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Old 06-30-2012, 11:24 PM   #1
Mar 2012
Posts: 24

Want to brew a monster stout for the upcoming Christmas holidays. I want to ferment it out with a neutral al yeast say safale 4 and then do a secondary with a wild yeast strain. Thoughts please...

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Old 06-30-2012, 11:32 PM   #2
Golddiggie's Avatar
Dec 2010
Posts: 11,995
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IMO, bad idea. Ferment with a yeast that will give you what you want from primary and then just let it age until great. Banking on a wild yeast' doing anything post primary is more than just risky.

Use a yeast that has a tolerance that will let it fully ferment the batch. Don't pick a strain that won't perform as needed.

Do you at least have a recipe formulated? A big brew will need more time before its ready to go to glass. If you're planning to bottle carbonate, it will probably need more time there too.
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Old 06-30-2012, 11:46 PM   #3
Feb 2012
lawrence, ks
Posts: 599
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Ehh, I don't want to knock something before I have tried it, but I'd have my reservations about using a wild yeast in a stout. However, boulevard did this and the tasting judges liked it. More of the news story here.
Queue: King Tut ale, BIG barleywine, Desire mead, .
Fermenting:Denny Conn's vanilla porter
Bottled: <1.060: AHS Aniv Wit, lemon wheat, Blonde rye.
<1.090: How Rye I Am, Rye wheat ale, spiced tripel, tripel w/orange, baltic porter, skeeter pee lime and lemon w/cranberry, Milk stout.
<1.110: Reverend clone, IIPA. Chocolate RIS, Bourbon Barrel Quad, chocolate RIS w/oak & whiskey
>1.110 OG: Double W (inspired) stout, Choco milk Czar, Mephistopheles (inspired) stout..

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