Consecration kit from MoreBeer - Page 24 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Consecration kit from MoreBeer

Reply
 
Thread Tools
Old 02-26-2013, 05:42 PM   #231
mors
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Oct 2009
Berkley, Michigan
Posts: 1,019
Liked 100 Times on 88 Posts


Quote:
Originally Posted by DakotaRules View Post
So I screwed up, after transferring to the secondary, I added my fruit and then the Roeselare blend. No Brett on its own. I thought the Roeselare blend had it all in it. It's been in the secondary for a month now.

Is it to late to add the Brett or should I forget it at this point?
Roeselare does have brett in it. It's just "not the way Russian River does it".

 
Reply With Quote
Old 02-26-2013, 07:08 PM   #232
Jipper
Recipes 
 
Dec 2008
Posts: 509
Liked 47 Times on 42 Posts


Roeselare contains specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture. I'm not 100% sure, but I THINK Russian River adds Brett first due to pH. Brett doesn't perform at lower pH, while Lacto will. Brett is added prior to the Roeselare to allow it to contribute its flavor and aroma before the lacto lowers the pH to a point where only it can operate. The peddio is something I'm uncertain of, but because it's a bacterium, I believe it also will operate at the lower pH. The Brett in the Roeselare will still contribute some "brettyness", but the finished beer will just have a little less of that flavor / character if Brett wasn't pitched prior. Pitching more brett to your beer after pitching the Roeselare will help though, so I'd say pitch it!

Cheers!

 
Reply With Quote
Old 02-28-2013, 04:42 PM   #233
mhot55
Recipes 
 
Oct 2007
Staten island, Ny
Posts: 228
Liked 12 Times on 11 Posts


I'm getting a little ahead of myself as I have the brett pitched for about a month so far. I see that I should pitch the rosealaire after 6-8 weeks of the brett and then pitch the oak cubes "when the desired level of sourness is attained". Should I rack into a new carboy and add oak or just pitch the oak in the existing carboy? I assume the souring would stop if racked to a new carboy, but if left in it will become more sour.
__________________
Alcohol may be man's worst enemy, but the bible says love your enemy.

 
Reply With Quote
Old 02-28-2013, 04:47 PM   #234
Jipper
Recipes 
 
Dec 2008
Posts: 509
Liked 47 Times on 42 Posts


Hey mhot55,

I would just throw the oak into the current carboy personally. I don't think the souring would stop, but it might slow down. Since a majority of the oak cubes is "raw oak", the oaking will take place quickly. By the time you've reached an appropriate level of oak (again, this should be done to taste, so there's no great timeline to provide), your sourness will have changed very minimally.

Hopefully this helps, but if you have any other questions don't hesitate to ask.

Cheers!

 
Reply With Quote
Old 03-02-2013, 12:22 PM   #235
Coff
Recipes 
 
Aug 2010
Philadelphia, PA
Posts: 1,515
Liked 187 Times on 130 Posts


I'm not bottling soon but I'm wondering what volumes people are carbing to? The real Consecration isn't highly carbed.

The reason I ask is bc I have 2 cases of those Vinnie bottles and would rather use them for a Saison Brett that's highly carbed.
__________________
Blog:
Alesoftheriverwards.com

Twitter: @ecoffy
Instagram: @alesofriverwards

 
Reply With Quote
Old 03-02-2013, 02:59 PM   #236
TNGabe
Recipes 
 
Aug 2012
Posts: 6,655
Liked 2284 Times on 1539 Posts


Quote:
Originally Posted by Coff View Post
I'm not bottling soon but I'm wondering what volumes people are carbing to? The real Consecration isn't highly carbed.

The reason I ask is bc I have 2 cases of those Vinnie bottles and would rather use them for a Saison Brett that's highly carbed.
That makes me jealous.
__________________
The only thing worse than dumping beer is serving beer you should have dumped.

 
Reply With Quote
Old 03-02-2013, 05:16 PM   #237
Coff
Recipes 
 
Aug 2010
Philadelphia, PA
Posts: 1,515
Liked 187 Times on 130 Posts


Quote:
Originally Posted by TNGabe

That makes me jealous.
Are they not for sale anymore? They were expensive as ****.
__________________
Blog:
Alesoftheriverwards.com

Twitter: @ecoffy
Instagram: @alesofriverwards

 
Reply With Quote
Old 03-02-2013, 08:43 PM   #238
TNGabe
Recipes 
 
Aug 2012
Posts: 6,655
Liked 2284 Times on 1539 Posts


Quote:
Originally Posted by Coff

Are they not for sale anymore? They were expensive as ****.
Still for sale, I'm just too cheap to buy bottles.
__________________
The only thing worse than dumping beer is serving beer you should have dumped.

 
Reply With Quote
Old 03-02-2013, 11:11 PM   #239
av8er79
Recipes 
 
Feb 2012
McDonough, GA
Posts: 120
Liked 5 Times on 5 Posts


Good question on the carbonation. I have enough Belgian 750's to do my batch but don't want to use them simply for presentation.

 
Reply With Quote
Old 03-03-2013, 12:10 PM   #240
Coff
Recipes 
 
Aug 2010
Philadelphia, PA
Posts: 1,515
Liked 187 Times on 130 Posts


Quote:
Originally Posted by TNGabe

Still for sale, I'm just too cheap to buy bottles.
Yea this was the first time I ever bought bottles in my 6 years of brewing. I likes them alot though.
__________________
Blog:
Alesoftheriverwards.com

Twitter: @ecoffy
Instagram: @alesofriverwards

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Does anyone have a Russian River Consecration recipe? stevehollx Lambic & Wild Brewing 18 06-19-2012 09:44 PM


Forum Jump