Pellicle Photo Collection

[TNGabe]

Yum, mash pellicle!

 

[dcHokie]

Yum, mash pellicle!

Looks awesome, how long was that sour mash?

 

[TNGabe]

Looks awesome, how long was that sour mash?

It's on day 3. pH still in the high 3s, I'll finish up in the a.m. Tasted pretty good today.

 

[el_horno]

Flanders brown about 3 months in.

 

[meltroha]

Wow, I guess you really have to be into this to find those good looking! I actually want to get into sours, what is the easiest way to go? I do Belgians, but not anything with bacterias or wild yeasts. I, of course realize you need specific equipment post pitching.

 

[kaips1]

Wow, I guess you really have to be into this to find those good looking! I actually want to get into sours, what is the easiest way to go? I do Belgians, but not anything with bacterias or wild yeasts. I, of course realize you need specific equipment post pitching.

Get a hdpe food grade bucket and lid and an airlock just for this bucket only. Then get a vial or two of white labs 644 and build a starter, take your favorite recipe that doesn't have a lot of astringent roasted malts and potentially add some adjuncts too even out the body because Brett can attenuate very well. And there you go you have a Brett beer not exactly a sour beer.

 

[meltroha]

Can you use the same bucket for different wild yeasts? I recently had a Jolly Pumpkin Bam Bier, and thoroughly enjoyed it.

 

[kaips1]

Can you use the same bucket for different wild yeasts? I recently had a Jolly Pumpkin Bam Bier, and thoroughly enjoyed it.

Ya, tht should be fine unless you get anal about pure solo strains. Just don't use it for "clean" beers and expect it to never pick anything up.

 

[TNGabe]

Can you use the same bucket for different wild yeasts? I recently had a Jolly Pumpkin Bam Bier, and thoroughly enjoyed it.

Brew a basic belgian style beer you enjoy, saison, blonde, strong golden, whatever. When the primary is done, rack it over to a carboy, drink a Bam, pitch the bottle slurry, wait a few months, and enjoy. Jolly Pumpkin's house culture has a good reputation for making a tasty sour homebrew without having to wait very long.

 

[Bluesfastduce]

I think I have one to add.

 

[kaips1]

 

[tugbucket]

Brett Flanders Red.
Brewed: 10.22.11
Bottled: 6.2.13

Here it was as a wee lass back in April of '12:
https://www.homebrewtalk.com/f127/pellicle-photo-collection-174033/index41.html#post3951962

 

[Zippox]

First photo is the first batch of AmandaK's lambic. The rest are the second batch made from the cake of the first.

 

[kaips1]

First photo is the first batch of AmandaK's lambic. The rest are the second batch made from the cake of the first.

The cake is strong in this one, that's awesome to see the growth of things second time around

 

[bottlebomber]

First photo is the first batch of AmandaK's lambic. The rest are the second batch made from the cake of the first.

It's Jesus!

 

[Zippox]

It's Jesus!

Like the Second Coming? Or do you see something I don't...

 

[TANSTAAFB]

Holy pellicle Brewman! Sacred sour? Just unfocus your eyes a little when looking at pics 2 & 3. Looks more like St. Francis with with pellicular rays of something emanating from him!

 

[Zippox]

You know what, I see the cross with the ray emanating from it now.

Uncanny resemblance!

 

[blizzard]

You know what, I see the cross with the ray emanating from it now.

Uncanny resemblance!

Amazeballs.

 

[Zippox]

I've heard that my lambic will cure all ailments.

 

[SimonHucko]

I've heard that my lambic will cure all ailments.

you mean "alements," right?

 

[McCoy]

This is the pellicle on my lacto starter for a Berliner Weisse. It was made with half DME and half apple juice, which I inoculated with a handful of crushed grain. I pitched it into half of the wort yesterday and a similar looking pellicle has formed in the carboy. It's amazing how fast the pellicle can change. At first it looked sort of krausen-y, and then it looked more like a pellicle with some 1-2 cm diameter bubbles and some flat patches with lines, but now just 3 or 4 hours later there are medium sized bubbles covering the entire surface.

 

[joshrosborne]

This is a tripel which used Wyeast 3522 in primary. It also had a half can of sauvignon blanc grape concentrate in it. After getting down to around 1.012, I transferred to secondary on 3/31 and added a starter I made up from the dregs of a four-pack of Green Flash Rayon Vert, which to my understanding is Brett B. I also added the dregs from a bottle of Logsdon Peche 'n Brett on 4/14.

It really wasn't doing a lot until a couple of weeks ago (probably due to the ABV and slower nature of the Brett), but the pellicle has really taken off recently. I'll be testing it and the rest of my brett/sour beers sometime in July. I also have a year old lambic going which has just dropped its pellicle and a sour stout which doesn't have an exciting pellicle, so no other photo opportunities.

 

[Aschecte]

Here's a update on both my lambic and Flanders red hopefully the color shows through so you can tell the difference ....... Also the lambic has the thicker pellicle. the last photo is the Flanders red and it is just starting to get a pellicle.... I did the Lambic in October of last year so that's 8 months and the Flanders in November so it's at 7 months now. I can't believe I won't be bottling either until April and may of 2014/

 

[Zippox]

Here's an update of my "alement" lambic. I found it interesting that the difference of just one week gave it a more stringy texture and a develop a couple bubbles.

 

[atoyot]

Berliner Weisse with Wyeast 3191

 

[atoyot]

Beginnings of Roeselare pLambic pelicle

 

[TANSTAAFB]

Saison Brett fermented with brettanomyces cultured from Crooked Stave Wild Wild Brett and harvested from a prior batch brewed with Saison Dupont to 1030 and finished off with the brett to FG. I guess it's not quite a 100% brett beer since I'm sure there was a little Dupont still lurking in the culture. Brewed this in the beginning of May and this pellicle just popped up this week.

 

[MarshmallowBlue]

LAMBIC MEAD! The bottom bubble doubled in size overnight. Sorry for the bad photography. Im standing on my toes leaning, and holding the camera with a flashlight in the other hand. I had to rely on Auto-focus which can be exceptionally wonky. Enjoy! The very beginnings of a pellicle.

 

[sweetcell]

Saison Brett fermented with brettanomyces cultured from Crooked Stave Wild Wild Brett and harvested from a prior batch brewed with Saison Dupont to 1030 and finished off with the brett to FG. I guess it's not quite a 100% brett beer since I'm sure there was a little Dupont still lurking in the culture. Brewed this in the beginning of May and this pellicle just popped up this week.

View attachment 129777

gorgeous!

any chance we can get the full-size/hi-res version of that shot? i like to use them as my desktop wallpaper (rotates every day). thanks!