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Old 11-20-2011, 05:19 PM   #11
alanwelam
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Aug 2010
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RAM,
Thanks for the info. One other question... Should you aerate the wort prior to pitching the yeast? I see a lot of info about O2 in the wort producing acetic acid, but this focuses on the fermenter type. Is there another thread or has anyone addressed wort oxygenation prior to fermentation?

Thanks!
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Old 11-20-2011, 05:28 PM   #12
McCheese352
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I think acetic is a longer term issue, Acetobacter converting ethanol to acetic acid? I assume the sacc. contained in the blend would make short work of any initial aeration that's done.

 
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Old 11-20-2011, 05:49 PM   #13
ReverseApacheMaster
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Acetic acid won't be a concern at the beginning, it's a long term issue. The initial O2 from aeration will get taken up by the yeast during fermentation.

However, I would not aerate too much because pedio can die in the presence of too much oxygen. I would just shake the fermenter for a few minutes. Your lambic should be a low gravity beer so the yeast should be able to start fermentation in a day or two without a problem.

 
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Old 11-22-2011, 11:04 AM   #14
alanwelam
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When would you add maltodextrine? To the boil?
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Old 11-22-2011, 11:17 AM   #15
milldoggy
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Add it to the boil, at least for 15 mins. Sac yeast cannot ferment it.

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Old 11-22-2011, 09:45 PM   #16
leyon
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about the type of yeast to pitch and the exact timing, I would recommend to start the fermentation with a neutral strain, then add a lambic profile yeast.
why? the fermetation will start better and sooner with cervisiae (and avoid infection) and the lambic strain will do the rest: cervisiae cannot break some complex sugars chains, as you know, but wild yeasts can and then, will still have the possibility to develop longer than the first one.

it is ilso possible to add both at the start: wyeast packages for this purpose are blends.

Laurent

 
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Old 11-23-2011, 02:47 PM   #17
smokinghole
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I would just buy a lambic blend and add it as it sits in the package. When lambic producers utilize a cool ship they certainly don't get 1mil/ml yeast per degree plato. So if you are under pitching with the lambic cultures I don't see it as a bad thing. In fact I EXTREMELY underpitched a saison using a lambic blend and it didn't start fermenting for 3-4 days. I added heat finally and it took off.
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Old 11-24-2011, 05:01 PM   #18
alanwelam
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So I brewed Tuesday. Now it's Thursday... I guess I was under the impression somehow that the primary fermentation was a slow process, therefore I could put just a little under 5 gallons into a 5 gallon carboy and put a 3 piece airlock on top... Two days later, I have the leaning tower of fermentation sitting atop the carboy. I'm just glad that this didn't clog the airlock while I was at work last night... That would have been a gigantic mess to clean up. At this point, the mess was limited to only the cabinet that I store the fermenting beer in. It's now sitting in the bath tub with a blow off tube on it...
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Old 11-25-2011, 05:35 PM   #19
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I've been thinking about a lambic for a while now. Keep updating! I'll take any advice I can get!

 
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Old 12-02-2011, 04:31 PM   #20
alanwelam
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Brewhound: just go for it.

Guys, the primary fermentation has been extremely aggressive. I put this into a 5 gal carboy for the primary, thinking that due to a long primary phase I wouldn't need to worry as much about headspace. somewhere in the 24-48 hour range, I had the leaning tower of fermentation sitting atop the airlock. I switched to a blow-off tube and put it in the extra bathroom tub that I'm not using. at day 10 now, and the fermentation is still going at a strong pace. Is this to be expected? I have to admit, this caught me by surprise.
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