Recent content by Fermented_minds

Thanks for the update! Aside from the tartness, how's the rest of the profile?

The website indicates 2 billion cells/vial, so that's a massive underpitch for primary fermentation with no starter. I would definitely make a starter if you can. While it's a blend of multiple organisms, it's only Brett, so I'm not sure they will grow at terribly different rates anyway in the...

I think some folks get WAY too caught up on the whole starter thing with mixed cultures. The blend will change almost immediately upon pitching regardless of whether a starter was used. These beers go through such wild population swings as the beer ferments (as evidenced by scientific analysis...

The only effect O2 will have is to produce healthier cells in greater numbers! You will likely get some acetic acid production with O2 present too, but if you're decanting the starter or diluting it a great deal, it will likely be unnoticeable.

Absolutely I'd use a stir plate. With that few cells, it will help build up the population much faster.

71% apparent attenuation is pretty good for only being 36 hours into fermentation! Give it another 5-7 days following their recommended temps and I'm sure it will drop a little more for you. Your target of 1.009 is a little lower than I would expect in a beer like this, but in my experience with...

One of the beta testers for The Yeast Bay did a post about the strain when they were isolating it and going through the selection process: http://brulosophy.com/2014/06/16/the-yeast-bay-dry-belgian-ale-a-preview/ Pretty good read, as are all the posts on this blog.

I have fermented with 1728 Scottish Ale in the mid-50's with great results. I agree with the post above though, large temperature swings (50 at night, 65 in the morning) will stress any yeast out. Just try to keep it as consistent as possible and you'll be good with 1728.

I doubt it was the yeast. Ive used both 1388 and 570 and never had that happen. They both have pretty nice profiles. Might have been something with the water, depending on the source, but if that was the case, I'd suspect that you'd see that in your other beers too. If you make a BGSA again...

Definitely make a starter and you'll be fine. The culture is still a pure culture, and the only thing that's really changing is you're getting some cell death and degradation. Make a starter and you'll propagate the healthy yeast quite fast. Since the viable cell count is pretty low,I'd...

Agree with this 100%! Love Saisons finished with Brett. If IkeKrizzule wants to make a starter to use it for primary though, probably okay according to the Yeast Bay website: "While we typically do not recommend starters for blends as there is a possibility that the proportions of organisms...

Had a similar experience with Yeast Bay's Melange blend in low IBU pale wort with good sourness and some funk when I sampled at about 7 weeks. Did a lambic-style turbid mashed beer a few weeks back and used the Melange blend in that as well. I haven't tried it yet as it's only been a few weeks...

It's actually a pretty common sense approach that he posted on his Facebook. You make an aerobic starter with half the vial to favor yeast and an anaerobic starter with the other half to favor bacteria. Either way the proportions will undoubtedly shift some, but it's not going to be earth...

It's worked well for me too. Must have worked well for Northern Brewer too, as they're using Yeast Bay Vermont Ale in their Heady Topper clone, Off The Topper. Sent from my iPhone using Home Brew

The oxygenation will definitely work against the lactic acid bacteria being active early on. Sent from my iPhone using Home Brew