Sanctification Dreg brewing

[mitchard]

the killer factor only affects sacch. brett and LAB are unaffected. so the wine yeast is likely doing the primary fermentation, finishing high, and the bugs then take over.

Good to know. I thought I saw that the killer strains can impact Brett, but maybe I was mistaken. That makes sense though, since the bottling strain impacting the brett and bacteria in a negative way would make aging those bottles pointless.

 

[mitchard]

Yeah, according to my notes I used (from Russian River)

- Beatification
- Framboise for a Cure
- Sanctification
- Supplication
- Temptation

and I've not run into any issues. I get about 85% attenuation with it, so I assumed there was some level of wine yeast in there.

Right on. I have Beatification, FFAC, Supplication, and Temptation at the moment. I'm thinking about trying to grow up the Beat separately from the rest though.

I made a starter with Temptation dregs a few months ago. It ended up getting a bit of mold growth somehow, which was some weird green curled flake... but it dropped into the wort and I just let it ride out for fun. Not going to use it, but it definitely soured that starter up pretty quick based on the smell alone. Smelled really nice.

 

[Shaffer1515]

What would be the best yeast to use on bottling day - for wine yeast I have access to red star champagne, Vintners SN9 and AW4, LALVIN 71B-1122, LALVIN EC-1118. Took a reading and I am around the neighborhood of .996 og was 1.056. I could still use a ale yeast possibly but as stated above it sounds like they use wine yeast...

 

[sweetcell]

it's not going to make that much of a difference. i've had a 100% success rate using champagne yeast so personally i'd go with the red star or EC-1118.

 

[Shaffer1515]

Cool I was leaning towards the EC-1118

Just curious as to how much bugs will be valid inside the bottle say if I pass on a bottle to a friend and they culture up what they can?

 

[sweetcell]

if you're a sloppy bottler and package a good amount of sediment, there might be more bugs in there than a commercial beer

also, you'll be handing him a fresh bottle. some of the commercial stuff has been sitting around, viability falls with time.

 

[topoisomerase]

Reviving an older thread that I stumbled upon while searching - Sanctification is brewed with a mix of four Brett strains. No souring bacteria are used. Also, it is bottle conditioned with Brett brux. Like nearly all RR beers, it is centrifuged after fermentation. So at least these days, bottle dregs will essentially only be Brett brux.