Pellicle Photo Collection

[Wingston75]

[deleted as duplicate of above message]

 

[Billy-Klubb]

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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.

I want to take a nap on that.

 

[BrewinHooligan]

Simple saison grainbill hopped to about 20ibu that's about 10mos old and getting ready to bottle. Originally pitched Brett Brux. After 3 months in I wanted some sour and complexity so I tossed in a vial of White Labs WLP655, Flemish Ale blend.

 

[UncalHern]

Here's the pellicle on my barrel I just topped up.

 

[joshrosborne]

ECY01 + dregs fro O'so Dwell on the Threshold

The Yeast Bay Melange

 

[Billy-Klubb]

ECY01 + dregs fro O'so Dwell on the Threshold

The Yeast Bay Melange

that bottom picture looks like some kind of heavenly off world volcano.

 

[hoppyroo]

This is interesting, my Berliner Weisse that's been in the fermenter 3 weeks...just in the last few days this started to appear on the top. Up until this formed, it looked like any other (non sour) beer I'd brewed.




I used WLP677 (Lacto Delbruekii) in a 1/2 quart starter, left at 100F for 6 days. On day 4 I threw a handful of crushed pilsner into the starter too.

I wasn't expecting a pellicle given my use of only Lacto, but I guess the grain probably had a bunch of other bacteria on it too that might be causing this? I tasted it a few days ago, before the pellicle started forming, and had virtually no sour about it at all. I will taste it again now, would the formation of a pellicle normally indicate souring?

I was/am hoping to keg this soon for an event this Sunday, I'm sure it'd like to be left longer from the looks of it though...

 

[BGBC]

This is interesting, my Berliner Weisse that's been in the fermenter 3 weeks...just in the last few days this started to appear on the top. Up until this formed, it looked like any other (non sour) beer I'd brewed.
View attachment 236530

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I used WLP677 (Lacto Delbruekii) in a 1/2 quart starter, left at 100F for 6 days. On day 4 I threw a handful of crushed pilsner into the starter too.

I wasn't expecting a pellicle given my use of only Lacto, but I guess the grain probably had a bunch of other bacteria on it too that might be causing this?

Yes, probably. Lacto on its own can produce a pellicle, but that looks like more than just Lacto.

I tasted it a few days ago, before the pellicle started forming, and had virtually no sour about it at all. I will taste it again now, would the formation of a pellicle normally indicate souring?

Not necessarily. It just means that there is oxygen present.

 

[masonsjax]

When I sour mash, I keep it at about 100F and it's plenty sour in 2 days, 3 is too much. I've been using a handful of grain though, not commercial cultures, and no starter.

 

[TheZymurgist]

ECY01 + dregs fro O'so Dwell on the Threshold

The Yeast Bay Melange

Just saw that latter pic in this article!!

http://queencitydrinks.com/beer/learning-about-brettanomyces-an-ode-to-my-favorite-microbe/

 

[joshrosborne]

Just saw that latter pic in this article!!

http://queencitydrinks.com/beer/learning-about-brettanomyces-an-ode-to-my-favorite-microbe/

Haha, I actually started that blog and handed it of to him when I moved away from Cincinnati. Small world!

 

[Inkleg]

Went to check my Saison Brett and found this. The wife enjoyed taking photos.

 

[beergolf]

Went to check my Saison Brett and found this. The wife enjoyed taking photos.

Wow that is impressive..

 

[TheZymurgist]

Went to check my Saison Brett and found this. The wife enjoyed taking photos.

That's awesome! Be sure to bring that to a club meeting when it's ready!

 

[Inkleg]

That's awesome! Be sure to bring that to a club meeting when it's ready!

Will do.
I just hope it tastes as good as my wife makes it look. Her photography skills are surpassing my beer making skills.

 

[coyote68]

ECY Bug County 2013 on a petrus pale clone

 

[BGBC]

It got shaken up a little bit, but Brett B & C Saison

 

[BGBC]

Pic
View attachment ImageUploadedByHome Brew1417181699.771043.jpg

 

[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.

Same beer after being racked onto feijoas for 5 days:

 

[mnick12]

What the funk is that, NZlunchie?

It looks like it is from another planet!

 

[NZLunchie]

What the funk is that, NZlunchie?

It looks like it is from another planet!

hehehehe looks epic aye. Going to leave it on the fruit for maybe 3 months and see how she looks then. Bet it'll be even funkier then!!!!

 

[jgourd]

Someone suggested I repost this here. One year ago, I brewed some lambic (with turbid mash) and aged it in a 59 gal wine barrel. Took out the beer (except for maybe 10 gal) a week ago to age on top of fruit. BTW, the year-old lambic is delicious! Anyways, brewed up some more to top off the barrel (it was left at 10 gal for a few hours and took two days to fill back up again -- 35 gal that day and 13 gal the next day). I did not aerate other than letting it crash into the barrel. I noticed no airlock activity for about a week and decided to check on it today. Here are the pics. Any ideas on what kind of pellicle this is? I plan to get some additional yeast (particularly with some saccharomyces) to get strong fermentation started. The original yeast was Wyeast WLP655 (Belgian sour mix).

 

[badlee]

I know!
It's a wicked-beautiful-barrel pellicle.

 

[jgourd]

Someone suggested I repost this here. One year ago, I brewed some lambic (with turbid mash) and aged it in a 59 gal wine barrel. Took out the beer (except for maybe 10 gal) a week ago to age on top of fruit. BTW, the year-old lambic is delicious! Anyways, brewed up some more to top off the barrel (it was left at 10 gal for a few hours and took two days to fill back up again -- 35 gal that day and 13 gal the next day). I did not aerate other than letting it crash into the barrel. I noticed no airlock activity for about a week and decided to check on it today. Here are the pics. Any ideas on what kind of pellicle this is? I plan to get some additional yeast (particularly with some saccharomyces) to get strong fermentation started. The original yeast was Wyeast WLP655 (Belgian sour mix).

And a few days later, I got some saccharomyces in (via some Belgian sour mix) and pitched it. This is what the pellicle looks like now.

 

[BGBC]

.

 

[Nico93]

this is a dark strong ale, i added the last part of two bottle of orval in order to add some brett. 5 weeks ago

this could be a start of brett pellicle? i added brett in other beer and the pellicle was way different!

 

[SmCranf]

Oud bruin with 655 and wicked weed dregs, two months oldView attachment ImageUploadedByHome Brew1419436901.484719.jpgView attachment ImageUploadedByHome Brew1419436921.379313.jpg

 

[BGBC]

View attachment ImageUploadedByHome Brew1419887091.578101.jpg

 

[finsfan]

View attachment 245236

lacto starter?

 

[BGBC]

lacto starter?

Yep, started about 5 days ago, combo of fresh grain & some saved from the last batch.