

Does this count as pellicle? Super goopy and going nowhere!

Nope. Just yeast. It will fall in a week or 2.

 

[TANSTAAFB]

Does this count as pellicle? Super goopy and going nowhere!

How long has it been going nowhere? And by going nowhere you mean....

 

[CodlingMoth]

How long has it been going nowhere? And by going nowhere you mean....

I just mean the goop has been there a week. It's definitely very active. Only my third batch of cider and first Brett batch. Acting very different from my other two batches. Really cool to watch.

 

[TANSTAAFB]

I just mean the goop has been there a week. It's definitely very active. Only my third batch of cider and first Brett batch. Acting very different from my other two batches. Really cool to watch.

Please keep us posted on this...I have been making Apfelwein w/ ale yeast for a couple of years but just started playing on the funky side of Homebrew St. and I have wondered what a Brett cider would taste like.

 

[Tiber_Brew]

I racked into a secondary and got a new, different-looking pellicle three days later. Is that normal? See previous page if you wanna peep the first one.

Yes, as far as I know. I've had the same thing happen every time I've racked a sour.

 

[mcnewcp]

Yes, as far as I know. I've had the same thing happen every time I've racked a sour.

Same thing here. It gets exposed to so much oxygen while racking that it's trying to protect itself, meaning instant pellicle.

 

[sweetcell]

a while back i ask how to best use my brett B starter. in that thread i posted some pix of the underside of the pellicle, which looked kinda weird, but couldn't see the top because of the aluminum foil covering it. i finally got around to peeling back the foil and there was a pretty pellicle. i'm disappointed that i didn't take better pix but i was in a rush to get some of the brett into a carboy, top of the starter and get it sealed up again.

the starter smelled really funky, like stinky cheese (aka awesome).

 

[CodlingMoth]

I am about to start a Brett cider in a three gallon earthen crock. It's glazed ( non lead) and has a lid. My question is, will this be a viable option for primary with such a wide mouth?

 

[mutedog]

I am about to start a Brett cider in a three gallon earthen crock. It's glazed ( non lead) and has a lid. My question is, will this be a viable option for primary with such a wide mouth?

It has a lid it should be fine for a couple weeks of primary. My wine primary is a 12 gallon large plastic bucket with a non-air tight lid and it works quite well. Just don't open it a lot if you can help it. Some strains of brett can produce acetic acid if they have access to oxygen. But I wouldn't worry about it.

 

[sweetcell]

you could use saran-wrap (cling-wrap) to seal up your jar. that plastic wrap is almost perfectly impermeable, despite it's thinness.

you could not use your lid at all and just use the wrap to cover the opening. maybe use an elastic to further cinch down the wrap, along the outside edge.

or you could wrap some wrap around the opening between the lid and the jar.

 

[mutedog]

During primary fermentation it is going to be expelling a lot of gas, you really don't have to worry much about anything getting in against the tide.

 

[CodlingMoth]

Cool. Thanks for the chime ins. Pretty much confirmed what I thought, but I like confirmation from those with experience. Now back to the sweet pellicle pics!

 

[Vilewhale]

Same thing here. It gets exposed to so much oxygen while racking that it's trying to protect itself, meaning instant pellicle.

Well this is my first sour, so that's good to know. However, when I racked into the secondary I ended up with about 5 inches of headspace and I still have a couple inches of white glop on the bottom. Do you think I should rerack and add fruit, or would that be too much oxygen?