Pellicle Photo Collection

[BryanThompson]

I have seven with sours right now. You have to be willing to dedicate a lot of fermenters if you want to get a decent pipeline going. I should be adding four more in the next week or so.

 

[masonsjax]

I just bought 3 more for sours, bringing it to 4. I could definitely use some more.

 

[hllywd]

This was my MoreBeer Consecration kit at about 14 months in the secondary.
Followed their schedule with Abbey Ale II, the Roselare. New Consecration kit ordered this morning, next up BugCountry start to finish.



The little nuggets are the black currants... or their remains!

 

[sweetcell]

i'm currently at 3, not counting 1-gallon jugs... definitely need more.

someone needs to develop a "super brett" and "super pedio" that can get the job done in less than a year. on second thought, scratch that. those bugs would invariably rise up and enslave us. and we'd be happy about it.

 

[MarshmallowBlue]

2 - 1 Gallon jugs for me.

Lambic Mead 9 of 11 Months

Strawberry Lambic Mead 9 of 18 Months

 

[MrOrange]

You can dedicate 4 carboys to sours? Impressive sir!


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Those are just the ones that had some sort of pellicle forming. I have another 3 that are either in glass and haven't formed a pellicle or that are still very young and haven't formed one.

 

[kbindera]

Here is a little pellicle inside of a bottle of Vieille from Crooked Stave. Drank this and put starter wort directly into the bottle with the dregs. Grew up a nice little colony.

Saw this pellicle form after about 2 weeks then drop out after another week or two.

Didn't get a chance to take a pic of the pellicle it formed on a 1gallon wee heavy I soured with the yeast grown from this bottle (it was very similar).

It ripped through that wee heavy and gave me the character I was after in just 8 weeks. No idea what the mix is in Vieille, but it's a monster.




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[Billy-Klubb]

it ain't much, but this is on my all Brett.

 

[Indytruks138]

First good looking pellicle for me. This is on a Berliner Weisse I did cultured up from 3 different 1 pint starters made with 1 cup crushed grain and 1 cup hot water that I let sit for a week. Pitched the liquid from all 3 into 10 gallons of no-boil berliner and 2 weeks into primary already have this beast. Going to move it to secondary this week and let it sour up for a while.

 

[Gothic_Horror]

i'm currently at 3, not counting 1-gallon jugs... definitely need more.

someone needs to develop a "super brett" and "super pedio" that can get the job done in less than a year. on second thought, scratch that. those bugs would invariably rise up and enslave us. and we'd be happy about it.

Ask and you shall receive. https://www.facebook.com/permalink.php?story_fbid=817404321606787&id=168646113149281

 

[UncalHern]

First one is berliner weisse - 2 days post inoculation

Second 3 mon old rye inoculated with roselare

 

[hunterlab]

Cherry lambic


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[sweetcell]

First one is berliner weisse - 2 days post inoculation

gorgeous! any chance you'd be willing to send me the larger original image?

 

[hairmist]

Does anyone have any idea what is going on here?
This is a ryebic I made in the weekend, Belgian sour mix and Brett. lambicus. The wort looked turbid but normal when I pitched the yeast, but now it looks like all the turbid stuff has gathered in a cloud in the middle of the carboy and the rest of the wort (crystal clear) surrounds it...
Any ideas? Should I worry?


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[Indytruks138]

View attachment 180540
Does anyone have any idea what is going on here?
This is a ryebic I made in the weekend, Belgian sour mix and Brett. lambicus. The wort looked turbid but normal when I pitched the yeast, but now it looks like all the turbid stuff has gathered in a cloud in the middle of the carboy and the rest of the wort (crystal clear) surrounds it...
Any ideas? Should I worry?


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As a newb to sour homebrewing I would guess that is from the Pedio, it gets all ropey then settles out after a while, i wouldn't worry.

 

[hairmist]

I've brewed sours before, but then the pedio took longer time to act up. I'm guessing it is trub.


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[sweetcell]

yeah, too soon for pedio.

maybe the rye proteins are coagulating? i don't know what the technical explanation is, tho.

 

[terrapinj]

too much whirlfloc by chance? I've seen other photos of non sour beers with similar looking masses of protein

 

[dcHokie]

yeah, too soon for pedio.

maybe the rye proteins are coagulating? i don't know what the technical explanation is, tho.

I'm no scientist, but technically speaking, I believe that is some goop.

 

[UncalHern]

yeah, too soon for pedio.

maybe the rye proteins are coagulating? i don't know what the technical explanation is, tho.

Looks to me more that it is the bacteria and yeast that is suspended.

 

[Rys06Tbss]

View attachment 180540
Does anyone have any idea what is going on here?
This is a ryebic I made in the weekend, Belgian sour mix and Brett. lambicus. The wort looked turbid but normal when I pitched the yeast, but now it looks like all the turbid stuff has gathered in a cloud in the middle of the carboy and the rest of the wort (crystal clear) surrounds it...
Any ideas? Should I worry?


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I 2 ten gallon batches do the same thing. I was using 2 Whirlfloc tabs in it. Im guessing the glob came from that. Last 10 gallon batch I did I only used one and no weird protein

 

[Zippox]

I wasn't able to get that link to show up on my phone.


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[Zippox]

Ask and you shall receive. https://www.facebook.com/permalink.php?story_fbid=817404321606787&id=168646113149281

I meant this link. Anyone else have troubles with it?


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[jack_a_roe]

i heart this thread

 

[hairmist]

No clarifying agents of any sorts added...


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[TNGabe]

View attachment 180540
Does anyone have any idea what is going on here?
This is a ryebic I made in the weekend, Belgian sour mix and Brett. lambicus. The wort looked turbid but normal when I pitched the yeast, but now it looks like all the turbid stuff has gathered in a cloud in the middle of the carboy and the rest of the wort (crystal clear) surrounds it...
Any ideas? Should I worry?


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That looks like a protein blob to me.

 

[ja09]

One of my new favorite threads! Berliner Weisse. First pic is day 2 on WLP677, second pic is day 125ish. Not sour at all around 30 days in, haven't checked since.

 

[Gothic_Horror]

I meant this link. Anyone else have troubles with it?


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It's on Facebook. Possible one needs an account to see? Or "Like" East a Coast Yeast. This it what it says:

Releasing a few things for the HB crowd. ECY-03 and ECY-03B (the B stands for brett only). That's right, another round of that "spooky" brett only in pitchable quantity. To get the most in quick fashion using this brett or Saison blend, simply add another dose of the brett once fermentation starts. the result will be instant acidity and funk. Also adding priming sugar after completion of fermentation displays a similar reaction. Aeration has more of a muted effect with this brett strain.

Also releasing a small quantity of ECY06 Berliner blend and Saison ECY08.

Another note: Remember to add extra ice during transit if you are ordering from a store online. Some reports of bottles leaking are really due to warm temperatures and time away from being chilled properly. The contents are rinsed as much as possible to remove residual sugars that may be present to help prevent bloating and leaking. If kept cold, the bottles are fine. You can't blame the little buggers wanting out to get at your sweet wort.

 

[BryanThompson]

The first picture is the pellicle on my lemon gose with lacto from trader joe's yogurt and brett c, the second is my "starter" of Cantillon Iris C2.

 

[corwin3083]

A gallon of Dragon's Milk clone that I added White Labs Brett B to. It already has a little pellicle...