Flanders red question - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Flanders red question

Reply
 
Thread Tools
Old 11-06-2011, 06:54 PM   #21
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
 
smokinghole's Avatar
Recipes 
 
Nov 2009
Lucid Dream Land
Posts: 2,921
Liked 132 Times on 108 Posts


Really, I'm still trying to figure it out. I think Wild Brews mentions how b-glucosidase is produced by the brettanomyces which allows for monosaccharide cleavage. Pediococcus I think also produces b-glucosidase. I think the enzymes produced are species specific so some may produce glucosidase and some may not. If it doesn't pediococcus will certainly produce some other hydrolyzing enzyme that can contribute to the super attenuation properties of this brett/pedio relationship. I have read the papers from Leuven about lambics but I didn't run across any attempting to explain how and why brett combined with pedio will super attenuate.

So you're right that the bacteria probably don't grow just because of the brett. Instead I think it'd be better to say that the bacteria grow in conjunction with the brett in a somewhat symbiotic relationship.
__________________
Going through life is hard.
Going through life stupid is harder.

 
Reply With Quote
Old 11-09-2011, 07:37 PM   #22
nppeders
Recipes 
 
May 2010
Minneapolis, Minnesota
Posts: 60

I have two flanders reds going. One I did about 10 months ago with Roselare. I had it on the yeast cake for 7 months before transfering to secondary onto 1 oz. of French oak cubes that I boiled for 30 minutes. My thinking was, I wanted a bit more Brett in the finished product and that is the reason why Lambic brewers allow the beer to sit on the dead yeast for the entire fermentation. That one is starting to get nice and sour and is really coming along. Check it out HERE

When I transfered that batch, I brewed a new batch to put on top of the yeast cake as I heard that Roselare blend gets more sour the more times you re-pitch it. That one HERE is 3 months old, still on the yeast cake, and certainly progressing faster then my first batch!

Did you brew this? How's it going?

 
Reply With Quote
Old 11-13-2011, 03:32 PM   #23
calebawilson
Recipes 
 
Mar 2010
Katy, tx
Posts: 208
Liked 1 Times on 1 Posts


I brewed a Flanders red about a month ago it is still on the yeast I did not add and not sac just the blend thinking I may put another batch on the yeast cake in the next week or two and transfer it to a secondary to age on some oak cubes.

 
Reply With Quote
Old 11-14-2011, 03:44 PM   #24
nppeders
Recipes 
 
May 2010
Minneapolis, Minnesota
Posts: 60

So you just used to Roselare blend? Did you get active fermentation out of just that?

 
Reply With Quote
Old 11-14-2011, 05:55 PM   #25
calebawilson
Recipes 
 
Mar 2010
Katy, tx
Posts: 208
Liked 1 Times on 1 Posts


Oh yeah it has sac yeast in the blend it did a regular 4 day ferment with a krausen and everything.

 
Reply With Quote
Old 11-16-2011, 02:55 PM   #26
nppeders
Recipes 
 
May 2010
Minneapolis, Minnesota
Posts: 60

That's good to know. I'd heard mixed reviews about using that blend without another Sac strain.

 
Reply With Quote
Old 11-16-2011, 06:17 PM   #27
calebawilson
Recipes 
 
Mar 2010
Katy, tx
Posts: 208
Liked 1 Times on 1 Posts


What have you heard I'll give my feed back once it has aged. My thought is why add more sac yeast if the blend already has it.

 
Reply With Quote
Old 11-16-2011, 08:43 PM   #28
tasq
Recipes 
 
Mar 2010
Denver, Colorado
Posts: 577
Liked 12 Times on 12 Posts


The blend alone works just fine.
__________________
The Keg Ran Out Club
Broomfield, Colorado
http://www.kroc.org/

 
Reply With Quote
Old 11-16-2011, 08:47 PM   #29
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,575
Liked 7026 Times on 4160 Posts


Just the blend. It gave me a great red.
__________________
- Andrew

nppeders Likes This 
Reply With Quote
Old 11-17-2011, 02:31 PM   #30
nppeders
Recipes 
 
May 2010
Minneapolis, Minnesota
Posts: 60

I had heard on a few different forums that it took a long time for fermentation to start with just the smack pack and that using another sacc strain along with it was maybe not necessary, but advised. Good to know! Cheers! I've put so many different bugs in my first Flanders there is some major diversity going on in there. I'm just about the brew another batch of Flanders Red with the ECY Flanders Blend! Pretty excited for that!

 
Reply With Quote
Reply
Thread Tools



Forum Jump