Pellicle Photo Collection

[MattHollingsworth]

A constellation from my beer Fight Club Ghandi.

Lalvin K1V-1116, a wine yeast, White Labs Brettanomyces Claussenii, Yeast Bay WLP4637 Amalgamation - Brett Super Blend.

 

[wmcc75]

My sour dubbel. About 3 months old, containing roeselare blend and alot of jolly pumpkin and crooked stave dregs.

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[val214]

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[ill4delph]

Wlp644 and some of my mix culture pitched into the Milk the Funk Gose recipe.

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[messiah]

ECY020. Took about 8 months to show up, and only after just taking a sample. I think the oxygen and time spent trying to overcome what may have been a too high alpha acid content is what did it. It is too coincidental for the little bit of oxygen from sampling not to have something to do with it kicking off. I was worried about aceto, but it does not smell of vinegar. It smells slightly sour now and the wort seems to have gotten slightly darker.

 

[sweetcell]

It is too coincidental for the little bit of oxygen from sampling

depending on your technique and process, sampling can introduce quite a bit of oxygen...

 

[LakesideBrewing]

My peach sour just before bottling.

 

[djbradle]

When did you add the peaches and in what manner? Love the pic and it looks like it's gonna be a good one

 

[LakesideBrewing]

When did you add the peaches and in what manner? Love the pic and it looks like it's gonna be a good one

This beer was fermented with Roeselare and many dregs for one year. I added 10 pounds (2lbs. per gallon) of local, farm fresh peaches, sliced and pitted. It sat on the peaches for 3 months.

 

[specharka]

I have high hopes for whatever beer this starter gets to chew on...

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[djbradle]

This beer was fermented with Roeselare and many dregs for one year. I added 10 pounds (2lbs. per gallon) of local, farm fresh peaches, sliced and pitted. It sat on the peaches for 3 months.

Thanks for the info...... I have some time for these bucket bombs although they are sour enough after 4 months!

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[djbradle]

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Here's a glass of my first sour that turned out quite nice. I hope these other two perform as well. Maybe I should add fruit to one of them?

 

[truvr]

My peach sour just before bottling.

I haven't brewed any sours. Yet. But these photos are just awesome. Makes you wonder, though, who was the first guy or gal to see something like this and think, "yeah, I'll taste whatever is under that". :what:

 

[djbradle]

Bottled up 7 gallons of both the wild and the sour. Anyone wanna lick the bucket? [emoji37]

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[burninator]

Mixed saison starter I fed a couple of weeks ago. In a few weeks it'll be time to brew up another table sour and let this go to work for the spring.

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[mrkrausen]

I brewed a 10gal batch of saison a little over a month ago that I split and fermented both with belgian saison yeast. They both finished at 1.004. One is now on 2 pounds of tart cherries and the other I pitched the Amalgamation blend from The Yeast Bay about a week ago. Already smelling awesome in the fermentation chamber and starting to get a little pellicle. Not nearly as beautiful as many of the others in this thread. This is my first attempt at a sour beer and I'm really excited. Sorry for the crappy pics.

 

[djbradle]

I brewed a 10gal batch of saison a little over a month ago that I split and fermented both with belgian saison yeast. They both finished at 1.004. One is now on 2 pounds of tart cherries and the other I pitched the Amalgamation blend from The Yeast Bay about a week ago. Already smelling awesome in the fermentation chamber and starting to get a little pellicle. Not nearly as beautiful as many of the others in this thread. This is my first attempt at a sour beer and I'm really excited. Sorry for the crappy pics.

It's what's inside that counts [emoji6]

 

[coyote68]

RedX brew on ECY20. @ bottling.

 

[BigPerm]

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Pineapple Gose.

 

[MattHollingsworth]

Brewed an amber strong ale/old ale on Halloween with a friend. Split into three fermenters and put wine soaked whiskey barrel oak from two different wines into two of them and one is unoaked so we have a control version.

Wyeast 9097-PC Old Ale Blend started forming a pellicle a week or so ago and now is pretty decent. That's a little 15 liter fermenter. The over the top photo taken through that hole at top. Surprising pellicle for how young it is. It's sitting warm, though, around 24C. I have various Brett beers all over the house and this one is the youngest but has the most impressive pellicle. Never used that blend before, though. Curious. Intended to age another 3-6 months.

Here's the yeast:

https://www.wyeastlab.com/pc1q2009.cfm

Wyeast 9097-PC Old Ale Blend
Beer Styles: English Barleywine, English Strong Ale, Old Ale
Profile: To bring you a bit of English brewing heritage we developed the “Old Ale” blend, including an attenuative ale strain and a Brettanomyces strain, which will ferment well in dark worts and produce beers with nice fruitiness. Complex estery characters will emerge with age. Pie cherry and sourness will evolve from the Brettanomyces along with distinct horsey characteristics.

Alc. Tolerance 12%
Flocculation medium
Attenuation 75-80%
Temperature Range 68-75°F (20-24°C)

 

[djbradle]

Pitched Cuvée Rene Gueze dregs 2nd generation into Spencer yeast bsda



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[BigPerm]

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Saison with WLP566 and Crooked Stave dregs.

 

[TomFoolery]

First golden sour.

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[djbradle]

First golden sour.

I've always wondered what bug causes that specific wavy pellicle like mine have done several times. using the goat just because

 

[djbradle]

Stirring the pot!

Just tossed in 8 oz of broiled raisins into the dark strong above. Why not?
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[crocks86]

My first pellicle. Basically Rare Barrel golden base recipe, Wyeast 1968 primary and two pretty old vials of WLP665 (got for 2 bucks each due to age).

 

[TomFoolery]

I've always wondered what bug causes that specific wavy pellicle like mine have done several times. using the goat just because

This is my first pellicle and I used a collection of bottle dregs (3fonteinen, anchorage, crooked stave and more). So I haven't a clue what strain of Brett, LAB, or combination that caused it!

 

[NTexBrewer]

American farmhouse blend wlp 670. The bucket did not seal very well so it was exposed to some airView attachment ImageUploadedByHome Brew1452277790.920694.jpg

 

[djbradle]

Yup, that's a fine globular cluster you got there. Buckets make fine sours nonetheless. I am enjoying my bucket sour from Mar '15 and it's great.

 

[NTexBrewer]

Yup, that's a fine globular cluster you got there. Buckets make fine sours nonetheless. I am enjoying my bucket sour from Mar '15 and it's great.

I used a bucket that a wine kit came in.

Wanted to make a Saison with all american ingredients.

Saison de Amérique

4 Gallon Recipe
5.75 lb 6 Row Barley
2 lb Unmalted Hard Red Winter wheat from my friends family farm
1 oz Midnight Wheat Malt

0.5 oz Belma Hops 60 Minutes
1 oz Belma Hops 1 Minute

WLP 670

OG 1.042
FG 1.002
5.25%

Let it ferment for 2 months before bottling.

Turned out pretty good for a first time experiment. The fruitiness of the hops or the yeast and the color of the beer make you think that there may have been a subtle addition of fruit to the beer.