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Old 01-25-2011, 01:13 AM   #21
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Agreed, I add a bit of oak to most of my sours, being subtle is the key (no one wants to taste lumber in their beer). I think spices and fruit can make great additions, they just aren't the only way to add complexity.

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Old 01-25-2011, 01:27 AM   #22
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man you sour brewers are crazy.

that said, i have maybe 1/2 pound of year old hops that i'm probably gonna end up throwing away if anyone's interested.

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Old 01-26-2011, 08:48 PM   #23
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So, after I gently added the oak chips through the medium pellicle I look two days later (now) and the pellicle is gone.

Not worried - just curious. It didnt seem to disturb the pellicle when I added the oak... But this I guess is likely what caused it right?

Should I expect it to come back?

Looking forward to any insight or advice.

J

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Old 01-26-2011, 09:06 PM   #24
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Also, oldsock, you suggested in my other thread...

i would use maltodextrine if you're not doing the turbid mash as we discussed in the previous posts. i would definitely feed the beer as time goes on, whether with fruit, wort or more maltodextrine

Now that I am at the 6 month mark -- what should I consider as I am looking to do or not do this?

Thanks

J

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Old 01-26-2011, 09:27 PM   #25
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Quote:
Originally Posted by jalgayer View Post
what should I consider as I am looking to do or not do this?
i say do it. like oldsock eluded to: you want to feed your bugs intermittently. this will optimize their yummy time. yummy time = scientific i know i would add more maltodextrin, wort or fruit in a few months to provide another meal and help the buggies to flourish. malatodextrin acts like the turbid mash since would be adding unfermentables that are available only to the wild stuff.

the dropping of the pellicle is a lesson learned. don't touch
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Old 01-26-2011, 11:36 PM   #26
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Great stuff, Jessup.
Should I expect it to come back - and does it really matter either way?

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Old 01-27-2011, 12:12 PM   #27
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Quote:
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Great stuff, Jessup.
Should I expect it to come back - and does it really matter either way?
What are some thoughts on what to feed this sour with so its the bugs that are fed. Malto seems to be what i am hearing... Or should I add lactose sugar or both?

And i was reading in another thread about adding different bret/ pedo/ lacto strains or dregs later in the process.... Is this to add complexity?

Essentially i understand this is not an exact process, but what would be a reasonable approach at this point?

I know i have a lot of questions in here so i will list the nutshell version below

As a reminder this was a wyeast rosalare pitched into a sg around 1.060.... Went to 1.015 or so then to 1.005 (now) from the bugs. Pellicle rose after 5 months and dropped when I added some oak chips at the 6 month mark.

(1) what/ how much "food" to add
(2) what (pedo/ lacto/ bret) to add (if at all)
(3) should i expect the pellicle I disturbed to come back?

Wow I am a pain in the arse!

Thank you all for bearing with me.

J
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Old 01-27-2011, 02:47 PM   #28
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1) I've had fine luck with DME, honey, and fruit. I only do it if the beer iu obviously not progressing to where I want, or if I want the flavor of the sugar.

2) I add dregs from good bottles when I drink them. The fresher the better.

3) Doesn't really matter, it may or it may not.

Hope that helps.

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Old 01-27-2011, 09:22 PM   #29
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the roselare yeast blend already added some lacto and pedio along with the brett.

from wyeast:
"Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders."

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Old 01-28-2011, 09:50 AM   #30
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Old sock -

I really dont want to add any fruit. I am too worried that it will impart flavors that will compete with yeast and sourness. Honey may not be bad - but would the regular yeast (sach?) just eat that? Same with DME? Add why would it add the flavor of sugar? Would all the sugars be eaten between the yeast and the bugs?

Jessup -
That is great info thanks! So I guess there is not a need to add more.

Great advice here - I have learned more in this thread than in a while

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