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Old 02-03-2012, 04:43 PM   #11
Aug 2010
Greenville, SC
Posts: 235
Liked 1 Times on 1 Posts

To be honest I have no goals for this one any more in terms of flavor. I really just want to bring the gravity down and have it be able to carb up in the bottle. If it still needs to sit in secondary for a couple more months I'm just fine with that! Would it work if I make a 2 liter starter with one vial, decant, and then pitch?

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Old 02-03-2012, 05:36 PM   #12
Bsquared's Avatar
Oct 2006
San Diego
Posts: 1,851
Liked 67 Times on 59 Posts

Sure, that will get you to about the 2 vial count level. The ester profile might work well with a barley wine, as well the esters produced by brett.c age well, at least I have found this. so it might complement the the sherry and dried fruit profile that an aged barley wine has.

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Old 02-03-2012, 07:39 PM   #13
Jan 2010
Medford, MA
Posts: 4,126
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personally, id grab a pack of somethign with brett in it (orval, rayon vert, etc) and just pitch the dregs instead of getting the vial tho. they're usually more active and its about the same price with the bonus of getting something to drink. dont get too used to your current ester profile tho as the brett will metabolize alot of them

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Old 02-03-2012, 08:32 PM   #14
GuldTuborg's Avatar
Mar 2010
Posts: 4,525
Liked 946 Times on 647 Posts

You could try the WLP099 again, but I understand if you're hesitant. I hear it takes some babying to get it to work right, so you definitely have to be ready to make that happen. Otherwise, brew something that finishes extra dry, maybe even with the same yeast, and start blending. Or, if it tastes good, but just sweet, bottle it up and use it for cooking.
*Member: The HBT Sweaty Fat Guys Cigar Club

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