WY B. lambicus

WL B. clausenii

Fantome isolate

WY B. bruxellensis

WL B. lambicus

WL B. bruxellensis

Original Gravity

starting pH

CFU/ml (inoculum)

Testing Parameters:

1. temp. 70F and/or 80F ?

2. Wort O2 / no O2

3. Time (day 7, 14, 21, 28) - Specific Gravities and pH at each time period

4. Drink results and describe characteristics

Check my insanity and add comments/improvements/things I missed, yadda yadda yadda. Thanks!

Al B a mad scientist

Well somebody has to do it and you seem very well qualified so get going!!

8^)

If you can get your hands on it try Wyeast anomalous as well. I just got a pack but haven’t tried it yet. The local homebrew shop operator said it’s his favorite Brett for primary fermentations. I figure I’ll do another batch of Sebastian’s sasion-ish thing and use anomalous instead of clausenii, so I have some base for comparison.

Speaking of which, a local pro-brewer really enjoyed my version of that beer at a recent homebrew club meeting. However, he was strangely convinced that there was (too much) coriander in there, when there was none at all.

I agree with Mike that as long as you're going to all this trouble, it seems like WY anomalous would be interesting as well. And really, I'm not sure you need to vary any fermentation parameters at all to have a great experiment that lots of people will be really interested in.

One question is how to take those samples without letting too much oxygen into the fermentation vessels.

Purge with CO2 tank, I suppose. That's what I normally do.

I have an aquarium heater and an empty tank I can use a stable water bath. The pH meter is calibrated. I could use an O2 tank for aerating the wort initially.

I need to think of the population concentration. Probably just make a basic wort with extract - middle of the road gravity. details details........yeah, this is pretty sick. I might be able to get some anamolus soon. We'll see.

1. stirred or continuously aerated starters, 1/10 the size of your batches (however many CFUs that ends up being), no aeration. I think this is interesting because it may be the only practical way to get good primary ferments without aerating the wort.

2. starters aerated just once (by shaking), 1/10 the size of your batches (however many CFUs that ends up being), plenty of aeration. Interesting because it is similar to basic brewing practice for lots of homebrewers.

And to me, 70F seems like it would give the most valuable results since that's a temp any brewer can attain (and since there is not much reason to believe 70F is somehow worse than any other temp). Although, of course, the more temps the merrier.

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