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Old 01-21-2010, 05:53 PM   #11
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Sorry to thread jack, but I don't feel like making a new topic when this one is rather current.

I added small amount of fruit at the beginning of fermentation (based on some results that said to pitch it early) however I wasn't sure if this was correct so I only added a portion of it. Would it be ok to add more fruit after a few (6-12) months or will this wreck any developing penicile? I hope I didn't screw up my kriek, but I am hoping this is like anything else in brewing and won't really be a big deal. Anyone know what happens if you add fruit too early?



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Old 01-21-2010, 07:31 PM   #12
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Anyone know what happens if you add fruit too early?
saccharomyces will be the only thing to eat and ferment the fruit in early additions. you wait until the latter stages of fermentation because after about 8-12 months the Brettanomyces will be the only thing remaining and doing almost all of the work.

in my sour i added fruit early which is fine since it adds more sugars and will raise the alcohol. i just added more fruit which will add to more development of complex flavors due to brett being much more active now that 10 months has passed.

based on the above chart the growth of yeasties is:
saccharomyces>pedioccus>brettanomyces


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Old 01-21-2010, 08:13 PM   #13
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Originally Posted by jessup View Post

saccharomyces will be the only thing to eat and ferment the fruit in early additions. you wait until the latter stages of fermentation because after about 8-12 months the Brettanomyces will be the only thing remaining and doing almost all of the work.

in my sour i added fruit early which is fine since it adds more sugars and will raise the alcohol. i just added more fruit which will add to more development of complex flavors due to brett being much more active now that 10 months has passed.

based on the above chart the growth of yeasties is:
saccharomyces>pedioccus>brettanomyces

So I should be ok since I am planning on blending it with another batch of lambic and wasn't very high abv yet? I guess lesson learned. At least its not that big of a deal, just more of a waste as far as flavor contributions. Learning about wild brewing is like relearning brewing except there is minimal info on it really.

I would LOVE to pick Oldsock/Mad Fermentist's brain.
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Old 01-21-2010, 08:24 PM   #14
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Quote:
Originally Posted by electric_beer View Post
I would LOVE to pick Oldsock/Mad Fermentist's brain.
If you need more than this: http://madfermentationist.blogspot.com/2009/11/brewing-sour-beer-at-home.html I'm always happy to answer email questions.
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Old 02-11-2010, 05:42 PM   #15
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does the concensus think its still better to add fruit to a scondary even if it's a 100% brett beer? if it's a recipe w/ zero sacch & all brett, why would there be a lag time in big brett production and utilization of the fruit? seems like you'd be jumping ahead in time based on the timeline. the only worry i have is that the fruit could contain some kinda nasty that might infect prior to the brett getting ahold of the wort and dominating. should i add the remaining yeast i have saved from a brett b & l batch to make sure the yeast population is better established?

i'm doing a cranberry lambic today and am gonna add 2lb dried cranberries soaking in beajolais & the quart starter of WL brett lambicus. the cranberries aren't completely covered in wine which requires them to be turned occasionally, plus they have been soaking for only 24 hours which is prob too little to disinfect in any way. i'll add more cranberries in the future if needed. snow days rock

edit: i did add the leftover yeast dregs of the brett L & B from a previous batch which i collected from the secondary. between the brett L quart starter and the leftover yeast i collected the batch is fermenting right along 24 hours later. seriously though, without adding any sacch or pedioccus, the brett is going full strenght which takes out the 8 month waiting time of letting the other two (sacch & pedio) do their work prior to the brett. is this a bad assumption or does this theory hold water?

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Old 02-13-2010, 08:18 PM   #16
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Check out this thread...

http://www.homebrewtalk.com/f127/fast-lacto-brett-153389/

And this post...

http://www.homebrewtalk.com/f127/using-pure-lacto-sour-mash-155116/#post1785067

Comments on 100% Brett and Lacto ferment.

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which takes out the 8 month waiting
I've been thinking the same thing
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Old 10-29-2013, 03:12 PM   #17
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Would it be OK to just add the fruit to the primary after a year or so, instead of racking the lambic to a secondary with the fruit in?

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Old 10-29-2013, 05:48 PM   #18
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Would it be OK to just add the fruit to the primary after a year or so, instead of racking the lambic to a secondary with the fruit in?
Assuming you had enough head space for the fruit and renewed fermentation, I don't see any major issues.
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Old 10-30-2013, 01:22 AM   #19
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Would oxygenation be a concern with this? I guess a vigorous reactivity on of fermentation would expel any oxygen but I am wondering since I considered doing the same thing with a beer I have going. Thanks

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Old 11-05-2013, 12:08 PM   #20
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Quote:
Originally Posted by Oldsock View Post
Assuming you had enough head space for the fruit and renewed fermentation, I don't see any major issues.
Thanks!

...

Do you guys try to pasteurize the fruit before adding it? Or just dump it right in? Raspberries in this case..


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