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Old 03-15-2013, 04:04 PM   #11
joshrosborne
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Originally Posted by unionrdr View Post
Muscat grape juice has been used in DFH's Midas Touch since the original recipe found in King Midas' tomb from over 2,700 years ago. Not an ale,not a wine,but some combo of both. There's a thread at the top of the page in one of those forums about it.
Yeah, I actually found it after I made this thread. Some good information in there, for sure.

 
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Old 03-15-2013, 04:28 PM   #12
sweetcell
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Originally Posted by joshrosborne View Post
Going to let it sit for a couple weeks before pitching onto 1/2 a can (2lbs) of Alexander's sauvignon blanc grape concentrate with a Brett Brux starter made up of the dregs from a four-pack of Green Flash Rayon Vert.
any particular reason you're going to let it sit for a few weeks? no harm, but i'm not sure there is any advantage either. and i wouldn't bother with the brett starter. you'll get more brett characteristics if you pitch low.

i like the brett idea. should be a really tasty brew.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 03-15-2013, 04:39 PM   #13
joshrosborne
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Originally Posted by sweetcell View Post
any particular reason you're going to let it sit for a few weeks? no harm, but i'm not sure there is any advantage either. and i wouldn't bother with the brett starter. you'll get more brett characteristics if you pitch low.

i like the brett idea. should be a really tasty brew.
I was going to see if some of the yeast would flocculate out and settle so I'd end up with less in the secondary. Also, I don't have the Rayon Vert in hand yet. ; ) Need to pick it up this weekend.

So, you're saying just pitch the dregs from the bottles? I can either recap them after drinking and pitch at once or pitch as I finish them. Not sure how much of a difference it would make.

 
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Old 03-15-2013, 07:04 PM   #14
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Originally Posted by joshrosborne View Post
I was going to see if some of the yeast would flocculate out and settle so I'd end up with less in the secondary. Also, I don't have the Rayon Vert in hand yet. ; ) Need to pick it up this weekend.

So, you're saying just pitch the dregs from the bottles? I can either recap them after drinking and pitch at once or pitch as I finish them. Not sure how much of a difference it would make.
you'll need to leave the brett in secondary for several months, so the original yeast will have plenty of time to flocc out. the brett will eat the any sacc left behind and their by-products, so getting some into secondary isn't a bad thing. but nothing wrong with leaving it behind, either.

oh right, i forgot that you were pitching bottle dregs. a small starter might be in order, it'll speed things up (but you should still give it 4-6 months in secondary). make the starter weak (~1.020) and small... those poor cells have had it rough, they need a gentle awakening.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

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Old 03-19-2013, 01:11 PM   #15
joshrosborne
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Brief update:

The tripel in primary went from 1.071 down to 1.012 in about a week. Just waiting for the Rayon Vert dreg starter to get some legs under it and I'll be moving to secondary with the grape concentrate.

 
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Old 03-19-2013, 01:55 PM   #16
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Originally Posted by joshrosborne View Post
Just waiting for the Rayon Vert dreg starter to get some legs under it and I'll be moving to secondary with the grape concentrate.
something just occurred to me... are you adding the grape juice at the same time as the brett in order to feed the brett? if so, don't bother. brett is slow-acting. the sacc will wake up and eat the grape juice long before the brett can at it.

there is plenty in there for the brett to eat - they'll munch on things that the sacc will have left behind. also, you want to stress the brett to get those delicious flavors. give brett a big buffet and they'll get lazy.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

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Old 03-19-2013, 02:41 PM   #17
joshrosborne
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Ok, so you think I could transfer to secondary now to let the sacc eat the grapes? Then, once the gravity gets back down, pitch the Brett? Not a bad idea, now that I think of it.

With all the input you're providing, I'm going to have to send you a bottle once it's finished (provided it's any good) .

 
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Old 03-19-2013, 02:54 PM   #18
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Quote:
Originally Posted by joshrosborne View Post
Ok, so you think I could transfer to secondary now to let the sacc eat the grapes? Then, once the gravity gets back down, pitch the Brett? Not a bad idea, now that I think of it.

With all the input you're providing, I'm going to have to send you a bottle once it's finished (provided it's any good) .
paragraph 1: yup. in fact you would get fastest turn-around by adding the grape juice to primary, but there should be plenty of sacc left to munch through that in secondary.

paragraph 2: i would LOVE to try this, no matter how it turns out. always something to learn from another's hoembrew! (and more often than not, it'll be very tasty )
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

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Old 03-19-2013, 03:05 PM   #19
joshrosborne
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Hmm, maybe I will just add the grape concentrate to the primary. Then the secondary will be a lot more clean and I more than likely won't need a tertiary. Plus I still have the blowoff tubing hooked up from the initial pitch, so I won't have to reinstall when adding the grapes.

 
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Old 03-19-2013, 03:52 PM   #20
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Quote:
Originally Posted by joshrosborne View Post
Hmm, maybe I will just add the grape concentrate to the primary. Then the secondary will be a lot more clean and I more than likely need a tertiary. Plus I still have the blowoff tubing hooked up from the initial pitch, so I won't have to reinstall when adding the grapes.
sounds like a good plan.

not sure that you'll need a tertiary. given the amount of time that the beer will spend in secondary, it should be very clear. i'm only on my third batch of brett beer, but so far they have all been crystal clear. brett doesn't make a big sediment/trub so not much concern there. any other reason your are considering a tertiary?
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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