burninator
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I love this thread so hard, y'all.BugFarm 5 in a Blonde wort.
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.
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.
Interesting, I had a big bubbly pellicle on a beer fermented with these dregs (among a couple of other things), but after transferring to secondary, a new one has formed that looks just like this.Crooked Stave dregs.
Interesting, I had a big bubbly pellicle on a beer fermented with these dregs (among a couple of other things), but after transferring to secondary, a new one has formed that looks just like this.
This is supposed to be a "clean" milk stout but it's looking like I might have picked up a little extra something from somewhere. Hoping you pellicle masters could provide some insight into whether or not I'm looking at the beginnings of a pellicle or just some suspended CO2 bubbles. Thanks in advance!
Just looks like Co2 to me. Have you used that bubbler for any sours?
This is fermenting in a brand new carboy with 1056.
I just retired my older carboy to be used for sours only after about fifteen batches in it - going to use it to play around with The Yeast Bay's Melange.
You should be good then. If something tastes wrong or a true pellicle forms then you would have reason to worry, but I dont think that is the case here.
Anything different about this, or did you literally pitch bugs and brett into an American brown ale? Been toying with the idea of doing something like this.an 'american' sour brown aged on blackberries, just before blending with some pinot noir while bottling
Anything different about this, or did you literally pitch bugs and brett into an American brown ale? Been toying with the idea of doing something like this.
Cantillon Starter
View attachment 280805
No pasteurization at Cantillon. Are you thinking of the Rodenbach episode?
No pasteurization at Cantillon. Are you thinking of the Rodenbach episode?
The old Czechs, when brewing their pilsners, fermented in open vats. OPEN vats. And still made excellent beer. Yet, we brew under strict, sanitized/sterilized, temperature-controlled, closed-container conditions. And STILL get infections.
The old Czechs, when brewing their pilsners, fermented in open vats. OPEN vats. And still made excellent beer. Yet, we brew under strict, sanitized/sterilized, temperature-controlled, closed-container conditions. And STILL get infections.
Never had the pleasure of Cantillon, myself. Can't get it here. But I thought I heard Jean Van Roy say recently on The Sour Hour that they bottle pasteurize at Cantillon.
And here's the Berliner weisse 3 days after pitching my sauerkraut lacto. Bubbles on top of bubbles.
Ive only had it 4 times. On draft in France (Kriek - Amazing) and at Falling Rock Taphouse (Iris -a little coinage tasting). In bottles I brought back from France. (Iris - very good and Rose de Gambrinus - burnt matchstick and white rubber, not good). I have seen elsewhere peoples comments about the inconsistency with Cantillon. I can appreciate why Rodenbach and New Belgium pasteurize their beers. However, If you get a good bottle it truly is amazing.
I suspect my starter is all brett at this point. It got sick the first step up. Had the texture of a non metallic nose bleed. Disgusting viscosity but not bad in flavor. Hoping there is bacteria left but not sure. Will wait a few weeks before I add this to a lambic blend beer just to be sure other bugs have a chance. Cheers!
Usually Pedio is what causes the beer to get sick/ropey. I am not sure what a texture of a non-metallic nosebleed is, so can't help you there.
As far as Cantillon goes, obviously there is some batch to batch variation, however they are consistently good. Pretty hard to make things exactly the same when the yeast/bacteria in the air, temperature, fruit/flowers/hops, etc are inconsistent every year. They are far more consistent than some others such as Fantome or De Cam.
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