Pellicle Photo Collection

[masonsjax]

How does it smell and taste? It doesn't look very scary to me. It looks like the start of a pellicle maybe. If it's not foul smelling and tastes good, let it ride.

 

[BUCKNUTS]

How does it smell and taste? It doesn't look very scary to me. It looks like the start of a pellicle maybe. If it's not foul smelling and tastes good, let it ride.

I've seen a lot of pellicles can't say I've ever seen a black one especially on a pale beer. where would the black color be coming from?

 

[masonsjax]

I've seen a lot of pellicles can't say I've ever seen a black one especially on a pale beer. where would the black color be coming from?

I could be wrong of course, but the black looks like lighting to me. I see wort with white specks on top which wouldn't be too unusual. I'd drink just about anything if it tastes good though

 

[BUCKNUTS]

I could be wrong of course, but the black looks like lighting to me. I see wort with white specks on top which wouldn't be too unusual. I'd drink just about anything if it tastes good though

Lol you're a wild man. He did say it had black spots on it. I'm gonna pass on moldy beer personally. Ingestion of mold can have a host of affects on us human beings I would rather not chance it. I had to dump a fruited sour because of mold and it broke my heart. I can always buy more ingredients to make a new batch but can never get back that yesr it spent aging.

 

[crane]

Lol you're a wild man. He did say it had black spots on it. I'm gonna pass on moldy beer personally. Ingestion of mold can have a host of affects on us human beings I would rather not chance it. I had to dump a fruited sour because of mold and it broke my heart. I can always buy more ingredients to make a new batch but can never get back that yesr it spent aging.

Here is some food for thought. I make sourkraut a few times a year and it is not uncommon to have mold grow on the surface. The general consensus I've found (including advice from the book "wild fermentation" and my grandmother who made it for 70+ years) is to scoop off the mold and forget it was ever there. The reason is that below the surface is an anaerobic environment that does not support the growth of that bacteria so it will never penetrate below the surface. I would think the same argument can be made to beer. So, as long as you leave all the mold behind in the carboy when you rack the beer you should be OK?

 

[BUCKNUTS]

Here is some food for thought. I make sourkraut a few times a year and it is not uncommon to have mold grow on the surface. The general consensus I've found (including advice from the book "wild fermentation" and my grandmother who made it for 70+ years) is to scoop off the mold and forget it was ever there. The reason is that below the surface is an anaerobic environment that does not support the growth of that bacteria so it will never penetrate below the surface. I would think the same argument can be made to beer. So, as long as you leave all the mold behind in the carboy when you rack the beer you should be OK?

I would never chance it personally I just don't know how you could ensure you got all the mold. The beer I dumped had a fine black film of mold that disbursed in to the beer when I moved the carboy. I just couldnt risk it.

 

[burninator]

Sauerkraut gose before and after adding yeast. The pellicle formed 2 days after brewing, but fermentation never kicked off. This is one week in primary with a pitch of active brine.

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[NZLunchie]

Bugs galore in here:

- Conan harvested from a Heady Topper can
- Wild Yeast caught in my garage
- Bacteria harvested from some silage of my in laws farm

Dregs from:
- Wild Beer Brett Brett IIPA
- Tool Weisse
- Baby Grand Flanders Red from North End Brewing here in NZ

No idea what has taken or what was viable when pitch but it's full of funk!

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[millsbrew]

View attachment ImageUploadedByHome Brew1460999859.313352.jpg

Tasted it. A little sweet and a little funky, which is strange since it started at 1.035. I went through the surface to pull a sample in hopes of avoiding the growth on the top. Any other thoughts on it?

 

[masonsjax]

It's really hard to tell from the pic if the dark spots are wort or something growing on top. If it's a growth, I'd be more iffy on it. If not, it's probably fine. I've made some really good sauerkraut that had some gnarly mold on top. Scouped it off and the rest was great! If you're not comfortable drinking it, don't let me talk you into it.

 

[millsbrew]

Thanks. I'm going to dump. It was second runnings. Nothing lost except time.

 

[messiah]

Sauerkraut gose before and after adding yeast. The pellicle formed 2 days after brewing, but fermentation never kicked off. This is one week in primary with a pitch of active brine.

So you made some kraut and used the brine to get things going? I guess that is one way of getting the salt in there. Interesting.

