Search results

in

Al just posted that he dropped off Bug County, along with some other stuff, at l2b, so I'd keep an eye on their site or this thread in the next few days.

My flanders brown fermented with the oud bruin blend soured fine, but is a bit one-dimensional. Its sitting on tart cherries at the moment and has continued to drop down to 1.006. This may be because it picked up other yeast/bacteria from the cherries. I'll probably bottle it soon if the...

If you decide to pitch the Lochristi and the Brevis into six gallons, be aware that you are under pitching the Brett and that its slow to get started. This might give the lactobacillus time to produce lots of lactic acid, which is maybe exactly what you want, but worth keeping in mind.

You'll get plenty of oxygen from transferring the beer out of bottles back into a fermenter---if anything, I'd be worried about how to minimize it. I know the guy on that BBR episode didn't seem to have any problems with oxidation, but I'd still be cautious, and definitely wouldn't take any...

No, that seems right: if you like how the beer tastes, then your hopping rate is fine. All I meant to suggest is that if your goal is to emulate the practices of lambic brewers, you might want to hop at a higher rate to inhibit the lactobacillus (as they do), and see what kind of difference...

USPS misdirected one of my packages at the start of the summer, and it took over a week to arrive. I was worried too, but everything fermented out fine.

Even 10-15 IBUs will inhibit the lactobacillus. Again, if you want to imitate lambic brewers, you would use higher rates (Jeff Sparrow suggests 6g/l in Wild Brews), but that's not essential if you are pitching bugs rather than relying on inoculation by ambient organisms. I'd think it would be...

Am I right in thinking you only use 5g of aged hops? With a hopping rate that low, it wouldn't be at all surprising if the lactobacillus in the blend really took off and produced a sour beer within a month. That's a different fermentation cycle from one you'd find in a lambic, but if you like...

Brilliant, thanks.

I have a question people here might be able to help with. From reading Chad's research, I get that brettanomyces produces a vinyl phenol reductase, which means it can convert 4-vinyl derivative into 4-ethyl derivatives. So its taking phenols from the wort, and converting them into other...

Here are some updated impressions of the beers I fermented with the saison/brett blend seven months ago. I'm not the best at describing flavours, but all of the beers have increased levels of funk since the first few months after bottling. Its fun to see the flavour profile change in fairly...

I emailed Ron Jeffries about this a while back. Here's some of what he told me:

In

I transferred mine to secondary this weekend. It was a split batch: one had fermented down to 1.008, the other was still up at 1.019; neither were showing any signs of active fermentation, but the second batch might still be going. The pH of the first batch was also lower than the second, but...

I used ECY02 for the first time last weekend (always used Roeselare in the past)---a vial about the same age as yours, in a similar wort---and my experience has been exactly the same. Long lag time, no krausen, but definite signs of fermentation. I haven't tasted the wort or measured the...

I had the same problem with my recent order (ECY01 and 02): leaking vials and very long lag times (2 days). Everything took off eventually, but I don't know which organisms ended up dominant in the primary fermentation. Not worried about the beer I did with ECY01, since lambics have a long lag...

Fair enough. Wasn't having a go, I was just wondering if I was missing something. For what its worth, I use a slightly lower rate than Oldsock's, and have been generally happy with the results. I like low levels of oak.

I'm sure Oldsock will give his own answer soon enough, but I assume that his recommendations were based on his own experience of the oak-flavours added by fresh (but boiled) cubes, and what he prefers. I'm curious as to why one would want to have the same surface area as a used barrel...

As I understand it, its not just alpha acids/IBUs that inhibit lactobacillus. Lambic producers use large quantities of aged hops in which alpha acids have degraded. That said, adding 20 grams of late boil hops isn't going to wipe out the lactobacillus. (In fact, I'm not sure that hops kill...