I had two handy so I just thought why not. Both were activated 3 hours earlier and were at room temp when pitched
It's sitting in a 75F room with a heat belt and temp controller, probe is insulated to the side of fermenter and temp is set to 80F. Now there's slow, steady airlock activity, and still no krausen after 50 hours. The wort looks a bit milky and there are 3 or so large bubbles hanging out. The aroma from the air lock is sour and grainy.
I got a reply from Jess Caudill of Wyeast stating that there is no brettanomyces in the oud bruin blend. Could the earlier information have been a miscommunication?
Glad I clicked the link in your sig. I've been reading over your blog for the last little bit. Good stuff man. I love the ideas you have in there of blending a sour with a saison. I'll definitely pull some ideas out of here!
Cheers!
for the Oud Bruin, are people making starters? I have a recipe I want to make with an OG of 1074. Not sure the smack pack can handle that.
I got a reply from Jess Caudill of Wyeast stating that there is no brettanomyces in the oud bruin blend. Could the earlier information have been a miscommunication?
Weird. I asked specifically about that blend and got the answer I posted earlier (from the same person). I wonder what's up with that (and which one is right). I'm guessing your answer is correct, since its makes the most sense. I'll follow up to be fully sure.
Double checked with Jess @ wyeast. No Brett in Oud Bruin blend. She apologized fairly profusely for the mis-information, and offered to make it right if I'd already made the beer (I haven't). Stand-up company.
Double checked with Jess @ wyeast. No Brett in Oud Bruin blend. She apologized fairly profusely for the mis-information, and offered to make it right if I'd already made the beer (I haven't). Stand-up company.
Glad he cleared it up... https://www.wyeastlab.com/au_labtour.cfm
Dam. I thought we almost had a woman who makes beer yeast AND swears... That woulda been a keeper!!!
Dam. I thought we almost had a woman who makes beer yeast AND swears... That woulda been a keeper!!!
I also think that it has Ale Yeast, Brett and Lacto but no pedio as that would slow it down a lot. Brett strains are probably more aggressive as well.
This is what Jess @ Wyeast told me. I assume the Lacto is L. brevis, as has been mentioned and inferred from the details. I tried to pry the Brettanomyces/Saccharomyces strains out of him, but no dice....
I checked on my batch with 3203 yesterday and found this pellicle. Really surprised since it didn't have anything on the surface other than what looked like globs of protein.
Anyone else seeing this on theirs? Since there's Brett and lacto it doesn't surprise me all that much, but still my first pellicle so it threw me off.
Edit: doesn't look like mold after I pulled it up on my iPad. Disregard my comment.
Santé!
Sent from my iPhone using Home Brew
One thing that worries me is that most pellicle I've seen don't have those little white bead like things. Smells sour, not bad.
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