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Old 03-18-2009, 07:33 PM   #21
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Think I'll mash at 150*F and pitch Notty after the L. Delbrueckii gets going. Should get me similar attuenuation to what you got.

This will me mighty, mighty tasty when it's 100*F outside!


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Old 03-18-2009, 07:40 PM   #22
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Think I'll mash at 150*F and pitch Notty after the L. Delbrueckii gets going. Should get me similar attuenuation to what you got.

This will me mighty, mighty tasty when it's 100*F outside!
150 should be fine, but I'd consider using the European ale yeast. It has a natural tartness that is very complimentary to the bugs while still showcasing the malt. This style isn't all about the sour, believe it or not.


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Old 03-18-2009, 07:53 PM   #23
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I mashed for 60 at 150, ended at 147. Sparged, stirred for about 2 minuntes then let it rip into the kettle.

I typically make hop additions when I get to about 208, right before the boil. I don't boil, get it where I want it, then add hops. So I boiled for exactly 15 minutes. I was a bit short of my target 6 gallons, but I hit 7.5 brix, so I'm happy.
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Old 03-18-2009, 07:56 PM   #24
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150 should be fine, but I'd consider using the European ale yeast. It has a natural tartness that is very complimentary to the bugs while still showcasing the malt. This style isn't all about the sour, believe it or not.
Good to know. I'll spring for the 1338 smack pack, and try re-using the yeast since the grains are cheap.
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Old 03-18-2009, 08:02 PM   #25
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Good to know. I'll spring for the 1338 smack pack, and try re-using the yeast since the grains are cheap.
Reusing the yeast might be tricky because of the growth differential between the sacch. and the lacto; I scratched my head for months trying to figure out the best way to wash/reuse the blend. The general consensus was that it could be done for 1-2 generations, then the sacch would outgrow the lacto on subsequent pitchings.

What I've been doing is splitting off a portion of my starter for the 1338 and banking that future use, either freezing w/ glycerin, cold-storing in a pint jar, or streaking to both slants and plates. It taking a bit more planning, though.
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Old 03-18-2009, 10:36 PM   #26
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Just drew a goblet of the Zunge a few moments ago.

Camera battery is charging, so a picture will have to wait.

Tart, effervescent and palate-cleansing. Appropriate as an apertif.
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Old 03-19-2009, 07:14 AM   #27
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Brewed this up today. Fermentation is plugging right along. My mouth was watering while I was reading this recipe at 11am yesterday morning. If I recipe made my mouth water I figured I would have to make it.
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Old 03-19-2009, 11:16 AM   #28
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I look on MDHBs page, and all they offer are white labs yeast and germs... but they have 3 which one should I use for this? Ill link, cuz those names are whoppers!

Maryland HomeBrew warehouse and online store for home brew and wine making, brew your own supplies. Kegging, corks, recipes, ingredient kits.
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Old 03-19-2009, 11:22 AM   #29
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I look on MDHBs page, and all they offer are white labs yeast and germs... but they have 3 which one should I use for this? Ill link, cuz those names are whoppers!

Maryland HomeBrew warehouse and online store for home brew and wine making, brew your own supplies. Kegging, corks, recipes, ingredient kits.
Use WLP011 for the Sacch strain, but you need the pure Lacto culture which isn't part of the WL lineup. See if Chris can order some for you.
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Old 03-19-2009, 11:32 AM   #30
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Wait huh? U only used one germ right? are you saying use wlp011 and get the right germs for next time? or is it just 730 am and my head not working....


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