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Old 07-27-2011, 01:48 AM   #21
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So...the brett that Boulevard uses doesn't sour, but this one does? Which is which?

I had their Saison Brett and it wasn't sour, just a little funky.

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Old 07-27-2011, 02:01 AM   #22
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In general bret does not give much sourness alone.

I finally got around to using this yeast this last Saturday. I am going to rack it this weekend hopefully onto some peaches.

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Here is a picture of mine. Look at this pellicle. No do keg like i originally wnated to or wait it out....?
I would wait for the pellicle to drop and then keg. Is that foil on the carboy? Keep oxygen away from the bret will lessen the pellicle and any acetic flavors.
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Old 07-31-2011, 10:27 PM   #23
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I brewed 15 gallons of Surly Cynic Ale based on the Pro kit recipe from Northern Brewer today. I put 10 into my conical with the standard WLP550. I put the other 5 gallons in a carboy and pitched WLP670. I am really looking forward to see how it turns out and how different it is than the 550.

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Old 07-31-2011, 10:40 PM   #24
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Anyone know anywhere that still has this strain available?

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Old 08-01-2011, 12:00 AM   #25
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http://www.brewmasterswarehouse.com/product/0102346/white-labs-american-farmhouse-blend-wlp670

Saw some in the fridge when I was up there Friday.
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Old 08-01-2011, 12:04 AM   #26
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I am planning my first saison this week and am going to use this yeast as the HBS was out of 3711.

From the info here, it seems it will be awesome.

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Old 08-17-2011, 10:47 PM   #27
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Just picked up a vial of this today. I am just starting to venture out and experiment with different strains of yeast. Because this has bret in it along with the yeast, are there any special precautions I have to take with my equipment or is that just for lacto bugs??? Also I plan to make a starter and draw off a few vials to add to my frozen yeast bank. Is this stuff able to be frozen like everything else or will the bret have any effect of its ability to successfully freeze??

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Old 08-18-2011, 12:45 AM   #28
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From what I've read starters are discouraged due to the different growth rates of sacc/Brett and the starter will throw off the "blend" ratio. Not that you can't it will just change the flavor profile.

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Old 08-18-2011, 01:46 AM   #29
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Quote:
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From what I've read starters are discouraged due to the different growth rates of sacc/Brett and the starter will throw off the "blend" ratio. Not that you can't it will just change the flavor profile.
I wouldn't be too concerned with this. If the blend included pedio, lacto, etc. it would be more of an issue.
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Old 08-18-2011, 03:53 AM   #30
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Thanks for the info. I was definitely thinking of doing a starter. What are everyones thoughts about being able to freeze some samples for the yeast bank?

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