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Old 06-06-2012, 09:13 PM   #11
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Welcome to the obsession, 29th.



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Old 06-07-2012, 03:11 PM   #12
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Good point

Maybe I'll do another lambic on this one, and then a brown ale with Roselare.

I'm also thinking of doing an all Brett Strawberry Blonde using some organic strawberries donated from a friend's garden.

I see more carboys are in my immediate future...


I would use brett bruxelles for this


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Old 06-08-2012, 03:11 PM   #13
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I'm assuming you're talking about this?

http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=146

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Old 06-08-2012, 03:47 PM   #14
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I'm assuming you're talking about this?

http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=146
Yes, Brettanomyces bruxellensis, pardon the typo
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Old 08-11-2012, 08:01 PM   #15
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Just racked the Kriek onto 6 lbs of cherry puree and then pitched a blonde ale onto the yeast cake. I'll check back in a year or so with an update

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Old 08-13-2012, 06:32 PM   #16
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OK so it's only been 48 hours. I'm still not seeing any activity whatsoever and I'm wondering if it was a mistake to just rack onto the lambic blend yeast cake without swirling it up to get everything in suspension. Should there be enough viable yeast after 3 months to start fermenting a new batch of wort? Should I shake it up to try and get the yeast going again? Or is there just a longer lag time when pitching onto a 3+ month old yeast cake?

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Old 08-13-2012, 11:53 PM   #17
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OK so it's only been 48 hours. I'm still not seeing any activity whatsoever and I'm wondering if it was a mistake to just rack onto the lambic blend yeast cake without swirling it up to get everything in suspension. Should there be enough viable yeast after 3 months to start fermenting a new batch of wort? Should I shake it up to try and get the yeast going again? Or is there just a longer lag time when pitching onto a 3+ month old yeast cake?
let it go, it will take off.
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Old 08-14-2012, 08:45 PM   #18
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Quote:
Originally Posted by 29thfloor View Post
OK so it's only been 48 hours. I'm still not seeing any activity whatsoever and I'm wondering if it was a mistake to just rack onto the lambic blend yeast cake without swirling it up to get everything in suspension. Should there be enough viable yeast after 3 months to start fermenting a new batch of wort? Should I shake it up to try and get the yeast going again? Or is there just a longer lag time when pitching onto a 3+ month old yeast cake?
I have no doubt you'll be posting next week about how you shouldn't have worried. It'll take off.
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On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
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Old 08-20-2012, 03:36 PM   #19
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It took off

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Old 08-20-2012, 04:52 PM   #20
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Quote:
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It took off
Gotta love it.


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On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
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