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Have you tasted it? Where is your SG? Pellicle or no, if your SG is stable over a 1-2 months, then go ahead and bottle..

Here are some side-shots of Pellicles on two Lambics I currently have on fruit. Both have been on the fruit for about 9 weeks, and probably get bottled in the next week or two. Both Batches are 5 gallons of well aged, blended base lambic, that had to be split into two carboys to accomodate the...

So I thought I would Necro this thread and ask how everything is tasting? I have done a blueberry lambic two years past that ended up fantastic, and recently racked my second batch onto the fruit. I went with a 4 pounds per gallon ratio on both (I picked the fruit myself and then froze...

Looks fine to me. My Consecration clone had a very similar colors/ textured pellicle, that was more of a "skin" on the top. The Consecration Clone turned out great. No worries mate, RDWDAHB.

Probably because that is THE Traditional way to do Lambic. Lambic is coolshipped, and then racked to barrels. It is fermented and aged in the same vessel with no racking.

Ou of curiosity, how long ago was that, and what was your process (general idea on grain bill, mash, OG). Did you just leave the wort in a open bucket? How did you innoculate pre-coolship? I had some fabulous success harvesting some wild yeast in hopped starter wort and brewing with that...

This is my Consecration clone. I bottled it one month ago and added a half a vial of WL Brett C at bottling. For the first 2 weeks after bottling it had NO carbonation and is now sitting at light-ish (probably 1 1/2 volumes or so, I primed for 2.5) I didn't use Roeselare blend on this. I...

I would personally pitch some dregs from a couple commercial sours into each of them. The roeselare doesn't tend to get things sour enough on its own. What you are describing however sounds pretty familiar to me. Relax, don't wory, drink a commercial sour and pitch the dregs into your carboys :D

YES! yes it does! :rockin:

That was my thought. And that pellicle formed quick: like 36 hours or so and it was fully formed. It is now COVERED in "brett-bubbles" and I am getting bubbles from my airlocks every 2 minutes or so. I can't imagine that there is much if any oxygen left in the headspace.

I was planning on leaving it on the fruit for 4 months or so. I didn't flush with CO2 (don't have CO2 or a kegging set up). I also have an even 3 gallons of lambic plus fruit in each carboy, which is about 4 gallons volume wise...so 3 gallon carboys were out. I have bubbles forming in the...

Yeah, the pictures don't really do it justice. It is a nice, white bretty film. A couple of smallish brett-bubbles toward the center of each.

They also had bugfarm VI up briefly. I Scored a vial :D

6 gallons of Lambic 65 hours after racking it over 18 pounds of blueberries split into 2 5 gallon carboys (one glass, one better bottle). The Lambic was 10 months old in primary at the time of racking.

Those bubbles look Bretty to me. I would personally pitch the whole starter.

Brett will typically break down the "ropey"ness of the beer. The only concern is that if you were really @ 1.010 when you bottled you are going to get way more than .003 drop in gravity before it clears up. That of course means that you are going to have gushers if you are extremely lucky, and...

I didn't taste either of the starters. The 3 gallon batch is just over 1 week old now. I think I am going to let it sit in primary for 2 or 3 more weeks. This should let me know if a.) I have really hit terminal gravity (I was @ 1.016 when I tasted it), b.) I have something else like Lacto/...

The One time I have captured wild yeast was this last December 15th. I left hopped starter wort outside for 12 hours overnight (8-8). That night our low was 41, which was about the temperature of the wort when I got it inside. I funnelled into a growler, shook vigorousl and attached an...

Also, hating to burst any bubbles but the Lindeman's fruit lambics are all pasteurized and back sweetened. (Yes, I know that the Oude Kriek isn't, but you can't get it here in the states.) The point being that the Lindeman's Cassis and framboise are pasteurized and thus there is nothing alive...

So, any update on yours BHMPIRE? For what its worth I have stepped mine up once and plan to do so again saturday. I am going to brew a 3 gallon test batch with it sunday or monday.