Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

PASSWORD PROTECTION: READ THIS BEFORE POSTING!
YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

HomeBBBrewBoard
HotLinks!
Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
Ryan
08/31/07 03:39 PM  
Old hops and hop trub
I am preparing to do the primary ferment for what will eventually be a Flemish style sour. I have been thinking about the importance of aged hops (discussed elsewhere already) but I have a new question.

I am just now finishing the primary of an IPA that has a crap load of hops in the fermenter. I thought I'd rack that beer into secondary and then use the American ale yeast-cake for the initial fermentation of the Flemish sour (which I'll infect with Vinnie's bugs in secondary).

Will the hops in the trub left behind from the IPA provide any acids for the Flemish? If so, will they do so in a manner consistent with aged hops such that the flavor and aroma are absent?

Either way, does anyone forsee a problem using the yeast cake from an IPA to ferment a flemish sour without cleaning it first?

 
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: