Pellicle Photo Collection

[Inkleg]

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

I felt a little sad for it.
For two years it worked tirelessly protecting the beer from oxygen, only to be made fun of on the internet and then tossed in the trash with no fanfare or parade.

 

[BGBC]

I felt a little sad for it.
For two years it worked tirelessly protecting the beer from oxygen, only to be made fun of on the internet and then tossed in the trash with no fanfare or parade.

Throw it a parade!!

 

[Inkleg]

Throw it a parade!!

A Pellicle Parade! The flags would look AWESOME!!

 

[Kharnynb]

hopefully lacto on my base sour, the other ones, cherry and rhubarb have similar but smaller spots.

 

[NickersonC]

Not sure if the pic is going to work, but it comes with a bit of a question. This is actually on day 3 of a kettle sour with OYL 605 (I think... it's the lacto blend). Black sour, grain bill was 12 lbs 2 row, a pound of Caramunich, and 14oz midnight wheat. Later became heavily dry hopped and turned out amazing, but I was unaware that kettle sours made that serious of a pellicle. I don't have another photo to show how thick it was, but let's just say it wasn't that thin haha. It mostly dissipated by the next day, as well, which is when I pasteurized it. Any other examples of pellicle in a kettle sour?

View attachment 1481743760062.jpg

 

[WI_Wino]

Not sure if the pic is going to work, but it comes with a bit of a question. This is actually on day 3 of a kettle sour with OYL 605 (I think... it's the lacto blend). Black sour, grain bill was 12 lbs 2 row, a pound of Caramunich, and 14oz midnight wheat. Later became heavily dry hopped and turned out amazing, but I was unaware that kettle sours made that serious of a pellicle. I don't have another photo to show how thick it was, but let's just say it wasn't that thin haha. It mostly dissipated by the next day, as well, which is when I pasteurized it. Any other examples of pellicle in a kettle sour?

Looks more like yeast to me. Did you take the picture before or after you pasteurized it?

 

[NickersonC]

Before, that's literally just the wort out of the tun with OYL 605. I actually had it split into a 5 gall and a 3 gall to hold my full pre boil volume and they both had it pretty similar

 

[WI_Wino]

I've done one kettle sour and also used the omega lacto blend. Mine had no pellicle at all after 48 hours.

 

[NickersonC]

It wasn't my first time using it either, actually, and I've never gotten anything like that before this

 

[TANSTAAFB]

A few weeks ago I poured in the dregs of two Jester King brews into one of my two carboys of saison just for sh!ts n giggles. Can't tell you how happy I was to discover this lovely pellicle! I have about 3.5 gallons each of clean and bretty saison to compare. Now I just have to decide how long to let it ride...

View attachment 1483692072576.jpg

View attachment 1483692372592.jpg

View attachment 1483692383796.jpg

 

[millsbrew]

^ looks awesome. what JK brews did you toss in?

 

[TANSTAAFB]

Das Wunderkind & Biere de Miel. No more JK in my bottle stash but seriously thinking about drinking the Funkwerks Oud Bruin I've been holding onto for over a year so I can pitch the dregs of that one in too!

 

[TravelingLight]

Das Wunderkind & Biere de Miel. No more JK in my bottle stash but seriously thinking about drinking the Funkwerks Oud Bruin I've been holding onto for o we a year so I can pitch the dregs of that one in too!

JK dregs are beastly as hell. I pitched dregs from two bottles into one gallon of a saison I pulled off before racking to fruit and it had a gnarly pellicle in about a week.

 

[jessup]

2 barrel projects. 53 gal 2 yr Lambic project that is about 1.25 yrs old with assortment of bugs/yeasts including a Sherry yeast. 15 gal Solera barrel blend approx 2 yrs old.

View attachment 1484412003353.jpg

View attachment 1484412014792.jpg

View attachment 1484412025672.jpg

View attachment 1484412034802.jpg

 

[TANSTAAFB]

Wow, 53 gallons? Do you taste along the way? I'd love to see a pic of your barrel room!

 

[mesooohoppy]

can I play?

 

[TANSTAAFB]

Nice, what is it?

 

[jessup]

Wow, 53 gallons? Do you taste along the way? I'd love to see a pic of your barrel room!

Not much of a barrel room, just 2. Barrels are fun
Looks like mesohoppy has cherried in carboy. I used to love watching the fruit float & sink, float & sink...

View attachment 1484688596364.jpg

 

[TravelingLight]

No much of a barrel room. Barrels are fun
Looks like mesohoppy has cherried in carboy. I used to love watching the fruit float & sink, float & sink...

Whoah buddy. Next time I'm in AVL can I come hang out with your barrels? God I love AVL. I'm getting married there in April (technically in Candler) and we're doing a beer tasting/bottle share for the cocktail hour. Wanna bring a barrel?!

 

[mesooohoppy]

Nice, what is it?

Looks like mesohoppy has cherried in carboy. I used to love watching the fruit float & sink, float & sink...

Its my second try at a cranberry sour (first batch got dumped, mouthfeel was way to thick, and too sour). I am new to brewing sours, so i wasn't trying to go for a specific style; just trying to make something drinkable.

