you are clearly more risk-tolerant that i am - i'd be nervous fermenting anything with that little headspace. was/is a blowoff tube needed?I racked a 70/30 pilsner/wheat De Bom onto 16 ounces of tart cherry concentrate. I then racked a 70/30 2-row/wheat no boil batch onto the cake. Two days later, it's fermenting like crazy.
Nope, not at all. Usually I use Fermcap so I don't worry about blowoffs, but I forgot this time. It didn't make much krausen but it was fermenting like gangbusters. You could see the CO2 running up the side of the carboy. I checked on it this morning and the krausen had dropped at it was at 1.014. I'd assume it'll get down to 1.010 like the first batch.you are clearly more risk-tolerant that i am - i'd be nervous fermenting anything with that little headspace. was/is a blowoff tube needed?
Just sampled this and tested gravity. It has a very distinct citrus character and is very light bodied. Gravity was down to 1.009. Pretty drinkable at this point.I brewed a fairly simple recipe (11 lbs 2 row, 1 lb of crystal 10 and .2 oz of east kent goldings). IBU's right under 5 according to Beersmith. Mashed at 152 for an hour. Pitched de bom 3 days ago at about 80 degrees. Using a seedling heat mat to heat it up (should be between 75 and 80). It is fermenting like crazy right now. Smells like a clean fermentation so far. Can't wait to see how this comes out. I'm planning a sour saison for the second generation of this.
Look around online, I'm sure you can find a shop that still has some in stock.hypothetically could you pitch the lacto brevis, brett brux, and a sach strain into a starter to create a yeast blend with a similiar fast souring time since de bom is no longer available? it sounded like the lack of pedio is a big reason why the lacto is working so fast.
i'm still pretty new to brewing so go easy on me if i'm saying something stupid here lol
So you ran your mash directly into the fermenter and pitched or you ran it into the kettle and brought the temp up to 180-190 and held for a bit to sterilize? If you did a true no boil then you added a ton of other bugs from the grain on top of the de Bom mixture which might make your current mix different than the original in a number of ways. Not a bad thing just maybe something worth pointing out.Beer 1:
All grain (70/30 Pilsner/wheat)
No boil beer
Fermented at 83 for a week, which is when I decided it was sour enough, then dropped to ambient.
Bummed I didn't pick one of these up when they were available. Hopefully Wyeast makes this a year round offering.
We've had a lot of positive feedback about this blend - it's likely to reappear as another Private Collection release at some point. If it remains as popular as the first release, year-round could be a possibility!
Wyeast 3203-PC De Bom Sour Blend™
Beer Styles: Lambic, Geuze, Flanders Red Ale, American Sour Ale
Profile: Wyeast’s QC Manager and World’s Tallest Microbiologist Greg Doss developed De Bom to create authentic Old- and New-World sour ale profiles but in a fraction of the time required by previous, less manly cultures. For best results, we recommend the following: no O2/aeration at beginning of fermentation; periodic dosing with O2 during fermentation to stimulate ethyl acetate production; frequent sampling to monitor development and complexity. Under optimum conditions, beers can be ready for consumption in 1-2 months.
Alc. Tolerance 10% ABV
Temp. Range 80-85°F (26-29°C)
I second this question. Planning on bottling in the next week (coming up on 4 months for this brew). Any bottle conditioning tips?has anyone had any issues with bottle conditioning beers using this yeast? specifically, do you think adding yeast would help or just stick with priming sugar?
I was bottling the same day as brew day, so I just grabbed some of the cake. A couple of scoops and just added to the next batch.I've also had the same experience, how did you repitch? Did you measure out some solids from the cake then go directly into the next batch or did you make a starter from the cake?
I made a small starter from the cake to get it going again, activity took a couple days.
Thats alot of Sour beer! good work thoughI believe that I am at the 8 month mark now. I added some cherry concentrate to one (concentrated tart cherry juice 1qt) of two carboys a couple months back. Ready to bottle. I have six sour carboys ready to bottle, two that need more time, and two 10 gallon fermenters to rack. All Sour beer, but no time to do all that bottling!!