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Just some dregs from Russian River, The Bruery, and Cascade in about half a gallon of 1.030ish starter wort, but, dang, I've been itching to post in this thread since I first found HBT! Gotta start that sour program somewhere...

IMG_20150114_095844_274.jpg
 
Starter culture for many sour beers to come. Taken a few days after pitching.

Some of the Wyeast De Bom and Our Bruin in there with a forgotten vial of 2013 BugCounty.

Maybe it's just the lighting, but that bad boy looks thick, like a scoby. The dark beer underneath and so light on top.
 
Maybe it's just the lighting, but that bad boy looks thick, like a scoby. The dark beer underneath and so light on top.

That dark beer is the top of my kegerator (black). Small volume starter in a 1 gallon jug, wasn't sure what to expect with that old BugCounty.
 
Brett C BPAView attachment 250548
When should I bottle this thing? It has 5 weeks to the day in primary......2 weeks ago the gravity was 1.006.

Check gravity again and it its the same bottle. Seems like its ready if gravity doesnt change its done. Brett sometimes has a delay before becoming active again
 
i would take readings a month apart, and don't bottle until they are stable. my concern with 2 week readings is that the gravity might be dropping slowly, and on the average hydrometer it's easy to mis-read 1.005 as 1.006 and assume that the bugs are done. there is potentially quite a bit of sugar left in there.
 
Check gravity again and it its the same bottle. Seems like its ready if gravity doesnt change its done. Brett sometimes has a delay before becoming active again


i would take readings a month apart, and don't bottle until they are stable. my concern with 2 week readings is that the gravity might be dropping slowly, and on the average hydrometer it's easy to mis-read 1.005 as 1.006 and assume that the bugs are done. there is potentially quite a bit of sugar left in there.


This is a one gallon jug so I'm hesitant to disturb it at all unless I'm sure it's fully attenuated. I've only opened that thing once so far on that 3 week mark and that was to use a few drops on my refractometer. I had three other jugs with different strains of sacc that were around the same fg +/- .002. It's been corrected.

Based on your advice I'll check it one more time in about 2 more weeks to confirm. Thanks guys! This was my first primary brett fermentation so I'm going on culled info from sour/funk brewers like you.
 
Found this last night! Brewed back in October 2014, it's my second Morebeer Consecration kit. Fermented on Trappist HG, then ECY BugFarm, and Bug Country. I already added the used oak cubes from a Winexpert Stag's Leap Merlot batch, and a couple of cups of the actual wine kit that was left over in the fermenter after a racking. It smells awesome at this point, can't wait for it to be ready in a few months.

 
Found this last night! Brewed back in October 2014, it's my second Morebeer Consecration kit. Fermented on Trappist HG, then ECY BugFarm, and Bug Country. I already added the used oak cubes from a Winexpert Stag's Leap Merlot batch, and a couple of cups of the actual wine kit that was left over in the fermenter after a racking. It smells awesome at this point, can't wait for it to be ready in a few months.


Ready to bottle in a few months? Maybe if you brewed it October of 2013. It needs more time, dont rush it.
 
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im trying to catch some wild yeast and this has sprung up in one of my jars. anyone have any idea what it might be?

forgot to mention its been about three weeks
 
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