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Old 05-05-2011, 03:33 PM   #31
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Originally Posted by dcHokie View Post
Mckinley, how did you end up using the JP dregs; secondary or on top of your primary?
Sorry, I forgot to check back with this post. I transferred the beer off the primary into a secondary and pitched the bugs at that time. Fermentation restarted well and I let that go for about a week before I added the dry hop. Then I think it was about a week later that I bottled.

In retrospect I should have let the bugs ferment out a little longer before adding the dry hop. If you keg, though, you could add the bugs and dry hop at the same time and just transfer to a "tertiary" keg after you've got enough hopping. I wanted to bottle this, so I primed this to 3 volumes in champagne bottles and I'm sure it got up to around 4.5-5 volumes by the time it stopped. It makes for a fun pour, though.

I really enjoyed this beer, it is almost gone already. Its a shame because I think it will drink very nicely during the summer months.
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Old 05-16-2011, 03:09 PM   #32
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I finally scored 2 bottles of Bam Biere on a recent trip to the US. This is all I have access to, and would like to brew this recipe. Will the dregs from my homebrew version be viable for future brews?

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Old 05-31-2011, 04:36 PM   #33
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So I pitched the dregs from a Bam Biere into some 1.020 wort, and after 3 weeks it's done nothing. I roused the yeast daily, and kept it warm but the yeast is just sitting on the bottom of the mason jar. I checked the gravity, and it's still at 1.020.

I only have one more Bam Biere left, what should I do?>

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Old 05-31-2011, 05:36 PM   #34
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I'd say give it another shot...I've had great luck growing up jolly pumpkin dregs (3 times have taken off like a rocket!)

During the interview with The Brewing Network, they mention that you could also pitch pure strains of yeast + brett. (This is probably mentioned in the recipe as well). That would be your alternative if growing bottle dregs doesn't work for you.

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Old 06-01-2011, 02:38 PM   #35
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Throw some oak cubes in there too if you want to keep the bugs for future use. The oxygen in the oak should help promote growth too.

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Old 06-02-2011, 01:31 PM   #36
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Any idea if I could use Wyeast 1388 Strong Golden instead of the WL 550? Only reason I ask, is I have it at home and it would be one less pack I'd have to buy.

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Old 06-02-2011, 01:46 PM   #37
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1388 has only slightly different flocc and attenuation % than wlp550, so I would think that as long as you are pitching viable dregs/bugs at some point in addition to your sacch strain you'll be fine.

I'm sure someone might say it won't be a true "clone", but what funky/sour beer can truly be cloned when most of that unique character comes from their brewery-specific microbes/barrels, etc.

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Old 06-02-2011, 04:27 PM   #38
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Sorry for all the questions, but I'm not sure if I missed it but they didn't really talk timelines. When should it be racked to secondary? How long in secondary until packaging?

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Old 06-03-2011, 01:44 AM   #39
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Really depends on how viable your bugs are, and how funky/sour you want it. At JP they only leave their beers in the barrels for 3 weeks, but the timeframe isn't going to be the same since you can't replicate the conditions/surface area of an inoculated barrel in 5 gallon homebrew batches. JP also has some open air ambient ferm conditions unique to their brewery. It seems the consensus is to co-pitch sacch and dregs or pitch the bugs not long after the primary sacch strain. Either way, you will likely make a darn fine replica.

My Bam Biere has been sitting for 2 months, after a few days in primary I dumped in 2 bottles of JP dregs. I added another bottle of JP dregs about 2-3 weeks later and just recently added a little maltodextrin for the dregs to munch on since I used 3711 and its such a sugar hog.

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Old 06-03-2011, 01:55 AM   #40
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Quote:
Originally Posted by elproducto View Post
Any idea if I could use Wyeast 1388 Strong Golden instead of the WL 550? Only reason I ask, is I have it at home and it would be one less pack I'd have to buy.
I used 565 and it ended up tasting very similar to JP's product. I think the souring bugs end up dominating the flavor profile.
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