Pellicle Photo Collection

[dcHokie]

Zoomed in dusty pellicle on an "American Wild" that got a slurry of sour dregs. At a year old it still has a pretty nice hop aroma from a Zythos FO addition.

 

[sweetcell]

Zoomed in dusty pellicle on an "American Wild" that got a slurry of sour dregs. At a year old it still has a pretty nice hope aroma from a Zythos FO addition.

your image doesn't show up... sounds like a nice one, tho. please re-link/re-upload/etc!

 

[dcHokie]

your image doesn't show up... sounds like a nice one, tho. please re-link/re-upload/etc!

Hmmm, it shows up on my laptop but not mobile. I'll try again:

And another for good measure, keg of sour blonde session :

 

[sweetcell]

beautiful!

thanks for the hi-res - now my desktop wallpaper. can't wait to gross out a workmate

your image was originally linked to a Gmail attachment. i'm guessing you used the laptop to get the attachment, so it was cached on that machine.

 

[badlee]

It was worth waiting for

 

[smokinghole]

Here's a couple pics of my most recent attempt at what old saisons would taste like. It's pils and spelt with aged leaf hops and some serebrianka to 20ibus with a starting gravity at 1.037.

For size reference sake that's a 16 gal Speidel fermentor. The little brown blocks in the top down picture are small "Innerstave" oak additives and they're about 4" long for additional size reference compared to that mother of a snot bubble.

 

[NordeastBrewer77]

That's hot.

 

[DisturbdChemist]

Took these yesterday


My wild yeast experiment. No commercial yeast just goodies from my garage. Cant wait to find out how it turns out.



My Jester King dredges batch if forming a nice pellicle. Cant wait on the either. Haven't tried or tested it.

 

[atoyot]

Here's a couple pics of my most recent attempt at what old saisons would taste like. It's pils and spelt with aged leaf hops and some serebrianka to 20ibus with a starting gravity at 1.037.

For size reference sake that's a 16 gal Speidel fermentor. The little brown blocks in the top down picture are small "Innerstave" oak additives and they're about 4" long for additional size reference compared to that mother of a snot bubble.

Very cool.

 

[tjBrewer]

Berliner Weisse

 

[sweetcell]

View attachment 124159

Berliner Weisse

wow, impressive! don't think i've ever seen such a heterogeneous pellicle... sweet.

 

[tjBrewer]

wow, impressive! don't think i've ever seen such a heterogeneous pellicle... sweet.

Thanks! Only three days on this batch. This one got going really quick.

 

[Zippox]

It's been a dream of mine to post here. I finally have a good pellicle photo to share. This is AmandaK's lambic recipe at 1.5 months in bucket. I then transferred to carboy for the long haul.

 

[kaips1]

The pellicle from the experimental batch before it became blended with the blonde.

 

[scooterunderwood]

This is my first sour. It's just about a week away from being a year old.

 

[Zippox]

This is my first sour. It's just about a week away from being a year old.

Is that year old blow-off on the ground too? Looks similar to the inside.

 

[scooterunderwood]

IDK. At first I thought that's just how the old shop floor looks when I use a flash. However it was in the back of our fermentation chamber for a year as we tried to not disturb it, so there probably is other brews spilled around it. I don't think this batch blew-off. I'll make my assistant clean the floor again before we brew again.

 

[Zippox]

I don't think this batch blew-off. I'll make my assistant clean the floor again before we brew again.

+1 to making someone else do the cleaning.

 

[wyzazz]

Here is my Kriek after 18moz, 8lbs of cherries sitting underneath that pellicle. This is a house sour culture that came from one of my Blue Spruce trees in the side yard.

 

[NordeastBrewer77]

Here is my Kriek after 18moz, 8lbs of cherries sitting underneath that pellicle. This is a house sour culture that came from one of my Blue Spruce trees in the side yard.

I'll PM you my addy.

 

[TNGabe]

Yum, mash pellicle!

 

[dcHokie]

Yum, mash pellicle!

Looks awesome, how long was that sour mash?

 

[TNGabe]

Looks awesome, how long was that sour mash?

It's on day 3. pH still in the high 3s, I'll finish up in the a.m. Tasted pretty good today.

 

[el_horno]

Flanders brown about 3 months in.

 

[meltroha]

Wow, I guess you really have to be into this to find those good looking! I actually want to get into sours, what is the easiest way to go? I do Belgians, but not anything with bacterias or wild yeasts. I, of course realize you need specific equipment post pitching.

 

[kaips1]

Wow, I guess you really have to be into this to find those good looking! I actually want to get into sours, what is the easiest way to go? I do Belgians, but not anything with bacterias or wild yeasts. I, of course realize you need specific equipment post pitching.

Get a hdpe food grade bucket and lid and an airlock just for this bucket only. Then get a vial or two of white labs 644 and build a starter, take your favorite recipe that doesn't have a lot of astringent roasted malts and potentially add some adjuncts too even out the body because Brett can attenuate very well. And there you go you have a Brett beer not exactly a sour beer.

 

[meltroha]

Can you use the same bucket for different wild yeasts? I recently had a Jolly Pumpkin Bam Bier, and thoroughly enjoyed it.

 

[kaips1]

Can you use the same bucket for different wild yeasts? I recently had a Jolly Pumpkin Bam Bier, and thoroughly enjoyed it.

Ya, tht should be fine unless you get anal about pure solo strains. Just don't use it for "clean" beers and expect it to never pick anything up.

 

[TNGabe]

Can you use the same bucket for different wild yeasts? I recently had a Jolly Pumpkin Bam Bier, and thoroughly enjoyed it.

Brew a basic belgian style beer you enjoy, saison, blonde, strong golden, whatever. When the primary is done, rack it over to a carboy, drink a Bam, pitch the bottle slurry, wait a few months, and enjoy. Jolly Pumpkin's house culture has a good reputation for making a tasty sour homebrew without having to wait very long.

 

[Bluesfastduce]

I think I have one to add.

 

[kaips1]

 

[tugbucket]

Brett Flanders Red.
Brewed: 10.22.11
Bottled: 6.2.13

Here it was as a wee lass back in April of '12:
https://www.homebrewtalk.com/f127/pellicle-photo-collection-174033/index41.html#post3951962

 

[Zippox]

First photo is the first batch of AmandaK's lambic. The rest are the second batch made from the cake of the first.

 

[kaips1]

First photo is the first batch of AmandaK's lambic. The rest are the second batch made from the cake of the first.

The cake is strong in this one, that's awesome to see the growth of things second time around

 

[bottlebomber]

First photo is the first batch of AmandaK's lambic. The rest are the second batch made from the cake of the first.

It's Jesus!

 

[Zippox]

It's Jesus!

Like the Second Coming? Or do you see something I don't...

 

[TANSTAAFB]

Holy pellicle Brewman! Sacred sour? Just unfocus your eyes a little when looking at pics 2 & 3. Looks more like St. Francis with with pellicular rays of something emanating from him!

 

[Zippox]

You know what, I see the cross with the ray emanating from it now.

Uncanny resemblance!

 

[blizzard]

You know what, I see the cross with the ray emanating from it now.

Uncanny resemblance!

Amazeballs.

 

[Zippox]

I've heard that my lambic will cure all ailments.