Say that 10 times real fast.
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!