Pellicle Photo Collection

[ShootersBrewCrew]

These little guys popped up about 10days into fermentation... We are going to bottle it and see how it goes.

It was a smash beer with 2row and citra. Dry hopped it and boom here comes these little guys!


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[skeezerpleezer]

When did you plan to bottle it.

 

[sweetcell]

View attachment 229404
These little guys popped up about 10days into fermentation... We are going to bottle it and see how it goes.

i'd be pretty nervous about bottling this beer unless the gravity was really, really low (like 1.004 or less). 10 or even 20 days into fermentation doesn't let you know where those bugs will stop. you could end up with bottle bombs.

 

[ShootersBrewCrew]

Planned on bottling tonight... No good?


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[ShootersBrewCrew]

i'd be pretty nervous about bottling this beer unless the gravity was really, really low (like 1.004 or less). 10 or even 20 days into fermentation doesn't let you know where those bugs will stop. you could end up with bottle bombs.

It's been in there for over a month.


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[finsfan]

It's been in there for over a month.


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That normally isnt long enough. I would suggest having at least a month with the same gravity.

Wait, I think I read your first post wrong. Did you not add brett or bugs?

 

[29thfloor]

Made a brown ale and then pitched some of the leftover yeast/bugs after bottling a blonde lambic that was in primary for about 2 years. The yeast/bugs from that lambic came from a kriek I made a year earlier using the Wyeast Lambic Blend. The pellicle has looked different on all 3 beers.

 

[sweetcell]

It's been in there for over a month.

it's not about how long the pellicle has been there, but how stable the gravity is. maybe the bugs have finished their work and you're fine. however, typically they tend to work slowly and a month isn't enough. take a gravity reading now, then do so again in a month. if it hasn't changed, you're good to go.

 

[ShootersBrewCrew]

That normally isnt long enough. I would suggest having at least a month with the same gravity.



Wait, I think I read your first post wrong. Did you not add brett or bugs?

Nope they came all on their own.


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[ShootersBrewCrew]

They came all on their own.


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[Jebediahscooter]

This is my first funky/wild brew. 60/40/10 pils/wheat/Munich with Perle hops to about 20ibu and a starter of wlp670. Brew day was July 2. It's very fruity and a little funky. It's kind of boring, so I'm about to rack half onto wild blackberries picked this summer and half onto some more Perle.

I had another bucket from the same brew that got ecy03 and Hill Farmstead/Crooked Stave dregs. Pellicle was just a grimy skin, but it tastes incredible. Fruity, earthy, green apple, tart. Shaping up to be the best beer I've made.

 

[The_Nid_Hog]

Terrible photo, but I discovered this when I checked on an Oud Bruin brewed last February and racked over onto prunes.

 

[WI_Wino]

My first sour, Flanders red brewed on 8-9. Pitched single pack of roeselare. Is the white moldy looking stuff Ok?

 

[NZLunchie]

Yeast caught from a spontaneous fermentation in my garage. At the time I had hay and wood in the garage....

Fairly certain that's a pellicle forming and the rest is just coagulated proteins? Happy to be corrected....

Recipe was a basic SMaSH of Vienna & EKG to test out the yeast. Has taken the beer from 1.052 to 1.000 as of today's hydro test.

 

[mnick12]

Wow! That looks gnarly! Any taste/smell tests?

 

[NZLunchie]

Wow! That looks gnarly! Any taste/smell tests?

Took a sample from it today. Smells like apple juice, like REALLY fruity. Using EKG I wasn't expecting that so can only assume thats yeast driven.
Taste is ok, little tart right at the end of the palate, I'll keep an eye on it and keep testing it to see how it evolves. If it's **** I"ll either turn it to vinegar or blend it

 

[turkeydinner]

Cute, but not really suitable for an Imperial IPA.

 

[BGBC]

Flanders Red with house culture (all bottle dregs), racking to secondary.

 

[FredTheNuke]

This is going to be a yummy Grand Cru Cuvee Van de Keizer clone that I decided to add a packet of Roeselare to. The first words out of SWMBOs mouth "Ewwwww. Are you really going to drink that?".... <sigh>

 

[BGBC]

I'll take her share.

 

[hirschb]

Has anyone seen something like this before? I think it's a combo of trub/yeast, but the slimy cottage cheese like texture makes me think it could be something worse.

 

[dcHokie]

Has anyone seen something like this before? I think it's a combo of trub/yeast, but the slimy cottage cheese like texture makes me think it could be something worse.

Looks like regular krausen for brett or mixed fermentation to me.

 

[hirschb]

Looks like regular krausen for brett or mixed fermentation to me.

Yep, these are both brett cultures, but they didn't do this the first go-round.

 

[rockdemon]

WOW! just found this thread. I got that white skin on top on a brew, i tried to bottle it and the same white"web" started growing in the bottles aswell after just a few days, that freaked me out so i tried to open one and it gushed evereywhere so i had to pour em all out. Doens this happen to you?

 

[sweetcell]

WOW! just found this thread. I got that white skin on top on a brew, i tried to bottle it and the same white"web" started growing in the bottles aswell after just a few days, that freaked me out so i tried to open one and it gushed evereywhere so i had to pour em all out. Doens this happen to you?

your bottles gushed because there were still sugars in there that the bugs - whatever was creating that "white skin", or pellicle - could still ferment. your brewers yeast, saccharomyces, couldn't digest them but other microbes like brettanomyces, lactobacilus and pediococcus can. they continued to ferment in the bottle and build up pressure. good thing you opened them when you did. had you waited longer, they might have exploded as pressure continued to build.

how to avoid this? make sure that those residual sugars are completely fermented before bottling. this is one of the reasons why sour beers can take months to make.

 

[rockdemon]

They came all on their own.


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did you bottle the beer? If I had found this thread I wouldve known not to bottle my beer that got that infection (also came with the dry hopping in secondary).

 

[rockdemon]

your bottles gushed because there were still sugars in there that the bugs - whatever was creating that "white skin", or pellicle - could still ferment. your brewers yeast, saccharomyces, couldn't digest them but other microbes like brettanomyces, lactobacilus and pediococcus can. they continued to ferment in the bottle and build up pressure. good thing you opened them when you did. had you waited longer, they might have exploded as pressure continued to build.

how to avoid this? make sure that those residual sugars are completely fermented before bottling. this is one of the reasons why sour beers can take months to make.

Yeah I realized that i was quite lucky, it was just when i was supposed to move the bottles to the basement i saw that something was goin on. Would have been hell to clean the basement if the 30+ bottles started exploding down there...

 

[schwiz]

Here is some pear cider I have going right now. I think this is a wild yeast, my juice was unpastuerized but I did pitch a commercial yeast.
http://imgur.com/a/2huX7

 

[Wingston75]

Dregs from my '13 flanders red overspill, which I'd kept to pitch Ito this years version. Brewed this weekend, and in it went


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[Wingston75]

Has anyone seen something like this before? I think it's a combo of trub/yeast, but the slimy cottage cheese like texture makes me think it could be something worse.

I've had one of these in the fridge since last year, mine looked the same as this. Originally intended to re pitch it this year but am now kinda worried in case it's gonna smell like rotting roadkill when I open it.

You folk think it'd be okay to re-use after so long?


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