I was curious if anyone else is participating in the EBY/BBA. I am very excited for this and I thought this would be a good place to discuss our thoughts and finding as we go through the process. It looks like samples will be sent out in August. If you are participating please mention which strains you selected. Here are mine:
EBY001 B. girardin I
EBY002 B. dreifonteinii I
EBY007 B. italiana I
EBY014 B. lostfontain I
EBY015 B. lostfontain II
EBY016 B. lembeek I
EBY017 B. lembeek II
EBY019 B. cucurbita I
EBY020 B. jurassienne I
EBY035 B. cucurbita II
EBY038 B. cantillon VIII
EBY048 B. italiana II
I think I am going to get these Soda Preforms and Rack and store samples at room temp for later use after the experiment per Chad Yacobson's suggestion.
EDIT:
I wanted to post the recipe and experiment for consistency. Correct me if any of this is wrong Kerosin. I think it's important that there is some consistency to get accurate and consistent results.
STARTER:
20g DME in 200mL water per strain
Let brett go for three weeks unstirred
Pitch each strain into a half gallon of wort
RECIPE:
5 gallon Batch Size
60 min boil
1.050 OG
25 IBU
5.5lb Pilsner malt
1.0lb Munich malt
2.0lb Wheat malt
6.0oz Acid malt
1oz Styrian Goldings (60min)
1oz Saaz (10 min)
Mash: 10.4 L (2.75 gal), sparge: 19.8 L (5.2 gal) @78°C (172°F)
Rest: Mash in @67°C (152°F), 60min @67°C (152°F), sparge at 74°C (165.2°F)
Fermentation: Oxygenate your wort as normal
Primary 1-31 days at around 20°C (68°F) (Depending on strain performance)
Secondary 1-31 days (Depending on strain performance)
Maturation: Carbonation (CO2 vol) 2
EBY001 B. girardin I
EBY002 B. dreifonteinii I
EBY007 B. italiana I
EBY014 B. lostfontain I
EBY015 B. lostfontain II
EBY016 B. lembeek I
EBY017 B. lembeek II
EBY019 B. cucurbita I
EBY020 B. jurassienne I
EBY035 B. cucurbita II
EBY038 B. cantillon VIII
EBY048 B. italiana II
I think I am going to get these Soda Preforms and Rack and store samples at room temp for later use after the experiment per Chad Yacobson's suggestion.
EDIT:
I wanted to post the recipe and experiment for consistency. Correct me if any of this is wrong Kerosin. I think it's important that there is some consistency to get accurate and consistent results.
STARTER:
20g DME in 200mL water per strain
Let brett go for three weeks unstirred
Pitch each strain into a half gallon of wort
RECIPE:
5 gallon Batch Size
60 min boil
1.050 OG
25 IBU
5.5lb Pilsner malt
1.0lb Munich malt
2.0lb Wheat malt
6.0oz Acid malt
1oz Styrian Goldings (60min)
1oz Saaz (10 min)
Mash: 10.4 L (2.75 gal), sparge: 19.8 L (5.2 gal) @78°C (172°F)
Rest: Mash in @67°C (152°F), 60min @67°C (152°F), sparge at 74°C (165.2°F)
Fermentation: Oxygenate your wort as normal
Primary 1-31 days at around 20°C (68°F) (Depending on strain performance)
Secondary 1-31 days (Depending on strain performance)
Maturation: Carbonation (CO2 vol) 2