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Old 11-08-2010, 07:24 PM   #11
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A bit OT, so I'm kind of new of sours but I have one in my closet that has been there for about 16 months. Am I supposed to wait til the pellicle drops to bottle it?

I was going to punch through the pellicle to rack it to the bottling bucket but if it falls, then even better (but that means I'll have to wait until it falls, who knows how long that'll be).

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Old 11-08-2010, 08:40 PM   #12
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Neat! Thanks for sharing. What recipe did you use?

TB

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1. Breakfast Stout 2. Oktoberfest 3. Ger Pils 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
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Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
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About 36 gallons of beer & 4.2 gallons of mead
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Old 11-09-2010, 12:35 AM   #13
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Quote:
Originally Posted by Irrenarzt View Post
A bit OT, so I'm kind of new of sours but I have one in my closet that has been there for about 16 months. Am I supposed to wait til the pellicle drops to bottle it?

I was going to punch through the pellicle to rack it to the bottling bucket but if it falls, then even better (but that means I'll have to wait until it falls, who knows how long that'll be).
Wait till the pellicle drops, you don't want to disturb a fermenting beer. It would be like racking a normal saccharomyces cerevisiae beer off primary before its done. What temp is it sitting at.
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Old 11-09-2010, 12:39 AM   #14
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Neat! Thanks for sharing. What recipe did you use?

TB
I used my own recipe. If you want it I could share.
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Old 11-09-2010, 12:46 AM   #15
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Very cool. I am currently fermenting a beer with Brett Brux, it's my first. I added the Brett a week ago and there is already a good pellicle. I added one vial of White Labs Brett Brux.

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Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal

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Old 11-09-2010, 01:06 AM   #16
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Very nice I would like to know how it turns out.


Primary- 10 Gal Oatmeal Stout
Kegged- Sorachi Ace Pilsner, Wet Hop Citra Pale Ale, 10 Gal Black IPA
Bottled- Berliner Weisse, Zeus IPA
Next batches- Kolsch, Pale Pale #4 w/Greenbelt Yeast, 100% Brett Pale Ale

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Old 11-09-2010, 02:56 AM   #17
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Quote:
Originally Posted by jgardner6 View Post
I used my own recipe. If you want it I could share.
Indeed, let's hear it.

Thanks!

TB
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On tap:
1. Breakfast Stout 2. Oktoberfest 3. Ger Pils 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Camp Beer 2. Camp Beer 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Breakfast Stout, Belgian Dubbel, Chocolate Milk Stout, German Pilsner (lagering), Dry Stout x2, Oatmeal Amber Ale x2
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Old 11-09-2010, 08:11 AM   #18
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Brett Saison
16-C Saison
Author: Josh Gardner
Date: 7/24/09

Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 90.0%
Calories: 197.85 kcal per 12.0 fl oz

Original Gravity: 1.061 (1.048 - 1.065)
Terminal Gravity: 1.006 (1.002 - 1.012)
Color: 6.87 (5.0 - 14.0)
Alcohol: 7.18% (5.0% - 7.0%)
Bitterness: 24.5 (20.0 - 35.0)

Ingredients:
12.0 lb Belgian Pils
7.0 oz Munich Malt
12.0 oz Vienna Malt
0.5 lb Pacific Northwest Wheat
5.0 oz Caramunich® TYPE I
1.0 oz Spalt Spalter (5.8%) - added during boil, boiled 60.0 min
1.0 oz Hersbrucker (3.0%) - added during boil, boiled 15.0 min
1.0 oz Hersbrucker (3.0%) - added during boil, boiled 5.0 min
1.0 ea WYeast 3724 Belgian Saison Yeast
1.0 ea WYeast 3526 Brettanomyces Lambicus
1.0 ea Wyeast 3763 Roeselare Blend

Notes
mash at 151
will start to slow around 1.022 to 1.030 thats when I racked to secondary and pitched brett

Results generated by BeerTools Pro 1.5.12

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Old 11-09-2010, 02:07 PM   #19
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Quote:
Originally Posted by jgardner6 View Post
Wait till the pellicle drops, you don't want to disturb a fermenting beer. It would be like racking a normal saccharomyces cerevisiae beer off primary before its done. What temp is it sitting at.
It's at 68 and has been so for over a year.
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Old 11-09-2010, 02:09 PM   #20
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Quote:
Originally Posted by jgardner6 View Post
Brett Saison
16-C Saison
Author: Josh Gardner
Date: 7/24/09

Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 90.0%
Calories: 197.85 kcal per 12.0 fl oz

Original Gravity: 1.061 (1.048 - 1.065)
Terminal Gravity: 1.006 (1.002 - 1.012)
Color: 6.87 (5.0 - 14.0)
Alcohol: 7.18% (5.0% - 7.0%)
Bitterness: 24.5 (20.0 - 35.0)

Ingredients:
12.0 lb Belgian Pils
7.0 oz Munich Malt
12.0 oz Vienna Malt
0.5 lb Pacific Northwest Wheat
5.0 oz Caramunich® TYPE I
1.0 oz Spalt Spalter (5.8%) - added during boil, boiled 60.0 min
1.0 oz Hersbrucker (3.0%) - added during boil, boiled 15.0 min
1.0 oz Hersbrucker (3.0%) - added during boil, boiled 5.0 min
1.0 ea WYeast 3724 Belgian Saison Yeast
1.0 ea WYeast 3526 Brettanomyces Lambicus
1.0 ea Wyeast 3763 Roeselare Blend

Notes
mash at 151
will start to slow around 1.022 to 1.030 thats when I racked to secondary and pitched brett

Results generated by BeerTools Pro 1.5.12
Thanks for posting that.
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On tap:
1. Breakfast Stout 2. Oktoberfest 3. Ger Pils 4. Pale Ale 5.[Nitrogen] Dry Stout
Primary:
1. Camp Beer 2. Camp Beer 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none
Bottled:
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Breakfast Stout, Belgian Dubbel, Chocolate Milk Stout, German Pilsner (lagering), Dry Stout x2, Oatmeal Amber Ale x2
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