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Old 05-08-2009, 02:19 AM   #1
Thor the Mighty
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Default whatcha think?

first shot at a wild beer, kind of just a random batch that was the second runnnings of my deschutes abyss replica. the OG was 1.020 *kinda low, i know, but thats 5% abv potential if it attenuates all the way out*, and pitched the dreggs from russian river consecration, cantillon vigneronne, and schneider avintinus eisbock...again, random, but its what i had sitting around in bottles. i made a starter of the three yeasts, with a quarter pound of honey and a little bit of water, for two days.

wondering how something like this is going to turn out? if you need to i'll post the grain bill.

as far as hops, i didnt have much so i just threw in a 1/2 oz of 11.2aa columbus hops, and didnt do a boil, just went strait from the batch sparge to the bucket because my brew day was coming to an end.

any help is appreciated.

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Old 05-08-2009, 06:34 AM   #2
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LOL, well sounds like you don't really have anything to loose with it. Those two yeasts together sound good. Next time you'll want to add a lot of hops and a high grav. to control all the critters if you do a true wild brew.

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Old 05-08-2009, 11:46 PM   #3
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LOL, well sounds like you don't really have anything to loose with it. Those two yeasts together sound good. Next time you'll want to add a lot of hops and a high grav. to control all the critters if you do a true wild brew.
but cantillon airnt high gravity and use minimal hops. in fact, in "wild brews" (an insanely helpful book) they recommend not using a lot of hops in wild beers. i tasted the wort and it was ballanced despite the small amount of hops used.
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Old 05-09-2009, 01:04 PM   #4
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Well, cantillon actualy does use alot of hops... they are just aged to minimalize their flavor impact. They are used for their preservative purposes.

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Old 05-09-2009, 01:21 PM   #5
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Must be something in the water. I had the itch for a wild Berliner Weisse so I "brewed" one up yesterday.

50/50(ish) Pilsner and wheat malt.
.5 ounces of Tett into the mash
149 degrees fro 2 hours.
No boil.
1.027
2 gallons of 100 degree runoff into a better bottle with a half pound of grains tossed in.
4 gallons cooled to 64, into the fermenter on a Kolsch cake.

We shall see if the bug gods are with me.

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Old 05-09-2009, 01:51 PM   #6
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BM, one trick you can use to get preferentially lactobacillus is to try to reduce the oxygen contact and to keep the wort +100F. Also watch it close since it will sour quickly once it starts.

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Old 05-09-2009, 01:54 PM   #7
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BM, one trick you can use to get preferentially lactobacillus is to try to reduce the oxygen contact and to keep the wort +100F. Also watch it close since it will sour quickly once it starts.
Thanks. The former should be a problem since I didn't aerate.

Keeping at 100 though will be an issue since it's sitting at ambient. Maybe I could move to a smaller area with a space heater.
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Old 05-09-2009, 03:55 PM   #8
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Some folks suggest fitting a sanitized piece of plastic wrap to the top of the wort to reduce oxygenation from the headspace. Like you, I did not aerate after sparging. Unfortunately around hour 24 I started to notice a fairly nasty taste associated, I believe, with Clostridium. Both acetobacter and clostridium are inhibited by anaerobic environments. Here is an article in BYO you might find helpful.
Sour Mashing

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