Pellicle Photo Collection

[theoryno7]

Weird pellicle on a 6-month-old dark sour with Wyeast Pedio and Brett Lambicus. Does this look alright?

 

[Amadeo38]

Does this look alright?

View attachment 611786

Alright? It looks like a Monet painting. Not like a pellicle I’ve seen before, but that doesn’t mean much. Have you tasted it? Know what mold tastes like? Hopefully not like that.

 

[TwistedGray]

The Moon

 

[Hoppy2bmerry]

Alright? It looks like a Monet painting. Not like a pellicle I’ve seen

Neat!

is that a jellyfish on top?

 

[Easycreeper]

An imperial "Oud Bruin" at 5 months pitched with Sour Batch Kidz.

OG: 1.080
FG: ??

 

[Easycreeper]

Got fresh strawberries at a local farm last week and decided to toss one in some hopped wort. Got a pellicle going after 7 days. Smells tart and funky... Hopefully there's no acetobacter colony in there.

On a side note, I've got a microscope coming. If I do a few streaks, maybe I can at least see the various bacteria/fungi, even though I won't be able to identify.

Ignore the flecks on the sides of the jar. Those are hop particles that got stranded during shaking sessions.

 

[JAReeves]

I don’t have a picture yet, but I was checking my various dregs-in-wort samples and sour brews, and I have what looks like a mushroom growing on the dregs of an Italian sour I brought home in January.

This thread is pretty long, so searching is going to be tough-has anyone had a mushroom-like fungus grow on their sour before? It smells fantastic and it tasted great when we drank it a few months ago, so I am hoping this isn’t something deadly I am growing now.

 

[Eltes]

Pellicle in harvested dregs from a Tilquin lambic.

 

[RPh_Guy]

I don’t have a picture yet, but I was checking my various dregs-in-wort samples and sour brews, and I have what looks like a mushroom growing on the dregs of an Italian sour I brought home in January.

This thread is pretty long, so searching is going to be tough-has anyone had a mushroom-like fungus grow on their sour before? It smells fantastic and it tasted great when we drank it a few months ago, so I am hoping this isn’t something deadly I am growing now.

"[...] the jar in the middle has a reddish/orangeish hue. A good sign that this jar should not be tasted. Good thing, because it eventually grew a friggin MUSHROOM. That is all."
From https://bootlegbiology.com/diy/capturing-yeast/

Is it safe to keep those dregs? Uh, I have no idea. I guess I would remove the mushroom, rouse the yeast sediment, pour out 90% and add the remaining 10% into a new jar with fresh starter wort. If that doesn't grow any mushrooms I think it's probably ok.

I've had a couple Italian sours; I've been impressed so far.
Good luck!

 

[JAReeves]

"If you look at the picture above, the jar in the middle has a reddish/orangeish hue. A good sign that this jar should not be tasted. Good thing, because it eventually grew a friggin MUSHROOM. That is all."
From https://bootlegbiology.com/diy/capturing-yeast/

Is it safe to keep those dregs? Uh, I have no idea. I guess I would remove the mushroom, rouse the yeast sediment, pour out 90% and add the remaining 10% into a new jar with fresh starter wort. If that doesn't grow any mushrooms I think it's probably ok.

I've had a couple Italian sours; I've been impressed so far.
Good luck!

Thank you! It smells amazing and looks golden from what I can see in the bottle, but I will transfer it out this weekend and see what comes out.

 

[lambais]

Pellicle of a propagation made from dregs of
The Bruery Terreux Peach
Lindemans Cassis
Wild Saison from Real House

 

[ong]

I thought this was pretty. Not a pellicle in a fermenting batch — this was just on a glass of beer that was left out for a couple of days. Looks like kahm yeast.

 

[Andrew Hodgson]

First Brett starter. TYB207.

 

[TwistedGray]

Pluot Sour

 

[BrewSomeMore]

Funky cider on grape skins.

 

[Beer666]

Flanders Red about 8 months old with Roeselare. The tongue had sunk and a new pellicle formed but now its floated back up to the top. I think it would of stayed where it was but i nudged it moving the demijohn.

 

[jready]

Apricot Brett

 

[goodolarchie]

First Brett starter. TYB207.
View attachment 636138

What do you think of this strain? Sweet tarts description accurate? I have a prop pilot going as well.

 

[AF1HomeBrew]

Forgot to take a photo before bottling my Flanders Red w/Tart Cherries in the secondary. Yeast used in the beer -Wyeast 3763 Roeselare Ale Blend.

 

[Hoppy2bmerry]

This looked like frosting, but closer inspection revealed mold growth on top, it didn’t taste good or bad, and was unplanned. Leathery texture. Down the drain....

 

[TwistedGray]

View attachment 661153 View attachment 661155
View attachment 661154
This looked like frosting, but closer inspection revealed mold growth on top, it didn’t taste good or bad, and was unplanned. Leathery texture. Down the drain....

Looked like a pavlova almost.

 

[Hoppy2bmerry]

Looked like a pavlova almost.

That is a perfect description, my first thought was whipped cream. Or the rind of a wheel of Brie yet thicker.

 

[RPh_Guy]

Good photos of extreme mold growth. The large folds give it away even though we can't see the fuzz in the photo.

 

[ba-brewer]

The non-white side look like a kombucha scoby.

 

[JAReeves]

The non-white side look like a kombucha scoby.

I thought the same thing. I have wondered what a SCOBY might do to a beer batch...

 

[Beer666]

 

[sweetcell]

^ definitely infected

 

[Gary Baker]

View attachment 663824

damn.........

 

[TwistedGray]

My first wild yeast fermentation other than cider.

 

[RPh_Guy]

^ Like the above photo, I only have ever seen this spaghetti-like pattern of pellicle on fermentation with wild microbes. Does this match everyone else's observations?

Here's a cider with "spontaneous" microbes, not native to the apples, but added from a starter:
24 hours after pitch

48 hours after pitch