I don't have my notes in front of me. But I do remember I blended it and added the cranberries early august. I checked the FG prior to bottling and its been stable since October. Was surprisingly very clear and tasted good. Primary yeast is some repitched saison, a little bit of abbey, and almanac bottle dregs. When I tasted yesterday, I didn't detect any of the saison-y characteristics (or abbey). Its amazing what the almanac dregs can do. ive done 4 batches so far, and used almanac dregs everytime as its easier to just buy a bottle from the store then call the LHBS and wait. Although, im thinking that is what I will do next time to see the different results.

My favorite part about clear carboys is seeing the fermentation/re-fermentation action. I'll never get bored of starting at it!

 

[TANSTAAFB]

No much of a barrel room. Barrels are fun
Looks like mesohoppy has cherried in carboy. I used to love watching the fruit float & sink, float & sink...

It is way more of a barrel room than I currently have! Getting my hands on a 5 gallon barrel is where I plan to start.

So far I've just played around with Brett and love it. I think I'll start with something simple and controllable like a crisp kettle sour to start and then go from there. Pasteur knows I've got enough empty carboys hanging around! My biggest issue is not having stable temps in the space I have for brewing and living in a reeallly cold place!

 

[jessup]

Whoah buddy. Next time I'm in AVL can I come hang out with your barrels? God I love AVL. I'm getting married there in April (technically in Candler) and we're doing a beer tasting/bottle share for the cocktail hour. Wanna bring a barrel?!

I actually live in Candler near Mt Pigah toward end of Pisgah Hwy. C'mon down & we'll pull some nails!! If you'll be at pisgah view ranch you'll be right near me. Small world

 

[jessup]

It is way more of a barrel room than I currently have! Getting my hands on a 5 gallon barrel is where I plan to start.

So far I've just played around with Brett and love it. I think I'll start with something simple and controllable like a crisp kettle sour to start and then go from there. Pasteur knows I've got enough empty carboys hanging around! My biggest issue is not having stable temps in the space I have for brewing and living in a reeallly cold place!

Even dwarves start small. I started with a 3 gallon, then a coupla 5 gal, then 15 gal, and finally the trip to KY. Just now getting back in the sour game after many years. Around 2008-2011 i went sour overload & was turned off for years. Dont overdo them.

Now I ask...why are your carboys empty that's so sad lol. Heater, temp controller & insulation asap

 

[nadeaunm5]

10 Month old Lambic extract with 5 lbs wild organic Maine Blueberries

 

[TimmyWit]

American Sour recipe from Tonsmeire with ECY01. Brewed last April, Apricot added in September. This was a 15 gallon batch split three ways. 5 gallons got dregs from JP Bam Biere and SP Fuzzy in addition to ECY01. The 5 gallons with the dregs was stable with a pleasant tartness at 5 months so it got bottled. The other 10 gallons got some fruit to chew on. They haven't been much to look at until one of them decided to build this mountain in the middle.

 

[TANSTAAFB]

Even dwarves start small. I started with a 3 gallon, then a coupla 5 gal, then 15 gal, and finally the trip to KY. Just now getting back in the sour game after many years. Around 2008-2011 i went sour overload & was turned off for years. Dont overdo them.

Now I ask...why are your carboys empty that's so sad lol. Heater, temp controller & insulation asap

Good advice! And probably more realistic to say they are empty because of time and my friends really like to drink my beer 🤘

 

[TANSTAAFB]

American Sour recipe from Tonsmeire with ECY01. Brewed last April, Apricot added in September. This was a 15 gallon batch split three ways. 5 gallons got dregs from JP Bam Biere and SP Fuzzy in addition to ECY01. The 5 gallons with the dregs was stable with a pleasant tartness at 5 months so it got bottled. The other 10 gallons got some fruit to chew on. They haven't been much to look at until one of them decided to build this mountain in the middle.

That is a thing of beauty!

 

[TravelingLight]

I actually live in Candler near Mt Pigah toward end of Pisgah Hwy. C'mon down & we'll pull some nails!! If you'll be at pisgah view ranch you'll be right near me. Small world

Small world indeed. We're getting married at The Farm on Justice Ridge right off Hwy 19. I'd seriously love to come check your setup out when I'm back up that way, I know I'll be up soon to get the marriage license (and need to pick up some WW for the bottle share). I'm crazy curious about your candi stuff.

 

[s0615353]

One of the lambics in my "geuze experiment." This weekend I checked in on all 4 carboys of lambic (two at 2 years 3 months old, one at 1 year 8 months old, and one at a year and 2 months old). I can't wait to blend and bottle in the spring/fall!!!

View attachment ImageUploadedByHome Brew1485171261.604667.jpg

 

[masonsjax]

One of the lambics in my "geuze experiment." This weekend I checked in on all 4 carboys of lambic (two at 2 years 3 months old, one at 1 year 8 months old, and one at a year and 2 months old). I can't wait to blend and bottle in the spring/fall!!!

View attachment 385910

Um, I really don't think the label is necessary, haha