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Author Replies
MarkM
10/07/06 06:13 PM  
How low can you go....
8/12/2006 brewed a saison. Today racked to keg to make way for a strong dark belgian.

Wyeast Farmhouse Ale.

Pils, munich & cane sugar.

O.G. 1.063

F.G. 1.003

I have a finish hydrometer, so the reading is accurate & temp adjusted. I didn't believe it so I took readings from both carboys. Both had identical results.

Taste was excellent. A bit hot in the finish w/ a decided pepperiness. mmmmmmmmmmmmmm.

Fermented warm, but still I'm amazed at the attenuation.

SteveG
10/08/06 07:40 AM  
Re: How low can you go....
Wow, I though Rich Link was the champion here, I think the dubbel he made with the candi syrup dropped to 1005 or so which really impressed me. Earlier this year I made a triple that dropped to 1006 or 7, I impressed myself! But for me personally 1003 is unheard of, nice one. Guess you nailed all your conversion temperatures!
MarkM
10/08/06 06:20 PM  
Re: How low can you go....
Nah, not so much hitting it perfect as just coincidence. I undershot my target mash temp, ended up at 145. Then got preoccupied trimming some bushes and let the mash go on for 90 minutes. Just couldn't believe it when I took the reading, then tried the sample w/ some trepidation -- though I might have some unwelcome bugs to get that low. It will be interesting to see how this on shapes up.
css
10/09/06 09:43 AM  
Re: How low can you go....
I used the white labs Dupont strain, and brought a wort down to 1.000 fermenting on the third floor of a city apartment dead summer in the low 90s. I had a saison dinner with that ale on tap with about eight or so other Belgian saisons and people choose mine over a handful of the others.

I don't think that I will ever be able to reproduced that, but it was awesome - so dry and crisp, no harse alcohol.

MW
10/13/06 02:46 AM  
Re: How low can you go....
I'd like to try that!

Is it a Saison?

What spices did ya use??

RonD
10/21/06 11:24 AM  
Re: How low can you go....
I used a yeast cultured from a bottle of Westmalle Tripel. On the second batch I made the starting gravity was 1.088, and the final gravity was 1.004. I now have a quadruple that is dry, hoppy, and clean tasting (no harsh, hot alcohol flavors).

I suggest trying the Westmalle yeast from a bottle of tripel or the commercially available alternatives (Wyeast #3787 or WLP530) to reach those low terminal gravities. Be sure to use a Belgian mash schedule and to ferment a bit high (started at 75 degrees and let it rise to 82 degrees).

Glenn
12/09/06 12:11 AM  
Re: How low can you go....
I am trying the Brewferm Diablo with 500gm clear candi sugar and White Labs Belgian Golden Ale yeast (WLP570?).

My gravity readings whent from 1.075 to 1.002 in about 4 weeks.

Mmmm... beer!

Tripel666
12/18/06 07:30 PM  
Re: How low can you go....
I've had good results with Duvel's yeast (WYeast 1388). I've gotten down to 1.004 on three batches of blondes and dubbels all made from the the same re harvested yeast.
mksgrist
12/18/06 09:12 PM  
Re: How low can you go....
Hey there MArk!

When are you going to bring me some of this hot Saison??

My Grand Cru with Poison Oak Honey is ripping down the SG chart! Starting at 1.088, then pitching a huge dose of 3944 Belgian Witbier Yeast, the damn thing has taken off and is still blasting away with a SG of 1.014 and dropping...

My problem with extreme fermentations in Belgians is that they have a tendency to dry out to the point of recognition... Even losing the Belgian notes I want IN the beer....

Al B
12/19/06 09:21 AM  
Re: How low can you go....
Just bottled a Saison - OG 1060 - FG 1003. Used WY biere de Guard as primary 80F 1-2 days, 74-76 for 7 days or so. It hovered at 1012 - then I added a recultured Fantome Brett (OK, I cheated ;)then, WHAMO - down to 1003. Well, I wanted the Brett in there for flavor so that extra drop was a bonus.

shoreman
12/19/06 12:32 PM  
Re: How low can you go....
Hey Al B - How did it taste at bottling time?
MarkM
12/19/06 12:43 PM  
Re: How low can you go....
MarkM
12/19/06 12:51 PM  
Re: How low can you go....
mksgrist, I can't bring you any since I don't know who you are. I may not be who you think I am. I'm in Des Moines.

This one is carbing up and coming into it's own just now. My girlfriends sister gave it a big thumbs up this past weekend.

I thought it could seem almost dusty dry with such a low fg, but it doesn't come across that way. Body is on the thin side and the pepperiness that was in the finish of the hydrometer sample has toned down a bit and morphed into a more complex spiciness.

Al B
12/19/06 12:57 PM  
Re: How low can you go....
Dry + descent, but greater potential will be after the brett settles in. Also used a recultured Fantome Sacch. yeast at bottling which really seemed different than the Biere de Guard strain. We'll see how it progresses in the next few weeks.

I am anxious how this Brett plays out. It is not quite like any other I've had - sweetish aroma, but more bready with a brett edge (not smoky or intense horse). Its somewhat similar in appearance on agar plates to WY lambicus, but grows slower and different flavor. First time using it.

SteveG
12/19/06 12:59 PM  
Re: How low can you go....
Al, could I bother you for some of the Fantome brett instead of the lambicus?
Al B
12/19/06 01:19 PM  
Re: How low can you go....
How much slurry? I might have enough stocked in my refridge.

Also, I just brewed 2 days ago my 100% B. lambicus wild ale "Silence of the Lambicus". So I'll have plenty of that too. Here's a look at what I have -

Recultured from Fantome:

"FB1" - Brett - probably a member of B. Bruxellensis, smoky horse-like, intense

"FB2" - Wild - no C02 produced, an oxidative rather than fermentative yeast - Barnyard

"FB3" - Brett - Bready, sweet fruit (but not like WY lambicus or WL clausenii) with Brett character - slow to ferment at first but becomes strong

WL B. clausenii

WY B. lambicus

I'm still considering a Brett Party of a Brew by using all 5 bretts listed above and - I'll call it..... "Orgy"

Al B elgian waffle

SteveG
12/19/06 01:49 PM  
Re: How low can you go....
Its just a finishing dose, the beer is mostly fermented (clausinii barley wine). I'll take what you can part with, I figure dose it and wait 6 more months. Hopefully then I can bottle.

You folks still into doing something Saturday?

shoreman
12/19/06 02:00 PM  
Re: How low can you go....
Al B

Are you worried about the brett when you bottle? Have you have any problems with bottle bombs? Did you pitch a new yeast and some sugar?

I'm interested in doing something with the fantome dreggs or orval dreggs.

Al B
12/19/06 02:01 PM  
Re: How low can you go....
no clue whats on tap.....or I forgot.......probably forgot
Al B
12/19/06 02:05 PM  
Re: How low can you go....
Shoreman -

At a final gravity of 1003, priming with cane sugar instead of DME, and adding a fresh dose of Sacch. I should be able avoid bottle-bombs. The key, is the final gravity.

Be careful of using dregs from Fantome - it also has Lactobacilli and may create something you weren't looking for.

Al lamBicus

Al B
12/19/06 02:10 PM  
Re: How low can you go....
FYI -

The Brett from the Dregs of Fantome (Black Ghost) was isolated on malt agar. I was able to select out these yeasts away from the Lactobacilli into pure cultures.

 
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