How active was the primary? Did you need a blow-off?
Sorry I missed this till now! Primary was actually quite placid, all things considered. It was slow to form a noticeable krausen which lifted to about two inches at the peak of fermentation. The krausen was thick and creamy, like a dollop of foamed milk on a cappucino.
I'll be bulk aging in glass with an oak peg jammed into the mouth of the carboy.
Will you be baking the oak before using it? I've seen 375 degrees for two hours. It didn't say, but I'm guessing this is to sanitize the oak. Does it add a different oak character to the final product or is that the intent?
__________________ Think of me what you will
I've got a little space to fill
--Tom Petty
Will you be baking the oak before using it? I've seen 375 degrees for two hours. It didn't say, but I'm guessing this is to sanitize the oak. Does it add a different oak character to the final product or is that the intent?
Yeah, I toasted the peg roughly to those temps. 'New' oak has a very pungent, overpowering character - so you need to soften it a bit by toasting.
Edit: Oh and I got curious and had to take a quick little sample of Dulle Griet. Oak is subtle but present, and I'm getting a smidge of diacetyl - ostensibly from the Pediococcus in the Roselare blend. Clarity is perfect and I can't wait until the Brett and Lacto start asserting themselves more prominently.
Last edited by flyangler18; 05-13-2009 at 08:24 PM.
Yeah, I toasted the peg roughly to those temps. 'New' oak has a very pungent, overpowering character - so you need to soften it a bit by toasting.
Edit: Oh and I got curious and had to take a quick little sample of Dulle Griet. Oak is subtle but present, and I'm getting a smidge of diacetyl - ostensibly from the Pediococcus in the Roselare blend. Clarity is perfect and I can't wait until the Brett and Lacto start asserting themselves more prominently.
Making a starter with these multi-strain/microbe blends isn't wise, I think. You'll throw the ratios all out of whack.
I'm not sure this is true. I bought a propagator pack of the 3278 Lambic blend a couple weeks ago. I doubt Wyeast would offer a lambic blend in a propagator pack if it would mess up the ratios of organisms.
I am going to brew up 15 gallons of flanders red to fill one of my oak barrels. I am thinking about fermenting 10 gallons of it with a regular euro ale strain and the other 5 with just the roselare, then blending them all into the barrel. Do you think this would get sour enough after 12-18 months in the barrel or should I do two of them with the roselare and one with the clean yeast?
Linear Mode
