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Old 03-05-2013, 12:33 PM   #51
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I brewed 5 gal of this in august and pitched just one package of rosalere on it. I racked it off the yeast in novemberish time frame, saved the cake. I re-brewed it for 10 gal just after the beginning of the year. This time I put a fresh package of rosalere in each carboy, along with the yeast cake from the first batch (split in two for each carboy). In terms of gravity, they all are down to 1.012 or lower (admittedly I have not taken a sample of the first 5 gal in a while, mainly because it's at the back of my crawl space). The plan is to blend all 15 gal together come this November/December. Half will then be aged on oak for a bit longer, while the other half will be bottled.

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Old 03-19-2013, 04:02 AM   #52
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So after 3 weeks in primary I moved my first Flanders to secondary. SG is currently at 1.02 which may seem a bit high but I mashed high (158 degrees) and used 2.5 lbs of unmalted wheat, so there's a fair bit of sugars in there that are going to give the Brett plenty to work on over time (OG was 1.055). I can already taste a bit of sour funk in there so that's encouraging. I also purposely racked some of the yeastcake over to the secondary.
I brewed Flanders 02 today with a similar recipe only I used only 1 lb of unmalted wheat this time and used 1.5lbs of flaked maize instead. I also added 1lb Malto-Dextrine at the end of the boil this time. I used the yeastcake from the first Flanders for the second (S-05 and Roselare blend). I would assume that this second batch will sour more quickly than the first batch as there should be more yeast and the Malto-Dextrine should help too.

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Old 03-27-2013, 06:50 PM   #53
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My sourness level isn't where I want to be at 3mos. My sach finished at 1.016 which seems low after reading through the thread. Even tho it's early I'm going to add some MD. Since MD has an SG potential of 40pts, a 1/2 lb should get me from 1.016 to 1.020 in a 5 Gal batch.

It's about time to start the next batch... (the sour must flow). this time I'm mashing in crazy high 158-162. wish me luck.

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Old 03-28-2013, 11:36 PM   #54
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My sourness level isn't where I want to be at 3mos. My sach finished at 1.016 which seems low after reading through the thread. Even tho it's early I'm going to add some MD. Since MD has an SG potential of 40pts, a 1/2 lb should get me from 1.016 to 1.020 in a 5 Gal batch.

It's about time to start the next batch... (the sour must flow). this time I'm mashing in crazy high 158-162. wish me luck.
i would not worry about the sourness level at 3 months, if you used sour bugs it will be sour come bottling time. it's very hard to predict how sour a beer will be by tasting it 3 months in, i would claim it's impossible. how can one tell that a 1.020 beer will be more or less sour than a 1.016 beer? i'm not saying you should or shouldn't add MD just that adding it is not directly related to the level of sourness.
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Old 03-29-2013, 01:53 AM   #55
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Originally Posted by eastoak

i would not worry about the sourness level at 3 months, if you used sour bugs it will be sour come bottling time. it's very hard to predict how sour a beer will be by tasting it 3 months in, i would claim it's impossible. how can one tell that a 1.020 beer will be more or less sour than a 1.016 beer? i'm not saying you should or shouldn't add MD just that adding it is not directly related to the level of sourness.
Correct me if I'm wrong here but if your sacch strain finished at 1.016 that leaves .016 sugars left for all those souring bugs that can eat the dextrins the sacch cannot and therefore logic says a lot more sourness will be produced. Fwiw .016 worth of dextrins is probably a decent amount to work with to get you the sourness desired.
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Old 03-29-2013, 04:31 PM   #56
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Sold. Thanks I'll let it be. It's so hard to leave it alone sometimes.

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Old 03-30-2013, 01:41 AM   #57
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Correct me if I'm wrong here but if your sacch strain finished at 1.016 that leaves .016 sugars left for all those souring bugs that can eat the dextrins the sacch cannot and therefore logic says a lot more sourness will be produced. Fwiw .016 worth of dextrins is probably a decent amount to work with to get you the sourness desired.
the souring bugs are using more than just dextrins, they are munching on byproducts made by other bacteria or yeast, dead yeast, trub, wood sugars (if you are using wood) in addition to the usual dextrins/sugars.
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Old 03-30-2013, 01:55 AM   #58
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Originally Posted by Aschecte View Post
Correct me if I'm wrong here but if your sacch strain finished at 1.016 that leaves .016 sugars left for all those souring bugs that can eat the dextrins the sacch cannot and therefore logic says a lot more sourness will be produced. Fwiw .016 worth of dextrins is probably a decent amount to work with to get you the sourness desired.
Alcohol is less dense than water, so there are more than .016 worth of sugars left. Approximately twice as many, in fact. Depending on the proof, most liquor has a specific gravity just under 0.800 Not that all of those remaining sugars will be fermented, but they're in there.
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Old 03-30-2013, 11:41 PM   #59
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Alcohol is less dense than water, so there are more than .016 worth of sugars left. Approximately twice as many, in fact. Depending on the proof, most liquor has a specific gravity just under 0.800 Not that all of those remaining sugars will be fermented, but they're in there.
Good point I forgot to figure for that... but still supports my point that there is still a decent amount for all those bugs to chomp on.
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Old 07-16-2013, 03:18 AM   #60
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When you add oak into these beers, do you let the oak sit in water or beer or whatever for a week or two before putting it into the secondary for... the duration of the secondary aging process? How long do you leave the oak in there? I'm thinking of using american or french oak cubes.
Thanks!
If I used WLP530 and WLP001 in primary then racked to secondary onto rosalare... how different would the two versions be?

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