brownni5
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I just brewed with the alliterative blend mentioned in the title, and will plan to track my thoughts and experiences as I go. Since I just brewed a couple nights ago, it's still in primary, so no results yet.
The website describes it as a blend of sacchromyces, brett, and lacto. My guess is L. brevis, since they recommend low (not no) hopping, and I'm hoping that the Brettanomyces is the strain that was being traded around the Milk The Funk group a couple years back, since it was isolated from a really old bottle of a traditional Berliner weiss. They don't give any good clues on the Sacch strain though. A Kolsch strain? Their own S. arlingtonensis?
I brewed a wort according to https://wilder-wald.com/2017/12/08/historic-berliner-weisse-homebrew-recipe/ - high percentage of wheat malt, short decoction, just a few grams of Mt. Hood in the decoction. Wort ended at 1.032 with no boil, but I didn't account for evaporation during the decoction, so I ended with 4.5 gallons of wort.
I chilled to about 68 and pitched the packet. Since this was low gravity and short in the volume, and since its a "beta" blend and I wanted to be able to give true feedback, I didn't make a starter (also, it was packaged only a few days before and shipped/arrived cold). Since it is just beginning to be spring here north of the 45th parallel, my basement stays pretty cool, so getting too warm isn't my problem. Quite the opposite. 30 hours post- pitch, there were still no signs of active fermentation so I put it on heat set to 70 and started thinking of yeast I could pitch to save the batch. Well, it wasn't necessary because at 36 hours post- pitch, it got going.
I have not had issues direct pitching Bootleg cultures into low OG wort in the past, so this surprised me. My guess is that in this blend, the Sacch cell count must be pretty low. Knowing what I know now, I'd have made a starter and hoped for the best.
More on the blend can be found at https://bootlegbiology.com/product/berliner-blend-beta/
Edit: this blend probably should not be used for the modern fast sour method explained in the sticky above. There's nothing wrong with that method, but this Lacto strain likely won't sour a wort as quickly, that is, if I'm right and it is L. brevis.
The website describes it as a blend of sacchromyces, brett, and lacto. My guess is L. brevis, since they recommend low (not no) hopping, and I'm hoping that the Brettanomyces is the strain that was being traded around the Milk The Funk group a couple years back, since it was isolated from a really old bottle of a traditional Berliner weiss. They don't give any good clues on the Sacch strain though. A Kolsch strain? Their own S. arlingtonensis?
I brewed a wort according to https://wilder-wald.com/2017/12/08/historic-berliner-weisse-homebrew-recipe/ - high percentage of wheat malt, short decoction, just a few grams of Mt. Hood in the decoction. Wort ended at 1.032 with no boil, but I didn't account for evaporation during the decoction, so I ended with 4.5 gallons of wort.
I chilled to about 68 and pitched the packet. Since this was low gravity and short in the volume, and since its a "beta" blend and I wanted to be able to give true feedback, I didn't make a starter (also, it was packaged only a few days before and shipped/arrived cold). Since it is just beginning to be spring here north of the 45th parallel, my basement stays pretty cool, so getting too warm isn't my problem. Quite the opposite. 30 hours post- pitch, there were still no signs of active fermentation so I put it on heat set to 70 and started thinking of yeast I could pitch to save the batch. Well, it wasn't necessary because at 36 hours post- pitch, it got going.
I have not had issues direct pitching Bootleg cultures into low OG wort in the past, so this surprised me. My guess is that in this blend, the Sacch cell count must be pretty low. Knowing what I know now, I'd have made a starter and hoped for the best.
More on the blend can be found at https://bootlegbiology.com/product/berliner-blend-beta/
Edit: this blend probably should not be used for the modern fast sour method explained in the sticky above. There's nothing wrong with that method, but this Lacto strain likely won't sour a wort as quickly, that is, if I'm right and it is L. brevis.