Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Another Brett-Bug Yeast Experiment
Reply
 
Thread Tools
Old 04-07-2013, 05:59 PM   #1
ChugachBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Maine
Posts: 532
Liked 168 Times on 86 Posts

Default Another Brett-Bug Yeast Experiment

Big IPA batch. 40 gallons, split 7 ways.

15 Gallons - Knockout hops at 170deg for 20 min was Phoenix.
25 Gallons - Knockout hops at 170deg for 20 min was Comet.

Comet knockouts - WLP655, ECY03, ECY04, coolship yeast, and Jester King slurry.

Phoenix knockouts - ECY01 and ECY 09 ( realize this is not particularly funky)

Each batch will then be dry hopped differently with 2-3 different varieties.

Prost!


Click image for larger version

Name:	2013-04-07 13.49.32.jpg
Views:	464
Size:	29.3 KB
ID:	113965   Click image for larger version

Name:	2013-04-07 13.49.48.jpg
Views:	499
Size:	29.5 KB
ID:	113966   Click image for larger version

Name:	2013-04-04 17.41.07.jpg
Views:	463
Size:	28.7 KB
ID:	113967   Click image for larger version

Name:	2013-04-04 17.45.49.jpg
Views:	455
Size:	23.4 KB
ID:	113968   Click image for larger version

Name:	2013-04-05 17.21.04.jpg
Views:	461
Size:	36.0 KB
ID:	113969  

__________________
Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.

Don't like ads on the net? Make sure you have Adblock!
ChugachBrewing is offline
 
Reply With Quote
Old 04-08-2013, 01:21 AM   #2
badlee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Thailand, Chiang mai,Thailand
Posts: 1,665
Liked 107 Times on 88 Posts
Likes Given: 16

Default

Fantastic amount of wickedness!


badlee is offline
 
Reply With Quote
Old 05-06-2013, 05:50 PM   #3
ChugachBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Maine
Posts: 532
Liked 168 Times on 86 Posts

Default

Update: Fermentation has slowed significantly. Fermenters moved to the cellar.
__________________
Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.

Don't like ads on the net? Make sure you have Adblock!
ChugachBrewing is offline
 
Reply With Quote
Old 05-06-2013, 06:31 PM   #4
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,539
Liked 791 Times on 585 Posts
Likes Given: 316

Default

how hoppy is this beer? would it not have been better to go with a less hoppy style, since hops are detrimental to bacterial (and even yeast) growth?
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: Trois IPA (amarillo/galaxy/simcoe), imperial chocolate stout, dubbel
Carb'ing: Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34
Aging: TYB saison brett blend, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 05-07-2013, 05:10 PM   #5
ChugachBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Maine
Posts: 532
Liked 168 Times on 86 Posts

Default

it makes a rabbit look like a sloth. very hoppy. Its more of an experiment in how yeast are affected by hops and what flavors are produced when they are hindered. Hadn't done it yet, so why not?
__________________
Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.

Don't like ads on the net? Make sure you have Adblock!
ChugachBrewing is offline
 
Reply With Quote
Old 05-07-2013, 08:52 PM   #6
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,539
Liked 791 Times on 585 Posts
Likes Given: 316

Default

please keep up updated on your results. common wisdom is that you don't go hoppy with bugs since it inhibits their growth. you can either confirm this, or provide at least one exception.

if you do get some souring action, be sure to keep those bugs - they're some seriously hardy survivors!
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: Trois IPA (amarillo/galaxy/simcoe), imperial chocolate stout, dubbel
Carb'ing: Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34
Aging: TYB saison brett blend, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 05-07-2013, 11:13 PM   #7
ChugachBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Maine
Posts: 532
Liked 168 Times on 86 Posts

Default

I realize that completely and have a lot of experience with sour brews. I'm just curious what will happen. So far 4/7 are tasting great, with one really good. I don't remember since I tested a month ago and was somewhat... in for the night. I'll post next time.
__________________
Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.

Don't like ads on the net? Make sure you have Adblock!
ChugachBrewing is offline
 
Reply With Quote
Old 05-08-2013, 06:35 AM   #8
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,916
Liked 124 Times on 102 Posts
Likes Given: 12

Default

Only 2/7 have bacteria and both of those have pediococcus which isn't really concerned with hop acids. Pedio can certainly sour a hoppy beer, and I bet overtime, lacto can sour just fine in a higher IBU beer. Its just a case of selective pressures, and adaptation to the environment. You would have to gradually increase the hops for this to work which would build its hop acid tolerance.
__________________
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline
 
Reply With Quote
Old 11-25-2013, 12:56 AM   #9
ChugachBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Maine
Posts: 532
Liked 168 Times on 86 Posts

Default

Did a small tasting the other night. Its amazing the different flavors coming from each yeast, some seem less hindered by the hops than others.
__________________
Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.

Don't like ads on the net? Make sure you have Adblock!
ChugachBrewing is offline
 
Reply With Quote
Old 01-01-2014, 02:31 PM   #10
ChugachBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Maine
Posts: 532
Liked 168 Times on 86 Posts

Default

Well, did more of an extensive tasting last night, all side by side. Not a lot of difference noted this time in regards to sourness/funk. The 655 had the most interesting 'yeast' flavors, a tiny bit of sourness, and a slight grapefruity funkiness to it, but it was subtle, especially when compared to the hops. The rest were somewhat grassy or earthy. They will make wonderful IPAs after I dry hop, but as for the amount of sourness I normally get from these yeasts, it was not there.

Needless to say, I didn't have my hope set very high on this one, being that hops and 'wild brews' don't tend to work together as much. Fun to play though.


__________________
Check out my new blog brouwerijchuchach for information on fermenting beer, baking bread, pizza, and other experiments.

Don't like ads on the net? Make sure you have Adblock!
ChugachBrewing is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
6-way Imperial Stout Experiment w/Brett & wild cultures, aged on oak brewmonger Lambic & Wild Brewing 11 05-10-2011 05:50 PM
Brett experiment, but I need info on dormancy heywolfie1015 Fermentation & Yeast 1 01-12-2011 01:10 AM
Brett C. experiment question. Schnitzengiggle Fermentation & Yeast 10 07-29-2010 11:46 PM
Brett L. & Lacto Cider Experiment Evan! Cider Forum 1 10-10-2008 07:34 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS