Wyeast PC July -Sept 2014 - Sourpalooza

[Oldsock]

Have you added any O2 yet as the Wyeast instruction call for?

They suggest waiting until 80% of the expected attenuation is complete before adding oxygen.

 

[gometz]

For those of you using 3203 de Bom, are you doing a secondary? If so, how long of a primary are you doing?

I am hoping to grab a pack today, but I'm not sure what kind of recipe. Hoping for something along the lines of an American Sour Ale, but can't find any good recipes.

 

[youreanimpulse]

I plan on no secondary on mine. I'll be tasting for timing, but no shorter than 2 mos I imagine and if it needs longer than 4 mos I'll probably rack it.

 

[BigPerm]

I've got a pack of Oud Bruin arriving today. Considering pitching when the wort hits 80F, but putting it in the basement at 65F right after that. Still not sure exactly what I'm brewing with it though, I feel like I have enough classic dark sours aging already.

From Wyeast:
"This blend contains Lactobacillus, Brettanomyces and an ale yeast.
Please let me know if you have other questions."

Anybody getting anything off when pitching at 80F with saccharomyces around? It's not much information, so the strain could be just about anything. I know they recommend this temp, so I doubt you would, but curious nonetheless.

Doing an Oud Bruin with this next weekend, and berliner weisse with the L. brevis this weekend! (Hopefully...)

 

[youreanimpulse]

My Oud Bruin was consistently 80ish for at least the first week and it's super clean. No off flavors.

 

[signpost]

I don't know much, but wouldn't the other bugs eat up whatever 'off flavor' byproducts the sacch would create in a higher temp fermentation?

 

[BigPerm]

My Oud Bruin was consistently 80ish for at least the first week and it's super clean. No off flavors.

That's what I would have expected. I imagine the blend is such that the lacto takes the lead anyway. Looking forward to trying it.

 

[sweetcell]

I don't know much, but wouldn't the other bugs eat up whatever 'off flavor' byproducts the sacch would create in a higher temp fermentation?

fusels typically aren't consumed by bugs.

 

[metic]

From Wyeast:
"This blend contains Lactobacillus, Brettanomyces and an ale yeast.
Please let me know if you have other questions."

The Oud Bruin blend has brettanomyces in it? Or were they talking about De Bom?

 

[BigPerm]

The Oud Bruin blend has brettanomyces in it? Or were they talking about De Bom?

That's what she said re the Oud Bruin blend. I asked specifically about the presence of Pediococcus, which there is none.

 

[metic]

That's what she said re the Oud Bruin blend. I asked specifically about the presence of Pediococcus, which there is none.

Thanks, good information. I assumed that because they were talking about a quick turnaround, there was no brettanomyces in this blend.

 

[Gol_Deagle]

The Oud Bruin blend has brettanomyces in it? Or were they talking about De Bom?

I'm pretty sure that The oud bruin blend Does NOT have Brett and De Bom does.


Sent from my iPhone using Home Brew

 

[metic]

I'm pretty sure that The oud bruin blend Does NOT have Brett and De Bom does.


Sent from my iPhone using Home Brew

That's what I thought, but BigPerm seems to have got different information from Wyeast. I've emailed them to see if they can confirm this.

 

[youreanimpulse]

Yeah, that's what I thought as well. I wanted Brett so I went for De Bom... Very curious what they say.

 

[Gol_Deagle]

The Oud Bruin blend has brettanomyces in it? Or were they talking about De Bom?

I'm pretty sure that The oud bruin blend Does NOT have Brett and De Bom does.


Sent from my iPhone using Home Brew

 

[Gol_Deagle]

The Oud Bruin blend has brettanomyces in it? Or were they talking about De Bom?

I'm pretty sure that The oud bruin blend Does NOT have Brett and De Bom does.


Sent from my iPhone using Home Brew

 

[BigPerm]

I'm pretty sure that The oud bruin blend Does NOT have Brett and De Bom does.

All I know is what I heard directly from Jess at wyeast. Do you have any additional information?

 

[BigPerm]

Thanks, good information. I assumed that because they were talking about a quick turnaround, there was no brettanomyces in this blend.

I was a little surprised too. I wonder if it's meant to add some fruity esters or clean things up after a quick sour?

 

[osito]

Anyone have much experience with the De Bom blend? Brewed a darker grain bill on Saturday with a 5 lb Vienna, 4 lb Munich, 1.5 lbs torrefied wheat, 8 oz special b, 8 oz caramunich, 8 oz flaked oats and about 12 IBU hallertau, OG 1.054. Pitched two packets De Bom into unoxygenated wort at 80F and set it that temp. It's been there since Saturday evening with some nice airlock activity Sunday afternoon and no krausen, since then the airlock activity has pretty much stopped and still no krausen. Is this expected? I was expecting some yeast activity from sachh but there's nothing apparent to me.

