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Old 01-04-2013, 02:14 AM   #51
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Then your only option is to open a commercial brewery! Hahahha
Or get it to one that can press it into action (wink, wink Chugach).
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Old 01-07-2013, 02:56 PM   #52
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Touche! What sort of flavors are you getting from your wild brew? I put one out when Sandy came through... lots of banana flavors so far, but they are mellowing as time goes on. Definitely clean, though.

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Old 01-08-2013, 02:43 PM   #53
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reading about doing this, curious on updates as well as a few other questions that come to mind.

i've read about how cantillion and other places fear cleaning the area of cobwebs and other filth to ensure they aren't tampering with the yeast. would anyone do anything specific to the area they plan on keeping the coolship to make sure it's a air is cleaner (if that makes sense and is possible)? i'd like to do this in my garage, but feel like it's got all sorts of airborn nonsense. i'm thinking on building a box and then have the coolship inside.

still working on my thoughts, but those are the only concerns i've come accross so far. hope you're still progressing this idea.
They don't clean spider webs or kill spiders because spiders eat fruit flies. fruit flies carry acetobacter.

No matter what, if using a coolship, you will get stuff into your wort that you don't want. The idea is to have the good stuff out compete the bad stuff. If you aren't pumping wort into already inoculated barrels, it might be smart to put a primer in your barrel/carboy. Either some built up dregs from a commercial sour, or maybe a 1/4 gallon of a previous homebrew that turned out good.

I ended up pitching yeast into this barrel, but the priming process is outlined here: http://funkfactorybrewing.blogspot.com/2012/01/priming-barrel.html
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Old 01-08-2013, 06:20 PM   #54
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Levifunk,
If you inoculate the barrel with dregs from something else or a different yeast, then why use the coolship? I feel as though the point is to gather the local yeast - if you already have yeast in your barrel then it wouldn't be too much different then chilling and pitching.
A method I've used is I make several small 1-2 gallon batches and 'coolship' them until they've fermented out. Once they have, I rack off the beer, and pitch the yeast into a larger batch. That way if it spoils I'm only wasting 1-2 gallons.
The goal of my coolship build is to make a beer that is local to my region. I've been collecting yeast in the spring/fall and so far had halfway decent results. (Although I'm not a fan of all the banana flavors...
Cheers!
CBC

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Old 01-08-2013, 08:00 PM   #55
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Yeah, coolship/koelschip is really to bring the locals in and cultivate in your brewing environment. But, inoculate ANOTHER barrel with dregs and blend to taste.

Your operation gets bigger by the day

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Old 01-09-2013, 02:25 AM   #56
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Levifunk,
If you inoculate the barrel with dregs from something else or a different yeast, then why use the coolship? I feel as though the point is to gather the local yeast - if you already have yeast in your barrel then it wouldn't be too much different then chilling and pitching.
A method I've used is I make several small 1-2 gallon batches and 'coolship' them until they've fermented out. Once they have, I rack off the beer, and pitch the yeast into a larger batch. That way if it spoils I'm only wasting 1-2 gallons.
The goal of my coolship build is to make a beer that is local to my region. I've been collecting yeast in the spring/fall and so far had halfway decent results. (Although I'm not a fan of all the banana flavors...
Cheers!
CBC
The wild yeast from a coolship isn't trained to ferment beer. Not only that, but its a crap shoot as to what you'll get. The Belgians have had hundreds of years to refine their inoculated barrels and in effect "culture" their yeast. The yeast in the barrels is well trained to ferment beer, and there is enough microbes in the barrels to guide the fermentation and ensure a desirable result.

I am glad you and other have had decent results with simply spontaneous fermentation, but I have heard many others (and experienced it myself with test batches) of 100% spontaneous fermentation turning out undrinkable. You just don't know if the wild sacchro is going to be strong enough to out compete the wild enteric bacteria. And if it is, will the wild Brett, Pedio, Lacto also be strong enough to result in a well rounded and complex beer? Its very doubtful.

Knowing you have good sacchro that will out compete enteric bacteria will make sure you don't end up with poison. Knowing you have good brett/pedio/lacto will ensure you have a well rounded beer. The coolship will introduce new strains of these which will add to your complexity. If you reuse some of that yeast to prime your next carboy, or reuse the same barrel, you will carry those new yeasts to the next batch which will have further new yeast added to it via the coolship. This is the process the Belgians went through, and in time you will build that "house flavor".
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Old 01-09-2013, 05:27 PM   #57
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Sounds good, that's kind of what I've been doing. Although at this point I'm keeping many yeast samples, trying to find a wild one that I want to keep around. Then IT will go in the barrel. I just wasn't sure about how your methods, somewhere earlier in the explanation I was a little lost with the pre-barrel wash. Gracie.

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Old 02-25-2013, 05:14 PM   #58
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Update: Coolship season is coming to Maine soon. Just ordered the drain parts from bargainfittings and got 100lb or raw wheat waiting to bite at it. Need to finish polishing and we'll be sailing soon.

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Old 02-25-2013, 10:31 PM   #59
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Update: Coolship season is coming to Maine soon. Just ordered the drain parts from bargainfittings and got 100lb or raw wheat waiting to bite at it. Need to finish polishing and we'll be sailing soon.
Pictures?
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Old 02-25-2013, 10:59 PM   #60
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Pictures?
This ^^^
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