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Old 12-31-2013, 12:49 AM   #1
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Default Ecy20

How many beers can you pitch a single vial of ECY20 into? If I brew 5 gallons of each; porter, brown and saison can I split it in thirds?


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Old 12-31-2013, 02:07 PM   #2
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Well, I just ordered ECY20 to brew a lambic.... hopefully this is a good yeast for a fruity lambic (for my wife)?

This will be my first sour batch. I plan to step this bottle up along with some lambic dregs in a bottle and splitting my wort into 2 or three secondaries.


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Old 12-31-2013, 05:30 PM   #3
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Originally Posted by wbuffness View Post
How many beers can you pitch a single vial of ECY20 into? If I brew 5 gallons of each; porter, brown and saison can I split it in thirds?
you probably could, but i suspect it will take longer for the beers to sour. you would be pitching fewer bugs per gallon, so the critters will be slower to reproduce and to create acids & associated flavors.

i'd split the ecy20 between 2 batches, and get something else (roeselare, lambic blend, etc) for the third one.

adding some dregs from sours will also help.
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Drinking: Tripel'ish, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout, dubbel
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Aging: TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
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Old 01-06-2014, 11:51 PM   #4
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Technically, if you pitch ecy20, wouldn't you be actually brewing an oude bruin, oude bruin, and lambic?
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Old 01-07-2014, 01:00 AM   #5
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Technically, if you pitch ecy20, wouldn't you be actually brewing an oude bruin, oude bruin, and lambic?
No.
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Old 01-07-2014, 02:42 AM   #6
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I will let you know in a few months... I figure it can't hurt a beer that will age 18 months before being consumed...
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Old 01-07-2014, 04:51 AM   #7
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you would be pitching fewer bugs per gallon, so the critters will be slower to reproduce and to create acids & associated flavors.
I wonder if this is true. I would guess that pediococcus produces a lot of the lactic acid in this blend. In Wild Brews Jeff Sparrow says that it grows slowly if at all, and is found in very low concentrations even in lambics. But then again, perhaps this is a reason to pitch as much as possible from the start.

I know that smokinghole has mentioned deliberately underpitching sour ales with 1/4 of a vial of ecy to 10-13 gallons (here). I split my vial between about 6 3-gallon batches, but only as a primary fermenter for 2 of those.
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Old 01-07-2014, 08:47 PM   #8
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I certainly do underpitch, but it depends on the beer. For something more cleanly sour like a Flanders I will do about a proper pitch. For a sour Saison or lambic I will underpitch the crap out of it.
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Old 01-07-2014, 10:27 PM   #9
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I certainly do underpitch, but it depends on the beer. For something more cleanly sour like a Flanders I will do about a proper pitch. For a sour Saison or lambic I will underpitch the crap out of it.
Is there a noticeable difference in the level of sourness? I've done both with my vial of ECY20, I'm curious to see how the batches vary.
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Old 01-07-2014, 11:14 PM   #10
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Quote:
Originally Posted by smokinghole View Post
I certainly do underpitch, but it depends on the beer. For something more cleanly sour like a Flanders I will do about a proper pitch. For a sour Saison or lambic I will underpitch the crap out of it.
underpitch sacch, or bugs? sorry, we've discussed both recently...

and as metic asks, what has been your experience? does it affect sourness, or speed of souring? or something else?


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What hops should I grow? Looking for cheap honey?

Drinking: Tripel'ish, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout, dubbel
Carb'ing: local sour cherry kriek
Aging: TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
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