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Old 03-16-2011, 06:56 PM   #11
ReverseApacheMaster
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Originally Posted by Oldsock View Post
30+ batches and I've had it happen only once (Lost Abbey Red Poppy dregs). Where are you getting your Pedio from?
Not myself personally but from my research it seems many breweries have that experience with pedio, which leads me to believe it is fairly common.

My assumption is that the strains we get from Wyeast and WL are probably selected for not having whatever predisposes them to make those long chains. In the alternative, perhaps it is just more likely to occur in a larger fermenter than what we use as homebrewers.

Neither of my pedio-harboring batches have turned ropy but then again both are only a few months old. We'll see how they fair in the very hot Texas summer.

 
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Old 03-16-2011, 07:10 PM   #12
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Originally Posted by ReverseApacheMaster View Post
Not myself personally but from my research it seems many breweries have that experience with pedio, which leads me to believe it is fairly common.

My assumption is that the strains we get from Wyeast and WL are probably selected for not having whatever predisposes them to make those long chains. In the alternative, perhaps it is just more likely to occur in a larger fermenter than what we use as homebrewers.

Neither of my pedio-harboring batches have turned ropy but then again both are only a few months old. We'll see how they fair in the very hot Texas summer.
I've only heard Russian River, Lost Abbery, and Cantillon. Anybody else? I read/heard somewhere that many Lambic breweries think it is something to avoid (maybe one of the Vinnie speaches?).
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Old 03-17-2011, 03:30 PM   #13
killsurfcity
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Thanks for the info. as for where the bugs came from... i'd say the dregs of 30+ bottles, plus bugfarm 4. just some of the breweries that lent some bugs to this batch: jolly pumpkin, cantillon, hanssens, drie fonteinen, lost abbey, new glarus.
i made a starter from some leftovers in my fridge, and used it to inoculate the unboiled wort. not knowing how much sacc was present, i was going to give it 2 - 4 days before adding safale 05 to finish it off. by the time i got to it, i don't think there as anything left to ferment.
the beer came out great though. pretty much what you'd expect from a BW. crisp, tart, and mildly funky in the finish.

 
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Old 03-18-2011, 03:55 PM   #14
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Originally Posted by Oldsock View Post
I've only heard Russian River, Lost Abbery, and Cantillon. Anybody else? I read/heard somewhere that many Lambic breweries think it is something to avoid (maybe one of the Vinnie speaches?).
Yeah, I think that was from the Sunday Session where they talked about that...other Belgian brewers acted like it was something terribly wrong and their superior methods avoided it, or they just lied and said it didn't happen to them

 
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Old 03-18-2011, 04:53 PM   #15
cyraxx
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Yeah, I think that was from the Sunday Session where they talked about that...other Belgian brewers acted like it was something terribly wrong and their superior methods avoided it, or they just lied and said it didn't happen to them
Yes, Vinnie said that Jean thought that 'sickness' was something good, while Armand and Frank Boon said it was something wrong. I'd really like to try a sick beer just to experience the texture.

 
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Old 03-18-2011, 05:29 PM   #16
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Originally Posted by killsurfcity View Post
Thanks for the info. as for where the bugs came from... i'd say the dregs of 30+ bottles, plus bugfarm 4. just some of the breweries that lent some bugs to this batch: jolly pumpkin, cantillon, hanssens, drie fonteinen, lost abbey, new glarus.
Sounds like my knid of Berliner, plenty of Brett to clean stuff up.

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Originally Posted by cyraxx View Post
Yes, Vinnie said that Jean thought that 'sickness' was something good, while Armand and Frank Boon said it was something wrong. I'd really like to try a sick beer just to experience the texture.
I just did a beer with buckwheat, the pre-boil wort had a very similar texture and appearance to the sick beer. It will be interesting to see how it changes as it sours.
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