Post a pic of your Pellicle!

Ingredients
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Say that 10 times real fast.  ;D

Anyway, I thought it would be cool to see some funk!

I collaborated with a good freind of mine, aka “redbeerman”, on a Saison experiment. Here is a photo of a pellicle that formed on one of our batches of Saison that was fermented using WLP565 and WLP650. The recipe includes the use of Tupelo honey and Muscat Grape Juice, along with some bitter dried orange peel and coriander. We used a standard saison recipe base malt formulation, Pils malt, 2 row and wheat malt along with just enough Hallertau (bittering) to balance the malt profile and give a hint of flavor.

Post your pellicle pic!

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House Culture:

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Double batch of Flanders Red 2011:

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Cultured dregs of Goose Island’s Juliet:

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Here’s another pic of a pellicle from a Les Framboises du Mal.

George Clinton once said “If the funk was going to happen, I wanted to be there.”

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What’s the difference between the two beers? What strains did you use?

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The left was only my house culture of bottle dregs (from the pic above). The right was only Roselare.

The house culture was by FAR my favorite, a lot more depth and acidity than the Roselare. I think it was because the house culture was very active when I pitched. Either way, house culture is how I’m doing it from now on. It produces more unique sours AND gives me a reason to buy good commercial examples.

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No picture, but my pellicle looked like the above plus it had a graininess as if I sprinkled dried yeast on top of the pellicle.  The bug source was a handful of 2-row which I added to a no-boil wort to which I had added lactic acid to reach a pH of 4.5.

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Okay here it is.
Wit beer with flaked rye and dried meyer lemon. Added persian mulberries to 1 gallon (1 lb) and ended up with this!!!

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turned out really good in my opinion. Wasn’t the households favorite by any means but I LIKED it. Those mulberries were grown in Berkeley CA so I credit those SF bay area wild yeast

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It’s always exciting to see how the funky beers turn out. I love them too!

I have the Saison aging in a carboy right now. Hope to keg it sometime sooner than later though.

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Terrifying.  Simply terrifying.  Like the series premiere of the walking dead.  Terrifying I a way that I love.

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Here is a pic of some wild yeasts I’m trying to culture and purify right now.
I took some jars with sterilized wort with me on my last hiking trip and collected some flowers and berries in upstate NY forest. Hope something interesting comes from it.

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awesome thread.

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That looks like an electron microscope picture of some part of your body…

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Amazing stuff. I’m always amazed by the formation of funk in my fermenter. :slight_smile:

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Rye saison with jolly pumpkin dregs!

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All beautiful and disgusting at the same time.  I’ll assume all tasty too.

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For the really bubbly, nasty pictures, about how long did fermentation take to get to that point?

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2-3 months

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I’ve had a vial of WLP655 pitched for about 4 months now and I’ve not seen a pellicle. It was 5 gallons of BDSA that had stopped at 1.035. A month ago I blended it with another 5 gallons of the same Batch that had sat on sour cherries with Brett. The brett is noticeable but I think I need more sour. Should I just be patient or repitch more bugs?  Also, what temp should it be sitting at? I want a big gnarly pellicle that will scare my GF!!

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Great thread Ron!

EDIT***I fail at uploading pics. :o

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The linkies no workie