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Old 02-26-2013, 04:42 PM   #231
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So I screwed up, after transferring to the secondary, I added my fruit and then the Roeselare blend. No Brett on its own. I thought the Roeselare blend had it all in it. It's been in the secondary for a month now.

Is it to late to add the Brett or should I forget it at this point?
Roeselare does have brett in it. It's just "not the way Russian River does it".
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Old 02-26-2013, 06:08 PM   #232
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Roeselare contains specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture. I'm not 100% sure, but I THINK Russian River adds Brett first due to pH. Brett doesn't perform at lower pH, while Lacto will. Brett is added prior to the Roeselare to allow it to contribute its flavor and aroma before the lacto lowers the pH to a point where only it can operate. The peddio is something I'm uncertain of, but because it's a bacterium, I believe it also will operate at the lower pH. The Brett in the Roeselare will still contribute some "brettyness", but the finished beer will just have a little less of that flavor / character if Brett wasn't pitched prior. Pitching more brett to your beer after pitching the Roeselare will help though, so I'd say pitch it!

Cheers!

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Old 02-28-2013, 03:42 PM   #233
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I'm getting a little ahead of myself as I have the brett pitched for about a month so far. I see that I should pitch the rosealaire after 6-8 weeks of the brett and then pitch the oak cubes "when the desired level of sourness is attained". Should I rack into a new carboy and add oak or just pitch the oak in the existing carboy? I assume the souring would stop if racked to a new carboy, but if left in it will become more sour.

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Old 02-28-2013, 03:47 PM   #234
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Hey mhot55,

I would just throw the oak into the current carboy personally. I don't think the souring would stop, but it might slow down. Since a majority of the oak cubes is "raw oak", the oaking will take place quickly. By the time you've reached an appropriate level of oak (again, this should be done to taste, so there's no great timeline to provide), your sourness will have changed very minimally.

Hopefully this helps, but if you have any other questions don't hesitate to ask.

Cheers!

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Old 03-02-2013, 11:22 AM   #235
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I'm not bottling soon but I'm wondering what volumes people are carbing to? The real Consecration isn't highly carbed.

The reason I ask is bc I have 2 cases of those Vinnie bottles and would rather use them for a Saison Brett that's highly carbed.

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Old 03-02-2013, 01:59 PM   #236
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I'm not bottling soon but I'm wondering what volumes people are carbing to? The real Consecration isn't highly carbed.

The reason I ask is bc I have 2 cases of those Vinnie bottles and would rather use them for a Saison Brett that's highly carbed.
That makes me jealous.
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Old 03-02-2013, 04:16 PM   #237
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That makes me jealous.
Are they not for sale anymore? They were expensive as ****.
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Old 03-02-2013, 07:43 PM   #238
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Quote:
Originally Posted by Coff

Are they not for sale anymore? They were expensive as ****.
Still for sale, I'm just too cheap to buy bottles.
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Old 03-02-2013, 10:11 PM   #239
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Good question on the carbonation. I have enough Belgian 750's to do my batch but don't want to use them simply for presentation.

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Old 03-03-2013, 11:10 AM   #240
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Quote:
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Still for sale, I'm just too cheap to buy bottles.
Yea this was the first time I ever bought bottles in my 6 years of brewing. I likes them alot though.
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