Mold on my pellicle?

[brewtoomuch]

I just looked at my 2 year old lambic and in the last month green mold has started to grow. Do you think it is still ok?
Should I transfer it to a new carboy and see if the pellicle comes back?

[Bugeater]

Does it look like this one?


I let mine go 3 1/2 years. The most sour beer I ever tasted. Great flavor but will curl your toes before you even get it to your mouth. The pellicle was ugly as hell both times it rose.

Wayne

[brewtoomuch]

I'll post pics tonight but the 3 year old and 1 year old has none.

[brewinhard]

Bug, that IS a nasty looking pellicle! so being patient really will give you that ultimate sour, huh?

[boobookittyfuk]

if you want the ultimate sourness......DON'T use saccharomyces!


think of a berlinerweisse, a real berlinerweisse that is made with only lactobacillus. about 2 years ago I made a flanders red ale where I used Brett Brux. as the primary yeast. I then added the dregs of beatification (batch 2) a couple days after fermentation began. When I transfered it for prolonged bulk ageing, i used 1oz of vinnies dime bag of oak chips and 2 oz of french oak cubes that were soaked in the dreggs of Jolly pumkin's La Roja. -------> SUPER SOUR!

[ChrisKennedy]

Real berliner weisse definitely have yeast in them.

[brewinhard]

If a beer is fermented strictly with lactobacillus would that even produce any alcohol? I am not sure, but I don't think lacto can create alcohol on its own.

[ChrisKennedy]

Some strains of lacto can, but not the commercial strains. They are homofermentive.