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Old 09-15-2014, 01:35 PM   #201
MaddBaggins
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Originally Posted by Weezy View Post
I primary with a different sacc only strain in primary, then add the blend only in secondary for aging. This keeps bacteria out of my fermenters. Depending on a few things, but I may move to secondary after 3-4 days, long before primary fermentation is done.


That's a good plan. I could grow up the primary, then pitch the blend.
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Old 09-15-2014, 01:59 PM   #202
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Quote:
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I primary with a different sacc only strain in primary, then add the blend only in secondary for aging. This keeps bacteria out of my fermenters. Depending on a few things, but I may move to secondary after 3-4 days, long before primary fermentation is done.

Definitely another option. A lot of people seem to like to ferment with something like 001/1056 and then pitch a souring blend a number of says into primary or after racking to secondary. Great suggestion.


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Old 09-15-2014, 02:46 PM   #203
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I use 008. Clean and low attenuating.

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Old 09-18-2014, 03:45 AM   #204
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Here are some updated impressions of the beers I fermented with the saison/brett blend seven months ago. I'm not the best at describing flavours, but all of the beers have increased levels of funk since the first few months after bottling. Its fun to see the flavour profile change in fairly significant ways over time, and it works well (for me) in some of them. That said, I really loved these beers when they were young, and I'd like to try out the saccharomyces strain from this blend as a solo fermenter.

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