Pellicle Photo Collection

[TNGabe]

But why? It's really the first time that I've heard that.

Then you must not have looked into it much. O2 permeability on a bucket is very high. Lots of O2 = lots of acetic acid.

 

[atoyot]

But why? It's really the first time that I've heard that.

Did you taste it at bottling?

 

[McCoy]

Lots of O2 = lots of acetic acid assuming you have a large enough population of acetic acid producing microbes living in your beer to metabolize the O2 in the first place.

 

[mors]

Lots of O2 = lots of acetic acid assuming you have a large enough population of acetic acid producing microbes living in your beer to metabolize the O2 in the first place.

heh true but lots of o2 also equals flabby oxidized beer over 2 years

 

[bottlebomber]

Then you must not have looked into it much. O2 permeability on a bucket is very high. Lots of O2 = lots of acetic acid.

I didn't look into it, thanks for the image.

 

[Trail]

I didn't look into it, thanks for the image.

You might be fine. No way to know unless you try it, dude.

 

[TNGabe]

I didn't look into it, thanks for the image.

That sucks. Do you have some long term projects in buckets?

 

[whatsleftofyou]

I tasted it at bottling and it was just fine. Sour but not vinegar-like, and no signs of oxidation. All is well.

 

[Trail]

I tasted it at bottling and it was just fine. Sour but not vinegar-like, and no signs of oxidation. All is well.

Awesome. I've been secretly suspecting that oxidation via permeability was another goofy 90's homebrew myth. Evidence continues to mount.

Let us know how it tastes when it's carbed!

 

[bottlebomber]

That sucks. Do you have some long term projects in buckets?

Sure do. 3 of em. :/

 

[McCoy]

heh true but lots of o2 also equals flabby oxidized beer over 2 years

Also a good point.

 

[sweetcell]

Awesome. I've been secretly suspecting that oxidation via permeability was another goofy 90's homebrew myth. Evidence continues to mount.

your "secret suspicion" is about better bottles, isn't it? not the same as plastic buckets - they are made of different types of plastic. also, i trust a stopper to seal a BB much more than a plastic lid to keep a bucket air-tight.

 

[sweetcell]

my brett brux culture that i used up last night.

 

[Trail]

your "secret suspicion" is about better bottles, isn't it? not the same as plastic buckets - they are made of different types of plastic. also, i trust a stopper to seal a BB much more than a plastic lid to keep a bucket air-tight.

That post is about better bottles, yeah. I'd still be interested in any first-hand accounts about buckets causing oxidation, though.

edit: A gasket-less bucket is a different story, though.

 

[Shred]

Can anyone help identify this?

Also, a question: This was unintended. I did not notice a pellicle in the primary, only in the secondary as shown. It has been there about a week. Final gravity when I racked it was 1.010 on an ordinary bitter, so this isn't a high alcohol brew. When would it be safe to bottle? Is it worth keeping? I've never made a sour on purpose, but I do enjoy some sour beers.

Yay, lacto!

 

[prohl84]

Then you must not have looked into it much. O2 permeability on a bucket is very high. Lots of O2 = lots of acetic acid.

View attachment 148515

What book is this?

 

[BryanThompson]

Wild Brews

 

[TNGabe]

Wild Brews

It's a must own if you're interested in the subject.

 

[BryanThompson]

Real talk.

 

[prohl84]

Honestly, I cannot say I was interested in any yeast forward beers until I really got to brewing and learning how to actually taste beer. A time not long ago I disliked anything from hefe to flanders but I now find some of the offerings from Petrus and Jolly Pumpkin to be quite delicious. Not to mention most of the organisms in brewing (including S. cerevisiae) are probiotic.

The beer that brought me here was an experimental, low- gravity all rye 2nd runnings from a porter I made. Experimental in the sense that it is also gruit- some mints, yarrow, and wormwood. So I think between my low alcohol content and lack of hops contributed to my contamination. It tastes pretty good and it has an invigorating quality- hops is a powerful sedative.

Thanks for sharing the title- looks like a worthy investment and it's cheaper than my average grain bill.

 

[Schemy]

Been waiting patiently to submit to this thread. Brown Ale aged in a 5 gallon oak barrel w/ Roeselare. Racked onto raspberries and aged for 6 months. One week shy of being a year old.

 

[Cincy17]

Added mango and papaya to half of my 9 month old lambic with wyeast lambic blend and various dregs.

 

[Rand0]

Not sure what got into this one going to let it ride.
First pic is at 3 weeks the other about a month and a half

 

[brendan65]

Then you must not have looked into it much. O2 permeability on a bucket is very high. Lots of O2 = lots of acetic acid.

View attachment 148515

What book is that from? I'd like to buy and read it. Thanks man.

 

[dcHokie]

What book is that from? I'd like to buy and read it. Thanks man.

Wild Brews by Jeff Sparrow
http://www.amazon.com/Wild-Brews-Culture-Craftsmanship-Tradition/dp/0937381861

 

[brendan65]

Wild Brews by Jeff Sparrow
http://www.amazon.com/Wild-Brews-Culture-Craftsmanship-Tradition/dp/0937381861

Just bought it! Thanks man.

 

[inflictor-of-grimness]

The pellicle on my berliner weisse that I have souring outside. The pellicle is from whatever critters may have been on all the uncrushed 2-row malt you see there. There is actually tons of CO2 being produced from it as well.

I would apologize for the blurry picture, but I can't apologize for the condensation inside my carboy.

 

[MichaelsBrewing]

Just bought it! Thanks man.

me too!!

 

[BryanThompson]

Here is two and a half gallons of sour brown ale that is sitting on a pound and a half of mulberries.

 

[atoyot]

Cool, reminds me of the pictures they use to test for color blindness.

Here is two and a half gallons of sour brown ale that is sitting on a pound and a half of mulberries.