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Old 05-07-2013, 11:45 PM   #51
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After 3 days I got active fermentation. It smells funky thats for sure. Aged hops always have a way of making a weird smelling fermentation.

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Old 05-16-2013, 10:56 PM   #52
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Checked the gravity and pH today. It made it down to 1.011 and 4.06 pH from the day I pitched the yeast. Its got a bananay ester thing going on right now with an aged hop funkiness. It's got a long road ahead. I will likely transfer out of the 16 gal spiedel fermentor to a 3gal glass carboy and a 10 gal corny in the coming days.

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Old 05-27-2013, 09:58 PM   #53
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The batch I brewed up 9 months ago is drinking nice, I just bottled it threeish weeks ago. I think a little aging is in order but it's pretty nice already. Not bad for a 9 month time frame with a complete shot in the dark yeast culture. This has me excited for the lower gravity version in the fermentor right now.

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Old 05-28-2013, 05:07 PM   #54
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Acid production went into high gear since I checked gravity and pH last. I transferred it to a 10gal keg and 3gal carboy for the remaining few gravity points. I think those speidel fermentors are pretty awesome but I think the lids and the head space I had lets too much oxygen in the headspace.

Anynow it's now been 25days since brewing. It's sitting at 1.004 and 3.18pH. It smells like a nice citrusy beer, the flavor is like bitter pineapple. I wonder how long these last few gravity points will take and if it will get ropy or not.

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Old 08-19-2013, 04:23 PM   #55
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Took a pipette taste today. Not ropy at all and it's getting fruity and nice. I think I'll bottle it next month. I estimate the gravity is near 1.000 at this point and will check sometime next month when I decide whether to bottle or not. At this point I'll just let it develop in the bottle, nice and quick fermentation on this beer. The beer had a drying astringency two months ago but that's now gone. It's now developed into a nice bright acidity with citrus like acidity and fruity esters. The brett did its work on the fresh and aged hop compounds.

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Old 08-19-2013, 05:26 PM   #56
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just dropping in to say I really appreciate your threads.

I don't post with the kind of frequency that you do, but I think we share a lot in common.

Are you on the bbb as well?

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Old 08-19-2013, 09:15 PM   #57
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Sure do, same username. I like leaving detail and gravity/pH for these type of beers so people can learn through my processes. It takes some of they mystery and "folklore" out of making sours and wilds. I don't just post successes, I will discuss failures too. Like using anthocyanin rich fermentables in sours, and why you shouldn't. I figure if I can help someone through a question from my detail and updates then its worth the time I take to update. Plus by removing the mystery a bit it might convince others to play like this.

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Old 10-29-2013, 01:51 PM   #58
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Was the ECY20 you used for this similar to the current release, i.e. with no primary sacchraomyces strain? I'm wondering what I can expect if I pitch it by itself in a saison

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Old 10-29-2013, 07:00 PM   #59
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It is basically the same blend from what I gather. As to what you can expect, you will get a nice sour blond ale. I will be dominated by Brett character and other complex flavors. It will not be identifiable as a saison my modern modern standards according to any style guidelines. I suspect that something like this is much more like what saisons tasted like before the cultures got cleaned up with the advancement of brewing science in the late 19th and early 20th century.

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Old 02-16-2014, 04:04 PM   #60
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I added about 4lbs of cherries to a three gallon portion of this. I will look into bottling in the next few months. Then it'll be another good year until its drinking as nice as the first lambic yeast fermented beer I did with this.

The ECY20 portion is almost all gone at this point. I have a 3L bottle left and a handful of smaller bottles. I prefer the mixed random lambic/gueuze culture to the ECY20. My own random assortment of lambic yeasts gives a drier more complex funky beer with a sharper acidity compared to ECY20. Plus I don't have sick period issues to deal with using the lambic culture compared to the extremely viscous stages I get with ECY souring cultures.

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