Wyeast PC July -Sept 2014 - Sourpalooza

[Gus_13]

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?

Glad I clicked the link in your sig. I've been reading over your blog for the last little bit. Good stuff man. I love the ideas you have in there of blending a sour with a saison. I'll definitely pull some ideas out of here!

Cheers!

 

[dantheman13]

Glad I clicked the link in your sig. I've been reading over your blog for the last little bit. Good stuff man. I love the ideas you have in there of blending a sour with a saison. I'll definitely pull some ideas out of here!

Cheers!

Yup.. he's in meh Feedly.com account!

 

[TNGabe]

Interesting note on the L. Brevis. Got a pack of the L Brevis and some pedio to grow up and keep together with my usual L Delbrueckii to have a more diverse collection of lactic bacteria. Wondering about the differing growth rates, I thought I'd see what American Sour beers has to say. Check out page 71. Hop tolerant bacteria will lose hop tolerance if grown in an unhopped medium. Further, research has shown that hop tolerance can be developed by using an increasingly hopped medium for growth.

 

[Gus_13]

I think I'm going to hammer out the Oud Bruin this weekend or next. See if I've got too many specialty grains in this or not. We'll see. I'm excited about the blend.

 

[m00se]

for the Oud Bruin, are people making starters? I have a recipe I want to make with an OG of 1074. Not sure the smack pack can handle that.

 

[Gus_13]

for the Oud Bruin, are people making starters? I have a recipe I want to make with an OG of 1074. Not sure the smack pack can handle that.

I've pondered this as well. Mine is targeted for 1.060 so that should be ok with what Wyeast says on the pack. I would assume a starter would mess with the balance of bugs that are in the pack but I'm not positive.

 

[metic]

Jess Caudill's advice suggested that yeast numbers are deliberately low in the Oud Bruin blend to give the lactobacillus a chance to ferment a lot of the wort. Most of her advice for using the blend seem to be based on the idea of creating an environment that was favourable for the lactobacillus, and an increased proportion of saccharomyces might work against that. Then again, maybe the lacto population would also grow significantly in the starter as well, so that proportions weren't too far off the original (if you didn't aerate and fermented it warm). Hard to say.

 

[thatjonguy]

Ordered a 3203 and 3209. Looking forward to this project. This will make life much better if this works out. Might even inoculate a barrel...

 

[BigPerm]

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?

Weird. I asked specifically about that blend and got the answer I posted earlier (from the same person). I wonder what's up with that (and which one is right). I'm guessing your answer is correct, since its makes the most sense. I'll follow up to be fully sure.

 

[gometz]

So I am a little worried. This is my first attempt at a sour and the wort I made had about 16 IBU, which i assumed the lacto in 3203 could handle.

But maybe I didn't understand IBU limits correctly. Is it truly just how bier it is, and late additions not inhibit bacterial growth as much? Or, is it just the sheer amount of hop oils in solution?

I ask because i added 0.75 oz Nelson Sauvin at 1 minute, adding less that 2 IBU, but that's a considerable amount of hop oils. After 5 days there only a slight sour smell from the carboy. I'm going to check the pH tonight to see if it has dropped noticeably.

 

[BigPerm]

Weird. I asked specifically about that blend and got the answer I posted earlier (from the same person). I wonder what's up with that (and which one is right). I'm guessing your answer is correct, since its makes the most sense. I'll follow up to be fully sure.

Double checked with Jess @ wyeast. No Brett in Oud Bruin blend. She apologized fairly profusely for the mis-information, and offered to make it right if I'd already made the beer (I haven't). Stand-up company.

 

[Gus_13]

Double checked with Jess @ wyeast. No Brett in Oud Bruin blend. She apologized fairly profusely for the mis-information, and offered to make it right if I'd already made the beer (I haven't). Stand-up company.

Great! Glad this is cleared up. This should turn around a bit quicker brew now. Blend of Lacto and Sac should be some nice stuff if a good malt base is around.


Santé!

Sent from my iPhone using Home Brew

 

[Oldsock]

Double checked with Jess @ wyeast. No Brett in Oud Bruin blend. She apologized fairly profusely for the mis-information, and offered to make it right if I'd already made the beer (I haven't). Stand-up company.

Glad he cleared it up... https://www.wyeastlab.com/au_labtour.cfm

 

[FredTheNuke]

Dam. I thought we almost had a woman who makes beer yeast AND swears... That woulda been a keeper!!!

 

[BigPerm]

Glad he cleared it up... https://www.wyeastlab.com/au_labtour.cfm

I guess this is where I apologize profusely for the mis-information.

 

[MrOrange]

Brewed last weekend with a simple grain bill.

10.75lbs 2-row
4lbs flaked wheat
.75lbs caramunich
Belle Saison and de bon sour blend

Not sure what's going on in the fermenter but this beer smells amazing. I cannot wait to see how this one turns out!

