Pellicle Photo Collection

[wmcc75]

So I found this in a cup of beer that got left in the home office a.k.a. my dog's bedroom. It sat out for two days before I went back in there and this is what I saw.

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[Sourz4life]

So I found this in a cup of beer that got left in the home office a.k.a. my dog's bedroom. It sat out for two days before I went back in there and this is what I saw.

Highly likely that's acetobacter

 

[CA_Mouse]

Highly likely that's acetobacter

It is a pellicle. It may be caused by acetobacter, but highly unlikely that you will see the bacteria itself.

 

[VT_jlee]

Hey folks, I brewed a 1070 saison 3 months ago and pitched dregs from Hill Farmstead Dorothy and Anchorage Mosaic Saison alongside the sacc yeast and it now how this beautiful, veil like pellicle on it. Is this a pure brett pellicle or do you think that there are some other critters in there? Tastes super fruity, no sourness and gravity is currently 0.998.

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[CA_Mouse]

Hey folks, I brewed a 1070 saison 3 months ago and pitched dregs from Hill Farmstead Dorothy and Anchorage Mosaic Saison alongside the sacc yeast and it now how this beautiful, veil like pellicle on it. Is this a pure brett pellicle or do you think that there are some other critters in there? Tastes super fruity, no sourness and gravity is currently 0.998.

If there is no sourness to it that means no Lacto or Pedio, although any Pedio may still be ramping itself up.

 

[sweetcell]

Is this a pure brett pellicle or do you think that there are some other critters in there?

you cannot ID what bugs are present based on the appearance of the pellicle.

Tastes super fruity, no sourness and gravity is currently 0.998.

fruity + no sourness would imply brett only... but who knows what lurks beneath. if you like how it tastes, and seems stable, package it up and drink

 

[millsbrew]

View attachment ImageUploadedByHome Brew1477420781.323429.jpgView attachment ImageUploadedByHome Brew1477420843.992442.jpg.

Quick sour using WLP 677, WLP 672 and then fermented with WLP 650. Transferred after 2 months in primary. Forgot to take a gravity reading but tasted pretty good.

 

[Ztp]

Just before white oak additions

 

[BGBC]

Dark saison with Cantillon dregs, before racking onto spent tart cherries from a kriek I just bottled.

View attachment ImageUploadedByHome Brew1477488364.390745.jpg

 

[TravelingLight]

I love this thread, y'all. Pellicles are so sexy. I want to blow up pictures of them and hang them on my walls.

 

[Brew_G]

Sour brown/Oud Bruin just over two months old before racking over 1 lb of rehydrated Montmorency cherries and a port-soaked medium Toast American oak spiral.

My first sour...

View attachment ImageUploadedByHome Brew1477710179.149998.jpg

 

[BGHSmt7]

Finally got a beautiful pellicle on a 1 Gallon batch of Saison. Used Danstar Belle Saison for primary and Omega Bring On the Funk Brett for the secondary.

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[ChuckCollins]

My Farmhouse Rye Saison Pellicle at 4 Months at 1.002 OG.

 

[oli-aus]

View attachment ImageUploadedByHome Brew1478338198.228519.jpg
Pelicle on a 11 month old lambic style sour.
Purely fermented with wild yeast from a Tasmanian farm.

 

[VT_jlee]

View attachment 376125
Pelicle on a 11 month old lambic style sour.
Purely fermented with wild yeast from a Tasmanian farm.

Very cool, I am brewing my first 100% spontaneous beer as well. I've been posting about it on Reddit https://www.reddit.com/r/Homebrewing/comments/5amv8g/100_spontaneous_fermentation_update/

Purely fermented with wild yeast from the DC burbs! :rockin:

 

[oli-aus]

Nice read, good luck!

I had two different fermentors with different specimens which were grown up off of herbs in an open field. Both taste similar with big peach, little banana, Brett funk and then that lambic chalkiness.
I didn't expect them to be this good or flavourful, definitely going to be using the culture for future beers.
It seems like the biggest factors are hopping to inhibit over sourness and then keeping little headspace in the fermentor to inhibit acetobacter.

 

[Hemi71cuda]

This thread has me less worried now. Saison that was in primary first with wlp565 then Brett B for a month. (Also got some oak and orange peel for a week). Transferred to a Carboy for secondary. This is 6 weeks in secondary. I was worried the floaters of orange pulp had molded in the air. Maybe that is in fact what it is but since it was reading approx 9% alcohol and it had Brett in it, I won't panic. Right??

 

[sweetcell]

This thread has me less worried now. Saison that was in primary first with wlp565 then Brett B for a month. (Also got some oak and orange peel for a week). Transferred to a Carboy for secondary. This is 6 weeks in secondary. I was worried the floaters of orange pulp had molded in the air. Maybe that is in fact what it is but since it was reading approx 9% alcohol and it had Brett in it, I won't panic. Right??

the alcohol & brett won't protect pieces of fruit floating above the beer because, uh, they're not in the beer. that's why floaties on the surface mold.

that being said, although the quality of the pic isn't great i don't see anything alarming there.

you could always top up with a little more beer, get the level of the beer up into the neck and limit how much O2 is in there and how much of it is exposed.

 

[Hemi71cuda]

the alcohol & brett won't protect pieces of fruit floating above the beer because, uh, they're not in the beer. that's why floaties on the surface mold.

that being said, although the quality of the pic isn't great i don't see anything alarming there.

you could always top up with a little more beer, get the level of the beer up into the neck and limit how much O2 is in there and how much of it is exposed.

The fruit and oak was added in primary and in a grain bag. Particles would have had to make it through the bag and the siphon tube also so I don't know for sure that that's what it is. It was just the first idea I came up with to explain why there was mold on the surface of my beer. Did not know to expect this but after researching and seeing all these pictures I feel better. Although a guy from a local facebook group posted that his Brett bottles were popping and it aged 3 months in secondary before bottling. So I think I'll let mine sit a while

 

[evomax11]

This is a mini starter that I left out over night a week ago. What do I have here?

 

[masonsjax]

Co2 bubbles?

 

[BGBC]

This is a mini starter that I left out over night a week ago. What do I have here?

Not a pellicle

 

[bionut]

75% Pilsner
25% Wheat
5 IBUs Magnum

Brewd and pitched with only Oud Beersel Oude Geuze Vieille dregs in August this year.

 

[BigFloppy]

Been brewing 14 months, smells great, now just have to get into a keg

 

[specharka]

Lambic, traditional turbid mash with 65/35 Pilsner/wheat grist, fermented with Belgian Sour Mix I (WLP655). Quite tart at only 4 months old.

View attachment ImageUploadedByHome Brew1480189928.386720.jpg

 

[WI_Wino]

Remnants of the pellicle on the 2 year old sour blond I bottled tonight.

 

[xpops]

my second sour. an old english Ale sour with pitched dregs from a local brewery. currently on red wine soaked medium oak cubes, and will add tart cherries in the spring when they're available!

 

[sweetcell]

Remnants of the pellicle on the 2 year old sour blond I bottled tonight.

this is literally the first image in the history of this thread that has grossed me out.

KILL IT WITH FIRE!!!!

 

[VT_jlee]

this is literally the first image in the history of this thread that has grossed me out.

KILL IT WITH FIRE!!!!

Lol... my first thought is that it looks like BRRRAAAAAINNNSSS

 

[WI_Wino]

It felt pretty gross too...