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Old 04-26-2012, 10:12 PM   #711
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Perhaps I'd be able to do an Australian Coolship Ale... except in a 5gal plastic drum...

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Old 04-27-2012, 10:26 PM   #712
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I started my side-by-side hefeweizen yeast comparison, one using WB-06 and the other using the previously described yummy wild strain. A visual analysis of the flocculated starter jars indicated that there was almost exactly the same amount of yeast in each. Unfortunately I forgot I was only doing 2.5 gallons and put a whole ounce of Hallertauer in, so it's probably more bitter than it needs to be. After the boil, the volume in each jar appears to be about 4L, or just over a gallon.

550gm Wheat DME @ 0 mins
200gm Light DME @ 60 mins
1 oz. Hallertauer @ 60 mins
potential 5%

Pitched at midnight. Measured exactly 15ml of gin for each senior airlock. The low pitching rate and lack of oxygenation should hopefully contribute to ester production. In this experiment I will mainly focus on CO2 production, since that involves no interfering with fermentation through gravity checks. The following is a comparison of bubble time intervals; WB-06 followed by wild yeast.

8 hours in: 8 seconds, 12 seconds.
16 hours in: 7.5 seconds, 7 seconds.
21 hours in: 9.5 seconds, 6 seconds.
32 hours in: 12 seconds, 9 seconds.
37 hours in: 16 seconds, 45 seconds. No typo.

Analysis: the commercial strain demonstrates a quicker start to CO2 production. I'm not sure if that correlates exactly with alcohol production and therefore fermentation speed, but its certainly related. Perhaps the only thing we can infer so far is that the wild yeast took a while to catch up, though admittedly the pattern of the commercial yeast does not look like it would have reached 6 seconds. Next time I think I'll check every 3 hours, just to be sure.

Krausen almost completely dissipated from wild one at 37 hours. Taste test at this point showed that the commercial yeast gives off esters more readily, and that the wild one does not have the esters previously described, but has some of the less pleasant (but not unpleasant) flavours I've come to associate with a higher gravity wort for this yeast. Perhaps I calculated gravity at the wrong temperature.

Next time, I will test it on an English Bitter wort against another commercial strain, will check gravity the morning after brewing before pitching yeast, will take bubble intervals every three hours after pitching, if my schedule allows.

4 days in (I think?) and it's slowed right down. Both were at 1.014 yesterday, and the commercial was still going slowly at that point, so it'll probably finish a tad drier than the wild one. The wild one has flocc'd a fair bit though, while the commercial one, in hefe style, is not flocculating much at all.

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Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
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Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
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Old 04-30-2012, 11:58 AM   #713
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So, in summary, the wild yeast is slow to get started, then hurries his way through, but doesn't finish the job. Like a lazy boy.

Can't wait to get my "Lazy English Boy's Bitter" started.

EDIT: Actually it appears to have attenuated to pretty much the same extent as the WB-06 has, so it's still a low attenuation yeast, but not as low as to be "lazy".

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7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
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Old 05-05-2012, 02:24 PM   #714
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This thread is awesome!!! I plan on trying this asap. I think I'll leave one jar by the bilco doors in my musty basement and another by an open window in my kitchen.

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Old 05-06-2012, 01:58 PM   #715
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reusing my banked wild yeast today... doing an all brett saison and am going to split the batch between commercial brett and the wild brett.

starter is cranking away, this yeast is hungry.

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Old 05-10-2012, 02:33 PM   #716
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image-724968440.jpg

So I'm three days in and I have this pellicle forming. Is it good or bad? Also I noticed a couple tiny dots on the top. Is that mold?
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Old 05-10-2012, 03:26 PM   #717
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Quote:
Originally Posted by jrm59
<img src="http://www.homebrewtalk.com/attachment.php?attachmentid=60828"/>

So I'm three days in and I have this pellicle forming. Is it good or bad? Also I noticed a couple tiny dots on the top. Is that mold?
Looks like part of the pellicle. Your pellicle could mean lots of things. Let it ride.
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Old 05-11-2012, 11:07 AM   #718
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You reminded me of a thread I wanted to post, which I just did. Let us know if the starter ends up tasting funky (or fruity, or whatever) in an unusual way that a pellicle-forming yeast wouldn't cause; I'm wondering if mould can positively contribute to a beer in a similar way to Biere de Garde.

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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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Old 05-11-2012, 11:42 AM   #719
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I will definitely update throughout the process! Since yesterday, the pellicle has thickened up and it smells like feet with a hint of sour milk...

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Old 05-12-2012, 12:41 AM   #720
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Ok so this is the pellicle on day 4.


image-3917556354.jpg

You can't really see it in the picture, but there is a tiny grey-ish, mold-resembling dot on the top. Opinions? If I should try to skim it out, does anyone have a good technique of how to do that out of a flask?

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