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Old 11-05-2011, 12:25 PM   #21
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I don't know. Maybe I just can't smell/detect it. I sent one off to KingBrianI from this board. I think he's drinking it today maybe he'll detect something. Don't get me wrong it has brett character but it's just very hidden. It's not like drinking a 1yr old bottle of Orval if you know what I mean. Hell it's not even half the flavor of what orval is in terms of brett.

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Old 01-09-2012, 07:44 PM   #22
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Any updates on this beer? I have some ECY Farmhouse Brett. Brewing in a couple weeks. Any more Brett character come through with time? I know Brett can take a while to develop...

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Old 01-09-2012, 08:29 PM   #23
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Id be interested as well, Ive been sitting on a vial of ECY03 for about month. Im thinking of brewing with it as soon as I feel like I can keep temps a bit higher, my basement brew area is a constant 62 atm.

Would making a starter effect the culture at all, or is that only the case with some of the other mixed strains from ECY?

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Old 01-09-2012, 09:03 PM   #24
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Originally Posted by smokinghole View Post
Well between the protein rest, 148F mash temp, and the 158 dextrinization step I got full conversion. No need for a cereal mash I guess with spelt.
Spelt is a form of wheat and wheat gelantinizes at 125-147F so you hit it with either the protein rest of beta rest. No need for the cereal mash.
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Old 01-09-2012, 10:02 PM   #25
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Well the ECY03 with the rye is starting to show a bit of brett. It doesn't have the in your face horsey character like Orval because well it's not the same brett. However the bottles have dried out nicely and it is quite nice. I have a full case of grolsch bottles I'm sitting on until spring/summer. I opened a 750ml at saturday's club meeting and it was gone in NO time. The beer is nice and dry with a touch of acidity that seems to be increasing slightly over time. At this point I think it's been in the bottle since August.

I'm bottling the spelt version of it soon and will track how that one develops compared the the rye.

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Old 01-09-2012, 10:04 PM   #26
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Id be interested as well, Ive been sitting on a vial of ECY03 for about month. Im thinking of brewing with it as soon as I feel like I can keep temps a bit higher, my basement brew area is a constant 62 atm.

Would making a starter effect the culture at all, or is that only the case with some of the other mixed strains from ECY?
If you're not opposed you can always use a party tub and drop the fermentor in there with an aquarium heater. That's how I do my saisons in the fall/winter/spring.

I don't think a starter will have any negative effect on the blend since brett grows so slow. You'll just end up with a very increased cell count of sacch and a ever so slightly increased cell count of brett. I did a starter and it was fine. I'm about to brew a third "generation" off my spelt batch.
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Old 01-09-2012, 11:53 PM   #27
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Good to hear it's coming along well. I'm going to take a stab at this soon. No rye, though. Does anyone know what strains of Brett are in this?

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Old 01-13-2012, 07:08 PM   #28
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I think it is a strain he isolated from Fantome.

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Old 03-11-2012, 10:33 PM   #29
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So the third pitch of ECY03 is basically finished fermenting after 2.5 weeks. The first pitch I was looking at 3-4 months. The second was done in about two, this one is done in around 3 weeks it seems. Also the banana heavy flavors it tends to throw out in the beginning disappear much faster now also.

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Old 03-13-2012, 11:25 PM   #30
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As I sit here drinking a beer from my first pitch back which I bottled back in August I can't help but think the culture is fermenting faster because of it being a blend. I think one of the yeasts in the blend is supposed to be a French sourced strain. My guess is my culture is driving from the original blend ratio, but I will let it roll as it's still making delicious beer.

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