Pellicle Photo Collection

[Siberian]

Saison yeast and a roselare blend.

Week 1


1 month


2 months




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[VaBrewer]

This is a Pizza Port One Down Brown recipe fermented with US-05 and pitched with ECY 20 on 5/10/14
Well, it's the last 3/4 gallon left in the kettle after filling my fermenter.


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[kaips1]

This is from my bitter monk inspiration when I added the dry hops. This is 6 months with a Brett mix, the mix has at least trois, naard and custer in it.




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[sweetcell]

Saison yeast and a roselare blend.

Week 1
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1 month
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2 months
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nice! any concerns about headspace?

 

[Max_Chavez]

Any thoughts on this? It's a rye saison w/3711. I did do a split batch that had crooked stave and JP dregs, but I finished that half 30 minutes later. They have been fermenting close together but not enclosed. I thought sanitation/separation was good. They've been going about 2 weeks. Krausens fell within the first week. Think it's still "clean"?

 

[BGBC]

Any thoughts on this? It's a rye saison w/3711. I did do a split batch that had crooked stave and JP dregs, but I finished that half 30 minutes later. They have been fermenting close together but not enclosed. I thought sanitation/separation was good. They've been going about 2 weeks. Krausens fell within the first week. Think it's still "clean"?View attachment 220376

You sure you don't have your buckets switched? That's definitely a pellicle.

What does the other one look like?

 

[Max_Chavez]

Very little evidence of pellicle on the "sour" though it was a very vigorous ferment and wouldn't be surprised if there was almost no o2 in there.
The "clean" bucket has definitely been opened more times gravity reading, dry hopping, etc. so, maybe it got contaminated at some point? I wouldn't be upset, just now have to brew something to drink while waiting around for it. Anyone have any specific thoughts on what it might be?

Any reason this might happen in a clean ferment?

 

[IslandLizard]

View attachment 220390View attachment 220391
Very little evidence of pellicle on the "sour" though it was a very vigorous ferment and wouldn't be surprised if there was almost no o2 in there.
The "clean" bucket has definitely been opened more times gravity reading, dry hopping, etc. so, maybe it got contaminated at some point? I wouldn't be upset, just now have to brew something to drink while waiting around for it. Anyone have any specific thoughts on what it might be?

Any reason this might happen in a clean ferment?

It's hard to see from the pix. How does it taste?

For gravity samples from a bucket no need to lift the lid. Just sneak a skinny 1/4" hose down the airlock grommet hole, and suck some beer out, siphoning it into a glass or hydrometer jar. When you have enough just pull the hose out of the beer. Replace airlock.

When you do have to lift the lid, spray Starsan liberally around the bottom of the lid's rim and the area underneath, or wipe with a Starsan drenched washcloth, until you're sure it's sanitized. Then spray again. I keep Starsan soaked plastic wrap around the lid's perimeter edge, to keep it clean.

 

[Max_Chavez]

The "sour" tastes great with a bit of brett showing already.

My concern though, is really what is going on with my "clean" beer a few posts up with the beautiful white pellicle on it?

 

[TNGabe]

The "sour" tastes great with a bit of brett showing already.

My concern though, is really what is going on with my "clean" beer a few posts up with the beautiful white pellicle on it?

What exactly are you asking? The bucket beer obviously has wild yeast &/or bacteria in it and is also getting a ton of oxygen, maybe just from being in a bucket or the bucket has a bad seal. The bugs didn't crawl over from the beer next door. You transferred them somehow or it's contaminated with something else, unrelated to the dregs.

 

[Max_Chavez]

My question is: is the pellicle identifiable? Does anyone have thoughts of what it might be/likely is?

And also, opinions. If it most likely is a wild contamintation- Let it ride and see what happens? I only pulled one sample last week. It didn't taste off, but definitely different than the beer that went in the bucket. Any specific "bad" flavors to look out for?

Thanks

 

[Hello]

My question is: is the pellicle identifiable? Does anyone have thoughts of what it might be/likely is?

And also, opinions. If it most likely is a wild contamintation- Let it ride and see what happens? I only pulled one sample last week. It didn't taste off, but definitely different than the beer that went in the bucket. Any specific "bad" flavors to look out for?

Thanks

I'm not following your posts well I don't think but your bucket is definitely pellicle. It sounds like it was intentional. The Better Bottle one that is labeled "sour only" looks like it is not infected at all. It looks like wort fermented, krausen developed, and you have beer. It seems as though you mixed up the two, though that seems odd. Even still, I would let the one that clearly is infected (in the bucket) ride. You pitched sour dregs so it should be given the chance to develop. If the better bottle is showing signs of infection or tastes off it could be that you used a sour vessel unless you labeled it after the fact.

Vinegar is a taste I can use to describe an infected beer. There is sour then there is vinegar. Do you taste that? Also, be sure not to taste the two side by side. Rinse your mouth with some water if you taste the infected beer first to give your pallet a chance to detect a new flavor.

