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Old 07-18-2013, 07:30 PM   #1
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Default EBY/BBA Brettanomyces Experiment

I was curious if anyone else is participating in the EBY/BBA. I am very excited for this and I thought this would be a good place to discuss our thoughts and finding as we go through the process. It looks like samples will be sent out in August. If you are participating please mention which strains you selected. Here are mine:

EBY001 B. girardin I
EBY002 B. dreifonteinii I
EBY007 B. italiana I
EBY014 B. lostfontain I
EBY015 B. lostfontain II
EBY016 B. lembeek I
EBY017 B. lembeek II
EBY019 B. cucurbita I
EBY020 B. jurassienne I
EBY035 B. cucurbita II
EBY038 B. cantillon VIII
EBY048 B. italiana II

I think I am going to get these Soda Preforms and Rack and store samples at room temp for later use after the experiment per Chad Yacobson's suggestion.

EDIT:

I wanted to post the recipe and experiment for consistency. Correct me if any of this is wrong Kerosin. I think it's important that there is some consistency to get accurate and consistent results.

STARTER:

20g DME in 200mL water per strain
Let brett go for three weeks unstirred
Pitch each strain into a half gallon of wort

RECIPE:

5 gallon Batch Size
60 min boil
1.050 OG
25 IBU

5.5lb Pilsner malt
1.0lb Munich malt
2.0lb Wheat malt
6.0oz Acid malt

1oz Styrian Goldings (60min)
1oz Saaz (10 min)

Mash: 10.4 L (2.75 gal), sparge: 19.8 L (5.2 gal) @78°C (172°F)
Rest: Mash in @67°C (152°F), 60min @67°C (152°F), sparge at 74°C (165.2°F)

Fermentation: Oxygenate your wort as normal

Primary 1-31 days at around 20°C (68°F) (Depending on strain performance)

Secondary 1-31 days (Depending on strain performance)

Maturation: Carbonation (CO2 vol) 2

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Old 07-18-2013, 07:37 PM   #2
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Brewbien, thanks for posting our experiment.

Cheers, Sam (aka eurekabrewing)

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Old 07-18-2013, 08:23 PM   #3
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Quote:
Originally Posted by kerosin View Post
Brewbien, thanks for posting our experiment.

Cheers, Sam (aka eurekabrewing)
No problem. I was kind of weary to do so at first because I didn't know if you guys would mind but I'm very excited about the experiment and I figured this would be a really good place to see notes of other people in the experiment as well as some real time results. Seems like we still know so little about Brett when compared to Sacc.

Cheers!
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Old 07-18-2013, 08:51 PM   #4
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Time to get another barrel Brewbien! Thanks for the hot tip. I got 12 strains: 1,2,5,8,12,14,15,19,20,21,35,38

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Old 07-19-2013, 10:18 AM   #5
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I grabbed 4 strains the other day, I'll update which ones particularly later on.

Good idea on the thread.

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Old 07-19-2013, 10:27 AM   #6
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Would love to get involved. A engineering friend and I are working with a microbiologist on rapid differentiation/identification of yeast types, and would love to test out some new bugs.

Is it still possible to sign up?

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Old 07-19-2013, 04:48 PM   #7
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Quote:
Originally Posted by brewguyver View Post
Would love to get involved. A engineering friend and I are working with a microbiologist on rapid differentiation/identification of yeast types, and would love to test out some new bugs.

Is it still possible to sign up?
I believe so. Click the EBY link on my first post and follow the directions....

Cheers!
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Old 07-19-2013, 06:09 PM   #8
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Is there a minimum number of strains you want participants to sign up for or would signing up for only one variety work?

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Old 07-19-2013, 06:11 PM   #9
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This is interesting, I might jump in in the future when the new brewery is up and running...until then my garage is nothing but a mess of steel waiting to be welded.

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Old 07-19-2013, 06:44 PM   #10
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Quote:
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Is there a minimum number of strains you want participants to sign up for or would signing up for only one variety work?
As long as you are willing to participate in the experiment, 1 is fine as far as I can tell.
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