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Local yeast for local beer

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Well the big downside of that hop mess up is the saaz I have are around 4.2% aa and the apollo are 19% aa so it's definetly bitter as hell and covering alot of the esters I was hoping to pick up
 
Well,if that is the case,you will have kept any lacto at bay,but any Brett will still come through.
Live and learn,get it racked and use the cake for experiment round next
 
Well fermentation has been done for about a week now and things appear to be done. Looks like I have a medium flocculating yeast with good attenuation, I got 83% on this batch. Very saison like and spicy but with a little more residual maltiness. By some miracle the Brett that was in the colony grown by my wife hasn't showed up at all so I don't know what's up there, I was hoping for a far less clean finish but not upset at all with the results. When I brew my all local brew should I not wash the cherries in hopes of getting some funk off them or should I just leave it as is since it is drinkable?
 
Well fermentation has been done for about a week now and things appear to be done. Looks like I have a medium flocculating yeast with good attenuation, I got 83% on this batch. Very saison like and spicy but with a little more residual maltiness. By some miracle the Brett that was in the colony grown by my wife hasn't showed up at all so I don't know what's up there, I was hoping for a far less clean finish but not upset at all with the results. When I brew my all local brew should I not wash the cherries in hopes of getting some funk off them or should I just leave it as is since it is drinkable?

Sounds cool. Brett can take some time to really show up so it may just be taking its time. A few weeks is nothing for brett. I usually give brett a few months to do its thing.

What is the gravity reading now? The reason I ask is that if there is brett there it can take it much lower with some extra time.
 
I am going to wash the cake and put it in my yeast bank, anyone who is in western washington and would like to pick up and try some pm me and I will be more then willing to share
 
It is at 1.010 so plenty left for the Brett to take hold
 
Well just checked in on it again this afternoon,and it is looking like some funk is finally taking off. Slight pelicile has formed and there is more of a twang in the aroma
 
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