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Old 08-22-2011, 04:42 PM   #1
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Anybody try this out yet? Description:

"A unique blend of Saccharomyces, Brett, lacto & Pedio perfect for flemish reds and sour browns. Dry, sour, leathery and notes of cherry stone. Designed for 5 gallon pitch, but may be added at any stage of fermentation."


I got my hands on some and plan to brew a Flemish Sour Ale using a recipe similar to that found in Brewing Classic Styles. For reference, I love Rodenbach Grand Cru.

This will be my first sour. Some questions:

1. Is it better to do as Jamil suggests, and ferment it out with an neutral sacch. strain, then add the ECY02? Obviously from the description, it seems that I could pitch directly into a ~ 1.053 wort. I want to do whatever it takes to accentuate the sour character.

2. Primary for several months, then transfer to a secondary and add oak? I know the level of oxygn reaching the beer plays a large role. I plan to use a dedicated buck for primary, but not so sure how to proceed here. (How long? Secondary or no? Autoylsis concerns?)

Any other experience, tips, or advice would be greatly appreciated.



 
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Old 03-05-2012, 05:25 PM   #2
smokinghole
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Did you ever brew and use this culture? I'm brewing a Flemish Red today and wondered what your experience was. I have ECY02 and rosalare at my disposal.


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Old 03-05-2012, 05:44 PM   #3
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I brewed with it in September, I used a washed slurry pitch that was a 1st gen. I used it as my primary pitching strain, and it seemed to do well. There's now clearly patches of brett and bacterial colonies on the surface of the wort. It smells fantastic, and while my nose tells me it's ready to go, I'm trying to wait at least one more month to package it.

My recipe and writeup.

 
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Old 03-05-2012, 06:14 PM   #4
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Brewed with it in August, still haven't bottled it yet. Got a nice pellicle, and it began to sour considerably around the 5 month mark. It is also developing those classic FR cherry/stone fruit characteristics now. I would recommend it.

 
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Old 03-05-2012, 06:46 PM   #5
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I also have it in a Oud Bruin in a carboy so I can't be much help. Smells good!!

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Old 03-05-2012, 09:15 PM   #6
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I was just checking how it worked out thus far. I don't think it was even available as a culture until spring or summer last year. So I didn't expect many people to have it bottled and drinking yet. I've been very very happy with every beer I brewed and fermented with ECY strains. So I'm sure this will be no different.
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Old 03-12-2012, 10:31 PM   #7
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Quote:
Originally Posted by smokinghole View Post
Did you ever brew and use this culture? I'm brewing a Flemish Red today and wondered what your experience was. I have ECY02 and rosalare at my disposal.
I'm in the same boat. I've got my grain bills together last night for Flanders red & brown, I have 2 packs of roeselare and 3 containers of ECY02 Flemish ale. I'm in a quandary on which yeasts to use. Would love more feedback on the ECY02.
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 03-12-2012, 11:08 PM   #8
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I went with the ECY02 and might do another batch in the future with Roeselare.
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Old 03-12-2012, 11:25 PM   #9
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I might have to get some more buckets and just do all 4 for comparison.
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 03-12-2012, 11:37 PM   #10
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I wish I could get some ECY, but seems like they are always out.



 
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