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Old 12-18-2013, 02:02 PM   #11
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This beer has a lot of different bugs in it. I pitched every strain from the EBY experiment.

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Old 12-20-2013, 12:09 AM   #12
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What temperature is the beer sitting at? I think higher temperatures get the Brett more active and it works on the Pedio products.

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Old 12-20-2013, 12:16 AM   #13
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This time of year, 50-60 deg.

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Old 12-20-2013, 12:22 AM   #14
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This beer has a lot of different bugs in it. I pitched every strain from the EBY experiment.
I am by no means an expert, but could biological overload be a cause here maybe? maybe the sheer amount of different bacteria is what's causing problems?
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Old 12-20-2013, 07:13 PM   #15
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I am by no means an expert, but could biological overload be a cause here maybe? maybe the sheer amount of different bacteria is what's causing problems?
I'm assuming Chugach has a ton of bugs in there as well, but the EBY experiment strains were all Brett isolates, right?
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Old 12-20-2013, 07:53 PM   #16
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I'm assuming Chugach has a ton of bugs in there as well, but the EBY experiment strains were all Brett isolates, right?
Not sure, but from my (extremely limited) research, brett doesn't cause ropiness, but pediococcus and acetobacter can
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Old 12-20-2013, 07:58 PM   #17
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Not sure, but from my (extremely limited) research, brett doesn't cause ropiness, but pediococcus and acetobacter can
Right, pedio is usually the culprit. I was just guessing that the EBY brett strains aren't contributing to the sickness as they should be pure yeast without other bacteria/bugs.
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Old 12-20-2013, 08:50 PM   #18
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Quote:
Originally Posted by ChugachBrewing
This beer has a lot of different bugs in it. I pitched every strain from the EBY experiment.
So what you're saying is I shouldn't take the extra 4z I'll have left after bottling and mix tem together.
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Old 12-22-2013, 01:26 AM   #19
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I would imagine pedio is present, since many of the strains came from beers that are known to have pedio in them. I'm guessing that is what's doing it. I'm not sure of the EBY process, but perhaps there was some pedio in there. Not sure what else it could be.

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Old 01-14-2014, 07:08 AM   #20
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Sorry but isnt this "sick" texture a good thing? Are you just concerned about how to "push" it out of the barrel? I think if you can just wait it out you will be in good shape. I cant say I am speaking from experience though, so I am probably not the right person to answer this. I have a friend who brews beers commercially and has experienced sick beers. He posts on here - I am going to see him on Thurs and tell him to take a look at this thread.

I remember an awesome podcast from the BN where they had Vinnie in the studio with the crew and he talks about bugs and barrel aging. If you skip to the end around 03:44:00 or so Vinnie talks about his beer being sick in the bottle and discussing "ropiness" with the Cantillon crew who tell Vinnie that beer being sick is a very good thing and will lead to a beer with more depth. http://www.thebrewingnetwork.com/mem...ve01-17-10.mp3. It is going to go away - it just might be a while.

All that said I would love to see some pictures of this.

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