Pellicle Photo Collection

[BGBC]

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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Keep opening that bucket and it's going to keep growing

 

[finsfan]

Keep opening that bucket and it's going to keep growing

Haha that was the second and last time until it gets racked at some point.

 

[MarshmallowBlue]

It's kind of like a bad itch. You open the bung to see what you have, take a photo, and the next day is an even better one. I need a pic of that, remove the bung, take a photo repeat until bottling time.

 

[MarshmallowBlue]

That's all

 

[burninator]

Haha that was the second and last time until it gets racked at some point.

Those CS dregs are voracious. Didn't realize brett could colonize a beer so quickly.

 

[poeq]

a few pellicles i took pictures of this afternoon

Jolly Pumpkin La Roja fermented this one.

This is from Cuvee Rene.

This one is Roeselare with a whole bunch of dregs added. Ive added tilquins oude gueuze, tilquins plum lambic, oude gueuze from boon, cantillons gueuze, hansenns oude gueuze, and drie fonteinens oude gueuze.

They all smell funky and great.

 

[burninator]

Hey, guys, does this look infected?

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[Quaker]

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Re-emergence of Brett in a growler set aside for use as the liquid portion of instant brownies. In 2013 my neighbor found factory sealed bags of malt extract that were over 10 years old. For giggles we used the "dark" to make a porter-ish batch. It tasted oxidized fresh from the fermenter, but almost borderline acceptable for an old ale or barley wine. I put it on cherries with Brett Brux. Later, in the brutal -20 degree winter, I ice concentrated it. I had it on tap and it was interesting; worth the occasional small glass. I started using it for brownies which resulted in tasty treats. I only had about 1.5 gallons after concentrating it. So I hung onto a growler for such. Now nearly 2 years later the Brett is hanging in there, trying to protect it now that a brownie use later there is head space.

 

[sweetcell]

Hey, guys, does this look infected?

lol

yes, definitely, send to me for proper disposal etc etc etc...

 

[MarshmallowBlue]

lol

yes, definitely, send to me for proper disposal etc etc etc...

Yeah you really can't just drain pour this stuff, there's this whole environmentally friendly process that involves bottling, conditioning, drinking, and urinating it into the sewer system. If you poured it straight down your drain you'll F* up the local eco system.

I can dispose of it for you for roughly 10$ I take pay pal

 

[burninator]

Yeah you really can't just drain pour this stuff, there's this whole environmentally friendly process that involves bottling, conditioning, drinking, and urinating it into the sewer system. If you poured it straight down your drain you'll F* up the local eco system.

I can dispose of it for you for roughly 10$ I take pay pal

Is there any particular way I should package it? Should I ship the bucket, or just pour it into a freezer bag?

Seriously, though, I'd like to use the yeast cake from this to brew a saison this weekend or the next. Any harm in racking this to glass to finish?

 

[sweetcell]

Seriously, though, I'd like to use the yeast cake from this to brew a saison this weekend or the next. Any harm in racking this to glass to finish?

none that i can think of... rack away.

 

[TimmyWit]

She's my first

This is my 3rd mixed fermentation but the first that resulted in pellicle. This one was an ESB that stalled at 1.020 so I pitched some ECY05 on it.

 

[The_Nid_Hog]

This is a Belgian Dark Strong Ale that I brewed last October. It's on a yeast cake that I saved from an earlier sour stout brewed in November 2013 (inspired by Tart of Darkness and Wicked Weed's Black Angel Cherry Sour). Originally Roeselare, plus dregs from ToD, Black Angel and Madrugada Obscura. There's dried sour cherries in there too.

 

[29thfloor]

Sour Brown Ale

Belgian Stout (that wasn't supposed to be sour but I used the same wine thief right after taking a sample from the Sour Brown ale like a ******* so now I guess it's gonna be sour)

 

[burninator]

Sometimes I can hear this guy calling out to me in my sleep.

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[reefriot]

Blueberry Lambic 4 months on the fruit.

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[BGBC]

Racking a golden sour
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[BGBC]

WL Lacto B after 3 days in a Berliner. Starter showed no signs of activity (did get sour though) and nothing in the beer after 24 hours. I was starting to get worried, so I was relieved to see this. Nice and tart now too.
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Just pitched TYB Amalgamation. :rockin:

 

[1fast636]

So I did a spontaneous fermentation with left over wort with some halo oranges that were for the kid and looks like it started with lacto and now getting a pellicle going but not sure all my other two sours never got one so sorta excited with this

The start that seems like lacto
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And what I have today
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Any suggestions on best way to go about doing this guy, should I rack off the fruit to another jug or keeping on the fruit be fine?

 

[burninator]

Gose fermenting with sauerkraut brine, brewed March 15 and transferred to secondary last weekend.

 

[burninator]

BugFarm 5 in a Blonde wort.

I love this thread so hard, y'all.

 

[svenness]

2L starter wort with a variety of Avery and Crooked Stave dregs added. It looks a lot like the previous poster's pellicle.

 

[burninator]

Lacto starter built up from a few drops of sauerkraut brine. I just split it between a Berliner weisse and a saison.

The picture makes it look brown, but it's a white film with yellow wort underneath.

Almost hated to pour it out, as the wort smelled and tasted fantastic.

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[Coff]

I love this thread so hard, y'all.

Wow, blast from the past. Many a funky fermentation in my house since that photo 3 years ago. Happy to say I still have 12 bottles of that beer left, drinking really nice.

 

[burninator]

Wow, blast from the past. Many a funky fermentation in my house since that photo 3 years ago. Happy to say I still have 12 bottles of that beer left, drinking really nice.

Ha! I was just flipping through, as I do from time to time, and that one caught my eye.

 

[burninator]

Whatever Crooked Stave puts in their bottles is going to eat me out of house and home. Last night I pitched a yeast cake from my belgian pale, along with a bit more Belle Saison and some of the lacto from a few posts back. The lacto is climbing the walls to get away, and I'm afraid my poor saison yeast never stood a chance.

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[BUCKNUTS]

Saison fermented with Wyeast 3724 x 1 week then added brett c 4 weeks ago.
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[TAK]

Crooked Stave dregs.

 

[gometz]

Sour saison that I decided to make more aggressive by pitching the dregs from a Flanders I made with dregs and de bom.

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