Pellicle Photo Collection

[BigPerm]

Petite brett saison. Pellicle creeping up from underneath the dry hops. View attachment ImageUploadedByHome Brew1435807168.374903.jpg

 

[Phisherman]

The Yeast Bay's Melange.

 

[505-Brewer]

The Yeast Bay's Melange.

Gnarly. How long has it been fermenting and at what temp? Have a batch w that going now. 7 days in.

 

[Phisherman]

I brewed it June 7 and have been keeping it at 70 degrees. I get a heavy smell of strawberries, I haven't tasted it yet though.

 

[masonsjax]

Wow, she's a real beaut Clark!

 

[burninator]

Took a hydro sample of one bucket of my berliner today. 7 weeks in primary. This got a home grown lacto culture, followed by US-05 four days later.

Somewhere a few pages back is the lacto pellicle before the yeast.

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[TastyAdventure]

This is a Dupont saison inoculated with Vieille Crooked Stave dregs... I've never seen pink beer or pellicles before, have you?View attachment ImageUploadedByHome Brew1436131603.060004.jpgView attachment ImageUploadedByHome Brew1436131620.572505.jpgView attachment ImageUploadedByHome Brew1436131635.190660.jpg

 

[TastyAdventure]

Btw it got extremely oxidized (for a sour) and now tastes like vinegar...

 

[youreanimpulse]

The pink is from oxidation. Really light beers that oxidize often turn pink or even darker red/purple. I get that sometimes just from leaving a light beer in a glass in the fridge for a day or two. I think I read someone saying it might be an oxidative yeast changing the color.

 

[TastyAdventure]

Wow. Weird. I've read to never, ever throw out a sour beer, bc age can sometimes make it better. Is vinegar beer an exception?

 

[badlee]

I recently had one that did not change colour,but WAS vinegar.
Drained it

 

[youreanimpulse]

If it's just too vinegary you can use it to cook with. No joke, it's good. Otherwise, there are so many reasons to throw out a sour beer. Some things don't get better. Acetic (vinegar) character is one of those things, but not the worst one.

 

[burninator]

I caught this guy looking at me when I walked by yesterday. Rye lambic, with various dregs, 3 months in primary.

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[sweetcell]

Btw it got extremely oxidized (for a sour) and now tastes like vinegar...

looks like you aged this beer in a plastic bucket - that probably let in too much O2, and either the brett or (more likely) acetobacter created acetic acid, AKA vinegar. this flavor will not age out.

if that plastic equipment were mine (bucket, auto-siphon, etc.), i would throw it out. i would be nervous about acetobacter potentially hiding out in the scratches and not being killed by star san.

 

[TastyAdventure]

looks like you aged this beer in a plastic bucket - that probably let in too much O2, and either the brett or (more likely) acetobacter created acetic acid, AKA vinegar. this flavor will not age out.



if that plastic equipment were mine (bucket, auto-siphon, etc.), i would throw it out. i would be nervous about acetobacter potentially hiding out in the scratches and not being killed by star san.

Yeah, it all I had at the time. The plan was to transfer once my glass opened up, but it turned to vinegar in 2.5 months. I peeked in it a lot, and took a few gravity samples as well.
I threw out that bucket

 

[sweetcell]

it turned to vinegar in 2.5 months. I peeked in it a lot, and took a few gravity samples as well.

ugh, that's rough - and fast!

jay goodwin, on the sour hour, encourages folks to "taste along the way", "accompany the beer on its journey", etc - which is easier and safer to do if you have a large quantity of beer in a barrel, with a vinnie nail, etc. regular tasting on the homebrew level can lead to way too much O2 getting in to the fermentor. so as much as i respect jay, i advocate the "set it and forget it" method. the beer is unlikely to be ready in less than 8 months, so leave it alone until then. i typically don't touch mine for a year.

 

[TNGabe]

Wow. Weird. I've read to never, ever throw out a sour beer, bc age can sometimes make it better. Is vinegar beer an exception?

That is possibly the worst advice I have ever read on HBT and that is really saying something.

 

[DrunkleJon]

I think the advice being referenced is to the give your first beers some time as some off flavors will age out. This is in regards to most new brewers tendency to taste green beer and say their beer is awful and get dissuaded. I havent seen it in regards to sour beer though. I have aged an accidental infection beer that turned out interesting.

As for vinegar beer? Nope, no fixing that. Once its vinegar its not turning back into beer. The damage is done.

 

[BUCKNUTS]

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Farmhouse Rye with White Labs American Farmhouse blend
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Golden Sour with Wyeast Roseleare blend and bottle drega.

 

[djbradle]

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Lindemans Cuvee Renee dregs

Sour it is!

 

[rupert130]

Fully fermented INISBC 291 saison pitched with the dregs from one bottle of CS Vieille

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[TAK]

I need some help with this one. This is a jar of reserved cake from an ECY20 batch. There was no pellicle for probably a couple months. Then it grew a thick off white one. Now, several months later, areas of that pellicle have turned grey. It's not grey stuff on the pellicle, the pellicle itself has changed color in these spots. You can't see the texture in the white areas so well in this picture, but the texture is identical across the whole thing.

The jar hasn't been opened at all until today to take this picture. The smell was great yeasty sour aroma, nothing off about it. I was hoping to pitch this into some future batch, but I'm not sure if the grey areas are just pellicle, or something more nefarious. Any insight or advice would be appreciated.

Cheers.

 

[therainmaker]

I don't remember what this creation was, but the pellicle was awesome

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[sweetcell]

I need some help with this one. This is a jar of reserved cake from an ECY20 batch. There was no pellicle for probably a couple months. Then it grew a thick off white one. Now, several months later, areas of that pellicle have turned grey. It's not grey stuff on the pellicle, the pellicle itself has changed color in these spots. You can't see the texture in the white areas so well in this picture, but the texture is identical across the whole thing.

The jar hasn't been opened at all until today to take this picture. The smell was great yeasty sour aroma, nothing off about it. I was hoping to pitch this into some future batch, but I'm not sure if the grey areas are just pellicle, or something more nefarious.

the fact that it smells good is a positive sign.

idea: brew up 3/4 gallons of 1.040 wort (good use for extract) and throw it in a one-gallon container along with the ECY34 weirdness. give it a month or two and then evaluate.

 

[Agate]

Bottle pellicle with by Berliner weisse. Lacto cultured from grain and TYB Lochristi blend. Love it!

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[Agate]

This one's just a baby, but already looking awesome. Bugfarm pitched in a clean BDSA two days ago. Already is covered by a double layer of large, transparent, filmy bubbles.

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[burninator]

Bottle pellicle with by Berliner weisse. Lacto cultured from grain and TYB Lochristi blend. Love it!

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Nice! Here's mine, bottled Saturday.

 

[Agate]

Nice! Here's mine, bottled Saturday.

That's awesome! I can't believe how quickly this one appeared - had been clear in the bottle for about a week, then appeared overnight in all of them.

 

[BigPerm]

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Through the bung hole. This ones getting moved this weekend.

 

[Gentlemans_Ale]

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Golden sour with bug county