EBY/BBA Brettanomyces Experiment - Page 19 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > EBY/BBA Brettanomyces Experiment

Reply
 
Thread Tools
Old 01-10-2014, 03:44 AM   #181
brewguyver
Member
HBT_SUPPORTER.png
 
brewguyver's Avatar
Recipes 
 
Feb 2011
Pittsburgh, PA
Posts: 1,431
Liked 167 Times on 121 Posts


Quote:
Originally Posted by Brewbien View Post
I didn't notice any of that. I finally pitched all of mine last night and the only weirdness was that I got no activity from 001 and some mold on 038. I thought the slime/sickness was from pedio, didn't know brett produced that.

EDIT: Just read the the thread and realized you were generalizing and not talking specifically about this project, sorry.
Actually, I think that thread is related - he pitched all 20 strains into a 50 gallon batch. Then again my brain sometimes thinks its 66 instead of 33, so I could be mistaken.

Speaking of, I bottled all 20 strains last weekend. I got 5-6 bottles per batch -17 bottled without sugar and will be tested at a buddies house this Saturday (taste, gravity, etc.). The rest are ready and waiting for the test cycles.

For those of you who noticed the math error, that leaves 3. Like a genius, I put sugar in those PRIOR to trying hydro or tasting. Dumb.

I'll see if we can use his scope rig on the sample dregs as well, but that may have to wait until next time.

For those of you who haven't gotten to bottling yet, plan for a few hours. It takes a while to sanitize everything, fill bottle set, capture the slurry (if you're doing that) close everything up, and move to the next one. This is especially true if you did 20.

I used a mini auto siphon, a gallon jug of fresh sanitizer, and copper tun carb drops.


__________________
Brewguyver - the man who does everything wrong so you won't have to!

 
Reply With Quote
Old 01-10-2014, 02:15 PM   #182
ChugachBrewing
Recipes 
 
Mar 2008
Portland, Maine
Posts: 532
Liked 170 Times on 87 Posts


Correct. This is about THESE yeasts, they were all pitched into my barrel (and even some of them when pitching to the original batches were somewhat slimy)

I wonder though if any of the samples (since some were dregs from commercially produced sours) had pedio in them? Just a thought, since mine occurred before pitching to barrel.

I'll probably bottle in the spring.


__________________
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!

 
Reply With Quote
Old 01-13-2014, 08:17 PM   #183
brewguyver
Member
HBT_SUPPORTER.png
 
brewguyver's Avatar
Recipes 
 
Feb 2011
Pittsburgh, PA
Posts: 1,431
Liked 167 Times on 121 Posts


Just put my "at bottling" results in to the EBY google form on Saturday. Was very interesting, but it took a long time to do. I definitely recommend doing it with friends if you have a large number of samples.

Also recommend not taking the capping month 1 sample approach that I described unless you're going to do sampling within 24-48 hours. My results indicate some of these are slow fermenters, and they didn't attenuate as well as others. Clearly they're still going though, because those are the bottles that carbonated.

Flattening a sample is a pain.
__________________
Brewguyver - the man who does everything wrong so you won't have to!

 
Reply With Quote
Old 01-25-2014, 01:55 PM   #184
Roy2Ventullo
HBT_LIFETIMESUPPORTER.png
 
Roy2Ventullo's Avatar
Recipes 
 
Dec 2011
Cedar Falls, Iowa
Posts: 35
Liked 2 Times on 2 Posts


Some images from BBA/EBY Brett Experiment: 1/2 gallon fermenters, tasting and bottling the 20 Bretts. Followed recipe as statedper experiment. Did tasting with 4 friends but my bad, have not yet posted results (darn day job). We are 5 weeks post bottling and think of doing round 2 soon.

Microdoc
Click image for larger version

Name:	6 FERMENTERS BEFORE BOTTLING TEXT.jpg
Views:	143
Size:	43.9 KB
ID:	174635   Click image for larger version

Name:	BRETTS 001 011 BOTTLED text.jpg
Views:	141
Size:	44.8 KB
ID:	174636   Click image for larger version

Name:	010 AND 011 COMPARED CLOSE UP text.jpg
Views:	150
Size:	58.4 KB
ID:	174637   Click image for larger version

Name:	20131230_163248.jpg
Views:	149
Size:	50.4 KB
ID:	174638  
__________________
Microprof

dantheman13 Likes This 
Reply With Quote
Old 01-31-2014, 11:46 PM   #185
Brewbien
Recipes 
 
Jan 2013
Portland, Oregon
Posts: 829
Liked 201 Times on 143 Posts


Bottling today.

 
Reply With Quote
Old 02-05-2014, 10:31 PM   #186
ocluke
Recipes 
 
Aug 2010
Orange County, CA
Posts: 361
Liked 19 Times on 18 Posts


Quote:
Originally Posted by Roy2Ventullo View Post
Some images from BBA/EBY Brett Experiment: 1/2 gallon fermenters, tasting and bottling the 20 Bretts. Followed recipe as statedper experiment. Did tasting with 4 friends but my bad, have not yet posted results (darn day job). We are 5 weeks post bottling and think of doing round 2 soon.

Microdoc
Thanks for sharing. Looks like your 11 still had a lot of suspended yeast, while 10 had mostly settled out.


__________________
MetaBrewing.com - A blog documenting one homebrewer's experiments with equipment, processes, recipes, hops, wild yeast, and whatever else happens to sneak its way in.
Continuously recirculating dry hops in the fermentor [video].

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
The Great Brettanomyces Experiment berebrando Lambic & Wild Brewing 34 04-13-2014 02:53 PM
Is this brettanomyces? mutedog Lambic & Wild Brewing 13 02-24-2011 06:19 PM
Dry Brettanomyces? jbrookeiv Fermentation & Yeast 3 10-17-2010 10:36 PM
Using 100% Brettanomyces jvetter All Grain & Partial Mash Brewing 1 04-17-2009 10:23 PM
Anybody use Brettanomyces? Sir Humpsalot General Beer Discussion 10 04-13-2007 08:31 PM


Forum Jump