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Old 06-08-2013, 09:44 PM   #1
metic
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I just picked up a very old packet of Wyeast 3191-PC Berliner-Weisse Blend at a discount from my LHBS. The date on the pack is Septermber 2012, so at this point it's almost 9 months old. I'm wondering about the best way to grow it up. If this was a pure yeast strain, I'd make a small starter to see if I got any kind of activity, then step it up. But since this is a mix of yeast, lactobacillus, and brett, I'd like to grow it up in a way that keeps whatever bugs there are left alive.

So how should I grow this up? I could make a starter on my stirplate, but I'm worried that would favour the yeast over the lacto, and the numbers of the latter would be too small by the time I pitched.

I could also make a starter from some apple juice, not on a stirplate, which might favour the lacto?

Or I could split the pack into two starter, one with dme and one with apple juice, then pitch both when I brew.

Anyone have any experience or advice on growing up old blends like this?

 
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Old 06-09-2013, 03:43 PM   #2
ColoHox
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Your third option was my approach for culturing bottle dregs for my Berliner.

The dregs of a few bottles were all mixed together, then split into two separate cultures to encourage the growth of all the organisms in there.

I pitched a little differently though. I pitched the juice culture at 100F for about a week, then dropped the temp to 65F and pitched the LME culture. Kind of tedious, but the results were good.
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Old 06-10-2013, 08:50 PM   #3
metic
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Thanks, that's helpful. Did you pitch the juice along with the lacto, or try to cold crash it first? I don't want to add too much apple juice, but I don't know if lacto will drop out if I put the starter in the fridge for a day or so.

 
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Old 06-10-2013, 09:01 PM   #4
Andrikos
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I'd divide the yeast blend in 3 and grow 3 different starters with conditions that favor each and then combine at the end.
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Bottled: English Barleywine, RIS, Roggenbier, DE IPA
Fermenting: 33l Rodenbach Grand cru clone, 24l Berliner Weiße, 21l Cherry Sour Wheat, 25l Berliner Weiße, 24l Saison
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Old 06-10-2013, 09:53 PM   #5
metic
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Quote:
Originally Posted by Andrikos View Post
I'd divide the yeast blend in 3 and grow 3 different starters with conditions that favor each and then combine at the end.
How would I create conditions that favour brett over ale yeast?

 
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Old 06-10-2013, 09:58 PM   #6
Andrikos
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Quote:
Originally Posted by metic View Post
How would I create conditions that favour brett over ale yeast?
Good question.
I'd use super-unfermentable (to Sacc) sugars and high temps. And time.
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BIAB in Germany using 2 28 liter Einkochautomat
Bottled: English Barleywine, RIS, Roggenbier, DE IPA
Fermenting: 33l Rodenbach Grand cru clone, 24l Berliner Weiße, 21l Cherry Sour Wheat, 25l Berliner Weiße, 24l Saison
Up Next: BrettIPA

 
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Old 06-12-2013, 01:27 PM   #7
ColoHox
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The Brett character in a Berliner is mild and optional according to BJCP. You will retain some Brett through either culture method, but most sourness comes from Lacto and Pedio. The light/ low abv Berliner usually doesn't sit long enough for much Brett charactrr to develop.

And yes, I crash and decant my starters.
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