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Author Replies
Cisco
01/14/08 09:56 AM  
Re: Inoculated wood cubes for sour brews
I made a starter yesterday for my cubes and this morning there's a a good layer of surface foam so the critters are still eager to eat.
Ryan
01/14/08 10:05 AM  
Re: Inoculated wood cubes for sour brews
Al

you said mostly Brett. Do you think the Pedio and Lacto will still come through with some sourness or should these be supplemented in some way now?

r

Eric
01/14/08 03:36 PM  
Re: Inoculated wood cubes for sour brews
No worries Al, I just found someone who can hook me up with the chips from Vinnie.

Thanks - I got some great ideas from this thread on what to do with them.

Al B
01/14/08 04:03 PM  
Re: Inoculated wood cubes for sour brews
Ryan - yes, the bacteria are viable too.

Eric - Next time around.

Brian Richards
01/14/08 09:53 PM  
Re: Inoculated wood cubes for sour brews
My wife has informed me the the chips arrived today safe and sound. Thanks Al. Can't wait to get busy brewing.
DrunkenPanther
01/14/08 10:33 PM  
Re: Inoculated wood cubes for sour brews
cant believe I just found this board too late for this.

I cant wait for the next round of swaps/give outs/etc!

Also cant wait to start sharing!

Dave I
01/19/08 04:17 PM  
Re: Inoculated wood cubes for sour brews
<<Dave -

They should be fine for another month, I'm confident in that. You don't alot to infect especially when aging is long. You can always do a starter. >>

By the way, thanks for that. That is a relief. I was going to brew today, at around 4:00 a.m., you know get an early start and whatnot. It was supposed to be in the negative, close to -20* F. I postponed until at least next week.

I think I will make a starter just so the bugs & yeast have something to eat and play in. Otherwise, worst case scenario is they sit in the fridge until either next week or maybe even the second weekend in February (I need to make my 10-gallons of Bock next weekend so will have to brew Saturday AND Sunday in that case, and my wife has plans the following weekend which will require me to be on baby detail).

So between possibly sitting around for another three weeks and getting the starter treatment, which is better for both the vitality of your bugs, AND keeping it as close to the balance as the original culture blend you put on the cubes? I am thinking my options are either:

1) Let them sit in the tube.

2) Make a normal pint or two-pint sized starter and let them sit for however long it takes to use them.

3) Make a small enough starter so the bugs do not die off, but do not do much else so the faster growing organisms do not dominate the slower growing bugs.

Any advice, or will it make any real difference when I am drinking this stuff in a couple of years?

-Cheers

Ryan
01/20/08 07:50 AM  
Re: Inoculated wood cubes for sour brews
Hey DaveI

for what its worth, I dropped my cubes straight into a flanders red that I made last weekend (no starter, beer was primary fermented on Sacch). There is a pellicle forming (still small, just a bunch of little specks of white flaky gook) after just a week. The viability seems fine.

ryan

Al B
03/06/08 08:32 AM  
Re: Inoculated wood cubes for sour brews
How are your infected brews coming along (its early I know)? Hopefully, they're bubbbling away after adding the bugfarm cubes. The lambic I added mine to has a funky pellicle forming nicely.

BPotts
03/06/08 09:33 AM  
Re: Inoculated wood cubes for sour brews
Hey Al,

I checked on mine yesterday.... Originally a thin pellicle had formed in mine, with some BIG bubbles slowly growing on the surface (reminiscent of my Fantome dreg beer from last spring). I haven't checked it in awhile until yesterday, and when I did, I noticed the first pellicle with the big boggy looking bubbles has now dropped, and something else has taken over... lots of smaller CO2 bubbles beginning to build on the surface.

This is awesome - a real experiment! It's great watching this thing over time....

Thanks again for providing these crazy cubes!

Ryan
03/06/08 01:05 PM  
Re: Inoculated wood cubes for sour brews
Al

Mine still has positive pressure on the airlock. No pellicle yet, but I do have some small white islands on the 5 gallon batch, nothing yet in the one gallon but I only added two cubes to that one.

Dave I
03/08/08 11:56 PM  
Re: Inoculated wood cubes for sour brews
My first batch has some big bubbles around the outside ring of the surface of the beer. No pellicle yet either. My Roeselare has a pellicle, but there was probably more bugs in that sample.

My second batch . . . Planning on making that next weekend (finally). The starter for that is small, but smells funky as all get out.

I will not taste either for a year or so and probably not start actively drinking them for two years. However, I think the bugs are infecting just fine and doing their job.

-Cheers

CDH
03/12/08 09:28 PM  
Re: Inoculated wood cubes for sour brews
I'm just now getting a beer brewed for the bugfarm to chew on...

4 lbs each pils and pale malts, .75 lb Caramunich, .25 lb Spec B, .25 lb melanoidin, .25 lb wheat malt, .25 lb toasted pressed barley, .5lb Dark Moist Belgian sugar.

1 oz Goldings, 1 oz Debittered hops at 60.

Should be a nice red base to build something tart and flemish on. I hope.

I'm going to pitch a starter of Kasteel yeast, and then add the bugfarm a day or two later.

Brian Richards
03/13/08 02:55 PM  
Re: Inoculated wood cubes for sour brews
I added some to a flanders red and I have a thin pellicle going with some big bubbles forming around the perimeter. I also have a good size starter waiting for a Golden ale that I am brewing on Sunday. I will ferment with a Unibroue yeast that I cultured from the bottle and then I will pitch the bugfarm towards the end (maybe around 1.025-30 or so.) I was pondering doing a Belgian strong dark on Sunday instead and possibly adding the bugs to the partigyle. I think I'm going to do the Golden as of right now.
SAH
03/14/08 12:10 AM  
Re: Inoculated wood cubes for sour brews
Beer #1 Oud Bruin style: Thin pellicle has formed, some gaps maybe, some large bubbles, lots of white specs/islands amongst it all. I had to move it though about a month ago, before that it was thin across the whole surface, less white, and more bubbles.

Beer #2 Saison: No pellicle yet, less bugs were added and at a later date than the first. But I haven't checked it in a couple weeks.

Al B
03/14/08 07:15 AM  
Re: Inoculated wood cubes for sour brews
Ehhhhhhhhhhxcellent..........things are progressing as I have forseen.

CDH
03/17/08 02:35 PM  
Re: Inoculated wood cubes for sour brews
AlBenevolent-

Was wondering at what sort of O2 levels you would think the Bugfarm would perform the best... I made a starter with the cubes that took off in a couple of days and was going crazy when I added it to a couple of gallons of beer that the Kasteel yeast had mostly had its way with... Are these Bretts and bugs best sealed away from any O2 (read in a sealed keg) or better in something slightly gas permeable like a plastic bucket?

My starter smelled very sharp, almost acetic, and given that it was exposed to plenty of O2, I got concerned that too much O2 might lead to oversharp souring... and hence added the starter and beer to a keg and sealed it.

John A
03/17/08 04:20 PM  
Re: Inoculated wood cubes for sour brews
I have a slight pellicle and big bubbles forming. It is still around 55F in my basement so I'm happy with the progress.
Al B
03/17/08 04:26 PM  
Re: Inoculated wood cubes for sour brews
Well, that is to be determined. Since most of us are not using oak barrels permitting small amounts of O2, you may want to do both plastic + steel.

Its probably best to go sealed to avoid too much acetic production by Bretts.

Ryan
04/06/08 11:32 AM  
Re: Inoculated wood cubes for sour brews
Maybe because its finally warming up around here maybe not, I don't really know, but Al-

my one gallon aliquot of flanders red, which only got two of your cubes, has the sickest little pellicle covering the entire surface. Its all spiderwebby and gross. Too cool.

The five gallons that is sitting right along side still just has little islands of white bubbles but I'll keep an eye on it.

I now have 22 gallons of sours in one closet and as things warm up I'm hoping to see some serious sickness in there.

I also started a little funk jar by loading about 200 ml of sterile wort with some wood chips into a jar. To that, I've been dumping the dregs of any sour beers that I drink. The funk jar now also has a disgusting looking pellicle that is about an inch thick...all bubbly and whatnot.

Al B
04/06/08 12:18 PM  
Re: Inoculated wood cubes for sour brews
So nearly perfect, so nearly complete.......if you only had a living brain....
BPotts
04/06/08 01:14 PM  
Re: Inoculated wood cubes for sour brews
Ryan- so hwat have you added to the jar so far? I tried to amass as many bugs as possible in my last flanders red. It originally was fermented with WY lambic blend, but over time I added beer inocculated with WL sour blend, and dregs from different fantome's, a cantillon, oud beersel, and more that I'm forgetting at the moment... I was gonna add Al's chips to that but after consulting with him earlier in this thread I figured it best to just start something new. It was a fun experiment that turned out well - i've submitted the beer for our swap on wednesday....

BPotts
04/06/08 01:18 PM  
Re: Inoculated wood cubes for sour brews
I should also mention that after adding all the extra bugs from dregs and what not (it originally sat on the WY L Blend for 10 months) it got MUCH more tart, I believe from very agressive pedio (some diacytel was produced as well) - which I didn't mind myself but I know lots of people don't enjoy things overly sour.
Ryan
04/06/08 01:58 PM  
Re: Inoculated wood cubes for sour brews
Hey BPotts (Ben is it?)

I started with the dregs from a Dre Fonteinen (sp?) Oude Gueze. That thing was among the most tart beers I've tasted.

I've since added dregs from several Jolly Pumpkins and a Lost abbey sour. I'm a member of the lost abbey cardinal sinner beer club thing and I'm thinking that I"ll start another jar for just the lost abbey bugs and maybe one more for Russian River. The little jars are like pico-breweries in my closet.

I haven't decided how long to wait till I pitch them into something. WIll 200ml of starter wort last them for several months or should I step that up? another option that I"ve considered is just pitching it into a 5 gallon batch and then continuously adding dregs to see what happens in the end (whenever that might be).

BPotts
04/13/08 01:42 PM  
Re: Inoculated wood cubes for sour brews
Ryan - The latter is pretty much what I did...not sure about your little starters I'm not the best person to ask about that kind of stuff.

But in the latest bug farm news, I have taken a reading and tasted my beer. Has slightly bretty spicy aroma - cherries and leather. The flavor follows suite, light and bretty, slight cherry and oaky flavors follow. In between a FRed and lambic. Very tastey and easy to drink. The original heavy banana fruity esters of the heffe. yeast I used to primary are non-existent (thank god).

I'll update when I take another reading in 6 months to year or so!

BPotts
04/13/08 01:43 PM  
Re: Inoculated wood cubes for sour brews
Also, very dry tasting, no sweetness...
BPotts
05/02/08 06:33 PM  
Re: Inoculated wood cubes for sour brews
Checked on it again today because I had to move some things around in the closet, and, whoa.... The airlock had evaporated so air could escape through, and it's now in a new phase. No more scummy looking big bubbles, just thick white pellicle......
Al B
05/03/08 09:32 AM  
Re: Inoculated wood cubes for sour brews
Ben

What brew is this again (w/ the Bugfarm)? Thanks for the update, I'll have to look at mine.....

Al

BPotts
05/03/08 10:18 AM  
Re: Inoculated wood cubes for sour brews
I tossed the chips into beer made with weyermann vienna red extract (8.8 lbs, made from pilsner and vienna malts) which was fermented with the 3068 - Weihenstephan Weizen yeast. To say the least I was not happy with the first two beers I made with this yeast, all heavy banana tasting. When I received the chips the Vienna red was sitting in the secondary, and I didn't feel like bottling it, so I tossed em in there. The beers has changed from one regional red to another, vienna to flanders!
triple beam
05/04/08 06:19 AM  
Re: Inoculated wood cubes for sour brews
Looks like I'm late on this one.

I'll send you something to drink while you're making your next batch if you'd like. I was interested in the Fantome brett isolate and the Fantome Lactobacillus. Let me know if you're down for that and we'll swap addresses.

triple beam

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