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Old 05-22-2009, 08:58 PM   #32

A good pellicle gives me the DLTs.



 
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Old 05-22-2009, 09:08 PM   #33
Saccharomyces
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*sniff* *sniff* that is just beautiful. I suddenly feel awe inspired.
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Old 05-22-2009, 10:34 PM   #34
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From Brian Perkey himself.
cool. I wish they would list somewhere what is in the blend (like they do for 3278). Do you have any insight into this?

 
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Old 05-22-2009, 10:36 PM   #35

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cool. I wish they would list somewhere what is in the blend (like they do for 3278). Do you have any insight into this?
Just shoot him an email; he's easily reachable via the Wyeast site.

 
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Old 05-25-2009, 12:29 PM   #36

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I'm not sure this is true. I bought a propagator pack of the 3278 Lambic blend a couple weeks ago. I doubt Wyeast would offer a lambic blend in a propagator pack if it would mess up the ratios of organisms.
Correspondence from Wyeast says otherwise - a direct pitch of the culture is recommended vs. making a starter.

 
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Old 05-28-2009, 05:41 PM   #37
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So why do they make a propagator pack of the lambic blend? Instructions for the lambic blend state to make a starter.

 
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Old 06-10-2009, 10:19 AM   #38
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Came here looking for progress reports, but you're probably doing your best to just let this one sit. Finally pitch my Roeselare last night. Smack pack didn't swell much and I hung onto it for longer than planned, so I'm a little nervous about its viability. I'll be keeping my fingers crossed and following yours here to see what to expect. Looking forward to any updates.

 
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Old 06-10-2009, 11:35 AM   #39

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Came here looking for progress reports, but you're probably doing your best to just let this one sit. Finally pitch my Roeselare last night. Smack pack didn't swell much and I hung onto it for longer than planned, so I'm a little nervous about its viability. I'll be keeping my fingers crossed and following yours here to see what to expect. Looking forward to any updates.
No real updates to offer, Herm. I didn't get any spectacular swelling from the smack pack when I first brewed this, so I wouldn't worry. The bugs are super-attenuators that will easily handle the ferment. It will start slowly, but you should expect a very creamy looking krausen once it really gets under way though it won't be explosive, IME.

FireBrewer swung by during Monday's brewday and I pulled a sample for him - the Pedio is definitely doing its thing because we both noticed substantial diacetyl which will be cleaned up during the LONG aging. Slight Brettyness and sour edges are developing, though more recognizeable in the nose than in the taste. It's coming along as expected.

 
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Old 06-23-2009, 02:01 AM   #40
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Thanks for the writeup, pitched a barely swolen pack of roeselare into a fairly high gravity flanders brown sunday around noon. Trying not to worry 35 hours into it, not even a blip on the top of the liquid. Your description of a slow starter has me still hopeful.

I know, I have read the 72 hour sticky but none of my 25-odd batches have taken this long



 
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