jpoder
Well-Known Member
I've been saving bottle dregs from sour/funky beers in my fridge for some time...Didn't really have plans for them, but thought I'd use it as an experiment to see if I could grow up bottle dregs... I had all but forgotten about them, but I was making a starter for a belgian pale ale using washed yeast from a quad I brewed earlier in the year. anyway, I saw the bottle of dregs so split the starter wort and pitched the dregs into one bottle and my yeast into another. fast forward to brew day on Saturday...my yeast didn't take off (off smell, no krausen), so I dumped it, but my dregs had taken off like a rocket! I've been wanting to get into wild ale brewing so this was my chance to jump in with both feet!
so...I just pitched the dregs/starter into my belgian pale ale wort 1.050 wort, 28 IBUs (all Strisslespalt with a small addition at knockout), almost all pilsner malt (9#) with some wheat (1.5#) and a tiny bit of acid malt (0.5#).
bottle dregs I believe were from a bottle of Avery Dépuceleuse (100% brett so says the label, but don't know which strain), Weyerbacher Riserva, and Jolly Pumpkin Oro De Calabaza.
Starter smelled / tasted great! definitely funky. I'm suprised it took off so fast. Both starter and wort showed active fermentation in ~8 hours, which has me scratching my head a bit...I've read a few things here that suggest people start Brett starters a week or two before brew day. I'm doubly surprised as the dregs had been in my fridge since June.
Anyone have any idea what kind of yeast / beasties were in those dregs? Any idea how long fermentation should take? (days, weeks, or months). Any guesses as to what I can expect from this beer?
Thanks!
Jim
so...I just pitched the dregs/starter into my belgian pale ale wort 1.050 wort, 28 IBUs (all Strisslespalt with a small addition at knockout), almost all pilsner malt (9#) with some wheat (1.5#) and a tiny bit of acid malt (0.5#).
bottle dregs I believe were from a bottle of Avery Dépuceleuse (100% brett so says the label, but don't know which strain), Weyerbacher Riserva, and Jolly Pumpkin Oro De Calabaza.
Starter smelled / tasted great! definitely funky. I'm suprised it took off so fast. Both starter and wort showed active fermentation in ~8 hours, which has me scratching my head a bit...I've read a few things here that suggest people start Brett starters a week or two before brew day. I'm doubly surprised as the dregs had been in my fridge since June.
Anyone have any idea what kind of yeast / beasties were in those dregs? Any idea how long fermentation should take? (days, weeks, or months). Any guesses as to what I can expect from this beer?
Thanks!
Jim