Pellicle Photo Collection

[burninator]

Lambic-type beer I brewed last May. Thought I'd put up one more pic before I bottle half of this tomorrow.

Wyeast lambic blend, S33, house wild sour culture + dregs from JP, CS, Orval, and Goose Island.

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[burninator]

Imperial saison brewed in September. Belle Saison, house sour culture + dregs from CS and Orval. I'll be bottling half of this tomorrow, too.

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[djbradle]

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Looks like a mess but I have this warm fuzzy feeling about it [emoji4]

 

[Ztup]

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This is from a lambic I've been fermenting since September. The actual surface color is a bright white, I guess the lighting was poor for the picture.

On a side note, I need to rack this to cornies to secondary another 9 months or so. What's the best way to rack this? Just go through/under surface? First sour...


Edit - Better Photo:
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[messiah]

It was hard to get a good picture through the glass, but it was pretty damned cool looking. This was after I racked onto some tart cherry concentrate. Soon there after either the yeast cleaned this up, the lack of oxygen caused the pellicle to be unnecessary, some combination of both, or something I have no idea of. A lot of what I have been reading seems to point to oxygen as the biggest reason for these bio films to form. The new muddy looking one was a new brew dumped on the old yeast and bug cake.

 

[messiah]

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

From what I have read, its likely Pediococcus

 

[mitchard]

This was after I racked onto some tart cherry concentrate.

Out of curiosity, which concentrate did you use? And how much per gallon? I have a Red that has been on Roeselare for about a year, and want to add some tart cherry here pretty quick. The concentrate seems like the way to go. I have been told 8oz concentrate to a gallon of this stuff would do the trick nicely:

http://www.amazon.com/gp/product/B002OVMO5M/?tag=skimlinks_replacement-20

 

[messiah]

Out of curiosity, which concentrate did you use? And how much per gallon? I have a Red that has been on Roeselare for about a year, and want to add some tart cherry here pretty quick. The concentrate seems like the way to go. I have been told 8oz concentrate to a gallon of this stuff would do the trick nicely:

http://www.amazon.com/gp/product/B002OVMO5M/?tag=skimlinks_replacement-20

One that I paid WAY too much for. I was going to a friend's birthday party, and there was a health food store near by. I just grabbed it off the shelf and was hit with a $30 charge or something crazy like that. I thought I would save myself some money since I didn't have to ship a heavy liquid. Boy was I wrong! I have no idea what the brand was anymore since I wont be doing that again.

I used probably about 15 of the 16 oz. I put the rest in a seltzer and it was delicious. You are the second person to make me think I over did it. The other person used 16 oz in a stout, and it was too much. I am hoping that it makes more sense to use that much in a Kriek. I have read in some other places that 16oz should be good for 5 gallons. I have not opened the vessel to test it since, and with the large amount of headspace, I am not really too inclined to. Hopefully it tastes right. In hindsight, starting at 8oz might have been a better idea, but then I would have doubled the time before I bottle. I really want to get this in a bottle this spring.

 

[mitchard]

15 oz into how much volume wise? I was told that 8oz per gallon would impart really good cherry flavor, so around 40oz per 5 gallon batch. Seemed like a lot to me, hence my curiosity.

 

[messiah]

15 oz into how much volume wise? I was told that 8oz per gallon would impart really good cherry flavor, so around 40oz per 5 gallon batch. Seemed like a lot to me, hence my curiosity.

It was at least 15oz into 5 gallons. There was a definite color change, and from what I have heard from others, 15oz might even be a bit too much. I mean, it is a concentrate. It should be a lot stronger than just juice, and from the tiny bit that I put into a 12oz can of seltzer, it is potent. I put in an ounce or less.

16 ounces into 5 gallons would be like .3 ounces of concentrate in each 12 ounce serving of beer. From the back of your bottle they suggest using a whole ounce per serving for a full fledged cherry drink. I just want some cherry in my beer, so I think .3oz per serving instead could be the sweet spot. The label you have there also says that 1 ounce is equal to 80 cherries. That means one bottle is like 1280 cherries.

