Pellicle Photo Collection

[mitchard]

Finally a couple better pictures from a few of my current sours.

~7 month lambic with Wyeast 3278 Belgian Lambic. With numerous bottle dregs.

~5 month Flanders Red with Wyeast 3763 Roeselare. Also added dregs from a couple bottles of Duchesse De Bourgogne, though I'm not sure if it was going to add anything viable.

 

[burninator]

Sour saison in secondary with dry hops. This is right before transferring to the bottling bucket.

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[Brizzo]

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My year old farmhouse tart saison. I recently bottled 2 1/2 gallons of it straight and then I added 2.5lbs of apricots to the remaining 2.5 gallons. This is 1 week later, I even pumped co2 into the secondary to try and limit the pellicle

 

[burninator]

Berliner weisse bucket #1: house lacto and US-05

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[burninator]

Berliner weisse bucket #2: same pitch as bucket #1. Go figure.

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[WI_Wino]

I think one of my sours from last fall got "sick" recently. Really hard to get a decent picture though, lots of reflection on the glass from the overhead lights.

 

[skeezerpleezer]

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[finsfan]

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raspberries?

 

[skeezerpleezer]

raspberries?

Yep

 

[finsfan]

Yep

Have you had success with just raspberries before? What ratio are you using? I just picked up a bunch of different fruit to do 1 gallon test batches with which included raspberries.

 

[skeezerpleezer]

This one has about 2.3-2.5 lbs per gallon. Came through really well. Wish I would of either bottled sooner (lazy) or added fruit later though.

 

[WI_Wino]

3.5 week old berliner weisse using the wyeast pc blend. Smells awesome!

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[BigPerm]

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Berliner Weisse on a second generation wyeast lacto brevis cake. Not nearly as sour as the pellicle is pretty.

 

[atoyot]

Bourbon BBL aging Lichtenhainer

Flanders Red

Wild Fermented Belgian Blonde

 

[ArkotRamathorn]

Finally have a really pretty pellicle to show off. 2 year old blueberry saison with lacto (not sure which ones, it's from a yogurt culture so it's a mix) and any of the little beasties that survived on the blueberries. Going to pick 5lbs of blueberries and transfer on top of the fresh berries for a month before bottling.
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[burninator]

Gose fermenting with sauerkraut brine. Brewed 4 days ago.

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[BGBC]

Saison. 3724, 3726, and Cantillon Brett B (thanks Mark!)
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[masonsjax]

Man there's been some purdy ones recently!

 

[BGBC]

TYB Amalgamation (primary)
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[TAK]

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.

Mine is an accumulation of small starters from 8 or so bottles. My guess is that the fermentation, and thus CO2 production was pretty much done from each starter as I added them to the whole. So, there wasn't anything to push bubbles into the pellicle.

Update: This is what it looked like after adding a 2-3 more small individual starters from some more bottles. After the original pellicle formed and I dumped more in, it definitely roused gas and made the pellicle more interesting.

This is way up in the neck of a 1L flask. I just decanted and pitched into a quart of starter to free up the flask. The decanted starter beer tastes fantastic.

 

[mesooohoppy]

Ask and you shall receive. https://www.facebook.com/permalink.php?story_fbid=817404321606787&id=168646113149281

I do realize this is an old post, but does anyone have a fresh link or know where to redirect me?

Thank you.

 

[BigPerm]

Barrel pellicle. Barricle?
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[1977Brewer]

Gose fermenting with sauerkraut brine. Brewed 4 days ago.

How much brine?

 

[burninator]

How much brine?

About two ounces in two gallons, if I remember correctly. Took it a couple of days to get going.

Here are a few shots of it from last night. Smells awesome.

 

[ArmyATCBrewer]

Blueberry Brettomorphosis. This is a Brett (B Trois -- yes, I know this is not actually brett) and Lacto partigyle with 12 oz. of unpasteurized blueberries after about 2 days in the fermenter. Photo is unedited.

 

[Zippox]

Blueberry Brettomorphosis. This is a Brett (B Trois -- yes, I know this is not actually brett) and Lacto partigyle with 12 oz. of unpasteurized blueberries after about 2 days in the fermenter. Photo is unedited.

Decided not to mash up the blueberries and threw then in whole? Is that what others recommend?

It looks gorgeous btw. And an amazing pellicle for being just 2 days old.

 

[mesooohoppy]

Brewed a sour on Sunday and pitched roeselare for primary fermentation. It's hard to tell with the minimum headspace I have, but i think ive got a small pellicle formed already.

Could one have formed in only 4 days time?

 

[Mcbobs]

Blueberry Brettomorphosis. This is a Brett (B Trois -- yes, I know this is not actually brett) and Lacto partigyle with 12 oz. of unpasteurized blueberries after about 2 days in the fermenter. Photo is unedited.

Very pretty! That beer looks great!

 

[burninator]

Brewed a sour on Sunday and pitched roeselare for primary fermentation. It's hard to tell with the minimum headspace I have, but i think ive got a small pellicle formed already.

Could one have formed in only 4 days time?

Sure. Has your krausen already settled? I'm assuming the sacc strain has done its work?

I had one form on a saison within 16 hours, but it got blown to bits once the saison yeast went to work.

https://www.homebrewtalk.com/showpost.php?p=6891671&postcount=1

 

[mesooohoppy]

I believe most, if not all, has fallen.

Here is what it looked like 24 hours after pitching roeselare:
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I had some bubbles in the blowoff about 4-5 hours after pitching yeast.

When I add the dregs, I will make sure to get a pellicle shot.
Thanks for the help!