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Old 07-04-2011, 03:33 PM   #11
Saccharomyces
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Quote:
Originally Posted by dcp27 View Post
how big does the yeast cake build up come the second batch? I just started a similar flanders and was thinking of pulling out 2/3 every 6-12months and putting new wort on top of the remainder to just keep a continuous blend til I get sick of it.
After three pitches I had about 1" of slurry. What you are talking about sounds fine, though if you wait that long to pitch you probably want to add some fresh saccharomyces yeast with each pitch since it will all be dead by then.
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Old 07-04-2011, 05:49 PM   #12
smokinghole
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After finding three 5gal fermentors in a dumpster (they were nasty and needed serious cleaning). I have a perfect setup for doing this recipe. I'm inclined to not go with the Roeselare and go with the East Coast Flemish culture instead if I can get my hands on the mix. I have three of his other yeasts but didn't think to grab the flemish because I had no plans of doing a long term sour beer like this. I have a feeling there will be one or two batches of this made and then the three fermentors will be dedicated to traditional gueze lambic.
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Old 09-20-2011, 06:34 PM   #13
Soperbrew
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Need update.. Anything new going on with these? How many batches you got going?

 
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Old 09-20-2011, 08:16 PM   #14
smokinghole
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Unless your question is directed to the OP I haven't brewed since I found those fermentors almost. I got elbow deep in a patio construction then got hit by all the rain in the north east. I plan on getting one of these in a fermentor very very soon. I have a couple other beers that I'm itching to do so the time will come.
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Old 12-12-2011, 06:04 PM   #15
humann_brewing
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Oct 2008
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so how is this beer doing. Have you blended a perfect blend?

I am thinking of trying your ferment in buckets for 100 days and transfer. But just curious if you are transferring even if the pellicle has not dropped and if it has not dropped, are you taking some of that into the keg?

 
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Old 12-22-2011, 11:23 PM   #16
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well 2 buckets filled up with 1.059 wort (I overshot, pre-boil was 1.048) today starts 110 days, I think the next batch I will reduce the grain even more to make sure I get closer to 1.050

 
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Old 02-20-2012, 04:28 PM   #17
RDWHAHB
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Brewed the first half of this over the weekend. It went crazy and is blowing off. Didn't expect that with the low yeast count.

 
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Old 03-23-2012, 09:43 PM   #18
humann_brewing
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When you rack into the keg for the first batch, is the pellicle dropped out or do you care if it is or not. I am at about 100 days now and I barely have a pellicle going as it has been fairly cold where it's at. I am wondering if I should let it go longer, my only fear is that it is in buckets and I am worried about all the o2.

 
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Old 08-30-2012, 07:32 PM   #19
Soperbrew
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What's going on with these beers? Updates from anyone?

 
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Old 09-03-2012, 07:29 PM   #20
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Life got crazy, just now brewing the second half. Boiling now, gravity is way higher than I expected for some reason. Will rack, taste, and test ph of the 1st one.

Do I need to worry about the trub breaking down at all? I tried to minimize what gets in there.

Jeff

 
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