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Old 11-21-2012, 02:47 AM   #11
zendog
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I'll be using 665 for the first time, and I'm wondering if I need to aerate the wort prior to pitching? I'm new to souring so I'm not sure, especially since there is some sacch in the 665 blend.

 
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Old 11-26-2012, 09:16 PM   #12
spenghali
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Aerate as normal since you want the sacch to do its normal thing before the bugs take over.

 
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Old 11-27-2012, 03:49 PM   #13
Thundercougarfalconbird
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, GA
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I'd say depends on quality/gravity of wort and desired yeast ester level. I did a no-aeration whitelabs brett-C pitch once, took it 3 days to get going but man was it a good beer. (Scored a 42 @ peachstate brew off in specialty beer category) While I would give this one a year to ferment, the bugs are anaerobic and I recommend facilitating their growth for maximum sourness and maximum ester from yeast (though the vial is getting old now, so shaking the carboy a bit may be enough)
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Old 11-29-2012, 01:59 AM   #14
JoeLindley
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Quote:
Originally Posted by smokinghole View Post
You can always just add a single brett strain and hope it doesn't dry out too far. I've started brewing an annual imperial stout with the wyeast old ale blend brett. This is the second year.
Can you describe the taste you got last year and how long it fermented? I've never tasted a bretted old ale or bretted imperial stout.

BTW, I started an old ale with the wyeast old ale blend a couple of weeks ago, actually 2 packs of it. The OG was 1.085. I had it in a plastic bucket and I just couldn't keep the lid on it before I had to go to work in the morning, even with a blowoff tube, so I just pulled the stopper out and let the yeast bubble up and spill onto the lid for about 8 hours. Could be infected, but maybe not. I'll taste it in a week or so when I put it into a glass carboy.

Anyway, what's it taste like?

 
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Old 11-29-2012, 12:05 PM   #15
smokinghole
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I got a slight cherry flavor with no noticeable brett funk to be honest. The beer fermented from 1.117 to 1.024 in about 7 months. I bottled it in September but has not picked up any carbonation despite being priming sugar dosed. I will be popping the top of at least half a case and force carbonating for Christmas as gifts the rest I believe will build carb due to the brett. My other option will be to get a brett starter active and add that into the remaining bottles.

The stout was intensely bitter and roasty so the traditional brett flavors that I got in my old ale with the same blend are subdued.
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Old 11-29-2012, 03:46 PM   #16
zendog
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Quote:
Originally Posted by Thundercougarfalconbird View Post
I'd say depends on quality/gravity of wort and desired yeast ester level. I did a no-aeration whitelabs brett-C pitch once, took it 3 days to get going but man was it a good beer. (Scored a 42 @ peachstate brew off in specialty beer category) While I would give this one a year to ferment, the bugs are anaerobic and I recommend facilitating their growth for maximum sourness and maximum ester from yeast (though the vial is getting old now, so shaking the carboy a bit may be enough)
You make a good point. A more dextrinous and/or high level of adjuncts wort would theoretically NOT favor saccharomyces. My wort will be 74% Vienna/Munich for base malts and plan to mash at about 155, so I think normal aeration will work for me. I tend to like a little less sourness also.

 
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Old 12-12-2012, 11:13 PM   #17
BootsyFlanootsy
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something that didn't occur to me when I pitched this blend into my stuck-fermented stout was that the IBU level was pretty high, upwards toward 43.

I'm guessing that I'm going to see little if any sourness out of this.

Dang.

 
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Old 12-13-2012, 01:24 AM   #18
smokinghole
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Don't be surprised. The ECY cultures have some hop tolerant bacteria. I did a 8.5% dubbel with 35ibus and it soured nicely (though unintentionally) from what I suspect to be a contaminated ECY09 culture.
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Old 12-13-2012, 06:16 PM   #19
BootsyFlanootsy
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I hear ya, but Al's blends tend to be more potent than anything I've seen from white labs.

At the least, hopefully the brett will ferment it out fully, at which point, I'm thinking a wee smidge of oak and a good 1.5 to 2#'s of sour cherries per gallon will be in order.

 
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Old 12-13-2012, 07:49 PM   #20
TNGabe
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Finally brewed mine yesterday. I'd had the vials for a few months, so I pitched two and a packet of saf-05. Not much going on yet, but preemptive swamp cooling chilled the wort to low 60s overnight. Should be rocking when it warms back up a little.
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