 

[gometz]

I know mine is bubbling away happily since i pitched Friday. Did you activate the packet? Also, why did you pitch 2?

 

[osito]

I had two handy so I just thought why not. Both were activated 3 hours earlier and were at room temp when pitched

 

[youreanimpulse]

Haven't touched mine since two weeks (a week ago) and only checked the airlock in case it needed filling in the first two weeks. It went from 1.050 to 1.012 in two weeks in a warm closet under blankets.

 

[Gus_13]

Thinking of going with this for the Oud Bruin mix I got in. I ordered some different yeast but they were out and I asked if they had this in to swap and they did. Feedback appreciated. Not sure if I'm going too heavy with the specialty malts. Thinking of reducing the IBUs as well as recommended.

Recipe: Oud Bruin
Brewer: Gus
Asst Brewer:
Style: Flanders Brown Ale/Oud Bruin
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.46 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.060 SG
Estimated Color: 21.5 SRM
Estimated IBU: 15.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 45.3 %
3 lbs Munich Malt (9.0 SRM) Grain 2 22.6 %
2 lbs Caramunich Malt (56.0 SRM) Grain 3 15.1 %
12.0 oz Aromatic Malt (Briess) (20.0 SRM) Grain 4 5.7 %
12.0 oz Caravienne Malt (22.0 SRM) Grain 5 5.7 %
12.0 oz Special B Malt (180.0 SRM) Grain 6 5.7 %
1.00 oz Hallertauer [4.80 %] - Boil 75.0 min Hop 7 15.1 IBUs
1.0 pkg Oud Bruin Blend (Wyeast #3029-PC) Yeast 8 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.76 qt of water at 161.8 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.90gal) of 168.0 F water
Notes:
------

 

[gometz]

I had two handy so I just thought why not. Both were activated 3 hours earlier and were at room temp when pitched

Probably didn't hurt to pitch both, but probably didn't help either (though the yeast may end up using up too much sugar before the bacteria becomes active).

What about temperature? Wyeast says to hold at 80-85°F. Mine for instance is in my spare room with the A/C centre shut off, blinds open, and doors closed (also a towel beneath the door to keep in the heat). The room is probably 80°F, but I'm the box it had been consistently 82°F (pitched closer to 75° and let it free rise).

 

[gometz]

Double post

 

[osito]

It's sitting in a 75F room with a heat belt and temp controller, probe is insulated to the side of fermenter and temp is set to 80F. Now there's slow, steady airlock activity, and still no krausen after 50 hours. The wort looks a bit milky and there are 3 or so large bubbles hanging out. The aroma from the air lock is sour and grainy.

 

[gometz]

It's sitting in a 75F room with a heat belt and temp controller, probe is insulated to the side of fermenter and temp is set to 80F. Now there's slow, steady airlock activity, and still no krausen after 50 hours. The wort looks a bit milky and there are 3 or so large bubbles hanging out. The aroma from the air lock is sour and grainy.

Sorry I got confused and thought you had no activity (if after 50 hours it's already smelling sour, that's awesome).

No krausen doesn't necessarily mean anything. I've had completely different experiences with the same yeast (once really sulfury, then not, huge krausen, then very little, etc). My krausen is very thick on this one, but not big (maybe an inch and a half).

 

[Oaked]

I broke my own rule (after considering all this O2 dosing that folks are discussing!) and took a gravity/sample of the De Bom-3203 at 4 weeks from brew day. I did not add any additional oxygen during or after fermentation. I just took the airlock off for a couple light swirls at day 3 and 4, then when I sampled over the weekend.

1.006/7 down from 1.040

Tart- close to sour which is amazing for a month. Then again its just a lacto tartness. I believe I added too much O2 when I poured the wort in the fermentor and the brett/sacc kicked in relatively quickly. It surely has some light funk that reminds me its basically a brett primary. Nothing too funky/aggressive yet- maybe that will come in the following weeks/months (if it lasts that long) I'm leaving this alone for another two weeks. Considering adding honey and/or oak before kegging. Its thin- I wish I mashed higher than 153 or built in more body through the grist.

Please talk me out of a sour stout (Tart of Darkness-ish) with the Oud Bruin-3209. Does The Bruery's TOD have brett? I've yet to try it.

Plus we've yet to truly confirm that 3209 has brett in it...correct?

 

[gometz]

I am on day 4 now, no gravity readings yet. I guess at this point I could go ahead and aerate? I just bought an air pump for this, so 1-2 minutes with that should suffice in I understand correctly.

 

[metic]

I got a reply from Jess Caudill of Wyeast stating that there is no brettanomyces in the oud bruin blend. Could the earlier information have been a miscommunication?