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Old 03-09-2009, 12:42 AM   #1
rbridges01
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Sep 2007
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Hey Wild Brewers -

I typically use a belgium yeast for primary fermintation and then add the brett to the scondary. I'm using White labs Belgian sour mix and it has :

Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

Since it already has Saccharomyces should I bother ferminting with my Belgian yeast? I've never done a 100% Brett beer before and want to make sure it ferments out ok. Thoughts?

Peace Out

 
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Old 03-09-2009, 03:14 AM   #2
Professor Frink
 
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I'm curious about this too. I'm doing my first sour beer, and I used Notty for primary fermentatino and I'm planning on using the Sour Mix for secondary. I have read that many people use the Sour Mix for primary fermentation though.
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Old 03-09-2009, 05:58 AM   #3
ericd
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Usually they say to ferment with a neutral ale yeast then throw in the bugs when trying to replicate lambic at home. I think the reasoning is you don't have as much risk of the batch getting runaway sour because most of it has already fermented out.

 
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Old 03-09-2009, 02:39 PM   #4
CBBaron
 
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I think you would be OK pitching the blend in the cooled wort. The Saccharomyces yeast will work faster than the other organisms and ferment most of the sugars. The other yeast and bacteria will work slower but continue eating the more complex sugars resulting in a funky sour beer.
However some texts have recommended fermenting with a neutral ale yeast first to get a more restrained and better controlled sour.

I have a Flander's Red where I directly pitched Wyeast Roselare Blend. It is still fermenting so i can't comment on the results.

Craig

 
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Old 03-10-2009, 03:16 AM   #5
boxcar
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Feb 2009
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Quote:
Originally Posted by rbridges01 View Post
Hey Wild Brewers -

I typically use a belgium yeast for primary fermintation and then add the brett to the scondary. I'm using White labs Belgian sour mix and it has :

Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

Since it already has Saccharomyces should I bother ferminting with my Belgian yeast? I've never done a 100% Brett beer before and want to make sure it ferments out ok. Thoughts?

Peace Out
just the blend will be just fine, you can also pour in the dregs from a bottle of cantillon or any other non pasteurized, unfiltered lambic for additional critters.


and also, the lambic blend contains sacch, pedio, lacto, as well as brett, so it will not be a 100% brett beer, it will be a lambic style beer

 
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Old 03-11-2009, 11:40 PM   #6
Professor Frink
 
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Am I correct in thinking that a starter isn't necessary for the sour mix?
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60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:


http://www.lazydogbrewery.com

 
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Old 03-12-2009, 07:48 AM   #7
boxcar
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Feb 2009
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imho a starter isnt necessary. you are gonna let it sit for over a year, which will give the bugs plenty of time to do their thing.

 
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Old 10-16-2014, 04:21 PM   #8
g0dluvsugly
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Sep 2014
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A couple quick questions for anyone who has used this blend:

1) How long should the secondary fermentation continue for before bottling? I performed primary with WLP 001. I pitched this blend 10 days after primary, and it's been about three weeks.

2) If I do decided to bottle after only three weeks of secondary fermentation, will fermentation continue inside the bottle?

3) I just received my oxygenation kit in the mail, a little too late. I was thinking of infusing the fermenter with some oxygen before bottling. Would this help, harm, or not effect fermentation at all?

Thanks in advance.

 
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Old 10-16-2014, 04:50 PM   #9
joshrosborne
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Jun 2012
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Quote:
Originally Posted by g0dluvsugly View Post
A couple quick questions for anyone who has used this blend:

1) How long should the secondary fermentation continue for before bottling? I performed primary with WLP 001. I pitched this blend 10 days after primary, and it's been about three weeks.

2) If I do decided to bottle after only three weeks of secondary fermentation, will fermentation continue inside the bottle?

3) I just received my oxygenation kit in the mail, a little too late. I was thinking of infusing the fermenter with some oxygen before bottling. Would this help, harm, or not effect fermentation at all?

Thanks in advance.
You should allow fermentation to continue until terminal gravity has been reached and you are happy with the flavor. Three weeks is definitely not long enough. All sours I have brewed have been older than one year. Leave it a lone and do not bottle it right now.
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Kegged: Jamil's Sweet Stout with Raspberries, Dry-hopped sour (De Bom), De Bom on tart cherries

 
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Old 10-16-2014, 05:04 PM   #10
MileHighBrewer
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Nov 2010
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Quote:
Originally Posted by g0dluvsugly View Post
A couple quick questions for anyone who has used this blend:

1) How long should the secondary fermentation continue for before bottling? I performed primary with WLP 001. I pitched this blend 10 days after primary, and it's been about three weeks.

2) If I do decided to bottle after only three weeks of secondary fermentation, will fermentation continue inside the bottle?

3) I just received my oxygenation kit in the mail, a little too late. I was thinking of infusing the fermenter with some oxygen before bottling. Would this help, harm, or not effect fermentation at all?

Thanks in advance.

Don't do ANY of those things, at all. You're in for MANY months to years long ride here. There is no other way around that. No shortcuts. If you do things to early you will regret it.

Leave the beer alone, keep the airlock topped off, don't even think about sampling for 6 months.

 
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