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Old 01-29-2011, 01:53 AM   #21
weremichael
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Maybe we should start thinking sanitized instead of sterilized. Why don't you baggie folks just spray down your sacks with some star san before you go to the bar (it might even help you single folk hookup). That way you can rest assured that you're carrying home the good bugs (single folks might want to spray down afterwards as well). By the way, I still think it looks like you guys are carrying around a bunch of piss bags. And I don't care if your old lady is carrying it for you.


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Old 02-14-2011, 03:50 PM   #22
BrewSpook
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Ok, looking to get some input. I have dregs from 2 jp bam bieres sitting in my fridge that I really want to use. Due to an unfortunate illness with my dog, I won't be able to brew for a while, as she requires constant supervision.

I have two 1 gallon batches left over from a sparkling mead I made last year (bottled 3 gals and split rest into growlers with airlocks)

Anyone pitch these beasties onto a mead before? I figure its about 9% abv and already completed fermentation. My thought is to add dregs to one and age out, maybe toss in some oak.

Potential for disaster? If nothing else I could brew a r gal batch later and blend them. Hmmmm

Thoughts?


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Old 02-14-2011, 04:37 PM   #23
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I have heard about some interesting and good results with Brett in ciders and wines (search on Babblebelt homebrew forum). I'm not sure about mead. I guess it really depends on your taste. I associate mead with trying to achieve more wine-like flavors. And Brett and other souring bugs are the biggest enemy in that industry.
There is only one way to know and that is to go for it. But if you already have a very low gravity then those bugs probably can't do much. It would be a good idea to add some dextrin when you pitch the bugs. Or I think even better idea is to add some fruit when you add the dregs.
Like you said if it doesn't turn out great, it might be a good batch to have for blending. I would think a sour braggot sounds great.
Oh, last thing is that the Jolly Pumpkin bugs are very aggressive. Of all the batch I have going, the JP dregs soured a beer in 4 months as opposed to 12-18.
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Old 02-14-2011, 07:53 PM   #24
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Quote:
Originally Posted by Almighty View Post
I have heard about some interesting and good results with Brett in ciders and wines (search on Babblebelt homebrew forum). I'm not sure about mead. I guess it really depends on your taste. I associate mead with trying to achieve more wine-like flavors. And Brett and other souring bugs are the biggest enemy in that industry.
I actually think of meads as being sweeter and far less tannic/acidic than wines; sour browns a la Supplication are much more "winey" to me. Gueuze has long been called the champagne of the beer world.

The dirty secret in the wine world is that while they claim to hate brett, lots of classic big reds have Brett in them. In recent years, lots of critics are starting to come around to the idea that the "unique French" character of lots of old houses is, in fact, brett activity in their barrels--many of the Bordeauxs (e.g. Chateau Pichon-Lalande) have quite noticeable brett character. http://www.wineloverspage.com/randysworld/brett.phtml is worth a read.
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