tahoehomebrewer
Member
- Joined
- Oct 31, 2008
- Messages
- 22
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Hi all,
I did some searching on this and didn't find much so hopefully I didn't overlook an obvious glut of information on this subject.
After reading The MadFermentationist's blog on his use of campden to stop the Brett in his Courage RIS clone I was curious, since I like making wild beers but not the hassle of extra equipment (which I have) and risk of infecting other batches. I tried this with a dark saison that I added a pack of WY Lambic Blend to, let it go for about a year, and then after adding campden and letting it sit for a couple days, siphoned to a keg, drank it and have had no issues with contaminating other batches of clean beer using the same equipment afterward.
I currently have a Saison Brett going and a Flanders Red and when the time comes that I finally sample them if they are where I want them it would be great if I can add some campden tabs to kill the beasts and basically lock in that flavor profile, then transfer to a keg without worrying about cross contamination. (Simplifying processes while consistently improving quality is the name of the game for me these days.)
So I would like to know if others here have tried this and if so was it successful? Any tips/advice/words of caution?
Thanks!!
I did some searching on this and didn't find much so hopefully I didn't overlook an obvious glut of information on this subject.
After reading The MadFermentationist's blog on his use of campden to stop the Brett in his Courage RIS clone I was curious, since I like making wild beers but not the hassle of extra equipment (which I have) and risk of infecting other batches. I tried this with a dark saison that I added a pack of WY Lambic Blend to, let it go for about a year, and then after adding campden and letting it sit for a couple days, siphoned to a keg, drank it and have had no issues with contaminating other batches of clean beer using the same equipment afterward.
I currently have a Saison Brett going and a Flanders Red and when the time comes that I finally sample them if they are where I want them it would be great if I can add some campden tabs to kill the beasts and basically lock in that flavor profile, then transfer to a keg without worrying about cross contamination. (Simplifying processes while consistently improving quality is the name of the game for me these days.)
So I would like to know if others here have tried this and if so was it successful? Any tips/advice/words of caution?
Thanks!!