Pellicle Photo Collection

[ArmyATCBrewer]

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.

Thanks, Zippox. Honestly, this is my first sour experimemt so I may or may not be using the recommended method. But I should clarify about the beer itself.
A friend and I brewed a 5 gal batch of pale ale each (slightly different recipes) and pulled second running of the wort from each batch, then combined. It fermented for 6 weeks on Brett B (WLP 644). After the first 6 weeks, we added the lacto brevis and blueberries. That probably why the pellicle looks as developed as it does.
It has now been about 6 additional weeks since pitching the berries and lacto. We'll bottle within the week. I'm pretty stoked for this stuff!

 

[coyote68]

Solera project # 2... ECY Bug county with JP dregs at 1 year

 

[Siberian]

Not beer, but naturally fermenting dill pickles have a pellicle this morning..View attachment ImageUploadedByHome Brew1439127431.863168.jpg

 

[srob18]

Brett B and Brett C co-pitch APA Fermenting for about 4 Months. Both smell amazing. Waiting is the hardest part.

 

[BigPerm]

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Gallon growler half full of a golden sour.

 

[mesooohoppy]

Can I play? Its tiny, but i still think a pellicle is there (correct me if i am wrong). These are (mostly) Almanac dregs before pitching. Not sure if i should have waited longer, but I waited 8 days before pitching.

 

[jessup]

Been a long time since I contributed to my own thread. Here's a 15 gal barrel that's gone wild. Cheers!

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[slym2none]

 

[BigPerm]

Guessing the sad face is indicative of an unintentional pellicle?

 

[slym2none]

Yes... that was not what I wanted.

Maybe it will be a "good" bug and this will be drinkable, but at this point, I feel like I wasted about $30 in juice.

*EDIT* Just looked at the first post here, seems I sorta broke the rules. My bad, all apologies.

 

[BigPerm]

Yes... that was not what I wanted.

Maybe it will be a "good" bug and this will be drinkable, but at this point, I feel like I wasted about $30 in juice.

*EDIT* Just looked at the first post here, seems I sorta broke the rules. My bad, all apologies.

What's in there?

 

[slym2none]

Pardons, I had thought I put that in the first post - it's black-cherry Apfelwein.

 

[505-Brewer]

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American Amber w Brett Claus, Lambicus and Trois ( its an old culture - it thinks its still brett )

 

[burninator]

Jar of slurry harvested from my latest gose attempt.

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[burninator]

From yesterday: gose in secondary with US-05 after three days.

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[sweetcell]

after just 3 days?!?

woa. stand back.

 

[burninator]

after just 3 days?!?

woa. stand back.

Well, two weeks in primary with the wild culture. The pellicle re-formed quickly. The US-05 made it ugly.

Here it is in primary.

 

[skeezerpleezer]

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[1fast636]

Finally got some to show I'm excited

Spontaneous fermentation on oranges few months old
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Belgian sour mix by white labs pitched on 1/10/15
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Lacto brevis and can't remember off hand what Brett strain sorta an odd one going since 1/10/15
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[BUCKNUTS]

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Farmhouse Rye with White Labs American Farmhouse Blend

 

[Siberian]

Jolly Pumpkin Bam Biere dregs in an ale inspired by the Jolly Pumpkin brew strong episode.

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Looks like dry flour or cornmeal almost floating on the surface.

 

[BUCKNUTS]

Jolly Pumpkin Bam Biere dregs in an ale inspired by the Jolly Pumpkin brew strong episode.

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Looks like dry flour or cornmeal almost floating on the surface.

Love Bam Biere that recipe is on my list to brew.

 

[Funkychef]

First lambic with wild yeast

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[hartlesj]

This is the Gueuze/Lambic recipe from CJOHB. Sour mashed with some grain for 2 days at 120 deg then boiled. Pitched the WLP635 Brett/Lambic mix back in April. Just tasted it and it's turning out great. Has a sweet sour apple flavor that is pretty damn good. I'd like to let it sit for longer but I plan on racking half on Raspberries and keeping half this way around the end of this month then bottling just before Christmas time.

 

[djbradle]

Jolly Pumpkin Bam Biere dregs in an ale inspired by the Jolly Pumpkin brew strong episode.

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Looks like dry flour or cornmeal almost floating on the surface.

Bagged up the fermentation? Novel idea to reduce oxygen through the sides and top? Or to save the fermenter from exclusive wild fermentations?

 

[jessup]

A bunch of 5 yr old dregs I'm restarting. Do old bugs make better bugs? We will find out in a few years! They took about a month to put off this growth. Nothing special yet but a KY barrel is begging for a big turbid mash to chew on.

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[Komodo]

I had 5G of a pale in a bucket for 5 weeks, and dry hopped 3oz from my plants for about a week. There was a pellicle / hop mess that I scooped out, and the pellicle grew back in a day or two. I racked out from under it to bottle as I thought it was lacto, figuring I would carb then fridge them and drink them first as I didn't really want sour pale.

But now, after looking at a million posts and pellicles I think it might have been a wild yeast? I've got a couple questions:

-I've seen pictures that look exactly like mine (didn't take a pic, but this is same pattern, same color, same intensity), I've included one here. I copied another one from this thread, I hope it's OK. Could a lacto or brett or wild yeast create the same kind of pellicle?

-If I picked up a wild yeast from the hops, how likely is it that it's Brett? Are all wild yeasts Brett?

-Brett or wild yeast could possible ferment it down farther (it was finished), but could lacto take it farther?

Thanks!

 

[jessup]

Lacto wont grow in presence of hops or high ibus. Most wild yeasts are Brett of some sort. Could be pedio but don't think that produces a pellicle. It's wild & the Brett will def chew it down in FG. Wait & take hydro reading from time to time to make sure its stable. Could take a while...

 

[Komodo]

Arg. Already bottled and wish I had just left it there. Carb two weeks then fridge it?

 

[djbradle]

Check the carb after two weeks and if it's moderate, like say, 2.5 volumes? Then fridge it in the upper 30's and drink often. Treat it like homebrew soda with natural yeast.

You could also dump all the bottles back in a fermenter and then make your first infected brew grow up. Don't worry about oxygenation, since it will continue to ferment or re-infection, as it already is infected. I would do this latter move. Pale ales make a great sour or wild brew.