I asked wyeast for more info on De Bom; as in the website description, the instructions regarding no initial aeration, but then adding aeration thereafter was pretty vague. Follows is their response. Thanks go to Jess Caudill for responding and sharing the info. Figured I'd share with you all,
He also happened to provide info on Oud Bruin (was surprised to see that the Oud Bruin culture is designed to produce a drinkable beer in 6-8 weeks as well; it discusses micro aeration as well, but just indirectly).
2014 Summer Sours Additional Information
General Questions:
Swollen Package?- The blend may contain trace amounts of fermentable extract which can lead to CO2 production. Slight swelling of the Activator over time is OK.
Activate?- Although it will not hurt, you do not need to activate De Bom or Oud Bruin. The packages will not swell at the same rate as standard Wyeast Strains.
3203 De Bom:
• Keep IBU’s low (<15 IBUs)- Although the bacteria cultures have some hop resistance, we want the cultures to become quickly established in the fermentation for rapid acid production. Raising IBU levels will increase inhibition of the bacteria cultures and slow acid production.
• No O2 at inoculation- Once again, we want the bacteria cultures to become quickly established in the fermentation for rapid acid production. Raising O2 levels will increase inhibition of the bacteria cultures and slow acid production.
• Temperature (80-85⁰F)- The bacteria cultures perform better at warmer temperatures. Just like increasing IBU and O2 levels, decreasing fermentation temperatures will slow down acid production.
• Micro-aeration- A low level (not necessarily noticeable) of ethyl acetate (acetic/solvent) can increase the complexity of lambic style beers. Brettanomyces produces ethyl acetate when oxygen is available. This typically occurs slowly through the ingress of trace levels of oxygen into aging vessels. We recommend dosing small amounts of oxygen into the beer to accelerate this process with the following method:
o Monitor pH and gravity reduction in the fermenter until 80% fermentable extract has been reduced. ( (OG-G)/(OG-TGEpected))
o Add 4 ppm O2.
o Incubate 48 hours Measure gravity and pH and taste.
o Repeat aeration and testing cycle every 48 hours until desired complexity has been reached.
• Oak- This culture is designed to produce a drinkable beer in 6-8 weeks so it may be desirable to add oak during micro-aeration. Another method is to create an oak extract by boiling oak in 500-1000 ml water for 15 min. Once cooled, this can be dosed into sample volumes to determine final dosage rate for beer.
3203 Oud Bruin:
• Keep IBU’s low (<15 IBUs)- Although the bacteria cultures have some hop resistance, we want the cultures to become quickly established in the fermentation for rapid acid production. Raising IBU levels will increase inhibition of the bacteria cultures and slow acid production.
• No O2 at inoculation- Once again, we want the bacteria cultures to become quickly established in the fermentation for rapid acid production. Raising O2 levels will increase inhibition of the bacteria cultures and slow acid production.
• Temperature (80-85⁰F)- The bacteria cultures perform better at warmer temperatures. Just like increasing IBU and O2 levels, decreasing fermentation temperatures will slow down acid production.
• Oak- This culture is designed to produce a drinkable beer in 6-8 weeks so it may be desirable to add oak during micro-aeration. Another method is to create an oak extract by boiling oak in 500-1000 ml water for 15 min. Once cooled, this can be dosed into sample volumes to determine final dosage rate for beer.
