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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Wyeast 3203 - PC de Bom Sour Blend impressions
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Old 12-11-2014, 10:59 PM   #121
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Less than two weeks in on the repitch with dregs it's nicely tart, but a but thin.

Would it be a bad idea to toss inn the oak already? It'd be in there for at least a month. I was thinking 1 ounce for 5gallons

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Old 12-12-2014, 06:59 PM   #122
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I racked a 70/30 pilsner/wheat De Bom onto 16 ounces of tart cherry concentrate. I then racked a 70/30 2-row/wheat no boil batch onto the cake. Two days later, it's fermenting like crazy.

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Primary: De Bom sour (Gen. 2), De Bom/Embrace the Funk Brett blend saison'ish beer
Secondary/Aging: ECY01 Sour #1, ECY01 Sour #2, The Yeast Bay Melange Sour, Bourbon Barrel Quad, De Bom on tart cherries
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Old 12-16-2014, 10:11 PM   #123
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Quote:
Originally Posted by joshrosborne View Post
I racked a 70/30 pilsner/wheat De Bom onto 16 ounces of tart cherry concentrate. I then racked a 70/30 2-row/wheat no boil batch onto the cake. Two days later, it's fermenting like crazy.
you are clearly more risk-tolerant that i am - i'd be nervous fermenting anything with that little headspace. was/is a blowoff tube needed?
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Old 12-16-2014, 11:27 PM   #124
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you are clearly more risk-tolerant that i am - i'd be nervous fermenting anything with that little headspace. was/is a blowoff tube needed?
Nope, not at all. Usually I use Fermcap so I don't worry about blowoffs, but I forgot this time. It didn't make much krausen but it was fermenting like gangbusters. You could see the CO2 running up the side of the carboy. I checked on it this morning and the krausen had dropped at it was at 1.014. I'd assume it'll get down to 1.010 like the first batch.
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Primary: De Bom sour (Gen. 2), De Bom/Embrace the Funk Brett blend saison'ish beer
Secondary/Aging: ECY01 Sour #1, ECY01 Sour #2, The Yeast Bay Melange Sour, Bourbon Barrel Quad, De Bom on tart cherries
In bottles: Mango sour, Lambic, Brett tripel, Sour brown, Brett L/B Porter
Kegged: Jamil's Sweet Stout with Raspberries, Dry-hopped Berliner Weisse (Lacto Brevis), 3-2-1 IPA

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Old 12-17-2014, 12:52 AM   #125
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I brewed a fairly simple recipe (11 lbs 2 row, 1 lb of crystal 10 and .2 oz of east kent goldings). IBU's right under 5 according to Beersmith. Mashed at 152 for an hour. Pitched de bom 3 days ago at about 80 degrees. Using a seedling heat mat to heat it up (should be between 75 and 80). It is fermenting like crazy right now. Smells like a clean fermentation so far. Can't wait to see how this comes out. I'm planning a sour saison for the second generation of this.

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Old 12-17-2014, 01:59 AM   #126
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I just figured out that this yeast presents a dilemma. My brett beers get about 4 months to be sure they are done. I start out with sach and then add the brett. Alll of them that I have bottled are perfect. They were done and the carbonation is perfect.

De Bom is a different animal. At two months it tastes good but with the brett it is definitely too soon to bottle. It could go a little longer and get a. little more sour so I am good with that. But I do not want to go too long.

OG was 1.050, currently at 1.006. I like some carbonation but do not want go too high.On the other hand I do not want flat.

I am going to give it a few more weeks to see what happens, but hope that it stabilizes so I can bottle without trying to do new things and bottle with confidence. Otherwise it is a WAG or a SWAG with the carb level.

I do have plenty of heavy Belgian bottles so that is not an issue..".


mmmmmm what to do......

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Old 12-17-2014, 02:04 AM   #127
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I have 2 batches bottled at 2 mos with De Bom for a couple months and no additional carbonation. They were both stable at like 2 weeks, though. One finished 1.010, the other like 1.000. Fairly different beers (Oud Bruin and Berliner, respectively).

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