Pellicle Photo Collection

[skeezerpleezer]

Oatmeal Rye Porter @ 6mo about to add oak cubes.



Wlp644

Wyeast1028

Wlp530

Dreggs:

Mikkeller AK Alive

JP Bam Bier

Nice pellicle.

How full is that bucket?

 

[Satanic_Four]

Its about 5.5-6gal in a 7.5gal bucket

 

[chop249]

I wouldn't keg it unless you want to risk permanently contaminating the keg, and all connected tubing, etc the beer will be in contact with. It could become a dedicated sour keg if you're into that. If you are in Texas, you should check out Jester King beers! Also some notable and widely distributed sour beers from Europe include Rodenbach, Monk's Cafe, Petrus (several varieties), and Cuvee de Jacobins. Might also try Orval from Belgium. Not sure if you can get any Prairie Artesian Ales (more funky farmhouse than deeply sour from what I've tasted). You can check www.wherethesourbeersare.com or google for the website and see what you can find in your distribution area. Also Goose Island has several sours - all given feminine names like Sophie, Matilda, Gillian, Halia, Juliet, I think there is one more. The Matlida isn't sour but they are all nice beers.

TD

Oh my local H-E-B has it according to Jester King's website... I NEVER look at the larger bottles. I WILL now!!!!

 

[goodwood]

Some of the sours/brett beers

 

[TrickyDick]

Hey,

Not saying that your equipment is going to be permanently colonized with the bugs, but it could be. It depends on the equipment.

Wondering where your batch got the infection from to begin with. That piece of equipment is probably contaminated: racking cane? Tubing? Air lock or stopper? Working on my iPad now, don't recall if the photo was a primary bucket or a carboy. If this has already been racked into a secondary, then anything from the primary or between transferring could be contaminated. Many people, including me though I am trying to get away from this practice, ferment in a primary bucket with a bottling spigot installed. These are notoriously difficult to sanitize I have found, and like to leak.

If there is a plastic or vinyl part that touches the infected beer, if there are any scratches, those can become colonized and may be difficult to eradicate the offending critters. Also plastic and vinyl cannot be heated to sterilize like glass or metal can be. Glass and metal can also scratch, just not as easily. Some commercial breweries use the same bottling equipment for clean and sour beers, so you too can potentially sanitize your stuff for use with clean beer as well. It might take more effort to ensure the equipment is clean however. If there is an unseen scratch or something that is sheltering the bugs from chemical sanitizers, it is possible that your sanitization efforts will not be entirely successful. If you wanted to keg, I would suggest that you try and use a picnic tap to dispense so as not to contaminate any semi-permanent beer lines, faucets, etc. I would also suggest that you replace the keg seals and disassemble the keg to thorough cleaning after putting your soured/funky beer into it.

The new book "American sour beers" can offer better and more thorough guidance. It was written by a HBT member.

TD


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[Satanic_Four]

Sour Mash brewed 7-19
1 lb pale malt
1.5 lb cream of wheat
1.5gal water
Slowly brought to a boil over the course of 2hrs.
Let cool. PHed down to about 4.5 w/ acid blend. Pitched a handful of pale malt. Covered let sit for 5 days. No temp control.
Checked it today. Smelled like fresh bread dough. No vomit or diaper or bad corn. Quite pleasant actually. Tasted a sip and it puckers the mouth but no harsh bile like flavors. I'm quite pleased. Brewing a pineapple Gose tonight.

 

[nisk916]

SMaSH with pilsner and summit hops, and fermented with dregs from Russian River Consecration

 

[mosquitocontrol]

Anybody know what I'm dealing with here?

Went to keg my russian imperial stout for aging and it's got some growths.

 

[badlee]

You,sir, are dealing with god.

 

[MarshmallowBlue]

Berry Lambic Mead. Just about 15 months. 3 Months til bottling.

 

[kcmobrewer]

Ooo that berry lambic mead sounds delicious!

How's it taste compared to regular mead? Did you go for funky or sour? Or both?


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[MarshmallowBlue]

It's actually pretty good. I brought it to a club meeting (the traditional Lambic one), and it got drained pretty quick. It's definately a different taste than regular mead as you can imagine. Both batches are sour and funky. They got pitched with Wyeast Lambic blend.

 

[kcmobrewer]

That's awesome. Did you double pitch with another yeast or just use the lambic blend?


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[MarshmallowBlue]

Just Lambic Blend. On the second generation I had to add some extra yeast but pitched the cake.

 

[kcmobrewer]

That's amazing. Gonna have to try that man. At what gravity do you bottle? Or do you stop it at some point?


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[MarshmallowBlue]

It was completely dry. But I bottled it at 11 months. (7% ABV). I don't want to clog this thread up with non-pellicles so you can direct further questions to PM if you want.

 

[BGBC]

Rye saison w/ dupont and brett C

 

[sweetcell]

gorgeous!

 

[Remmy]

Junior pellicle.

 

[BGBC]

Rye saison w/ dupont and brett C

Same saison a week after racking and pitching St Somewhere dregs (brett B)

 

[goodwood]

Second runnings of a RIS. left bucket open on 10 gallons of it by grape vines, and flowers on the other. The grape vines are showing signs:

 

[Hello]

1 gallon of Tapache. No yeast, just wild fermentation. Tastes good...looks like it may cause hallucinations.

 

[ICWiener]

Tastes good...looks like it may cause hallucinations.

Nice. I got one like that going right now. 3 gallons. It looks horrific, but it smells good. I haven't tasted it yet. Waiting until the 6 month mark.

 

[Hello]

Nice. I got one like that going right now. 3 gallons. It looks horrific, but it smells good. I haven't tasted it yet. Waiting until the 6 month mark.

This was all strained. It was not really intended to be a sour but I am considering a second batch to let it ride.

 

[ICWiener]

This was all strained. It was not really intended to be a sour but I am considering a second batch to let it ride.

I went 100% wild with mine. Made a starter and left it out overnight, then built it up over a month or two and pitched it. I planned on it being a sour, at least I hope it is!

 

[wildman128]

I just brewed my first all Brett beer and its been in the fermenter almost 3 weeks. I opened it up and it looked very different from what I'm used to seeing. It taste great and the gravity is 1.014 I'm going to recheck it in a few days to make sure it's done. My question is this do I need to wait until this settles out to dry hop or can I dry hop it like it is?

 

[Nico93]

brett experiment

 

[DisturbdChemist]

I just brewed my first all Brett beer and its been in the fermenter almost 3 weeks. I opened it up and it looked very different from what I'm used to seeing. It taste great and the gravity is 1.014 I'm going to recheck it in a few days to make sure it's done. My question is this do I need to wait until this settles out to dry hop or can I dry hop it like it is?

That is a lot of head space. I'll leave it for longer because the gravity can still go down. The pellicle will not go away so you can dry hop on top of it and rack under to bottle. It is best to leave the brett as long as you can. I had brett beers months in the fermenters and turn out nice and bretty

 

[kbindera]

Brett lambicus in a kettle soured beer.



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[badlee]

Lacto Brevis starter in Iryepa second runnings.
Good god above,is this ever smack in the face sour!