Evan!
Well-Known Member
I don't wanna bother JZ with another line of questions on this so I'm just going to throw it out there:
I'm brewing a lambic (which will one day be a kriek) and going JZ-style: fermenting with clean ale yeast first, then racking to secondary and adding bugs there. This is what I did with my Flanders Red (which finished at 1.019 with the S-05, which I think is a bit low), and the trick is to have a lackluster ale fermentation so that you have low attenuation and thus leave behind more sugars than usual for the bugs to munch on. On the show, he mentions keeping it a little cold, maybe 65f, which I'm going to do, and I'll also mash a little high and maybe even add some maltodextrin powder. But I was also thinking that I could stunt the ale fermentation by simply not oxygenating the wort.
What say ye?
I'm brewing a lambic (which will one day be a kriek) and going JZ-style: fermenting with clean ale yeast first, then racking to secondary and adding bugs there. This is what I did with my Flanders Red (which finished at 1.019 with the S-05, which I think is a bit low), and the trick is to have a lackluster ale fermentation so that you have low attenuation and thus leave behind more sugars than usual for the bugs to munch on. On the show, he mentions keeping it a little cold, maybe 65f, which I'm going to do, and I'll also mash a little high and maybe even add some maltodextrin powder. But I was also thinking that I could stunt the ale fermentation by simply not oxygenating the wort.
What say ye?