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Old 11-01-2010, 07:56 PM   #41
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Originally Posted by NoisufnoC View Post
I'm pricing it out at Austin Homebrew, but I can't find the Amber Malt on their site.
That is because they dont carry any; I asked on the sales floor. Northern Brewer has Crisp Amber.


Also, any thoughts on the Brett to use on this one?
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Old 11-05-2010, 05:36 AM   #42
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That is because they dont carry any; I asked on the sales floor. Northern Brewer has Crisp Amber.


Also, any thoughts on the Brett to use on this one?
I think the Brett is coming from the 9097 platinum series blend.

Do we make a starter though?
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Old 11-05-2010, 05:55 AM   #43
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Yes. Make a starter as normal. The Brett is in the 9097 blend and there is no reason to add any more.

As for the amber malt. It is very hard to find and many places consider amber malt to be a type of crystal, equivalent to brown malt, or a biscuit malt. The amber malt in this recipe should be a toasted base malt paler than brown malt. The intent was to create a grist similar to what may have been used in a historic old ale, hence the kettle caramelization, oak, and brett. So, you may wish to toast your own base malt to create some amber malt.

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Old 11-05-2010, 03:47 PM   #44
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Originally Posted by adamjab19 View Post
I think the Brett is coming from the 9097 platinum series blend.

Do we make a starter though?
Just to clarify the nomenclature:
  • Platinum Strains = White Labs special strains
  • Private Collection = Wyeast Labs special strains
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Old 11-09-2010, 02:20 AM   #45
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Can I slant the Wyeast 9097-PC Old Ale Blend the same as Ale and Lager yeasts?

Thank you.

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Old 12-03-2010, 01:33 PM   #46
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For those of us that have brewed already, what are you getting as a gravity reading after primary fermentation has stopped. When I checked even hitting my 158, as far as I could tell at least with my thermapen, my gravity came in under 1.020. So either my bret has already started chewing or somehow my temp wasn't really my temp.

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Old 12-03-2010, 04:16 PM   #47
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For those of us that have brewed already, what are you getting as a gravity reading after primary fermentation has stopped. When I checked even hitting my 158, as far as I could tell at least with my thermapen, my gravity came in under 1.020. So either my bret has already started chewing or somehow my temp wasn't really my temp.
I hit 1.018 when I checked after 3 weeks from pitching. I don't have a pellicle and I think it is too early for the brett to be making a significant dent in the gravity. I think the Brett will probably drop the gravity only a couple points a month. I wouldn't be surprised if it finished around 1.010 or lower. Despite the low gravity it will probably reach, I bet it will still have a good mouthfeel, especially with the oak and dextins, and won't seem too dry and thin.
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Old 12-03-2010, 04:23 PM   #48
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Yeah I figured it was too early for the brett but I would have figured with hitting the temps I would have had a higher FG. Glad to see that we're pretty much both in the same boat. I did not have a pellicle when I peaked in the other day then again I think my fermentation after three weeks had ran all available O2 out of the keg.

On a side note did we ever figure out what the primary strain is in this blend?

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Old 12-03-2010, 06:56 PM   #49
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Quote:
Originally Posted by smokinghole View Post
For those of us that have brewed already, what are you getting as a gravity reading after primary fermentation has stopped. When I checked even hitting my 158, as far as I could tell at least with my thermapen, my gravity came in under 1.020. So either my bret has already started chewing or somehow my temp wasn't really my temp.
The sacc finished after 3 days or so - really quick start and really quick ferment. Gravity was 1.023. Even a couple weeks later it was still 1.023. I let it sit in primary for a month and, when I went to rack to secondary, the pellicle had formed. I fermented in a plastic bucket, though, and opened it a couple times to grab a sample. The pellicle has yet to reform in my secondary. From what I've read, the brett is going to ferment the remaining sugars very, very slowly. So you probably won't see your gravity go down from the brett for a few months.

There are so many variables that can affect your final gravity other than the mash temperature - especially with this brew. The extent to which you carmelized the first runnings, the characteristics of the malt used, the amount of yeast pitched, the oxygen content of the wort, how quickly you heated up your runnings to stop conversion, etc.
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Old 12-03-2010, 11:28 PM   #50
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Mine was down to about 1.028 when the primary fermentation seemed to be over and I just checked the gravity today which is about a month later and it's down to 1.026. Flavor was very interesting. A bit sweet but not at all cloying, with lots of fruitiness on the palate. I was getting cherries and peaches with a bit of tartness coming through. Caramel and malt flavors made an appearance too and I detected just the faintest bit of "barnyard" funk on the nose. I'll be racking to secondary today on an oz of house toast french oak cubes. This beer is coming along great.

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