 

[runs4beer]

Dam. I thought we almost had a woman who makes beer yeast AND swears... That woulda been a keeper!!!

That would be Nava.

 

[runs4beer]

Dam. I thought we almost had a woman who makes beer yeast AND swears... That woulda been a keeper!!!

That would be Nava, right?

 

[FredTheNuke]

Maybe... In between baby songs there could be an F bomb... Never met her.



Neva Parker
Head of Laboratory Operations, White Labs
Neva is based in San Diego

Neva has been with the White Labs family since 2002. She earned her bachelor's degree in microbiology from Gonzaga University in Spokane, WA. She became interested in beer while studying abroad in London when she attended the annual Campaign for Real Ale (CAMRA) festival. Neva manages laboratory operations and has been responsible for researching and developing new products and services, as well as speaking at several workshops and conferences, and publishing fermentation research. She is a member of the American Society of Brewing Chemists, Master Brewers Associate of the Americas, and AHA homebrew club of the year for a seven-year streak, the Quality Ale and Fermentation Fraternity (QUAFF). In her spare time, Neva enjoys spending time with her beer enthusiast husband, Glen, and her beautiful daughter, Ada (born in January of 2009). Her hobbies include cooking, eating, making up baby songs, brewing, organizing, and happy hour.

 

[BigPerm]

Just thought I'd update:

Brewed my Oud Bruin last Saturday (8.16), OG 1.063. Activated fresh smack pack, no starter. Pitched at ~82F, fermented in mid-high 70s. Down today to 1.015 with subtle, but noticable, lactic sourness. It's got a ways to go (and isn't even done fermenting), but I was surprised to get any lactic notes after only 5+ days of fermentation.

I've heard (here and elsewhere) that L. brevis is the primary strain in this blend. I made a berliner weisse 2 weeks ago, and pitched a 1L starter of wyeast L. brevis. Pitched US-05 about 24 hours later (no activity at that point). That one has a really prominent lactic character, but not yet what I'd call sour. But its worlds ahead of where my last berliner weisse was at this point, which was fermented hot (90F) with a monster L. delbruckii starter.

Seems to be a very robust bacteria. Happy so far, and looking forward to both of these. Good luck to all trying!

 

[bryreeves]

What is in De Bom besides a fast-acting Lacto. Does anyone have any additional details???

 

[youreanimpulse]

My understanding is some Brett and some ale yeast, but no idea what kinds. I imagine it's a bit of a purposeful secret.

 

[Gus_13]

I also think that it has Ale Yeast, Brett and Lacto but no pedio as that would slow it down a lot. Brett strains are probably more aggressive as well.


Santé!

Sent from my iPhone using Home Brew

 

[BigPerm]

I also think that it has Ale Yeast, Brett and Lacto but no pedio as that would slow it down a lot. Brett strains are probably more aggressive as well.

This is what Jess @ Wyeast told me. I assume the Lacto is L. brevis, as has been mentioned and inferred from the details. I tried to pry the Brettanomyces/Saccharomyces strains out of him, but no dice....

 

[Gus_13]

This is what Jess @ Wyeast told me. I assume the Lacto is L. brevis, as has been mentioned and inferred from the details. I tried to pry the Brettanomyces/Saccharomyces strains out of him, but no dice....

I honestly would assume the ale yeast is something clean and aggressive. I wouldn't be surprised is it was a cleaner Belgian or even something like Chico. Finish fast and clean to let the Lacto work and the Brett clean up any longer chains or any thing else.


Santé!

Sent from my iPhone using Home Brew

 

[gometz]

I checked on my batch with 3203 yesterday and found this pellicle. Really surprised since it didn't have anything on the surface other than what looked like globs of protein.

Anyone else seeing this on theirs? Since there's Brett and lacto it doesn't surprise me all that much, but still my first pellicle so it threw me off.

 

[Gus_13]

I checked on my batch with 3203 yesterday and found this pellicle. Really surprised since it didn't have anything on the surface other than what looked like globs of protein.

Anyone else seeing this on theirs? Since there's Brett and lacto it doesn't surprise me all that much, but still my first pellicle so it threw me off.

Edit: doesn't look like mold after I pulled it up on my iPad. Disregard my comment.

Santé!

Sent from my iPhone using Home Brew

 

[gometz]

Edit: doesn't look like mold after I pulled it up on my iPad. Disregard my comment.

Santé!

Sent from my iPhone using Home Brew

One thing that worries me is that most pellicle I've seen don't have those little white bead like things. Smells sour, not bad.

 

[Gus_13]

One thing that worries me is that most pellicle I've seen don't have those little white bead like things. Smells sour, not bad.

Every pellicle is a different animal. I've seen some little white beads before so I wouldn't worry about that. Lacto makes some ugly science fiction looking pellicles sometimes.


Santé!

Sent from my iPhone using Home Brew

 

[gometz]

Thanks for the response. I guess it makes sense that there's oxygen in the carboy since I take a sample almost weekly (a little over excited on this beer).