Oak chips work much better if you boil them in water for about 15 mins and discard that water. It removes a lot of the harshness.
Got the wallonian going and it's pretty quick to start. Started at 68 for 12 then boosted to 74 over 4 days and bubbling away nicely.
I ramped mine to 74 and it has a "very mild" funk. Next time I'm going to at least 80
My first batch with Wallonian should be ready to drink this weekend, I went with a pretty standard Belgian fermentation profile. Pitched at 64f, let free rise to 74f and held there for 2-3 weeks. Finished pretty dry, OG was 1.060 finished at 1.007. I think I agree with the "mild funk" I split the batch with 3711 and the Wallonian half has much more character.
I am currently 6 days pitch #2 and its almost done, I pitched at 64f again, free rose to 74f in 24hrs with a quick start, then ramped to 82f by the 3rd day, and its resting nicely at 80f now.
Probably early for any of us to say, if you email Nick he would probably have more info as he has been using them for a bit.
I'll be having my first glass if a beer made with Wallonian tonight, I'll post some brief tasting notes when I do.
Can anyone give any further descriptors for the "mild funk" of the wallonian? Is it earthy, barnyard, pepper? Anyone have a preference between wallonian and the saison blend?
Thanks for any input.
Can anyone give any further descriptors for the "mild funk" of the wallonian? Is it earthy, barnyard, pepper? Anyone have a preference between wallonian and the saison blend?
Thanks for any input.
I would say wallonian is a mild version of white labs farmhouse blend
Gents, here are my observations and tasting notes from the Wallonian Farmhouse strain. I'm swooning.
http://riverwards.blogspot.com/2014/04/the-yeast-bay-wallonian-farmhouse-strain.html
Gents, here are my observations and tasting notes from the Wallonian Farmhouse strain. I'm swooning.
http://riverwards.blogspot.com/2014/04/the-yeast-bay-wallonian-farmhouse-strain.html
Gents, here are my observations and tasting notes from the Wallonian Farmhouse strain. I'm swooning.
http://riverwards.blogspot.com/2014/04/the-yeast-bay-wallonian-farmhouse-strain.html
View attachment 190626
This is 10 hours into fermentation with the Saison Brett Blend. (~75 degrees) The next day, there was a 1 inch krausen. I've never seen clumping like this during fermentation. Anyone else?
ps. Sorry for the sideways pic.
I just transferred by second batch with the saison/brett blend to secondary. Its gone from 1.045 to 1.003 in a week, and it tastes delicious. The description on the site is spot on: "a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer". It blends really nicely with the sterling and halleratuer hops I used in this batch. No sign of the brett, but its only a week old. I'm reusing the yeast cake at least one more time to make something like Prairie's 'Merica---I think the ester profile will also blend well with the Nelson Sauvin hops.
Yep, I've fermented three beers back to back with it actually, but all of them in buckets so I didn't really watch the fermentation. I've bottled two of them, half in regular bottles to drink young and half in heavy bottles to age for a while to let the brett show through. The last one is still sitting in secondary and I'll probably leave it there for at least another week or two and then bottle it in the same way.
Gents, here are my observations and tasting notes from the Wallonian Farmhouse strain. I'm swooning.
http://riverwards.blogspot.com/2014/04/the-yeast-bay-wallonian-farmhouse-strain.html
If you don't mind me asking, how long did you let them ferment and what were your FG's?Yep, I've fermented three beers back to back with it actually, but all of them in buckets so I didn't really watch the fermentation. I've bottled two of them, half in regular bottles to drink young and half in heavy bottles to age for a while to let the brett show through. The last one is still sitting in secondary and I'll probably leave it there for at least another week or two and then bottle it in the same way.
Getting 73% attenuation so far with the Funktown blend in a 1.045 pale that I mashed high on. Increased temp after primary fermentation was over up to 72 and held it steady and gravity hasn't changed from 1.012 for a week or so. Is this ready for bottles? Was expecting potentially higher attenuation.
I mashed at 156 and added a half pound of dextrin malt -- really wanted to give lots for the brett to munch on.
I mashed at 156 and added a half pound of dextrin malt -- really wanted to give lots for the brett to munch on.
You definitely want to wait a while, as Fermented Minds said. In future, its worth knowing that there's no real need to take these kind of steps when using brett. It will make a contribution to the flavour profile even if there are very few available sugars left in the beer, since it can work on other compounds (see Chad Yakobson's posts in this thread). Adding these longer sugars just slows the fermentation down, and its questionable whether there is any advantage gained by that in a mixed sacch/brett fermentation. (Its different if your mixed fermentation includes other organisms that do require sugars to make a contribution, such as pedio and lacto---then there are advantages to leaving lots of long chain sugars in the beer after the sacch has finished.)
Thanks. That's a great read. I'll definitely brew my brett beers differently in the future. Would pitching more brett speed things up in this case?
I've almost kicked my APA with Funktown. Its SUPER fruity, did a real simple pils/vienna pale with 100% Amarillo.
My Flanders oud, with the Lochristi blend appears to be coming along nicely. The smell coming from the airlock is a blast of strawberries. I'm really excited to give this one a try. It was already quite tart just 2 weeks into fermentation, due to the lacto most likely. Starting to form a wee pellicle. I'm a month into this beer as of tomorrow, I think I'll take a small sample next weekend if I end up racking to glass and adding oak.
Wyeast lacto and dregs from a single Oude Tart. I didn't do a starter, since I didn't fully read the product description from TYB (totally my fault) and I only pitched probably 50b cells. Bif under pitch. My thinking is that gave several days of the lacto going to work first before the brett and sach eventually kicked in.
wyeast's lacto is pretty wimpy. it's not hop tolerant and doesn't do well in the presence of alcohol. although you pitched far fewer cells from the oud tart, chances are you'll get more impact from that addition.
keep pitching those dregs, as they become available. over a year (or more) they'll get the job done
Just took a reading from my saison using Wallonian Farmhouse yeast. Only down to 1.020 after a week. I mashed at 153 as this yeast was supposed to be fairly attenuative. I usually like my saisons to finish up around 1.006ish. Not bone dry, but not sweet. I'm going to have to sit back and wait on this one. It's been sitting at 73 or so, but it dropped down below 70 today due to the weather. Tastes good so far though. Have Funktown Ale coming up this weekend. Look forward to that one.
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