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Old 11-06-2011, 05:54 PM   #21
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Really, I'm still trying to figure it out. I think Wild Brews mentions how b-glucosidase is produced by the brettanomyces which allows for monosaccharide cleavage. Pediococcus I think also produces b-glucosidase. I think the enzymes produced are species specific so some may produce glucosidase and some may not. If it doesn't pediococcus will certainly produce some other hydrolyzing enzyme that can contribute to the super attenuation properties of this brett/pedio relationship. I have read the papers from Leuven about lambics but I didn't run across any attempting to explain how and why brett combined with pedio will super attenuate.

So you're right that the bacteria probably don't grow just because of the brett. Instead I think it'd be better to say that the bacteria grow in conjunction with the brett in a somewhat symbiotic relationship.

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Old 11-09-2011, 06:37 PM   #22
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I have two flanders reds going. One I did about 10 months ago with Roselare. I had it on the yeast cake for 7 months before transfering to secondary onto 1 oz. of French oak cubes that I boiled for 30 minutes. My thinking was, I wanted a bit more Brett in the finished product and that is the reason why Lambic brewers allow the beer to sit on the dead yeast for the entire fermentation. That one is starting to get nice and sour and is really coming along. Check it out HERE

When I transfered that batch, I brewed a new batch to put on top of the yeast cake as I heard that Roselare blend gets more sour the more times you re-pitch it. That one HERE is 3 months old, still on the yeast cake, and certainly progressing faster then my first batch!

Did you brew this? How's it going?

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Old 11-13-2011, 02:32 PM   #23
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I brewed a Flanders red about a month ago it is still on the yeast I did not add and not sac just the blend thinking I may put another batch on the yeast cake in the next week or two and transfer it to a secondary to age on some oak cubes.

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Old 11-14-2011, 02:44 PM   #24
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So you just used to Roselare blend? Did you get active fermentation out of just that?

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Old 11-14-2011, 04:55 PM   #25
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Oh yeah it has sac yeast in the blend it did a regular 4 day ferment with a krausen and everything.

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Old 11-16-2011, 01:55 PM   #26
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That's good to know. I'd heard mixed reviews about using that blend without another Sac strain.

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Old 11-16-2011, 05:17 PM   #27
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What have you heard I'll give my feed back once it has aged. My thought is why add more sac yeast if the blend already has it.

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Old 11-16-2011, 07:43 PM   #28
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The blend alone works just fine.

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Old 11-16-2011, 07:47 PM   #29
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Just the blend. It gave me a great red.

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Old 11-17-2011, 01:31 PM   #30
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I had heard on a few different forums that it took a long time for fermentation to start with just the smack pack and that using another sacc strain along with it was maybe not necessary, but advised. Good to know! Cheers! I've put so many different bugs in my first Flanders there is some major diversity going on in there. I'm just about the brew another batch of Flanders Red with the ECY Flanders Blend! Pretty excited for that!

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