Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Orval Starter Culture
Reply
 
LinkBack Thread Tools
Old 06-18-2010, 03:20 AM   #1
stoutaholic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Janesville, Wisconsin
Posts: 129
Default Orval Starter Culture

I'm planning an Orval clone and have had different recommendations on the best way to add the Brett. In his "Brewing Classic Styles" book, Jamil's recipe for an Orval clone calls for adding one package of Wyeast or White Labs Brettanomyes bruxellensis to the batch after the end of primary fermentation. However, a very capable homebrewer from my club said the best results come from pitching a starter cultured from the dregs of Orval bottles. Supposedly there are three distinct strains in Orval, and to get the most authentic character, it would seem that this would be the best route. So I am planning to split a 10 gallon batch and pitch the Wyeast/White Labs Brett in one half and the Orval dregs in the other. The only problem is that I need to create a starter for the Orval dregs -- pitching the dregs of the bottles directly into the pre-fermented 5 gallon batch would not be sufficient. Does anyone have experience doing this? I would assume that the dregs of Orval contain not just the wild yeast, but probably also some bacteria. Under these funky conditions, do you use the same techniques that you would use with an ordinary starter? How many bottles do you think it would take, and how much starter wort should I begin with?

__________________
stoutaholic is offline
 
Reply With Quote Quick reply to this message
Old 06-18-2010, 04:14 AM   #2
Beernik
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: salt lake city, ut
Posts: 2,918
Liked 293 Times on 247 Posts
Likes Given: 20

Default

If you search it, you will find it.

More or less, make a 1.030 DME solution, drink two Orvals, add the dregs to the DME solution. Wait for it to get going. Step it up to make a full strength starter. Pitch it into your fresh clone wort. Give it about 6 months before bottling so the Brett can do all it's work.

I'm planning on using Orval yeast in a beer, but not a clone. I haven't quite settled on what yet.

__________________
Cleaning my daughter's bedroom is like a freaking archeological dig.

On deck: Apple Honey Ale, Barleywine, Belgain Golden Ale, Malt Liquor, IRA, Wit, Uinta Hazel Clone, Uinta Yard Sale Clone.
Beernik is offline
 
Reply With Quote Quick reply to this message
Old 06-18-2010, 02:09 PM   #3
petep1980
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
petep1980's Avatar
Recipes 
 
Join Date: Nov 2008
Posts: 1,901
Liked 13 Times on 13 Posts
Likes Given: 1

Default

I have an Orval clone on top right now. Other than missing some spiciness it's close.

I did a primary fermentation for 2 weeks with wyeast 3787. It was extract and I think my gravities went from 1.060 to 1.014. I think let it sit on Brett L for 1 month in secondary. It halted at 1.010.

__________________
petep1980 is offline
 
Reply With Quote Quick reply to this message
Old 06-18-2010, 02:38 PM   #4
niquejim
Burrowing Owl Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
niquejim's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Cape Coral Florida
Posts: 2,391
Liked 43 Times on 33 Posts
Likes Given: 87

Default

When I make my http://www.homebrewtalk.com/f72/drunk-owl-mango-55227/ I always just add the dregs directly to the secondary and I've never had a problem with it working. Although I know it's going to take the better part of a year until it gets good, I don't if using more would necessarily make it go any faster.

__________________
niquejim is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Orval culture in secondary? petep1980 Fermentation & Yeast 11 05-11-2010 01:41 PM
IPA Starter Culture Questions midlifecrisis Fermentation & Yeast 4 12-29-2009 09:38 AM
Starter culture for meads? Boerderij_Kabouter Mead Forum 6 11-03-2008 03:56 PM
Mathematical Proof of using a Starter Culture (Heavy Math Stuff) toastermm General Beer Discussion 31 10-28-2008 06:32 PM
Orval zoebisch01 Commercial Brew Discussion 16 02-26-2007 01:12 PM