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Old 02-16-2013, 06:10 PM   #21
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Pretty standard as far as pissing contests go.

OP, do it. Please take meticulous notes.

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Old 02-16-2013, 11:54 PM   #22
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Quote:
Originally Posted by wooda2008 View Post
Pretty standard as far as pissing contests go.

OP, do it. Please take meticulous notes.
Yes OP please take some good photos during the process. I'm curious to see how these turn out.
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Old 02-18-2013, 03:40 PM   #23
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I also recently started a batch if cider with Brett B to kinda see what would happen. I didn't realize til afterward that the population of yeast in the Wyeast packets areower for the Brett strains. My question is this. If the population is low, it should still work, right? I have a lot of experience making naturally fermented breads and yogurts and one completely ambient cider. They start with low "pitches" as it were. The Brett should take eventually, right? It seems like it should. Guess we will find out.

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Old 02-19-2013, 04:44 AM   #24
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Update on my 100% Brett b cider. I pitched on the 12th of this month and as of yesterday, at a constant 63 degrees f, nothing. I aerated last night, then the temp hit the 40's in chi town today, and tonight there is some serious activity and a little pellicle on top. It's doing it!!

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Old 02-19-2013, 01:13 PM   #25
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whoa, I'm really surprised it took 7 days to start.

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Old 02-19-2013, 01:28 PM   #26
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If you guys are going to tease us with Brett trials...throw us a bone with some photos!

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Old 02-19-2013, 03:53 PM   #27
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Picked_Pepper, I don't have the level of membership that allows me to post pics. But i would if i could! Still running the free version. Levi, the cider was 55 F when I pitched which I'm sure slowed things down a bit. I used one packet of wyeast bruxB in three gallons of juice.
It's really foamy today.

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Old 02-19-2013, 03:57 PM   #28
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I have the same level of membership.

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Old 02-19-2013, 04:00 PM   #29
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Brett brux one week in last night was less foamy so you could see the skin. Airlock not bubbling yet, but the room smells crazy like apples.
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Old 02-19-2013, 04:03 PM   #30
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And these are the twins. Fraternal twins. On the left is a 5 gallon batch of champagne yeast pitch, and the right is 3 gallons of the Brett. Same juice.
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