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Old 09-02-2010, 01:10 AM   #1
mkade
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I'm about to embark on my first sour beer journey. I've read up on how to brew these beers and have listened to a number of helpful podcasts. Personally, I love the character that comes from the Russian River house blend of bugs. I contacted Vinny to see if the famous wood chips inoculated with their house blend still existed, but it does not. He recommended that I could get their yeast and bacteria from a bottle of Supplication, Consecration, etc. I'm wondering if using the dregs (or last 10%) of one of these beers is enough to introduce the lacto/pedio/brett that I want, or if I should pitch something from White Labs. Furthermore, I'm worried that if I make a starter to build these up, I'll end up mostly building up the native wine yeast that Vinnie says they use to bottle condition. Any advice? Stick with something from White Labs or get adventurous?

 
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Old 09-02-2010, 01:26 AM   #2
pipapat
 
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viability would be my fist concern.

I would add dregs with wyest or white labs.

Im sure other will chime in here soon.

 
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Old 09-02-2010, 01:33 AM   #3
mkade
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This is kind of what I was thinking. Thanks for the advice.

 
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Old 09-02-2010, 09:36 PM   #4
Almighty
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I have yet to test a beer from the dregs of only Russian River. I do have a bottle of Consecration that I will soon be using. I have had good luck with other dregs.
I would suggest you make a small starter and see what you get. You can taste it and if it seems like it is going in the right direction then step it up again.
But to be safe and to have enough to pitch for a 5 gal batch then you should go with the Wyeast or White Labs choices.
Here is a link to the thread about using dregs in test batches:
http://www.homebrewtalk.com/f127/eas...-dregs-189748/

 
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Old 09-05-2010, 05:30 PM   #5
wonderbread23
 
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Yes. I have a strong dark that I pitched supplication dregs into. It formed a nice pellicle and samples are super funky and acidic.

 
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Old 09-05-2010, 06:26 PM   #6
mkade
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Quote:
Originally Posted by wonderbread23 View Post
Yes. I have a strong dark that I pitched supplication dregs into. It formed a nice pellicle and samples are super funky and acidic.
It's tasting good?

 
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Old 09-05-2010, 08:00 PM   #7
wonderbread23
 
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Quote:
Originally Posted by mkade View Post
It's tasting good?
Yeah, it's actually pretty tasty at about 6 months in. The acid is a bit sharp for my taste, so I'm hoping it melds a bit more (I think this is a result of the massive amount of dextrins I put in the base wort). I might consider doing some back blending before kegging to mellow it out a bit. It definitely has the RR house flavor to me.

 
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Old 09-25-2010, 04:00 AM   #8
boostsr20
 
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Quote:
Originally Posted by wonderbread23 View Post
Yes. I have a strong dark that I pitched supplication dregs into. It formed a nice pellicle and samples are super funky and acidic.
I've got 2 small bottles of Supplication. Would one be close to what you used? Did you use anything else with it? I have some Safbrew T58 I could start it with in primary then add dregs to the secondary.

 
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Old 09-25-2010, 02:48 PM   #9
wonderbread23
 
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Quote:
Originally Posted by boostsr20 View Post
I've got 2 small bottles of Supplication. Would one be close to what you used? Did you use anything else with it? I have some Safbrew T58 I could start it with in primary then add dregs to the secondary.
I used 1 bottle of Supplication + 1 bottle of Orval ... dregs only. Right now it is incredibly sour. For fermentation, I pitched a smack pack of Trappist yeast, let it go for a couple days, crashed cooled to get most of the yeast out of suspension, and then racked to another vessel and pitched the dregs.

 
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Old 09-27-2010, 04:41 AM   #10
mkade
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Quote:
Originally Posted by wonderbread23 View Post
I used 1 bottle of Supplication + 1 bottle of Orval ... dregs only. Right now it is incredibly sour. For fermentation, I pitched a smack pack of Trappist yeast, let it go for a couple days, crashed cooled to get most of the yeast out of suspension, and then racked to another vessel and pitched the dregs.
Too sour?

 
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