Pellicle Photo Collection

[atoyot]

I'll try and snap one with my SLR later.

agreed - beautiful.

OP - do let me know if you post/share a higher res version anywhere. would be an amazing desktop background.

 

[TNGabe]

I'd say its up to you if you add anymore yeast or dregs. Opening the Carboy will allow some air in which can be very helpful for the Brett depending if you did aeration to your Brett or wort especially if its been in glass the whole time. Brett needs some air despite what most people say. Read chad yakobson's Brett project, it makes life easier.

I don't think any of what he's posted/published is on secondary fermentation with brett. Isn't his research all focused on brett primaries?

 

[sockmerchant]

Oud Bruin No 2 (2 Months Old)

 

[kaips1]

I don't think any of what he's posted/published is on secondary fermentation with brett. Isn't his research all focused on brett primaries?

It's not all on primary, in his presentation he touches on secondary. I mentioned Chad because his presentations give you a great idea of what to expect out of Brett and what cause the esters and phenols not too mention how it reacts to different environments.

 

[TNGabe]

It's not all on primary, in his presentation he touches on secondary. I mentioned Chad because his presentations give you a great idea of what to expect out of Brett and what cause the esters and phenols not too mention how it reacts to different environments.

The aha presentation or the music city one on YouTube?

 

[stubbornman]

Here is: Brewing with Brettanomyces - The horse, the goat, and the barnyard by Chad Yakobson from 6-16-2011.

https://dl.dropboxusercontent.com/u/2540232/6-16-2011-NHC-Brettanomyces.pdf

 

[kaips1]

http://www.brettanomycesproject.com/dissertation/

 

[hairmist]

My oud bruin/Flemish red ale, with Roeselare, Flemish ale blend and different dregs.

 

[el_horno]

My Flanders red with rosalare about 2.5 months in. Dumped a brown on yeast cake 3 weeks later but no pellicile on him yet.

 

[bovineblitz]

4 months into a Flanders red, Roeselare

 

[dcHokie]

Zoomed in dusty pellicle on an "American Wild" that got a slurry of sour dregs. At a year old it still has a pretty nice hop aroma from a Zythos FO addition.

 

[sweetcell]

Zoomed in dusty pellicle on an "American Wild" that got a slurry of sour dregs. At a year old it still has a pretty nice hope aroma from a Zythos FO addition.

your image doesn't show up... sounds like a nice one, tho. please re-link/re-upload/etc!

 

[dcHokie]

your image doesn't show up... sounds like a nice one, tho. please re-link/re-upload/etc!

Hmmm, it shows up on my laptop but not mobile. I'll try again:

And another for good measure, keg of sour blonde session :

 

[sweetcell]

beautiful!

thanks for the hi-res - now my desktop wallpaper. can't wait to gross out a workmate

your image was originally linked to a Gmail attachment. i'm guessing you used the laptop to get the attachment, so it was cached on that machine.

 

[badlee]

It was worth waiting for

 

[smokinghole]

Here's a couple pics of my most recent attempt at what old saisons would taste like. It's pils and spelt with aged leaf hops and some serebrianka to 20ibus with a starting gravity at 1.037.

For size reference sake that's a 16 gal Speidel fermentor. The little brown blocks in the top down picture are small "Innerstave" oak additives and they're about 4" long for additional size reference compared to that mother of a snot bubble.

 

[NordeastBrewer77]

That's hot.

 

[DisturbdChemist]

Took these yesterday


My wild yeast experiment. No commercial yeast just goodies from my garage. Cant wait to find out how it turns out.



My Jester King dredges batch if forming a nice pellicle. Cant wait on the either. Haven't tried or tested it.

 

[atoyot]

Here's a couple pics of my most recent attempt at what old saisons would taste like. It's pils and spelt with aged leaf hops and some serebrianka to 20ibus with a starting gravity at 1.037.

For size reference sake that's a 16 gal Speidel fermentor. The little brown blocks in the top down picture are small "Innerstave" oak additives and they're about 4" long for additional size reference compared to that mother of a snot bubble.

Very cool.

 

[tjBrewer]

Berliner Weisse

 

[sweetcell]

View attachment 124159

Berliner Weisse

wow, impressive! don't think i've ever seen such a heterogeneous pellicle... sweet.

 

[tjBrewer]

wow, impressive! don't think i've ever seen such a heterogeneous pellicle... sweet.

Thanks! Only three days on this batch. This one got going really quick.

 

[Zippox]

It's been a dream of mine to post here. I finally have a good pellicle photo to share. This is AmandaK's lambic recipe at 1.5 months in bucket. I then transferred to carboy for the long haul.

 

[kaips1]

The pellicle from the experimental batch before it became blended with the blonde.

 

[scooterunderwood]

This is my first sour. It's just about a week away from being a year old.

 

[Zippox]

This is my first sour. It's just about a week away from being a year old.

Is that year old blow-off on the ground too? Looks similar to the inside.

 

[scooterunderwood]

IDK. At first I thought that's just how the old shop floor looks when I use a flash. However it was in the back of our fermentation chamber for a year as we tried to not disturb it, so there probably is other brews spilled around it. I don't think this batch blew-off. I'll make my assistant clean the floor again before we brew again.

 

[Zippox]

I don't think this batch blew-off. I'll make my assistant clean the floor again before we brew again.

+1 to making someone else do the cleaning.

 

[wyzazz]

Here is my Kriek after 18moz, 8lbs of cherries sitting underneath that pellicle. This is a house sour culture that came from one of my Blue Spruce trees in the side yard.

 

[NordeastBrewer77]

Here is my Kriek after 18moz, 8lbs of cherries sitting underneath that pellicle. This is a house sour culture that came from one of my Blue Spruce trees in the side yard.

I'll PM you my addy.