Lindemans Faro dregs - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Lindemans Faro dregs

Reply
 
Thread Tools
Old 03-03-2011, 07:08 PM   #11
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 255 Times on 169 Posts


Quote:
Originally Posted by simcoe4life View Post
I've never used Faro dregs. My logic is that I would want older bacteria whose complexity has matured a bit thus expediting the road to funkiness in my sour creations.

However I would reconsider if they were Cantillon Faro dregs.
In general I've found that dregs from fresher beers work much better. Old beers tend to have less numerous/viable microbes and often only a small selection of the ones who contributed to fermenting the beer. This is one of the reasons Jolly Pumpkin dregs work so well.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 03-03-2011, 07:11 PM   #12
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 255 Times on 169 Posts


Quote:
Originally Posted by cntry036 View Post
@ oldsock. From 2 bottles it took about 2 days to see noticeable activity. I then stepped it up to about 5-600 ml. And within a day and a half it had about a .25 - .5 inch krausen.

Smells kinda sweet and like nail polish remover.
Any idea about what I've got? Anything worth using?
That is pretty quick, if it had taken longer I would have been suspicious tht you just had something from the air/vessel fermenting.

Hard to tell what it is, but nail polish remover is probably ethyl acetate (a ester that is a combination of ethanol and acetic acid) which is a bad sign that you have something in there that is using oxygen to turn alcohol into vinegar (could be Brett, Pedio, or Acetobacter). That is exactly what a starter I made from a couple old bottles of Lost Abbey and Russian River did. I would probably dump the starter and start over.

This is one of the big issues with making a mixed bug starter, some need oxygen, while it causes issues with others.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 03-03-2011, 10:39 PM   #13
Barc
 
Barc's Avatar
Recipes 
 
Oct 2008
NC
Posts: 669
Liked 8 Times on 6 Posts


Quote:
Originally Posted by Oldsock View Post
That is pretty quick, if it had taken longer I would have been suspicious tht you just had something from the air/vessel fermenting.

Hard to tell what it is, but nail polish remover is probably ethyl acetate (a ester that is a combination of ethanol and acetic acid) which is a bad sign that you have something in there that is using oxygen to turn alcohol into vinegar (could be Brett, Pedio, or Acetobacter). That is exactly what a starter I made from a couple old bottles of Lost Abbey and Russian River did. I would probably dump the starter and start over.

This is one of the big issues with making a mixed bug starter, some need oxygen, while it causes issues with others.
Agreed. I've "captured" "yeast" numerous times. The only ones I trust don't ever smell like ethyl acetate or just plain acetic acid. I dump the ones that smell like this even if I can see a pellicle and not a lactobacillus pellicle (meaning Brett or something similar).

 
Reply With Quote
Old 03-04-2011, 01:59 AM   #14
cntry036
Recipes 
 
Sep 2010
Oklahoma City
Posts: 19

appreciate all the input! I'll probably try again. Living in OK it's hard to find any beers that have bugs in them. Heck it's hard enough to find just good beer!

 
Reply With Quote
Reply
Thread Tools



Forum Jump