Recent content by kiwi_daz

yeah true, but if the colour is off there is a good chance it will taste different, thats the least of my worries at the moment as the 3724 is giving me hell. Ive never had issues with it before.........

ha, thanks for that. I might try adding some dark candi I have on hand which will alter the colour also.

I very much doubt it, dont want to be the hater but their recipes seem to all contain candi syrup (surprise surprise) and I doubt its single infusion. thanks though :-) Actually could be something in this with the candi syrup.......

I love Dupont and wanted to make some for summer. Last night I did some snooping around the internet to find out some info on making it. The info I found commonly was 3724 yeast, 100% pils with EKG and Styrian goldings. The other factor was to do a step mash instead of single infusion...

I dont believe repitching onto existing cake will make any less complex - can you elaborate on why you think/know this? I dont actually think the base sacc yeast is needed as the esters are swallowed up by the brett any ways. Maybe the brett wont produce as many esters? Im really curious as...

why not save some bucks and use a complex blend already mixed up for - use the old cake is what I intend to do. The main yeast is brett and it loves byproduct.

yeah im really interested about doing this, ive just done a beer on 2nd gen dirty dozen.

yeah that sounds like a good idea, have you used ECY02 in this way?

Ive just done an imperial oatmeal stout with jaggery aged on american oak which I think will work well.

So Im about to bottle my flanders red which is coming up a year old. It was fermented with ECY02 and left on the cake, im pretty keen to get another sour down and thinking I should drop something on top of the cake.....Problem is what!? heres some ideas thrown around imperial oud bruin...

Just bumping this thread, I have aflemish ale thats about 9months old now with ecy02 and I havent removed the airlock for the obvious reasons. How has your beers aged? WHat time in the fermenter is required for a good sourness? Feedback would be good as very little available on the net