HBT 2015 Big Giveaway - This is it - Final Weekend to Enter!

Huge Supporting Membership Discounts - 20% Off - Final Weekend!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Saving a sour culture
Reply
 
Thread Tools
Old 01-10-2013, 11:21 PM   #1
bovineblitz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Binghamton, NY
Posts: 2,364
Liked 122 Times on 100 Posts
Likes Given: 44

Default Saving a sour culture

I just bottled a Brett C grisette that had Jolly Pumpkin dregs enjoying life in there for about 18 months. I'm repitching a couple gallons of wort onto the cake, but I'm also pulling out about half the cake and storing it in a jar for now. What's the best way to treat the jar? I was thinking I'd just leave it trub and all in the jar until I want to use it again. Is that a decent way to go about it?
bovineblitz is offline
 
Reply With Quote
Old 01-10-2013, 11:32 PM   #2
ghosthef
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 229
Liked 60 Times on 32 Posts

Default

I boil mason jars and use them. I'd try to get as much trub out though. Maybe add the yeast you are saving to a larger mason jar with some sanitized water (from the boiled water you use to sanitize the jar), and mix it up, let the trub start to settle out and then transfer the yeast portion? I'm no expert, but that seems like it would work.
ghosthef is offline
 
Reply With Quote
Old 01-11-2013, 05:47 PM   #3
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,118
Liked 123 Times on 119 Posts
Likes Given: 3

Default

I dunno how well washing works with bacteria so I just do trub n all & top off with sanitized water to store. it's worked fine so far but i haven't let it go longer than a few months
dcp27 is offline
 
Reply With Quote
Old 01-11-2013, 06:05 PM   #4
bovineblitz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Binghamton, NY
Posts: 2,364
Liked 122 Times on 100 Posts
Likes Given: 44

Default

I wound up washing it per ghosthef's suggestion. I don't think there'll be a problem... I was thinking that perhaps bacteria acts a bit differently but it should still be in suspension.
bovineblitz is offline
 
Reply With Quote
Old 01-12-2013, 12:24 AM   #5
Almighty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Diego, CA
Posts: 420
Liked 24 Times on 17 Posts

Default

For next time, I found the viability stays much better for Brett and other bugs when kept with beer. The trub actually is a carbon source for Brett and can keep it alive for a long time. So the best way to keep it is to pour it off, with some of the beer on top. Keep it at room temperature also. Opposite of Sacc yeast, viability of Brett seems to go way down once refrigerated.
Almighty is offline
 
Reply With Quote
Old 01-12-2013, 01:58 AM   #6
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 6,484
Liked 383 Times on 341 Posts
Likes Given: 7

Default

I've been pondering this question for a while. I have been making 'bug starters' that I add to secondary. I've been keeping a half pint of the starter in a mason jar in the fridge and using it next time for a new 'bug starter'. No washing, but it is clean to start off with. I usually add dregs to the starter too.

I'm not sure this is really a good way to do it. With my latest beer I have added the bugs up-front. After 2 weeks I'm going to take about 2 pints out and put in a large wine bottle with an airlock, let it continue to ferment and build brett. Lacto, and Pedio, until I am ready to use it as my bug source for the next beer.
Calder is offline
 
Reply With Quote
Old 01-14-2013, 01:07 AM   #7
bovineblitz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Binghamton, NY
Posts: 2,364
Liked 122 Times on 100 Posts
Likes Given: 44

Default

Hm yeah... maybe we should be treating it like a sourdough culture, keep it alive at room temp with periodic food or something.
bovineblitz is offline
 
Reply With Quote
Old 01-14-2013, 01:11 AM   #8
TNGabe
Feedback Score: 17 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,611
Liked 2236 Times on 1511 Posts
Likes Given: 2304

Default

Quote:
Originally Posted by bovineblitz
Hm yeah... maybe we should be treating it like a sourdough culture, keep it alive at room temp with periodic food or something.
Store in barrel and feed periodically.
__________________
The only thing worse than dumping beer is serving beer you should have dumped.
TNGabe is offline
 
Reply With Quote
Old 01-14-2013, 01:57 AM   #9
bovineblitz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Binghamton, NY
Posts: 2,364
Liked 122 Times on 100 Posts
Likes Given: 44

Default

Quote:
Originally Posted by TNGabe View Post
Store in barrel and feed periodically.
Ha, I actually do have a plan to get that going in the not so distant future, but something else has to work for now.

edit: Figured this would be a good place to look - http://www.themadfermentationist.com...-cultures.html
bovineblitz is offline
SimonHucko Likes This 
Reply With Quote
Old 01-15-2013, 04:53 PM   #10
chazzman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 68
Default

What about keeping one of the capped and primed bottles, say one of the last to be bottled where the yeast begins to get a little thick
and when time to use it gets close, then pouring it into a larger container and building a starter with it?
chazzman is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
managing a sour starter culture deputyandy Lambic & Wild Brewing 7 07-14-2012 05:02 PM
Sour Kettle with Yogurt Culture TairyHesticles Lambic & Wild Brewing 2 01-08-2012 06:23 PM
Sour culture gone off? indigi Lambic & Wild Brewing 1 12-02-2011 12:44 AM
Help me guess at what I had in this sour culture ReverseApacheMaster Lambic & Wild Brewing 11 08-02-2010 10:49 PM
Best Commercial Culture for Sour Blending Batch? Evan! Recipes/Ingredients 4 09-04-2008 07:44 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS