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Author Replies
CDH
12/08/07 10:05 AM  
Re: Inoculated wood cubes for sour brews
I'd love to try out your bugged up wood cubes! If you got any not yet spoken for, let me know.

Best

CDH

Al B
12/08/07 11:33 AM  
Re: Inoculated wood cubes for sour brews
John A + CDH,

Yes, I have a few more. I'll send those out next week.

Al

Ryan
12/08/07 12:43 PM  
Re: Inoculated wood cubes for sour brews
Hey Al

If I pitch these in a starter, can I keep the cubes for reuse and just use the starter wort to infect?

Al B
12/08/07 04:24 PM  
Re: Inoculated wood cubes for sour brews
Ryan,

Yes you can, the populations will shift a bit (the jolly Pumpkin Brett grows much slower than everything else I've noticed) - but that shouldn't be a big deal.

RyaN
12/08/07 04:58 PM  
Re: Inoculated wood cubes for sour brews
Word

Thanks Al. I have a friend on the left coast who has been super generous with me and i'd like to send him the chips after I get a starter going.

Then you could add "Al Bicoastal-bugs" to your repertoire.

John A
12/08/07 05:42 PM  
Re: Inoculated wood cubes for sour brews
Thanks Al,

I'll be sure to send you a couple bottles of the finished product.

BPotts
12/10/07 08:58 AM  
Re: Inoculated wood cubes for sour brews
Al - Would any of these bugs be affected by higher amounts of alcohol? I have a strong belgian style brew I added pedio and lacto to but nothing has happened yet, and i'm thinking it would be a good brew for oak and some brett, but it's about 10% abv right now. If that's no good I have another regular gravity brew I can add the chips to....
Al B
12/10/07 09:34 AM  
Re: Inoculated wood cubes for sour brews
The Pedio + Lacto will be somewhat inhibited. The Bretts will have some impact. I also included Oenococcus (malo-lactic bacteria)typically used in wine. That bug should have some effect at 10%.

CDH -

Send yer info.....I can't locate seem to locate it - thanks.

BPotts
12/10/07 09:46 AM  
Re: Inoculated wood cubes for sour brews
ok.....maybe i'll just add to the normal beer, as to get the full effect of the cubes, and then either add the cubes to the high gravity in several months or maybe just innoculate with some of the original cubed brew. I don't want to kill off anything in this rare bug farm!
CDH
12/10/07 11:43 AM  
Re: Inoculated wood cubes for sour brews
Al-

My info is on the sugar swap address page that Steve put up.

Al B
12/10/07 11:48 AM  
Re: Inoculated wood cubes for sour brews
Oh, OK.........I knew I was involved in a swap with ya (sort of).
SAH
12/10/07 06:00 PM  
Re: Inoculated wood cubes for sour brews
Mine arrived today!! My head is swimming with ideas for what to use them in. Blonde Ale like RR, pLambic, Kriek, Funky/Sour Saison,???

Any ideas on what they would best be used in Al? Let's hear what everyone's plans are!

Ryan
12/10/07 07:46 PM  
Re: Inoculated wood cubes for sour brews
I am dying to know other people's plans too.

With the 1-2 year wait on these beers, I am terrified of screwing them up and waisting the opportunity.

Here is what i've been thinking.

after Jamil'Z flanders recipe:

4 lb. 2 row

3 lb. munich

3 lb. vienna

1 lb. flaked wheat

.5 lb. caramunich

.5 lb. aromatic

.5 lb. special B

primary on ardennes

secondary on bug bomb

BPotts
12/10/07 08:01 PM  
Re: Inoculated wood cubes for sour brews
I have a vienne red fermented with WY3068 - Weihenstephan Weizen, that's already in the secondary, that I think i'm just gonna toss the cubes into, and make it into a flanders red...maybe add some raspberry juice ina few months. If not that than I'll brew up a 3711 saison and add them to that in secondary. That yeast is dying to be infected...
Al B
12/10/07 08:54 PM  
Re: Inoculated wood cubes for sour brews
That was fast....must be the Holiday push.

<<Any ideas on what they would best be used in Al?>> Go Crazy .......just go crazy......

Al Biohazard

That raspberry sounds refreshing.

Cisco
12/11/07 01:24 PM  
Re: Inoculated wood cubes for sour brews
Got my bugfarm cubes last night. Thanks Al!!!!!

Don't know yet what I'll make with them but what ever it is, it will ferment for a couple years.

Scott R
12/11/07 09:16 PM  
Re: Inoculated wood cubes for sour brews
Well Al, you'll be happy to know that your bug farm made it all the way to Idaho! That certainly was quick. I'm thinking I am going to make an oud bruin to start a solera with. I hope the weather warms up a bit soon as my brew rig doesn't like the cold.

Thank you!!

BPotts
12/11/07 10:14 PM  
Re: Inoculated wood cubes for sour brews
Hey Al - cubes came this morning...sweeeeeet.....although I'm sure you're tired of hearing it, thanks again!

You think if I split the cubes into two brews, or added one third to one and 2/3 to another, they would still be effective? I want to do the above-mentioned infection of the vienne red, but I was thinking it would also be nice to add some cubes to my black cherry oud kriek, which I've been trying to make a home for as many bugs as possible. So far the kriek contains wyeast lambic and wl sour blend as well as cantillon, fantome and oud beersel dregs. The addition of the new bugs would be nice but I don't want to take away from the effect of them on the red. You think maybe 5 or 10 cubes would be enough to innoculate the kriek while the rest can go in the red?

Side question - Have you ever isolated/cultured any bretts or other bugs from cantillon or oud beersel?

Al B
12/12/07 09:02 AM  
Re: Inoculated wood cubes for sour brews
You can easily split the tube of cubes up for 2 beers, I'm sure they will be just as effective (the cubes are fresh). I don't know how long the Kriek has been going with those bugs.........or how it tastes....so I can't say.

I once had a Brett from Oud Beersel. It was quite tenacious. I haven't bought any in recent years, maybe I'll revisit that possibility. I do have a bottle of Giradin to check out though.

Ryan
12/12/07 09:08 AM  
Re: Inoculated wood cubes for sour brews
Al

are the oak cubes still oaky to the point that you wouldn't leave them in the beer the whole time (a year or more?).

How would you go about this? Starter, leaving the cubes behind?

Al B
12/12/07 10:53 AM  
Re: Inoculated wood cubes for sour brews
The cubes were boiled alittle. Some oak came out, but some will persist. I don't think the amount of cubes will over-oak any particular brew, I'm guessing its about a 1/4 of an oz. of wood cubes (dry).

I would just add them to a secondary as is.....You don't have to use all of the cubes on one batch.

I will try to do a plate count every so often to see how they store refrigerated - but they are fresh and ready to go as is.

Dave I
12/12/07 10:58 AM  
Re: Inoculated wood cubes for sour brews
Hey Al,

I am planning two brews with your cubes (oak cubes, that is) and was wondering, would it be best to split the cubes between the two beers, or just transfer the second beer onto the cubes and any bugs left behind in the carboy? Essentially, should I go all first-generation, or have a first- and a second-generation brew?

-Cheers

Ryan
12/12/07 11:04 AM  
Re: Inoculated wood cubes for sour brews
thanks Al

These are the days that try men's souls. Living in rural vermont I havne't seen the bugs yet and the yahoos out on the wrong coast are making me jealous!

Al B
12/12/07 11:21 AM  
Re: Inoculated wood cubes for sour brews
Dave -

I think you can split the tube of cubes for 2 batches.

If the brews have some dextrins, that should be fine.

BPotts
12/12/07 12:24 PM  
Re: Inoculated wood cubes for sour brews
Al- the kriek has been sitting for over a year now. I took a gravity reading and tasted the not too long ago. This was a beer that sat for 10 months, then I bottled half, and filled up the carboy with 2 gallons of black cherry juice, added fantome/beersel/cantillon/WL blend bugs (it was originally fermented with WY L blend). When I took the reading it was down to about 1.012 or so, if I remember correctly, maybe a bit lower. It tasted great, nice and funky and tart, flavors along the lines of a traditional dry lambic. So, there are still some sugars left to ferment out, but it has already achieved a nice bretty bacteria flavor.
Al B
12/12/07 12:32 PM  
Re: Inoculated wood cubes for sour brews
Yeah, OK. The cubes probably won't do too much to the kriek at this point. Again, I added a malo-lactic Oenococcus in the event that if fruit were used and there was alot of malic acid to be converted to lactic, then I would say used the cubes. But it tastes great, so it sounds like the kriek should stand pat.

Al Bacilli

BPotts
12/12/07 01:50 PM  
Re: Inoculated wood cubes for sour brews
Okeydokey, I'll just add the chips to the one clean beer for now.
BPotts
12/13/07 09:29 AM  
Re: Inoculated wood cubes for sour brews
cubes - added..... now the wait begins....
Ryan
12/13/07 07:33 PM  
Re: Inoculated wood cubes for sour brews
Got em'!

what to do what to do....

John A
12/13/07 08:50 PM  
Re: Inoculated wood cubes for sour brews
I guess I'll get mine tomorrow since I live in northern NH
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