If you want to be safe order two. Just add a little at a time. The worst case scenario is that you have to make some cherry drinks because you didn't need it all. 40oz sounds like overkill for sure.

 

[Hoppy2bmerry]

I know many of you LOVE these sour beers, and I have enjoyed a Lambic now and then, but whenever I see these pics my only thought is, the person way back in history to drink from under that horrible mess must have been very thirsty and very surprised. <shuddering>

 

[sweetcell]

^ not sure about that... historically, ALL beers were sour so pellicles must have been very common.

and given the choice of drinking something healthy from under a layer of sludge, or drinking water that is known to make you sick... breaking through the pellicle would be the logical option.

 

[burninator]

Lambic-esque on blackberries, with a fresh pitch of Orval dregs when I racked it. 2 weeks in, just had to take a peek.

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[BigPerm]

Mixed fermentation saison, prior to racking onto fruit (mango/wine-rehydrated dried apricots) and oak soaked in Chardonnay for almost a year.

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[BGBC]

Unpasteurized cider, primaried with Belle Sasion. Racked on top of some 100% cranberry juice about a month ago.
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[MarshmallowBlue]

American farmhouse blend wlp 670. The bucket did not seal very well so it was exposed to some airView attachment 328456

Damn! Nice mushroom farm.

 

[BUCKNUTS]

Bottling day Amarillo/Citra Farmhouse Rye
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Drinking Citra/Galaxy Farmhouse Rye. Life is good.
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[BigPerm]

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I wasn't sure I was going to be able to get through this one. Right in the neck and an inch thick, at least. Lambic-esque thing.

Sour stout:

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Pineapple gose:

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[masonsjax]

There's been some gnarly ones lately, right on!

 

[WildDisplacement]

Not quite sure what gave it the reddish/purple hue but it's a 1 gal batch of my pale sour base fermented with HF Arthur dregs. 2-1 Pilsen/ Wheat malt

 

[BGBC]

Did a little racking and bottling tonight.

Racked and refilled my Brett saison solera:
View attachment ImageUploadedByHome Brew1453855934.741967.jpg

Bottled some of the pull straight and blended a half gallon with a growler of leftover wild cyser from 2014:
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[jessup]

Not quite sure what gave it the reddish/purple hue but it's a 1 gal batch of my pale sour base fermented with HF Arthur dregs. 2-1 Pilsen/ Wheat malt

I believe you have oxidation making it morph red/purple. Peculiar ain't it!

 

[mitchard]

Peculiar ain't it!

Pelliculiar, you mean?

 

[finsfan]

Took a sample of my rye whiskey barrel aged sour stout tonight. Been in the barrel since August 25th. Tastes fantastic! The rye whiskey blends perfectly with the cherry flavors I'm getting from the beer. Already my best sour and its not even bottled.
View attachment ImageUploadedByHome Brew1454379316.388004.jpgView attachment ImageUploadedByHome Brew1454379326.538179.jpgView attachment ImageUploadedByHome Brew1454379336.495402.jpg

 

[thatjonguy]

Took a sample of my rye whiskey barrel aged sour stout tonight. Been in the barrel since August 25th. Tastes fantastic! The rye whiskey blends perfectly with the cherry flavors I'm getting from the beer. Already my best sour and its not even bottled.
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I think you need a Milwaukee inspection camera.

For science.

 

[1977Brewer]

I think you need a Milwaukee inspection camera.

For science.

I think there's one for iPhone now. Want.

 

[Dirt_McGirt]

Lambic-esque on blackberries, with a fresh pitch of Orval dregs when I racked it. 2 weeks in, just had to take a peek.

So how much longer after this did the face-hugger emerge from the egg and latch onto you?

 

[burninator]

So how much longer after this did the face-hugger emerge from the egg and latch onto you?

It was about an hour and a half. We've gotten along very well since then.

 

[MarshmallowBlue]

That last one looks like egg noodles. What do you have growing in there?

 

[1fast636]

Kettle soured our golden with fast souring lacto from giga

Before boil
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Rising temp to boil
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Right before boil
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Ph dropped nicely
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