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Old 09-25-2012, 03:10 AM   #1
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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Memories of yeat is what I call this project.
One of the board members here(thank you soo soo soo verryy much) sent me some oak cubes over to Thailand so that I could try and get starters built up from them.
I have said on a few occasions that we have no LHBS here and having liquid yeast sent is very pricey and the chances of it being dead from the heat are quite high also.
The other thing is that we don't have any sour beers from which to harvest dregs,although I have managed to get starters going from Orval,Achuffe and a few others.

So the procedure was to add the cubes to 125ml each of starter wort at 1020 and try the breathe some life intot them.

the strains I am working with are BrettC, Rosalare, Brett Drie and Allagash Confluence.
After only 20 hours I had activity in the Brett Drie and after another 10 hours had some in the Brett C.
after 2 full days I had a krausen on both and snot in the Roselare.
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Old 09-26-2012, 01:44 AM   #2
badlee
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Oct 2010
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I took a pic of the Roselare build up last night before adding more 1020 wort and it looked strange,in a good way I hope.
Also tasted; BrettC smell and taste of English cider.
Allagash smell of dirt and oak, taste of unfermented wort
Brett Drie fruity, citrus, English florad hop smell(even thou NO hops were added) and a LONG LASTING trpical/summer fruit cordial after taste
Roselare musty old dry cheese on the nose but tart tangy lemon taste


As of this morning the BrettC was going ape!
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Old 09-27-2012, 01:19 AM   #3
buttcord
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Sep 2012
Sioux Falls, South Dakota
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Very interesting idea for a thread badlee. Looking forward to see where it goes!

 
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Old 09-27-2012, 08:07 AM   #4
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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Thanks,I also can't wait to see how it goes.
Third wort addition at 1030this time, going tomorrow.

 
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Old 09-27-2012, 08:20 AM   #5
Pratzie
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Quote:
Originally Posted by buttcord View Post
Very interesting idea for a thread badlee. Looking forward to see where it goes!
I gotta agree, thats pretty awesome what u got going on there. Hope it leads to some great homebrews for ya!
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Old 09-27-2012, 12:14 PM   #6
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Can't wait for the results. It looks like they're already off to a great start. Could be a great way to store and share bugs!

 
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Old 09-28-2012, 01:27 AM   #7
badlee
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This morning,6 days after starting, I had a good look-see.
The Roselare(pic not so good) has a full thick pellicle.
The Brett Drie now also has a thin filmy pellicle.
The BrettC, no pellicle,lots of yeast settled out AND some of the cubes have fallen to he bottle?
Biggest surprise of all was that the Allagash Confluence has started to do something.
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Old 10-08-2012, 02:33 AM   #8
badlee
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Here we go.
First 1gallon batch is in and raging away!
On saturday night I mashed 750gr of Vienna with 40 gr of crystal wheat at 69c for 45 minutes and sparged into the melting half 2/3 gallon of 1023 second runnings from a Munich stout.
boiled for 90 mins. added 15IBUs of Fuggle at 60 and another 8 IBUs of Fuggle at 30. After the boil I let it cool over night and pitched with Aussie ale yeast and the built up Roselare at about 9 o'clock. Three hours later this is what it looked like.
But when I wok up this morning it already had a krausen line and another krausenn was building up which looked to me(I don't know if there is a real difference between a Brett krausen and a sacc krausen) to be of smaller bubbles of the kind that built up in the Brett starters.
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Old 11-05-2012, 03:35 AM   #9
badlee
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Brett Drie
So,after a few weeks of waiting for the pellicle to drop in the starter, I decided to step it up with another 500ml of wort of 1040 SG which I boiled for 15mins with 1gr of EKG pellets. The reason for the hopping is that I wanted to try and get an idea of what the Brett Drie does with hop flavour and aroma.
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Old 01-25-2013, 02:12 AM   #10
badlee
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Here we go. Update;
last thursday I brewed a 13ltr batch. 2.5kg Vienna, 0.5kg Munich,70gr CArafa3, 250gr wheat berries,250gr sugar(white). Mashed at 69C. 1oz [email protected] and 18gr [email protected]
It was chilled and pitched with recultured LaChouffe yeast. OG was 1064 and FG from the Sacc ferment was 1014(reading taken after cold crash).
I then split the batch into 3 1 gallon demijohns and added1) oak cubes from which I ccultured the Brett B trois
2) Brett C
3) mix of Orval dregs,brett c and brett b trois
that was 9 o'clock last night. The pictures you see here(didnt re-set the time on the camera) was roughly 5:30 this morning Thai time. I was BIG TIME excited to see this much action so soon.
The sample I took tasted great. I little fruity,creamy on the tongue and well balanced.
Again,big thanks to Almighty,who made this possible.
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