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-   -   House wild fermentation (http://www.homebrewtalk.com/f127/house-wild-fermentation-381184/)

rexbanner 01-13-2013 09:22 PM

House wild fermentation
 
No matter where I have lived, there's always been brett in the house. Whether the house is messy or squeaky clean, brett is all over. If I spill some wort, often times the next day there is a little pellicle. If I let an airlock dry out for too long, brett will worm its way into the beer.

I decided with the saison I brewed to see what happens if I let the stuff in my house take its natural course. I set aside one gallon of saison wort and left it uncovered in a 2 gallon bucket. I aerated it a lot with an O2 wand to ensure that whatever takes hold can grow.

Let's see what happens. Anyone else tried this? I'll post results/pics as I get them.

bradjoiner 01-14-2013 12:22 PM

Lacto will for a pelicle way faster than brett will. That being said brett is everywhere.

rexbanner 01-14-2013 03:11 PM

Quote:

Originally Posted by bradjoiner (Post 4783144)
Lacto will for a pelicle way faster than brett will. That being said brett is everywhere.

Good, some lacto would be great! Lacto doesn't normally form a pellicle, does it? I know there are many different strains. When I've used it, it looked just like sacc.

Rob_B 01-14-2013 03:58 PM

Quote:

Originally Posted by rexbanner

Good, some lacto would be great! Lacto doesn't normally form a pellicle, does it? I know there are many different strains. When I've used it, it looked just like sacc.

I've had pellicles from lacto. I have a Berliner going right now that formed a pellicle right away then it kicked off like sacc. Now that primary is done and I took a gravity reading (disturbed the co2 blanket) the other day a new pellicle is starting to form.

The lacto was cultured from grains in second runnings. The starter formed a pellicle in each step up after a heavy primary.

rexbanner 01-15-2013 02:10 PM

36 hours later, we have liftoff!

http://cdn.homebrewtalk.com/images/2...0444-57996.jpg

bradjoiner 01-16-2013 12:21 AM

Sweet good luck with that. I have been wanting to do a "local lambic" with a quick chill to 120 then slowly down to 65 then pitch some dregs from Jester King which is a local farmhouse brewery. I just haven't had the balls to screw with any of my sour beers. Hard to justify messing my pipeline up.


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