OVHA Chat

Funky Brett Pellicle..........my first.

Looks like a little miniature snow covered mountain scene.

Sorry, no advice on the pellicle, I've not done anything with bugs yet.

That looks just like a 1 gallon experiment I did. Mine was an old yeast strain I was trying to bring back to life. The starter didn't smell correct kind of funky, but tasted interesting. I didn't pitch it into the full batch.
The experiment didn't turn out like I hoped. I didn't really let it age out much. It wasn't sour, or funky like the starter was, so I just pitched it.

How does a sample taste? Bring a sample to the next meeting if you dont want to taste it. I'll give it a go.

I would go with yes. The one sour beer that I have that tastes sour has scum on the top that looks very similar.

Chris Alvey wrote:I would go with yes. The one sour beer that I have that tastes sour has scum on the top that looks very similar.

How long did it take to develop the sourness?

This is actually a 5 gallon batch that I split into a 3 gallon fermenter. It is the same Baltic Porter that I entered into the Big Turkey contest.
Before the beer developed a pellicle, I transfered half of it into a corney, refrigerated it, carbed it, and bottled it. I had thought about entering it in the the specialty category, but I didn't think that the Brett flavor was pronounced enough yet. I could definitely taste it, but it was very subtle.
I used Wyeast 9097 Old Ale Blend; an attentive English yeast with Brett added, Brett C I think.

Basic time lines for Flander's Reds are 1 1/2 years plus for drinking. Of course I've heard of cutting corners and drinking them as young as 6 months.

Looks like your'e making some cheap pennecillin dude
Is that a starfish I see floatin in the center?

Yea I think mine started developing at around 6 months ... it's about 16 months old right now and ready to bottle.