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Old 11-01-2011, 01:48 PM   #1
Pivzavod
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Do all of their beers use the same cultures? I am guessing its more of Lacto / Pedio than Brett?
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Old 11-01-2011, 03:25 PM   #2
smokinghole
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Everything I am told and read is that his beers are just brett and lacto with no pedio. I am trying to motivate myself to streak a swab from a JP beer onto a WLD bacteria plate to see what grows. If it's only lacto I will get hardly any growth because I don't have access to the O2 scrubbing packs that go in an anaerobic culture chamber.
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Old 11-01-2011, 05:17 PM   #3
pohldogg
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I'm pretty sure it's more than lacto and brett. IIRC from a bn interview their critters come from the air (or at least they did at one point before they colonized the barrels). Also, they take some of their beer's ibus into the 30's and that would take a pretty strong lacto strain.

OP, JP bottles a lot if stuff after only a few months so you may not get much brett if you get a fresh one. Old ones are brettier. I love the dregs because they're the most aggressive bugs I can get here in KY.

 
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Old 11-01-2011, 05:41 PM   #4
BryanThompson
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The bugs that I have gotten out of Hannsens bottles from the louisville beer store have worked for me.

 
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Old 11-01-2011, 06:29 PM   #5
sarcastro
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I was once told a JP rep that they did not use pedio, just Lacto and Brett.

 
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Old 11-02-2011, 12:46 AM   #6
Vaughn
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Bryan,

I have had great results using Hannsens dregs as well in a few beers.

As for the JP dregs, I believe their beers have Brett, Lacto, and Pedio. Crack open a bottle of their Perseguidor 5 or Lambicus Dexterius and you will agree.

 
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Old 11-02-2011, 01:45 AM   #7
Pivzavod
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I've had Oro De Calabazo, Bam Biere, ES Bam, La Parcela, La Roja only
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Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
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Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale

 
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Old 12-10-2011, 12:34 AM   #8
dannypo
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Pohldogg is correct. JP has never added any Brett or bacteria to their beer. It all comes from using open fermentation combined with long barrel aging.

I friend plated some La Roja and it had at least two strains of Brett, lacto and pedio.

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