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Old 09-11-2009, 12:39 AM   #11
Synovia
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Jan 2009
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Quote:
Originally Posted by B-Dub View Post
WY3711 will not stop until most of the sugars are gone, like 1.006.
I'm fermenting a saison with 3711 right now, and it has been, to say the least, very active.

 
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Old 09-11-2009, 10:47 AM   #12
dreadnatty08
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May 2009
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Quote:
Originally Posted by B-Dub View Post
WY3711 will not stop until most of the sugars are gone, like 1.006.
It took my Saison Noel from 1.089 to 1.005 with no problems whatsoever.
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Old 09-11-2009, 07:38 PM   #13
B-Dub
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The brew from last week had a SG of 1.058 and is down to 1.004 and the lacto batch is 1.002!

Only about 9 oz of sugar in a 13 gallon batch and the rest is all malt!!

NICE!
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Old 09-18-2009, 10:18 PM   #14
B-Dub
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Racked 10 gallons into 2 kegs today. The regular 3711 pils/wheat 80/20 went into the cold storage and the lacto 3711 is going to hang out in the garage for awhile. I will taste in about 2 weeks and see if we have any sourness yet. So far very little difference between the two; even though the lacto had a 24 hour head start!
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Old 09-18-2009, 10:41 PM   #15
sonetlumiere85
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I highly recommend culturing Dupont yeast from their Christmas beer, Avec les bons voeux. It is really strong and ferments well at high temps with great flavor and flocculation. Plus it doesn't get stuck like 565.

One thing you can try to simplify your yeast/lacto conundrum is to just use sauer/acid malt in the mash - I used a little bit on a summer blonde ale, and it works really well at giving a lemony tang with as little as 5%. If you did 20% sauer malt, 60% pils, 20% wheat, I bet it would be nice and sour, but you won't have to worry about whether the bugs will do what they need to do or not.

 
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Old 10-11-2009, 08:04 AM   #16
philrose
 
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WY3711 is a beast. It brought my bdg down 78 gravity points to 1004.

If you're interested in a commercial example, On the saison brew day we sampled some saison-brett from boulevard brewing. That is a fantastic beer.
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Old 10-11-2009, 02:35 PM   #17
JoMarky
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Jul 2008
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Any updates b dub?

Chode, not sure what you're current plans are but what were your intentions with pitching the brett? Brett won't add much sourness, mostly just funk. If you want sour and you have time to age, try a pediococcus culture. It is another type of lactic acid producing bacteria that can handle alcohol and keeps building acidity as it ages.

Lactobacillus cultures seem to be very difficult to get the desired results out of, I gave mine 24 hours before pitching my yeast, got minor results, and ended up back souring with lactic acid solution.


 
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Old 10-11-2009, 02:41 PM   #18
nealf
 
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I used another approach to making a sour saison. I made a 700mL starter (for a 3G batch). In my starter I had WLP568 and WY Belgian Lambic Blend. I fermented it alongside my Saison (starting cool and ramping to 85); after about 4 months it is a good beer, the brett adds a great complexity and only a slight tartness.

 
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Old 10-11-2009, 10:44 PM   #19
B-Dub
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Yeah, I tasted it yesterday with a friend. The lacto Saison has a slight lemony flavor, but not much different than the non-lacto batch. Our thoughts were if the lacto is just now flavoring the beer it should sit until tap space opens for max sourness. I have a keg on tap right now and 10 more gallons before I need the sour batch. So I am looking at a little while and letting the lacto work some more.

I am 3 Saisons and a Quad deep right now, so I hope that makes sense!!

Cheers!!!!

BW
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Old 10-19-2009, 09:20 PM   #20
Ketchepillar
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Quote:
Originally Posted by B-Dub View Post
So I am looking at a little while and letting the lacto work some more.

I am 3 Saisons and a Quad deep right now, so I hope that makes sense!!

Cheers!!!!

BW
It's my understanding that the lacto won't do any more work at this time-can't handle the alcohol. Although with some time the sourness may come out some more.
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