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Old 08-24-2012, 02:09 PM   #41
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I'll be entering my 4th generation on ECY20 not sure how much longer I can use it as a primary strain. My second pitch of bugfarm was on a 1.070 beer so I may only use that as a souring culture and pitch it alongside WLP500 or 565 in the future.

I need to get Bugfarm 6, I'll treat it a bit differently next time.

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Old 08-27-2012, 01:28 AM   #42
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Well this table saison portion has pretty much finished primary fermentation at 1.007. So I think in six months or so it will be around to 1.000 and done. Certainly don't need a year, just need as long as it takes the brett to eat the exopolysaccharide complex from the bacteria. The WLP644 half was at 1.006 last I checked but I gave it a couple days of heat to get it to finish out. I hope to have the WLP644 portion crashing next weekend and bottling the following weekend with two other beers possibly.

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Old 12-02-2012, 01:13 AM   #43
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This saison tastes done. I decided I wanted more sour saison instead of 8 gallons of each sour and 100% brett. So I ran some of the 100% brett into the sour fermentor and bottled 6 gallons of the 100% brett. The gravity is sitting at 1.005 crystal clear and no ropiness. So I may begin looking to get some bottles lined up to package up this almost 10 gallons of saison.

Today I brewed 12 gal of a 1.044 saison that got a mixed culture. I bought 3724, 3726, 565 to mix together. I know 3724 and 565 are the "same" but the labs seem to be in disagreement about dupont being a culture of 4 separate organisms. So I figured I'd get their reliable yeast cultures, a little more complexity from the 3726, and just to be certain I cultured up some bottle yeast. Then I happened into a contaminated yeast culture that soured my 8.5% dubbel with 35ibus so I isolated the bacteria out using a Wallerstein labs differential agar plate. So I added that to the saison fermentor. Nothing like having a non-rope forming lacto that is hop and alcohol tolerant. Hopefully this is done in a couple weeks.

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Old 02-18-2013, 02:46 PM   #44
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So the lambic bottle yeast saison is sitting at 1.003.. It may have the slightest hint of rope but it's so difficult to tell the difference between a silky mouth feel (think 3711) and miniscule rope from the bacteria.

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Old 04-27-2013, 12:21 AM   #45
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I pulled some and carbed it with a carb cap. No rope detected. That's not to say that I might not develop a little in the bottle again after the slight oxygen exposure.

I am planning on brewing up another batch this time with using pils, goldpils vienna, and spelt. The hops will be half fresh and half aged hops. It will sit overnight to cool in the fermentor and then I will give it a small amount of the mixed culture to get it rolling. This time I will track pH from the start. I have a bad habit of not checking things like gravity and pH on these beers.

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Old 04-28-2013, 02:52 PM   #46
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Can you provide more information on the Lacto strain you isolated?

So, it's alcohol and IBU tolerant - what type of sourness does it produce? Do you think it is hetero or homofermentative? What else have you used it in?

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Old 04-28-2013, 05:43 PM   #47
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The sourness isn't very intense so it's hindered by the abv and ibus. However it still provides a nice clean lactic flavor. I don't know whether it's hetero or homo fermentative. I haven't tried using it by itself I no longer have it isolated unfortunately. I did and then used up the culture and now I'm just using the yeast culture that last had the bacteria. I will get it isolated again, just need to grab plates from work. I used it in a saison, and dubbel so far.

I like this total shot in the dark lambic mix I'm using in these saisons as of late though. I never got around to bottling on Friday so I didn't brew this weekend. I need to get that taken care of this week sometime.

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Old 05-03-2013, 04:05 PM   #48
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Brewing now. Aiming for 1.037 OG and 20ibu.

66% Pils
26% Raw Spelt
8% Rye Malt

4oz Aged Hops
2oz Serebrianka FWH 2hr boil
4oz Serebrianka 5min boil

I'll let it cool over night in a 10gal corny then drop in a very small amount of this lambic culture I've been using with a little bit of ECY20.

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Old 05-03-2013, 06:30 PM   #49
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So you're going to ruin that lambic culture with that **** from New Jersey?

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Old 05-07-2013, 06:37 AM   #50
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So I just drank a bottle of the first batch I did this with back in Nov 2011. The hops have died down quite a bit but are still present. The beer is real nice, not too sour but certainly sour. Its been more than a year in the bottle and its pretty awesome.

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