statseeker
Well-Known Member
Okay, so we were talking about what adjuncts and other unfermentables will ferment with wild yeasts/bacteria and what flavor profiles they would impart on the resulting beer. I mentioned that wheat flour was used as a starch, some have mentioned oats, some have mentioned flaked barley. So what I'm going to do is use all three on seperate one gallon batches to find out what characteristics they each provide as each of the wild yeast and bacteria slowly metabolize them.
For the sake of ease and equipment availability I'm doing these in extract partial mash for the oats and the barley and adding the flour directly to the boil as I've heard it done.
Base malt extract will be Briess Golden Light Malt Extract boiled to a ratio of 1.5 pounds per gallon after the 60 minute boil. Hoping for a SG right around 1.050-1.056
I feel it would be best to ferment the first 2 weeks with a neutral ale yeast (S-05) so that the elements that are best fermented are gone leaving mostly unfermentables behind for the bugs.
3 gallons will have the adjuncts. The flour will be easy, 1/4tsp added at start of the boil. A half pound of oats and a half pound of barley will be added to the others during a 30 minute partial mash at 150.
The experiment would not be complete without a set of controls. One gallon will be purely extract with no adjuncts fermented only with the ale yeast, the second purely extract with no adjuncts and the ale yeast for 2 weeks and the next 8 months with Wyeast Roeselare.
I'll be splitting the ale yeast 5 ways and the Roeselare will be split by pouring the yeast slurry into a sanitized flask and diluting it with distilled water until 400 ml is reached. 100ml of the resulting slurry will be poured into each of the four souring fermenters at week 2. I dont have the equipment or time to do cell counts so this is as close as I can get to an even experiment.
I consider the hops to be the least important aspect of this experiment. So 1 ounce of Czech Saaz will be split 5 ways, 0.2oz per gallon at start of boil for about 10 IBU.
All 5 single gallons will be fermented in the same closet, same part of the house for 9 total months. Hoping to crack the first of each open at month 10 or 11.
Any help on the specs of the experiment will be welcomed. A lot of this is just so that I can get nice round numbers, easy calculations and easy step up if one blows me away.
For the sake of ease and equipment availability I'm doing these in extract partial mash for the oats and the barley and adding the flour directly to the boil as I've heard it done.
Base malt extract will be Briess Golden Light Malt Extract boiled to a ratio of 1.5 pounds per gallon after the 60 minute boil. Hoping for a SG right around 1.050-1.056
I feel it would be best to ferment the first 2 weeks with a neutral ale yeast (S-05) so that the elements that are best fermented are gone leaving mostly unfermentables behind for the bugs.
3 gallons will have the adjuncts. The flour will be easy, 1/4tsp added at start of the boil. A half pound of oats and a half pound of barley will be added to the others during a 30 minute partial mash at 150.
The experiment would not be complete without a set of controls. One gallon will be purely extract with no adjuncts fermented only with the ale yeast, the second purely extract with no adjuncts and the ale yeast for 2 weeks and the next 8 months with Wyeast Roeselare.
I'll be splitting the ale yeast 5 ways and the Roeselare will be split by pouring the yeast slurry into a sanitized flask and diluting it with distilled water until 400 ml is reached. 100ml of the resulting slurry will be poured into each of the four souring fermenters at week 2. I dont have the equipment or time to do cell counts so this is as close as I can get to an even experiment.
I consider the hops to be the least important aspect of this experiment. So 1 ounce of Czech Saaz will be split 5 ways, 0.2oz per gallon at start of boil for about 10 IBU.
All 5 single gallons will be fermented in the same closet, same part of the house for 9 total months. Hoping to crack the first of each open at month 10 or 11.
Any help on the specs of the experiment will be welcomed. A lot of this is just so that I can get nice round numbers, easy calculations and easy step up if one blows me away.