Arrheinous
Well-Known Member
I didn't think of that. My concern was that the de Bom would get lactic in the two months but not have too much funk or complexity. If the pedio/diacetyl are too much then it will have to sit.
A couple folks mentioned reusing their De Bom cakes.
I am planning to re-pitch mine in addition to a Wyeast 5335 (L. Buchneri) and possibly using it for blending stock, anyone else come up with ideas for the second generation?
I didn't think of that. My concern was that the de Bom would get lactic in the two months but not have too much funk or complexity. If the pedio/diacetyl are too much then it will have to sit.
So, question about the O2 additions. Are these solely intended to promote production of acetic acid and ethyl acetate? I could see how they could potentially add complexity to the beer but I'd rather have more acidity from lactic acid at this point.
Does De Bom have much of a krausen? I think first post said he went through 3 in 7 days and then a pelicle formed but has there been much volume to the foam for other users?
Anyone have a "bom" that is bottled and finalized?
Yep, this is great stuff. Some friends at brew club were stunned that I got such sour/funky flavors in ~ 3 months. I overhopped the wort a tad bit, but as the hop bitterness is gradually fading, the more subtle flavors are coming out (I used a very simple grist).
Anyone fermenting 100% in plastic for the full 2 months? I was planning on it but a little wary of acetic acid production being high.
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