BlackMan Yeast

[badnewsblair]

Thanks Mors, I went ahead and rehydrated mine as well. Pitched G4 into my first berliner weisse style brew last night. A bunch of firsts for me on this brew- first berliner, first decoction mash, first no boil and first sour/lacto pitch! Hoping it turns out alright!

 

[badlee]

Well,best of luck with the fruit of all your firsts

 

[badlee]

Brewed last night.
60% Vienna
20%Pils
15%wheat
5% oats
OG 1.048
12ibu from Herkules@60 and another 8ibu@20
Going to pitch American Sour Mix

 

[badlee]

24 hours after pitching.

View attachment 1432443779067.jpg

 

[MaddBaggins]

Looks good!

 

[markym]

Hi All,

I brewed a Gose and a Berliner with the G4 blend. Made a 2 litre starter 2 days before and split it between the fermenters. First 3 days where at 20c, very vigorous fermentation, I raised the temp to 30c to favour the lacto for the last 5 days. Took a sample last night and, I'm not really getting much sourness. PH was 4.1 on both, the Gose has the beginnings of a nice looking pellicle too. Someone said that the ale yeast in the blend was Alt, but, I'm getting some serious Hefeweizen aromas and tastes which I think will work well if it sours up much more. Am I wasting my time trying to maintain 30c or, should I just leave it at room temp (18c where I have it) and let it do it's thing for a few more weeks?

 

[badlee]

I would be tempted to try and keep it at 30c for at least a week.

 

[markym]

It's been 5 days at 30c badlee and not sour at all, a little tart but, I expected more. I'll keep it at 30 another 3/4 days and test again. I'll keep you posted.

Thanks,
Mark

 

[badlee]

Looking forward to an update Mark.
I will be checking on my A4saison tomorrow

 

[badlee]

Six and a half days from pitching,out she comes for "acid production" just as Barrett suggestef

View attachment 1432898164387.jpg

 

[badnewsblair]

Hey badlee, do you have any more info on Barrett's recommended process/temp schedule? Is it basically the same for the different blends or does it differ from product to product?

Thanks!
Blair

 

[badlee]

It differs by strain.
A4
Ferment for one week in the low 60s for a cleaner ferment or mid-upper 60s for some fruitiness and phenolics.
Then bring up into 80s for a few weeks for acid production.

 

[badlee]

A4 – does well with American pale grist (can do 20 bitter IBUs, does well with dry hops)

B4 – recommend simple saison 80% Pilsner 20% with any including adjunct (recommend up 15 bitter IBUs the remain aroma light flavoring. Also does good with dry hops.)

*

 

[badnewsblair]

Great info! :rockin: Thanks badlee! Do you you have any notes on the German or Flemish blends?

 

[badlee]

Sorry,I cannot be of help there.

 

[luk-cha]

does anyone have a finished beer yet?

 

[badlee]

Nahh
Think I am a week and a half from bottling

 

[luk-cha]

Nahh
Think I am a week and a half from bottling

But it is definitely bringing the ph down?

 

[badlee]

I do not have a ph meter,but according to the scientific tool known to most as my nose,is smell like it has sourness going on

 

[mors]

Mine is probably good to go, but with leaving for the NHC on the 9th... I doubt I'll get to it beforehand...

 

[ja09]

Just found out about this today and I'm pretty excited to try. Glad he got a mention in the new BA magazine. Totally subscribing and interested to hear the results.

 

[badlee]

Just bottled today,three weeks in,after two werks at 31c.
Eartiness as in Dupont and a hint of tartness that I feel will come over more wiyh carbonation.
Wait again

 

[badlee]

Had to do it.
Cracked the first bottle after five days.
Very little tartness.
A little earth/spice a la Dupont.
Some sweet banana/clove like a hefeweizen yeast.
So,it is coming over like a Blonde.
A little let down as of now. It is not bad at all,a pleasant beer in it's own right,just not what I wanted of it.
Wait again

 

[youreanimpulse]

3 weeks is no time for a mixed fermentation sour. I would have let it go until it was sour then packaged it, maybe 6-8 weeks. It may not sour further in the bottle. If you want sour beer in 3 weeks, kettle sour with just lacto, then pitch yeast when it's a low enough ph.

 

[badlee]

Oh,I know how to get sour in a few weeks,no worries on that front @youranimpulse.
My point is that I was doing it acvording to the advice of the yeast producer.
Plan: brew one according to advice. Brew two according to gut

 

[youreanimpulse]

Oh. Crazy advice I'd say. I hear he makes good beer, though, so curious where the disconnect is.

 

[badlee]

Right?
Was told to ferment at about 20c for a week and then let it warm to "room temperature" for a "few weeks" for acid production.
I thought I had temperature on my side. It has been 31c average day/night here,so thought it would boost the L A production

 

[badlee]

Tried another bottle,as there was something bugging me about the taste. It reminded me of something,couldn't put my finger on it ,but knew I had not had this "something" in a long long time.
Bollocking Hoegaarden!
Bloody well tastes just like it.
Not a bad thing,if you like that sort of thing,but alas,as I was expecting "Saison",****e! Rage!
My in-laws will love me for this........

 

[badlee]

Father-in-law: not half bad,this one. Bit of sourness to it!
Think I must have had the sour equivelant to lupilin threshhold shift: LAB perception shift

 

[secondbase]

Whatever you do, don't google image search 'black man yeast'.....