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Old 03-19-2009, 04:10 PM   #101
Schlenkerla
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Originally Posted by Cookiebaggs View Post
This is really cool Schlenkerla!

Thanks for taking the pics and logging your progress.

I assume you are brewing this weekend?
No probably not. My parents are coming to visit. They want to see their grand child. Maybe Sunday.

I don't know how fast this yeast is at chugging away on malt, so a little longer time on the stir plate is no big deal IMO.
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Old 03-20-2009, 11:50 PM   #102
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So I tried the wild yeast capturing thing with DME wort where in Salt Lake. It seems to be working, albeit slowly. I'll be scaling up soon and brewing with it next weekend. One strange thing though, it is producing an odd chemical smell. The closest thing I can think that it smells like is ethyl methyl ketone but that is not quite right. Hmm...

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Old 03-21-2009, 01:41 AM   #103
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Well when I brewed my British Special Dark a few weeks ago I took a rather large hydrometer sample and instead of drinking it like usual, I left it in a glass in the kitchen uncovered. The next day I put aluminum foil over the top and like that it has been since. In a couple days, it had developed a bit of what looked like yeast around the edges on the top but when I smelled it, it had quite a funk. The ring of gunk has since given way to what appears to be a small kreuzen and the smell has become strongly belgian. It's all very exciting.
This glass, still sitting in my kitchen, has continued to develop very belgian-y aromas without molding over or turning funky, so tonight I brewed up a simple 1 gallon recipe with DME to pitch the glass into. I'm really looking forward to seeing how it comes out. I was aiming for a kind of simple belgian golden ale to highlight the yeast flavors without overwhelming them with anything else. Here is what it was:

OG 1.062
IBU 27

1 lb. light DME
0.25 lb. wheat DME
0.125 lb. table sugar

0.3 oz. New Zealand Hallertau (8.6%) 20 min

This is exciting!
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Old 03-21-2009, 07:13 AM   #104
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Go, Go, Go Mystery Yeast!!!

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Old 03-21-2009, 06:36 PM   #105
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I got all inspired and went out and captured a nose smelling will yeastlast week, just before it started to warm up. The start smelled quite bready but now has a bit of tartness to it as well. It seems to need cooler temps so I will most likely start it cool. Or perhaps do 2 batches, one in the cellar and one in the frige.
Anyway, thanks for all the great tips.

I still think this thread needs a sticky.

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Old 03-21-2009, 09:21 PM   #106
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The closest thing I can think that it smells like is ethyl methyl ketone but that is not quite right. Hmm...
Converted that into layman's terms....

Butanone - Wikipedia, the free encyclopedia

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Butanone is the organic compound with the formula CH3C(O)CH2CH3. This colorless liquid has a sharp, sweet odor reminiscent of butterscotch and acetone. It is a ketone, better known as methyl ethyl ketone or MEK. It is produced on a large scale industrially. Butanone occurs in only trace amounts in nature.[2]
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Old 03-23-2009, 03:16 PM   #107
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Well I brewed this yesterday. All Grain Stove Topper (Only 3 gal)

Its been 14 hours and the air lock is bubbling away!

Iowa Wild Wheat (Pseudo-French/Belgian Something or Other??)

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 3.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 5.26
Anticipated OG: 1.052 Plato: 12.86
Anticipated SRM: 6.6
Anticipated IBU: 14.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
38.0 2.00 lbs. Pale Malt(6-row) America 1.035 2
38.0 2.00 lbs. Flaked Soft White Wheat America 1.034 2
19.0 1.00 lbs. Cane Sugar Generic 1.046 0
2.5 0.13 lbs. Special B Malt Belgian 1.030 120
2.5 0.13 lbs. Victory Malt America 1.034 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Saazer Pellet 3.60 14.6 60 min.


Yeast
-----

Myeast 50327 Wild Mystery



Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 4.26
Water Qts: 4.26 - Before Additional Infusions
Water Gal: 1.07 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 148 Time: 60
Mash-out Rest Temp : 158 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 1.41 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

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Old 03-23-2009, 03:17 PM   #108
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BTW - It has no krausen on top of the wort.....

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Old 03-23-2009, 07:07 PM   #109
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BTW - It has no krausen on top of the wort.....
I wasn't expecting much of one on mine because when I caught it it just seemed to form a little bit of a layer on top with some large bubbles around the sides. Because of that I filled the one-gallon bottle I'm fermenting in nearly full of wort. The yeast decided to produce a very unique krausen though, a pillowy, bright white fluff of bubbles with no grayish or brownish colors like a typical krausen. It also has a constant stream of bubbles coming up from a cake on the bottom, much like it looks like when you make apfelwein with montrachet yeast. The smell is nowhere near as funky as it was before pitching. It actually has only a slight belgian-ester aroma with lots of light floral and fruit smells. I'm guessing either the funk will come later or that the non-funk producing yeast has outcompeted the funky yeast. Either way the experiment is still very exciting.
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Old 03-23-2009, 07:47 PM   #110
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That's interesting. I was starting to think it might behave like a wine yeast. Mine is still chuggin' kind of slow. Its 62F in the basement.

I noticed that I have about 1" layer of sediment in my carboy. I can't smell anything either, other than iodophor in the airlock.

I'll have to wait a bit. I've acknowledged that this could be a long ferment. Who knows in 24-48 hours it could be going gonzo like Montrachet.

I got about teaspoon or so out of my starter, what was leftover after dumping it into the carboy. It was a bit sweet, in fact kind of clean, no sourness to speak of taste-wise.

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