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02-16-2013, 06:10 PM
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#21
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Feedback Score: 0 reviews
Join Date: Dec 2010
Location: Dover, NH
Posts: 128
Liked 8 Times on 5 Posts
Likes Given: 5
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Pretty standard as far as pissing contests go.
OP, do it. Please take meticulous notes.
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02-16-2013, 11:54 PM
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#22
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Feedback Score: 0 reviews
Join Date: Feb 2011
Location: , UTAH
Posts: 79
Liked 6 Times on 3 Posts
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Quote:
Originally Posted by wooda2008
Pretty standard as far as pissing contests go.
OP, do it. Please take meticulous notes.
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Yes OP please take some good photos during the process. I'm curious to see how these turn out.
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02-18-2013, 03:40 PM
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#23
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Feedback Score: 0 reviews
Join Date: Dec 2012
Location: Chicago, Il
Posts: 42
Liked 2 Times on 2 Posts
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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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02-19-2013, 04:44 AM
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#24
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Feedback Score: 0 reviews
Join Date: Dec 2012
Location: Chicago, Il
Posts: 42
Liked 2 Times on 2 Posts
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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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02-19-2013, 01:13 PM
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#25
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Feedback Score: 0 reviews
Join Date: Feb 2012
Location: Madison, WI
Posts: 150
Liked 25 Times on 17 Posts
Likes Given: 28
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whoa, I'm really surprised it took 7 days to start.
__________________
In Carboys:
-Minimalist Lambic
-Cider Keeve
In Barrels:
-Pilot Lambic
-O'so Lambic b1 (x14)
-O'so Lambic b2 (x13)
-Natural Cider
-Farmhouse Cider
http://funkfactorybrewing.blogspot.com
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02-19-2013, 01:28 PM
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#26
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Feedback Score: 0 reviews
Join Date: Nov 2011
Location: Atlanta, Georgia
Posts: 1,052
Liked 49 Times on 48 Posts
Likes Given: 18
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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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02-19-2013, 03:53 PM
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#27
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Feedback Score: 0 reviews
Join Date: Dec 2012
Location: Chicago, Il
Posts: 42
Liked 2 Times on 2 Posts
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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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02-19-2013, 03:57 PM
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#28
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Feedback Score: 0 reviews
Join Date: Nov 2011
Location: Atlanta, Georgia
Posts: 1,052
Liked 49 Times on 48 Posts
Likes Given: 18
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I have the same level of membership.
Last edited by Pickled_Pepper; 02-19-2013 at 04:27 PM.
Reason: Removed demo photo.
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02-19-2013, 04:00 PM
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#29
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Feedback Score: 0 reviews
Join Date: Dec 2012
Location: Chicago, Il
Posts: 42
Liked 2 Times on 2 Posts
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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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02-19-2013, 04:03 PM
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#30
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Feedback Score: 0 reviews
Join Date: Dec 2012
Location: Chicago, Il
Posts: 42
Liked 2 Times on 2 Posts
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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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