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Old 07-03-2012, 02:05 PM   #11
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I'd choose basement.



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Old 07-03-2012, 02:11 PM   #12
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...The Brett will clean up any products of autolysis (sp?) and avoid off flavors.
...just to clarfy, I did not use any Brett yeast...from my original post...

"For the yeast, rather than add Brett (which the farmhouse kit contained) the owner suggested I add Wyeast 3763 Roeselare, and Dry Ale yeast (E491), "


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Old 07-03-2012, 02:12 PM   #13
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Roe contains brett, as well as a belgian strain, wine strain, lacto & pedio

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Old 07-03-2012, 02:14 PM   #14
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Roe contains brett, as well as a belgian strain, wine strain, lacto & pedio
You are correct sir!!!

http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=194
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Old 07-09-2012, 06:27 PM   #15
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So my primary is done. I am planning on racking it it, and adding my fruit this evening. Would it be smart to heat/boil/cool the fruit before adding it to the primary?

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Old 07-09-2012, 06:35 PM   #16
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I would have tossed in the Brett also... but Lactos? in a sour beer? Me wonders why?

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Old 07-09-2012, 06:40 PM   #17
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I would have tossed in the Brett also... but Lactos? in a sour beer? Me wonders why?
Back in the opening thread...I referenced THIS as a model for what I am trying to create.
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Old 07-09-2012, 06:49 PM   #18
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I would have tossed in the Brett also... but Lactos? in a sour beer? Me wonders why?
there is brett in it from the roeselare

the lactose i assume is food for the brett/bacteria since they can consume it while sacchro can't. not sure why the LHBS guy recommended that vs malto-dextrin tho
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Old 07-09-2012, 06:52 PM   #19
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...so do you guys think I should boild the fruit or no???

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Old 07-09-2012, 06:57 PM   #20
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...so do you guys think I should boild the fruit or no???
no, you can pasteurize them if you want tho (soak around 160 for 10mins). since its already a sour beer not sure there's a need


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