Amadeo38
Well-Known Member
Flanders brewed in March of this year using Jamil Z’s recipe for Rodenbach. Primary with a 50/50 mix of Belgian Sour Mix and Flemish Ale, then pitched Jolly Pumpkin dregs in secondary.
Jesus. I wouldn’t keep this thing in my house.View attachment 572484
4-day-old pitch from a mixed fermentation golden sour into sterile wort. This starter is nuts.
What temp was it fermenting at?thanks for listing the type of yeast and the age of the brew. that IMO is the most important part of this thread and a major reason i wanted to make this thread!! i think it's safe to say no two pellicles will ever be the same.
thanks to all for participation!!! keep 'em coming...
brrraaaaaiiiiiiiiiiiiiiinnnnsssssss...Roeselare in my Flanders Red at 6 months in primary
Probably ethyl acetate ... That's not going away. I'd dump it.smelled strongly of acetone ( nail polish remover)
Thanks, after the tiny sample sat open for awhile it was not very noticeable. I appreciate your input.Probably ethyl acetate ... That's not going away. I'd dump it.
congrats, you've been infectedSome of these pics make me wanna try brewing a sour. It just looks creepy and cool at the same time lol
Neat!Alright? It looks like a Monet painting. Not like a pellicle I’ve seen
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.
"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!
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