Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > ECY20 Bug Country recipe ideas
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Old 01-02-2013, 12:53 AM   #11
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All my ECY sour cultures were slow starters. A little heat goes a long way getting them running. Eitherway don't worry your beer will ferment with out a doubt. If my mason jar of random bottle yeast from lambics fermented a saison with out issue then an old tube of yeast from ECY will be fine.


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Old 01-02-2013, 01:55 PM   #12
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Yea the first time I used an ECY mixed culture (Bugfarm 5 exactly 1 year ago today) I had no activity for 48 hours. Smokinghole suggested I warm it up a bit so I say the carboy on a heating pad and within 2 hours the thing started to actively ferment, once it hit ~72f things were good from there on out.


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Old 01-02-2013, 02:37 PM   #13
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Quote:
Originally Posted by Coff View Post
Yea the first time I used an ECY mixed culture (Bugfarm 5 exactly 1 year ago today) I had no activity for 48 hours. Smokinghole suggested I warm it up a bit so I say the carboy on a heating pad and within 2 hours the thing started to actively ferment, once it hit ~72f things were good from there on out.
Yeah, if the only saccharomyces in this blend is the saison brasserie, I've never seen it ferment below 72. It's going on 36 hrs at 68. I'm going to wait another 36 hrs just to see what happens before I warm it up.
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Old 01-03-2013, 04:34 PM   #14
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Going on 60 hrs. I popped the stopper and took a whiff last night. Beer smelled super buttery, so I'm guessing the pedio is doing well. Thin pellicle is forming, but I guess I'm going to have to bump it up from 68 to get the sacc going.
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Old 01-04-2013, 02:16 AM   #15
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Originally Posted by TNGabe
Going on 60 hrs. I popped the stopper and took a whiff last night. Beer smelled super buttery, so I'm guessing the pedio is doing well. Thin pellicle is forming, but I guess I'm going to have to bump it up from 68 to get the sacc going.
Was your vial from the September production run?
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Old 01-04-2013, 02:51 AM   #16
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Was your vial from the September production run?
Scratch that. The Flemish is Sept. the Bug County is Oct. I'm wondering if I should pull half the vial and get it active prior to brewing tomorrow.
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Old 01-04-2013, 03:57 AM   #17
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Scratch that. The Flemish is Sept. the Bug County is Oct. I'm wondering if I should pull half the vial and get it active prior to brewing tomorrow.
October. It's fermenting and I bet the sacc would kick in if I bumped the temp. 1/2 vial aerated starter and other half straight is recommended for older than a month, but I figured there was something in there that would be healthy enough.
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Old 01-04-2013, 02:12 PM   #18
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One thing I would like to add about these cultures is depending on the beer style being produced I underpitch the living snot out of these cultures for something like a lambic or a sour saison. I do that for ester development and so forth because the brett will consume the excessive esters produced by the stressed yeast and it will still attenuate. I know some will disagree with my theory, but I think a big part of why the best wild beers taste the way they do is sub 1mil/ml/*plato cell counts going into the beer. So if you decided to brew up a saison I'd just pour a little bit of the culture vial from ECY in there and save the rest. I've done this and used one ECY20 vial on 4-5 beers and that doesn't include what I kept from the bottom of the fermentors.
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Old 01-05-2013, 03:36 PM   #19
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Mine was from October also. Pitched the whole vial into 5.5g of 1.063 wort. Visual fermentation started about 3 days later. I asked ECY via facebook what temp, they said toward the upper end of the recommended temps (60-74) would make it more sour, and some lag is not uncommon. It is now bubbling away, but looks a little different than usual. Lots of small bubbles instead of the typical thick Krausen. Sacc might not have got going too well yet.
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Old 01-05-2013, 09:25 PM   #20
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Just pitched last night. Simple 60/40 pils/wheat (torrified and flaked) grist. I decided to make a starter with half the vial a day ahead. No activity as of yet. Also pitched the Flemish Ale blend in a red. Seven hour brew night!


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