 

[Max_Chavez]

Thanks, yeah. To clarify, I only posted the photo of the better bottle to illustrate that there is absolutely no way I just "mixed them up" The better bottle tastes great and has flavors developing that are similar to those of the beer the dregs came from. The better bottle was brand new and I pitched the dregs directly in the better bottle after the bucket had been completed and sealed for 30 min. I believe that the lack of o2 in the bottle and the short timeframe(2.5 weeks) is why no pellicle.
The bucket had never been used for sour before. However was opened a few times. So, I feel like wild yeast70% or contamination 30% somehow from the dregs beer or a sour mash going in the same room are the culprits.
Thanks for the let it ride advice. Definitely no sour or vinegar notes. I made a berliner last month and make kombucha at home, so I'm aware of difference. I'll give it another 2 weeks and let it go as long as it doesn't go "off"

 

[BGBC]

My question is: is the pellicle identifiable? Does anyone have thoughts of what it might be/likely is?

And also, opinions. If it most likely is a wild contamintation- Let it ride and see what happens? I only pulled one sample last week. It didn't taste off, but definitely different than the beer that went in the bucket. Any specific "bad" flavors to look out for?

I think I'm following better than Hello (I think)

Can't help with identification, but I would let it ride and even help it along with add'l dregs at this point. The pellicle looks like it's been there for a while, not just starting, so I wouldn't recommend bottling and drinking quickly (like you might try if it was just a minor infection).

Rye saison should work well with some Brett or mixed culture added. Pitching some dregs should improve the chances of a positive outcome, rather than hoping whatever got in there by accident will yield tasty results. Rack to secondary, pitch dregs, and forget about it for a while.

 

[Max_Chavez]

Interesting. I like the idea of adding more dregs in secondary. I guess I have a new Sour bucket that won't be going back into the communal beer brewing rotation (we brew at work-restaurant kitchen)

Look out for updates in 2015!

 

[pedrotrv]

Hi guys. First time posting.

This is the result of my 2nd batch. It should have been an APA, but things go wrong sometimes. What does this look like?

I will sanitize everything that was near it and never used this bucket again for other styles (exclusive sour fermenter now ), and I'm thinking about storing it for 6 more months. It probably won't be good (lots of vinegar smell), but I won't lose anything doing it.

What I'm really worried is contamination on the other stuff.

Any advices?

 

[Syvfjell]

 

[Remmy]

 

[Max_Chavez]

Revisited the 'off' bucket tonight. I believe I have cornered it as ethyl acetate(acetone). Probably from wild yeast infection. It's 90% in the aroma and barely there on the palate.

Now the question is, is there any reason to believe that something(ie, brett) might break it down and turn it into something else? I don't feel the need to keep it around and Hope that it transforms. Unless there is real reasoning involved.

Thanks

 

[masonsjax]

From a 9 month old Flanders Red on first pitch of straight Roeselare. I'm kegging it today for further ageing and to free the fermentor for another batch.

 

[Remmy]

From a 9 month old Flanders Red on first pitch of straight Roeselare. I'm kegging it today for further ageing and to free the fermentor for another batch.

Interesting. I have a 9 month-old Flanders Brown with Rosalaere and have a bubbly pellicle.

 

[masonsjax]

There were some bubbles the last time I peeked at it, but they all went away and were replaced by that iceberg looking thing. I've got another red made with ECY Flemish and a Lambic style wort on ECY Bugfarm both in the 7-8 month range, neither with any kind of pellicle at all.

 

[Max_Chavez]

Updated: now two weeks in secondary, here's the dark rye sour. It's pretty.

 

[BigPerm]

First: This is my favorite thread.

This is a sour stout that I made using the second runnings from an imperial stout. It was intially pitched with US-05, and dregs from Fantome Printemps, Monk's Cafe, Rivertown Ojos Negros and my sour wit (derived from Jolly Pumpkin dregs). After some initial sourness, and the beginning of a pellicle, was present, I added a pack of Roeselare. Three days later, this happened.

The intention of this beer is to inoculate a 3rd use 5 gallon oak barrel. Wish me luck!

 

[hirschb]

Floral honey wheat sour. Recipe taken from the American Sour Beers book. Fermented on Wyeast 3203 de Bom yeast cake.

 

[ahpsp]

Two pellicles:

American Farmhouse at about 5 months:



Bootleg Biology Pithos Lambic at ~9 months:

 

[sweetcell]

Floral honey wheat sour. Recipe taken from the American Sour Beers book. Fermented on Wyeast 3203 de Bom yeast cake.

this gets my vote for most beautiful pic in this thread.

the lighting, the symmetry... i can smell the funk through my screen. bravo.

 

[hirschb]

this gets my vote for most beautiful pic in this thread.

the lighting, the symmetry... i can smell the funk through my screen. bravo.

Thanks! Note that one of the big bubbles on the bottom right popped (due to movement when opening the lid). Hopefully it'll pop back up and I can get another shot of this (and I'll use a better camera).

- Oh, I still need to buy you a beer for some previous great advice you gave me. I'll be in DC in late Nov.-early Dec. If you're planning any trips to Meridian/Brookland Pint, Right Proper, Pizzaria Paradiso, hit me up.

 

[sweetcell]

- Oh, I still need to buy you a beer for some previous great advice you gave me. I'll be in DC in late Nov.-early Dec. If you're planning any trips to Meridian/Brookland Pint, Right Proper, Pizzaria Paradiso, hit me up.

cool, PM me with details and we can plan a meet-up.

 

[Mcbobs]

Here's my latest sour stout! Ten months in and the pelicle is going crazy! Both carboys are the same thing pitched with Roeselare blend. Looks good! The sourness is really starting to come through and one batch will get blackberries and raspberries added as well.


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