De Bom and Oud Bruin 3203 and 3209

[Rootski]

I apologize if this has been discussed before - I searched and couldn't find exactly what I'm trying to do.

A friend and I decided to do a 10 gallon batch split in two and try half with De Bom and half with the Oud Bruin blend. I was able to find the smack packs at my local store so I've already got them home in the fridge. We'll use his fermentation chamber to keep the temp 80-85 and follow the procedures for oxygenating/not oxygenating.

My first question is a general one. What recipe or style would work best for this idea? Perhaps keeping it simple is the way to go. We could steep something on the side and add it to one of them if it made sense although that doesn't seem necessary to me. We are interested in adding fruit to one of them as well, probably raspberries or blackberries. Any suggestions on this would be appreciated.

Second question - since Wyeast's instructions call for periodic oxygenating during fermentation, when I add the berries, I could just plunk them right into the primary instead of racking over the berries in a secondary, right? Does that sound like a good idea?

Thanks for any advice on this! I'm really looking forward to this brew and fermentation - I just want to make sure I have all the best information before committing to a recipe. Brew day for this is 1-2 months from now.

 

[MileHighBrewer]

You are on the right track, simple is better, especially when doing a side by side like this. What did you have in mind? If you really wanted to do them differently, like you said, steeping or adding post-boil adjuncts could be an easy way of mixing things up. Like maybe some dark candi syrup to the Oud Bruin.

As far as 02 some people have been just shaking the carboy up, some have been opening and fanning in. I'm sure a couple of have used their oxygen stones...however I'm leery of trying that method myself, unless I go buy a 2nd stone...which seems silly for just 2 beers. I would still add the fruit by racking onto them in secondary. Let the cultures work themselves out for a while on their own and then rack onto fruit in probably....2 months. If they go according to how Wyeast says they work and are done in 8 weeks.

 

[Rootski]

My thoughts on a recipe were to keep it close to something like a Flanders Red Ale or an Oud Bruin. I think these would be a good bases to start from and allow a little ability to add berries if we choose to and also have a good chance to blend if necessary.

 

[Oophaga]

Yeah, I was thinking you are able to boil oxygenation stones so that could eliminate the worries of cross contamination, although there are lots of micro holes and they are not cheap for a tiny piece of metal.

 

[Gus_13]

Here's some info I got from Dawson at Wyeast. I was wondering if this was geared for fast turn around or a variation if Roeselare blend for the Oud Bruin. Helpful stuff if anyone is wondering.

Hi Gus,

It’s geared for a fairly quick turnaround, so you can keep it warm alongside the De Bom. Here’s a FAQ on that strain from Greg Doss in the lab:

3209 Oud Bruin

· Keep IBU’s low (

 

[TrickyDick]

You are on the right track, simple is better, especially when doing a side by side like this. What did you have in mind? If you really wanted to do them differently, like you said, steeping or adding post-boil adjuncts could be an easy way of mixing things up. Like maybe some dark candi syrup to the Oud Bruin.

As far as 02 some people have been just shaking the carboy up, some have been opening and fanning in. I'm sure a couple of have used their oxygen stones...however I'm leery of trying that method myself, unless I go buy a 2nd stone...which seems silly for just 2 beers. I would still add the fruit by racking onto them in secondary. Let the cultures work themselves out for a while on their own and then rack onto fruit in probably....2 months. If they go according to how Wyeast says they work and are done in 8 weeks.

You could sanitize the stone in an oven after cleaning it, depending on what kind of stone you're using. I have one that is affixed to a long SS wand about the same length as a dip tube.


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[berebrando]

Here's some info I got from Dawson at Wyeast. I was wondering if this was geared for fast turn around or a variation if Roeselare blend for the Oud Bruin. Helpful stuff if anyone is wondering.

Hi Gus,

It’s geared for a fairly quick turnaround, so you can keep it warm alongside the De Bom. Here’s a FAQ on that strain from Greg Doss in the lab:

3209 Oud Bruin

· Keep IBU’s low (

Hi Gus - is there more to this post or is that it?

 

[Gus_13]

Hi Gus - is there more to this post or is that it?

Not sure how that disappeared. I've come back to this multiple times since the original post and read it. I'll post again below.

Hi Gus,

It’s geared for a fairly quick turnaround, so you can keep it warm alongside the De Bom. Here’s a FAQ on that strain from Greg Doss in the lab:

3209 Oud Bruin

· Keep IBU’s low (<15 IBUs)- Although the bacteria cultures have some hop resistance, we want the cultures to become quickly established in the fermentation for rapid acid production. Raising IBU levels will increase inhibition of the bacteria cultures and slow acid production.
· No O2 at inoculation- Once again, we want the bacteria cultures to become quickly established in the fermentation for rapid acid production. Raising O2 levels will increase inhibition of the bacteria cultures and slow acid production.
· Temperature (80-85°F)- The bacteria cultures perform better at warmer temperatures. Just like increasing IBU and O2 levels, decreasing fermentation temperatures will slow down acid production.
· Oak- This culture is designed to produce a drinkable beer in 6-8 weeks so it may be desirable to add oak during micro-aeration. Another method is to create an oak extract by boiling oak in 500-1000 ml water for 15 min. Once cooled, this can be dosed into sample to determine final dosage rate for beer.


Santé!

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[berebrando]

Thanks

 

[TrickyDick]

I brewed last week and these two beers are both now resting in the high seventies (temperature) - pitched in the mid 80's. I test the gravity today, and they are both near full attenuation. The De Bom has, even at basically 7 days since pitching, a nice mild to moderate sourness. The Oud Bruin has a ways to go yet, not nearly as soured. I gave them each a blast with the Oxygen wand for 15 seconds. Going to prep some oak stave segments (I don't have cubes), and do a few heat/cool cycles in some water or beer to knock down the oak character a bit, and add that soon, maybe when I taste them again in 2 days, or else later tonight If I have the time. I am really excited about the De Bom beer.

In other news, I tested my other sours that are in various stages of fermentation, and basically they are all ready to bottle! The ECY BugCountry blend really works fast! Basically finished beer in about 3-4 months. Nice and sour too. Did a large batch of this split into three with fruit. Can't wait to get those in the bottle. Did a KBS clone and soured half, which turned out phenomenal, reminds me of Funk Metal almost. Finally did the Consecration clone, and that's ready to go too (well at least the half I pitched roeselare from the get go, the other half needs to build some complexity).

TD

 

[Gus_13]

Thanks

No problem!


Santé!

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[Rootski]

Well, this brew day finally happened yesterday. The yeast packs were 2 months old so hopefully we get some interesting beer. Due to a miscalculation, we mashed too much grain by a fair amount so we ended up with 13 gallons of Flanders Red. 5 gallons with De Bom, 5 with Oud Bruin, and 3 with Roeselare which will be aged at normal temperatures for comparison.

 

[joshrosborne]

Well, this brew day finally happened yesterday. The yeast packs were 2 months old so hopefully we get some interesting beer. Due to a miscalculation, we mashed too much grain by a fair amount so we ended up with 13 gallons of Flanders Red. 5 gallons with De Bom, 5 with Oud Bruin, and 3 with Roeselare which will be aged at normal temperatures for comparison.

I pitched a pack of De Bom from July into 5 gallons and got good fermentation. Down to 1.01 after a week.