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Old 01-24-2013, 02:36 AM   #791
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Yes. I added Brett L to one fermentor, Brett B to the other.
After much experimentation, I found that I'm a big fan of Brett L.


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Old 01-24-2013, 03:38 AM   #792
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After much experimentation, I found that I'm a big fan of Brett L.
Yes, this one is the one. Something special is happening with it and my porter.


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Old 01-24-2013, 05:12 AM   #793
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Yes, this one is the one. Something special is happening with it and my porter.
I believe it. Brett L. has significant character that has a way of shining in just about any wort, fermented at just about any temperature. Although, if you let it get warmer, it will give you a fruity and funky complexity that is unrivaled.
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On tap:
1. DIPA 2. Hefe 3. Red Lager 4. German Pils 5.[Nitrogen] Dry Stout
Primary:
1. Citrus Wheat 2. Citrus Wheat 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Bock x2, Dry Stout, IPA
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Old 01-25-2013, 06:59 AM   #794
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nice mountainside, thanks for participating!! did you add lacto to that or is that from the grain? from the pic i don't think i've ever seen lacto like that but like i state in the OP, i don't know if there's any "standard" in regards to growth(s). that's what i'd like to know...

here one from a ways back that i wanted to throw in here. it's contributed by a user named landhoney. thread is from 2007 so this should be tasty if not all gone: http://www.homebrewtalk.com/f85/he-a...ellicle-44148/ Flanders Red w/ Roselare

Whats the wooden dowel in the middle of the carboy? food for the yeast or does it serve another purpose?
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Old 01-25-2013, 07:04 AM   #795
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Whats the wooden dowel in the middle of the carboy? food for the yeast or does it serve another purpose?
It was probably inoculated with the bugs that are responsible for that nice looking pellicle. I haven't done this, but it's not uncommon.
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Old 01-25-2013, 07:25 AM   #796
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It also allows the exchange of "micro-oxygen." Basically a cheap way of simulating the effects of a barrel.
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Old 01-26-2013, 12:00 AM   #797
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It also allows the exchange of "micro-oxygen." Basically a cheap way of simulating the effects of a barrel.
Oh i see..lambic brewers in belgium want O2 to penetrate the barrels in small amounts over time.. correct? lambics are great but very strange..only beer that benifits from old hops and o2 ..does anyone have a link on how to set up that "dowel" like thing in a carboy? thanks
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Old 01-26-2013, 12:32 AM   #798
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It also allows the exchange of "micro-oxygen." Basically a cheap way of simulating the effects of a barrel.
Winner.

Micro-oxidation. If you brew sours you might never get a pellicle and some of the tartness without the introduction of a little O2. But overdo it and you'll have vinegar.

Sour beers on a commercial level are often soured in barrels (at least I know Russian River does this). The wood of the barrel lets minute amounts of O2 in there.

Jamil describes using the rod in his Brewing Classic Styles. He got the idea from someone who did some back-of-the-envelope calculations of the ratio of the volume of a barrel to the surface area of the barrel, and concluded that the 1" diameter of a wood rod is almost perfect for the volume of a 5g carboy.

Me, I just open it once a month to taste it. Much more rewarding

(it's very possible he discusses it in his Flanders Red podcast here... click the MP3 button): http://thebrewingnetwork.com/shows/T...-Show-01-29-07
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Old 01-26-2013, 12:36 AM   #799
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Raj Apté was the guy.
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Old 01-26-2013, 03:57 AM   #800
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Originally Posted by passedpawn View Post
Winner.

Micro-oxidation. If you brew sours you might never get a pellicle and some of the tartness without the introduction of a little O2. But overdo it and you'll have vinegar.

Sour beers on a commercial level are often soured in barrels (at least I know Russian River does this). The wood of the barrel lets minute amounts of O2 in there.

Jamil describes using the rod in his Brewing Classic Styles. He got the idea from someone who did some back-of-the-envelope calculations of the ratio of the volume of a barrel to the surface area of the barrel, and concluded that the 1" diameter of a wood rod is almost perfect for the volume of a 5g carboy.

Me, I just open it once a month to taste it. Much more rewarding

(it's very possible he discusses it in his Flanders Red podcast here... click the MP3 button): http://thebrewingnetwork.com/shows/T...-Show-01-29-07
My bold. That's what I do. I'm considering using the oak rod, now that I'm fermenting quite a few sour beers and don't always taste them along the way anymore.


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On tap:
1. DIPA 2. Hefe 3. Red Lager 4. German Pils 5.[Nitrogen] Dry Stout
Primary:
1. Citrus Wheat 2. Citrus Wheat 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
Bottled:
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Bock x2, Dry Stout, IPA
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