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My "kitchen sink" Sour Stout (coconut, cocoa, bourbon, oak, raspberries, vanilla, coffee... at least so far :D)

I want to rub that onto me while I drink of that.

"It grows the pellicle in the bucket. It does this whenever it ferments or it gets the mash paddle again. GROW THE FLOCCIN' PELLICLE IN THE BUCKET!!!"
 
Top:
8% english ale (seal on lid of bottle broke) be interested to taste this in a couple of months
Bottom:
Same brew as i posted before and was paranoid about... 4 days later (after removing the bag)

edit: this is prob my fave page on this forum now..

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This one formed in my bret bucket when I waited too long to bottle. The yeast came from the dregs of a lost abbey saints devotion.
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This one formed on my snail/slug trap in the garden. I fill the trap with yeasty keg pulls and hydro samples so I am not sure what caused it. It lasted a couple of days then went away.
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it's a polyester bag i use generally for my BIAB, this time it had cherries in it..

this is a blend of a few different beers,
i then barrel aged it.
I then added cherries..

about 5 days ago i had a few ltrs in the bottom of a keg i poured in... and then i looked yesterday and i have this!!!

i had someone mention Botulism :(
ive had someone mention it could have need the Pellicle moving when i added the bottom the latest addition (didnt syphon, just poured in the top)
AND
yours sounds good...
but with the Botulism mentioned, im paranoid now... damn it..
ive sampled from the tap previously and tastes funky but not bad..

I've seen a Pellicle like that from from a mixed culture/lambic blend when I threw it in a small jar for a starter. I'm guessing that's all you have going on here, some brett or other bacteria making a small pellicle that looks "wormy" because of the small space and the material it's touching.

Botulism bacteria can't work at the PH of finished beer nor is able to form at normal fermentation temperatures.
 
Extract gose with sauerkraut brine, pitched a couple of months ago. It's hard to see the thin layer of white film. Looks like a broken ice sheet.

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I was catching up on the thread when I first started making my Lambic meads, I was laying in bed and my wife said "you're gross" as I zoomed in on pellicles with my Ipad. It's even better when I call her over to the closet and say, "Hey look at this one"
 
Nice! Looked just like mine. I bottled mine yesterday actually. Tasted pretty good already!

This is my turbid mashed lambic. Sample was pretty terrible. Thats what i get for using an old yeast slurry without ramping it up before pitching. Gonna pitch a healthy dose of ecy34 and hope for the best.
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Decided to pitch crooked stave dregs this morning instead of the ecy. Pellicle has appeared to have grown in just a few days.
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