Pellicle Photo Collection

[BRGriffith]

Beginnings of a pellicle on a cider with Belle Saison and dregs from Lindeman's Cuvee Rene Oud Gueuze.

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[Ki-ri-n]

Where did the EDIT post go (must be too old)??
Anywho, here's the latest update on mine (Here):rockin:

About 4 months after infecting it with sour dregs:

 

[masonsjax]

Those look wicked!

 

[GrogNerd]

Look like Alien facehuggers are gonna start popping out of them

 

[BRGriffith]

This is an amber braggot with a mixed culture that started as Roeselare. OG was 1.054. It's only 2 days old!

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[BRGriffith]

This is the same braggot about 12 hours later. Crazy how quickly this one is changing. I think it's about time to lock down the lid on my bucket.

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[SunnyDownSnuff]

very cool!

 

[coyote68]

Solera #6 wild yeast/bugs harvested 4 years ago in western Pa. removed 5 gallons and replaced once a year.

 

[shortyz]

.

 

[coyote68]

old ale with Brett C

 

[revbeard]

View attachment ImageUploadedByHome Brew1497311046.597966.jpg

Well had only I meant that I might be more excited....

Pretty sure it's lacto so into the carboy with some fruit for aging!

 

[BriosBrew]

Could be aceto, give it a taste now and then to make sure you arent wasting your time...

 

[PeterMontague]

I saved the page with images to my hdd almost exactly a year ago ago... here you go:
http://www.sendspace.com/file/dpmkhw

Do you still have the images?

 

[ericms86]

Here is my first unintentional infection. Not sure if it's a lacto or a pellicle. I'm just going to let it ride and see what I come up with.

 

[sweetcell]

Here is my first unintentional infection.

is that the same batch at different times? or two different batches?

Not sure if it's a lacto or a pellicle.

that doesn't make sense... lacto would be the infecting organism, as opposed to brett, pedio, etc. a pellicle is the weird/cool surface stuff. pretty certain you have a pellicle, now the question is what is creating it. no way to tell on appearances alone...

I'm just going to let it ride and see what I come up with.

may i suggest that you add a little brett, as an insurance policy. wouldn't take much, even the dregs from a single brett beer or sour would ensure that you have somerthing cleaning up in there in case it's pedio or something else that would benefit from the presence of brett.

 

[mitchard]

Weirdest/most interesting pellicle I've had yet.

This is a pretty light golden sour, brewed in March of 2015. Wyeast 3278 Lambic blend, Lacto buchneri, and starters built up from Logsdon and Pfriem Brett beers, as well as some Jolly Pumpkin. Its pretty sharply acidic with a good amount of Brett in the background. I'm thinking that i'll rack it to apricot puree sometime real soon.

 

[pacayaforhops]

Do you still have the images?

Sorry it took a while, here you go:
http://www39.zippyshare.com/v/ukrbuY29/file.html

 

[gonesh9]

Funked-up kolsch, 6 months on apricot puree.

The crust ring at the top of the carboy was original beer height, some got thieved during a party a few months back.

 

[xpops]

So... I've been making a jalepeno cream ale. I added 2x jalepeno 3 times so far, but the 3rd time, this pellicle formed within about 2-3 days. It's very "waxy" looking. The second pic is the waxy type pellicle sticking to the side of carboy.

Any ideas?? If it helps...this wasn't supposed to be a sour beer...

Any thoughts?....

 

[Clef051]

Had this when i went to keg a saison I fermented with omega c2c yeast. smells and tastes fantastic. Dry hopped with 2oz mosaic.

 

[xpops]

So... I've been making a jalepeno cream ale. I added 2x jalepeno 3 times so far, but the 3rd time, this pellicle formed within about 2-3 days. It's very "waxy" looking. The second pic is the waxy type pellicle sticking to the side of carboy.

Any ideas?? If it helps...this wasn't supposed to be a sour beer...

Any thoughts?....

wierd. my pics didnt actually attach when posted via mobile app. see attached pertaining to msg above. any ideas would be great. thanks!

 

[mitchard]

What did you to do prep the peppers before adding them?

 

[xpops]

Roasted at about 250 for 20-25 mins.

 

[mitchard]

Weird, that should have done the trick. I've had a kettle sour get a pellice after adding frozen fruit though, so I guess our normal processes for adding fruit and such isn't 100% foolproof.

 

[xpops]

Weird, that should have done the trick. I've had a kettle sour get a pellice after adding frozen fruit though, so I guess our normal processes for adding fruit and such isn't 100% foolproof.

i would have thought so too! so you figure it's "pooched" ? aside from letting it ride for a month, check gravity again and give it a taste?

i guess my question is...can it get a pellicle, but NOT be infected?...

i noticed milkin the funk in your signature. are you a part of MTF group? i was considering posting it up on there as well to see if anyone had any ideas/suggestions.

Sour Jalepeno Cream Ale anyone?...lol

thanks,

 

[BriosBrew]

You definitely caught something in there. I'd pull a taste and decide if you want to keep it.

 

[BriosBrew]

First unintentional infection --
In two vessels!

A starter for WLP500 harvested from a batch a while ago.

And a tripel that was fine until I racked it to secondary.

Trying to retrace my steps and figure out what happened here. The flask was used to build up some Brett dregs a while ago and I thought I'd sanitized (and successfully used it) since then but maybe not.
The tripel might have gotten infected by that somehow (? Didn't use any of the same equipment...) or could be wild.

 

[BriosBrew]

Well, solved the above mystery.

I went to add strawberry purée to the secondary in a strawberry/rhubarb Trappist single and found the pellicle below. I guess the invasive strain was in the jar of harvested yeast used in all three of these items.

This one is in a bucket, hence the much heavier pellicle.

 

[rideincircles]

I am just starting on my first sour and am using cantillon dregs for it which I harvested almost 2 months ago and stepped up the starter 3 times. I moved it to an airlock, but had a couple yeast starters nearby also under foil caps which now have a pellicle forming. I assume my cantillon starter blew over to them with the fan in the chamber and now they are quarantined.

I have since moved the cantillon starter and the infected yeasts out of my fermentation chamber. I assume the cantillon starter infected the other yeast starters (WLP530 abbey, Martin House saison, and Gigayeast Vermont IPA). At this point I will probably save them for one of my next batches which will be a lambic split up and using different yeasts to see the differences overall.

Do all the bugs transfer over when they infect something nearby like that? Could they be stuck in my fermentation chamber forever?

This is my first attempt at a sour and I am making the consecration clone kit with cantillon yeast. I am still learning about this side of things, but I assume I need to segregate my sours in the future from normal beers.

My first accidental sour I think came from a fruit fly, which had a thick pellicle for a year that never went away. IT smelled okay, but was only 2 gallons and I did not feel like testing it out. I know the airlock came off so I assume it was a fruit fly, but never confirmed. It could have been natural yeast though. I saw the same type of pellicle on some other yeast I threw out recently, but it did not look the same as my assumed cantillon infections.

Anyways, I will test out my cantilln yeast on an apricot/peach sour before committing to my consecration clone. It still smells like the kriek even after a few step ups so I assume it should be fine though.

 

[deere322]

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Pellicle waves