Texron
Well-Known Member
I started a five gallon batch of beer using 3 1/2 pounds light Pilsner Malt Extract and 3 1/2 pounds of 60/40 wheat/barley extract plus 1 oz. Czech Republic Saaz hops and White Labs WLP 655 yeast.. The starting gravity comes out to 1.053. After two weeks in the primary I racked it onto 6 pounds of Oregon Rasberry puree. I then poured a second batch on top of the yeast cake and it has now been two weeks-I plan to rack it onto 6 pounds Apricot puree and am ready to brew another to go on top for cherries and then another for peach.
Since it takes so long to age these sour beers, and I truly like all the different fruit flavors my thinking is that it won't take much longer to make a bunch of it at one time. When all four batches are in the secondary, I also plan to start a new batch with new yeast to brew a straight lambic for blending or consumption.
A few questions.
1. Is it advisable to reuse the yeast four times for the four different batches. Will some of the yeast strains be lost or diminshed with the later batches?
2. When I make the straight lambic blend I have consider taking about six ounces from the straight lambic batch to add to each fruit batch to ensure there are plenty of yeasties and beasties available for the long job of aging and souring these beers.
I would appreciate everyones thoughts or comments on what I am doing here and am definitely interested in any suggestions or advice on how best to proceed.
Since it takes so long to age these sour beers, and I truly like all the different fruit flavors my thinking is that it won't take much longer to make a bunch of it at one time. When all four batches are in the secondary, I also plan to start a new batch with new yeast to brew a straight lambic for blending or consumption.
A few questions.
1. Is it advisable to reuse the yeast four times for the four different batches. Will some of the yeast strains be lost or diminshed with the later batches?
2. When I make the straight lambic blend I have consider taking about six ounces from the straight lambic batch to add to each fruit batch to ensure there are plenty of yeasties and beasties available for the long job of aging and souring these beers.
I would appreciate everyones thoughts or comments on what I am doing here and am definitely interested in any suggestions or advice on how best to proceed.