It's really hard to tell from the pic if the dark spots are wort or something growing on top. If it's a growth, I'd be more iffy on it. If not, it's probably fine. I've made some really good sauerkraut that had some gnarly mold on top. Scouped it off and the rest was great! If you're not comfortable drinking it, don't let me talk you into it.

If you can get something to keep the cabbage down, you really shouldn't see any mold. I have also read to just skim it should any appear.

 

[masonsjax]

If you can get something to keep the cabbage down, you really shouldn't see any mold. I have also read to just skim it should any appear.

I've since acquired a nice kimchi fermenter that has a baffle in it with a little purge hole so you can press all the air out and get no mold. It works really well.

 

[burninator]

So you made some kraut and used the brine to get things going? I guess that is one way of getting the salt in there. Interesting.

Exactly. I let it go a few days to let the bugs do their thing and then pitched yeast.

 

[skeezerpleezer]

Blackberry sour, ECY20, ~20months old
View attachment ImageUploadedByHome Brew1461180566.469401.jpg

 

[BrewingTravisty]

Here's a saison I started at the beginning of March. It won't age as long as I would like since I need to have it ready around mid June. But it's got a nice funky smell coming from it so I have hope. I used 3711 and then Brett L about 4 days in.

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[TravelingLight]

Blackberry sour, ECY20, ~20months old
View attachment 351109

HANG ON! Back the bus up! I am very interested in this beer. Did you post the recipe?? /goes to check skeezer's post history

 

[skeezerpleezer]

HANG ON! Back the bus up! I am very interested in this beer. Did you post the recipe?? /goes to check skeezer's post history

Just a typical golden sour that was fermented with ECY20. After it was ~18mo old I racked onto blackberries , around 3 pounds per gallon.

 

[kramerica]

View attachment ImageUploadedByHome Brew1461416632.003936.jpgView attachment ImageUploadedByHome Brew1461416642.527573.jpgView attachment ImageUploadedByHome Brew1461416656.965714.jpg sour stout with omega bring on da funk and pediococus, about 2-3 months old

 

[kirbcheck]

View attachment 351506View attachment 351507View attachment 351508 sour stout with omega bring on da funk and pediococus, about 2-3 months old

Will you be racking this into a rubber cocoon and dropping it off a tall building? That's what I expect from Kramerica Industries.... "Hellooooo..."

 

[Yesfan]

View attachment 351506View attachment 351507View attachment 351508 sour stout with omega bring on da funk and pediococus, about 2-3 months old

That is a loathsome offensive brute of a pellicle, yet I can't look away........

 

[BrewingTravisty]

View attachment 351506View attachment 351507View attachment 351508 sour stout with omega bring on da funk and pediococus, about 2-3 months old

This looks like something from a horror movie xD I'm just waiting for some kind of alien to hatch out of it

 

[EPbrew]

Brewed Denny's Bourbon Vanilla Porter on February 6th. On March 14th I siphoned 1 gallon into a growler with WY5526 Brett Lambic. View attachment ImageUploadedByHome Brew1461643941.029354.jpg

 

[xpops]

I've been collection dregs from bottles of various sour beers from a local brewery here in London Ontario (forked river brewery). I'm going to pitch these while moving a sour blonde into secondary this week. The second picture is a zoom in. Very cool looking!!

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[masonsjax]

I love when they look like that. So alien!

 

[xpops]

I love when they look like that. So alien!

Good to hear! It's my first shot at a sour...I wasn't really sure what to expect - or if this was even "good" or not!

Thanks for the reassurance!

 

[TravelingLight]

I've been collection dregs from bottles of various sour beers from a local brewery here in London Ontario (forked river brewery). I'm going to pitch these while moving a sour blonde into secondary this week. The second picture is a zoom in. Very cool looking!!

Dude that is sofa king cool looking. It almost looks like ramen noodles!

 

[mitchard]

Crazy. I've seen a lot of similar pictures, but nothing where the lines looked so defined. How thick it is overall?

 

[masonsjax]

Good to hear! It's my first shot at a sour...I wasn't really sure what to expect - or if this was even "good" or not!

Thanks for the reassurance!

Yep it's normal. I don't remember which, but one of my ECY blends looked exactly like that. I feel like it was one batch done with dirty dozen. I also had it happen in the ECY vial after reharvesting some of the yeast, and a starter did that once when I was stepping up dregs.

 

[xpops]

Crazy. I've seen a lot of similar pictures, but nothing where the lines looked so defined. How thick it is overall?

It's about 1/8" thick.