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Old 08-15-2012, 10:23 AM   #11
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That bottle of Petrus should have live bugs in it. I believe the rodenbach and monk's cafe are both pasteurized.

I successfully pulled cultures from several bottles of Petrus. The aged pale ale is one of my favorites!

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Old 08-15-2012, 11:47 AM   #12
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Nice selection! You'll also be able to get some bugs from that Jolly Pumpkin and Monk's Cafe. http://www.themadfermentationist.com...tle-dregs.html

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Old 08-15-2012, 03:25 PM   #13
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That's interesting, not that he knows everything, but the employee I had helping me didn't think I would be able to get anything from the Petrus or the Monks Cafe from looking at them. Luckily I have to go back up in a week so I'm gonna grab some more of each of these to get more dregs. They also had a few varieties of St Somewhere which I read may have some Brett in it still. I can't thank you enough for the advice on going to this place.

So when would I pitch these cultures on a batch? After fermentation? Before? Do I need a regular ale yeast or can I just use these cultured dregs? Do I need to introduce any lacto first, or do they all go in at the same time and just work on their own timelines? Just trying to make sure I follow the right procedure, I appreciate the help.

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Old 08-15-2012, 08:32 PM   #14
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Quote:
Originally Posted by Rob_B
Nice selection! You'll also be able to get some bugs from that Jolly Pumpkin and Monk's Cafe. http://www.themadfermentationist.com...tle-dregs.html
Didn't even realize that was a bottle of JP. Impossible to get in western Pennsylvania. You probably won't even want to waste your time with it and should send it to me.

I've never tried to culture the dregs from a Monks Cafe. I'll have to grab a bottle and see if I can get something going.

Good info. Thanks.
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Old 08-15-2012, 08:52 PM   #15
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I've heard tons of great reviews but had never seen it until yesterday. If I drink the beers and recap them to save the dregs, what temp should I store them at?

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Old 08-15-2012, 09:09 PM   #16
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I usually dump the dregs either right in to a starter flask with fresh wort, or in to a sanitized/sterilized mason jar. If I'm going the mason jar route, I just put it back in my beer fridge at 40F.

There's an interview on the Brewing Network that takes about storing Brett dregs/slurry at room temp. Maybe someone else can chime in with experience on that subject. My guess would be that since there is sacc and lacto/pedio (probably) in the mix, you'd want to keep it cooler unless you're going to get a starter going immediately.

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Old 08-16-2012, 12:01 PM   #17
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I've never tried to use the dregs from Monk's Cafe either. Personally it's an ok beer but not worth the premium to me with all the other great sours out there. I was skeptical too since I didn't see much in the way of sediment in my last bottle of it.

I would also store it at refridgeration temps just to be on the safe side. The starter is a great idea if you have the time just to make sure they are viable.

Quote:
Originally Posted by KeyWestBrewing View Post
So when would I pitch these cultures on a batch? After fermentation? Before? Do I need a regular ale yeast or can I just use these cultured dregs? Do I need to introduce any lacto first, or do they all go in at the same time and just work on their own timelines? Just trying to make sure I follow the right procedure, I appreciate the help.
I like to do primary with a sach strain first then add the bacteria afterwards. It looks like some go with a nice starter of the dregs and pitch that as a primary fermentation so that may be fun to play with too. It really just depends what characteristics you are looking for from the final product. If you are looking for a good Brett character then you may want to add just Brett after your primary with sach and let it go for a while then add the bacteria. This will give it a chance to develope before your lacto and pedio start eating things up.
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Old 08-16-2012, 05:52 PM   #18
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The ph wont be too low for it at that point? How does that differ from letting the lacto get a 48 hour head start like ive read on other threads?

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Old 08-16-2012, 07:13 PM   #19
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Not sure about ph and all of the more technical aspects of it right off hand. But as I mentioned it depends what style you're going for. A Berliner Weisse you would put the lacto in for a few days before your yeast as this is a very lacto forward style. I currently have a Berliner that I let the Lacto go for 5 days then US-05 for about 10 days and it's been sitting with some Brett C and will continue to do so until I decide to bottle it. As for some of the other styles like Flander's Red or Brown you could pitch everything all at once or use your yeast first then add your bacteria. A lambic you would just pitch your lambic blend and let it ride. If you want something with Brett funk and not any sourness you would use a Belgian yeast strain and finish with Brett. There are so many different ways to introduce wild yeast and bacteria to your beer.

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Old 08-16-2012, 08:41 PM   #20
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Quote:
Originally Posted by Rob_B
Not sure about ph and all of the more technical aspects of it right off hand. But as I mentioned it depends what style you're going for. A Berliner Weisse you would put the lacto in for a few days before your yeast as this is a very lacto forward style. I currently have a Berliner that I let the Lacto go for 5 days then US-05 for about 10 days and it's been sitting with some Brett C and will continue to do so until I decide to bottle it. As for some of the other styles like Flander's Red or Brown you could pitch everything all at once or use your yeast first then add your bacteria. A lambic you would just pitch your lambic blend and let it ride. If you want something with Brett funk and not any sourness you would use a Belgian yeast strain and finish with Brett. There are so many different ways to introduce wild yeast and bacteria to your beer.
I'm starting to notice that. I think im going to go for a Berliner Weiss and use some grain to get the lacto going. Then pitch the dregs starter and some mangoes after I follow the lacto with some US05.
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