MaddBaggins
cervisiam vitae
Back in the day before I made starters, 2 days was the usual lag time on my brews.
It's probably the reason they were mediocre beers back then.
It's probably the reason they were mediocre beers back then.
After 48h, I see lots of fermentation signs, looks like it was just a little slow off the line. Krausen looks different early on, especially the presence of little 'cotton balls' just below the surface.
I posed the question about lag time of this strain (farmhouse sour ale) to Nick at Yeast Bay, he mentioned they are seeing the same thing, just a slow starter.
Any updates on these Farmhouse Sour Ale fermented beers? Trying to gather some more information on our sour blends. Cheers!
What temperature are you planning on using? They recently posted this on their Facebook about their Melange Blend and Farmhouse Sour that might help you on the fermentation end:
"We've been been conducting some experiments with our Mélange Sour Blend and Farmhouse Sour Ale in which we fermented a pale wort of ~5 IBU at 70 F for 3 days, followed by 78 F for 2 weeks. While the beers were still young and the Mélange needs time for the Brettanomyces to work, there was marked acidity in each.
For a fast turn around sour with either blend, you should get good results at 70 F for 3-4 days to allow the yeast to complete a bulk of the fermentation, followed by 76-78 F for 2-4 weeks to ramp up the lactic acid bacteria. If you want the beer to acidify more slowly, we recommend keeping the temperature at 68-70 F. Slower acidification is particularly recommended for the Mélange blend in order to ensure the pH doesn't drop too fast and inhibit the Brettanomyces yeast that will continue to develop the flavor profile of the beer over a long period of time. If you mature the beer on the cooler end, the temperature can always be raised later (and perhaps some extra fermentables added) to increase acidity after the yeast driven flavors fully develop.
Cheers!"
Sounds like a bust......
I'd like to know what "marked acidity" means. Anyone got a pH value to go with these..........
Would making a starter (w no O2) at high temps help grow the lacto over sacc to help increase the activity?
Excellent. Thank you for the information.
Hope to brew up some wort this weekend and pitch from my recent order. Im thinking mash at 158F and split between sour saison and melange. pH ~3.3 in 7 weeks sounds great to me! I'll post up how it goes.
I have brett cultures should a starter get the wort too acidic.
But due to time constraints I'll probably pitch one vial per 5.5-6 gals and see how it goes. I'm also assuming re-pitching should increase the relative lacto content?
Excited to have some new yeast options. Thanks for all your efforts.
Cheers.
I finally got around to tasting my Farmhouse Sour blend after it's sat for 2 months in my garage at around 68-72 after fermentation finished (fermented at 68, then ramped to 75 by the end and kept there for 2 weeks).
It has no sourness at all. It's a good tasting beer, but it's actually kind of sweet. I couldn't find my hydrometer at the time (I think one of my little ones grabbed it....) so I couldn't take a reading but it's crystal clear. Not sure what I want to do with this one. Definitly wish there was more sourness in it. IBUs were kept around 5.
I finally got around to tasting my Farmhouse Sour blend after it's sat for 2 months in my garage at around 68-72 after fermentation finished (fermented at 68, then ramped to 75 by the end and kept there for 2 weeks).
It has no sourness at all. It's a good tasting beer, but it's actually kind of sweet. I couldn't find my hydrometer at the time (I think one of my little ones grabbed it....) so I couldn't take a reading but it's crystal clear. Not sure what I want to do with this one. Definitly wish there was more sourness in it. IBUs were kept around 5.
I finally got around to tasting my Farmhouse Sour blend after it's sat for 2 months in my garage at around 68-72 after fermentation finished (fermented at 68, then ramped to 75 by the end and kept there for 2 weeks).
It has no sourness at all. It's a good tasting beer, but it's actually kind of sweet. I couldn't find my hydrometer at the time (I think one of my little ones grabbed it....) so I couldn't take a reading but it's crystal clear. Not sure what I want to do with this one. Definitly wish there was more sourness in it. IBUs were kept around 5.
Can u tell us what temp u mashed at and possibly grain bill? And your FG was? If it wont sour in a couple months then might as well sour up front then ferment out (at cost of saison character?). Or just be prepared for the long haul. Im trying to decide what the best mash temp is for this strain. I am thinking 158 using a healthy portion of wheat and some oats. If it wont attenuate then I can always pitch brett. How is the saison character?
Nick can u tell us if this is hetero or homofermentative strain?
Can u tell me what temp u mashed at and possibly grain bill? And your FG was? If it wont sour in a couple months then might as well sour up front then ferment out (at cost of saison character). Or just be prepared for the long haul. Im trying to decide what the best mash temp is for this strain. I am thinking 158 using a healthy portion of wheat and some oats. If it wont attenuate then I can always pitch brett. How is the saison character?
Nick can u tell us if this is hetero or homofermentative strain?
@Biobrewer (or anyone else) - Any thoughts about combining the Farmhouse Sour w/ one of the Brett blends? Would you recommend pitching all together? Or giving the Farmhouse Sour some time to work on its own?
I just pulled the trigger on an order now that things are back in stock. Picked up Beersel and Amalgamation blends in addition to Brevis and Farmhouse Sour. Thanks!
Thank you for the updates. Im delayed on getting this going but should be brewing in a couple weeks.
Seems like buffering the starter with some CaCO3 would be a good approach to grow lacto and sach in the starter - with minimal O2.
Given Im a couple weeks out I'll def make starters and mash at 158-160F using a golden type grain bill. Half melange half farmhouse sour. Given no one is getting much sourness I'll go for the faster sour method and then age.
My Wyeast oude bruin blend never got below pH 3.8. I even cranked that sucker up to 110F. Just sat there. Finished it off w 3726. Aged on mangos and dry hopped half. Its really good but just tart. Would be better if really sour.
Man wish I was brewing me a sour beer!
I dumped in the dregs from a Jolly Pumpkin today. I'll let that ride for a while and see where it goes.
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