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Author Replies
Al B
05/04/08 10:59 AM  
Re: Inoculated wood cubes for sour brews
That can be arranged. I just primed a Biere de Mars w/ Fantome brett , but I would have to start a new culture. I think I have to open another bottle of Fantome for the Lactobacillus - I can't remember if I kept a culture of Lacto or not right now......

'tis the season for saison brewing, so I'll be diving into those bugs as well.

I have collected some nice bugs for a BUGFARM #2 (later this Fall?). So far, I have collected bretts from Giradin, Boon, Drie Fontienen. A curious yeast from Ongefilterd Palm as well.

BPotts
05/04/08 12:43 PM  
Re: Inoculated wood cubes for sour brews
Speaking of saison yeasts.... Al do you have the WY farmhouse (3724 or something like that) on slant? I was hoping they would be releasing their saison strains for spring but I guess they're rolling them out for the next VSS releases.
Al B
05/04/08 04:30 PM  
Re: Inoculated wood cubes for sour brews
I thought they were doing 3724 and 3711 year round.....but maybe not until later. Yes, I do have that on slant. My initial plan was to make a blend with 5 yeasts: 3711, 3724, Brewtek CL380, Fantome La Dalmatienne, and Ellezellesois saisis. The I saw that WY would make those first 2 yr round....so I started a growing up the last 3 for the blend.

Triple beam - I don't have the Fantome lacto on slant, so I need to open a bottle (sounds good to me).

BPotts
05/04/08 06:36 PM  
Re: Inoculated wood cubes for sour brews
I guess I meant the 3726 farmhouse, the 3724 is their standard belgian saison. I thought they were just going to release them together as VSS this summer, but all year round would be even better! Sounds like an interesting blend....So, is there any chance of getting a sample of that (3726)? If it's a hassle don't bother...
Al B
05/04/08 09:13 PM  
Re: Inoculated wood cubes for sour brews
Yeah, I can't keep those numbers straight, the Farmhouse yeah I have that, not 3724. I subcultured it. Its not a problem - I'll let you know when its ready. Maybe I'll work up this blend by then too ;+)

Triplebeam - my work e-mail is buried in this thread somewhere......

BPotts
05/05/08 08:45 AM  
Re: Inoculated wood cubes for sour brews
Great....I've got saison withdrawl after since I finished up all my 3711 beers, and I'm a bit nervous to try the finicky standard saison strain (with using DME and all)
CDH
05/14/08 12:03 PM  
Re: Inoculated wood cubes for sour brews
Al-

An update on what the bugfarm is doing for me. I've got it in about 2 gallons of beer sealed in a keg, so mostly anaerobic, but pop it for a quick look every few weeks. It has been growing some white bubbles on the surface, and at last observation I got a whiff of a combination of banana and acetone... so interesting ester and acid production must be going on in there.

BPotts
05/14/08 12:39 PM  
Re: Inoculated wood cubes for sour brews
How come you have it sealed in a keg? I would think you're missing out on lots of brett action without any 02.
tankdeer
05/14/08 12:53 PM  
Re: Inoculated wood cubes for sour brews
Ben, what did you think of the 3711? I was really anxious to try that but realized after the fact that it was a VSS. :-(

I did find one place online that appears to still have some but they're charging $15 for a pack!!!! That's madness.

Anyways Al, that saison blend you're doing sounds awesome. I'd definitely like to get in on that.

CDH
05/14/08 01:12 PM  
Re: Inoculated wood cubes for sour brews
It's sealed in a keg because my starter was smelling quite acetic and I didn't want to end up with a vinegar mother dominating things. The idea was to give it a few months in an O2 controlled environment to keep the acetobacter at bay and let other bugs grow, and then expose it to some O2.
BPotts
05/14/08 01:12 PM  
Re: Inoculated wood cubes for sour brews
Tank - I really liked 3711. REALLY liked it. Produced great unique flavors. Strawberry esters with a dry peppery and citrusy tart finish. I made 7 or 8 beers with it, back to back, until it got infected, so my final beer with it is a FRed that's sitting right now. Produced great hoppy light saisons and delicious dark super-saisons - black currants, carmelized raisons, black pepper, yummmmm.....

I emailed Wyeast a couple of months ago to ask about the 3711 and the farmhouse strain from last spring and they replied saying they're both being released this summer again as VSS - I guess it will be the next around after this VSS set.

BPotts
05/14/08 01:13 PM  
Re: Inoculated wood cubes for sour brews
Oh, ok CDH... just checking ;)
Al B
05/14/08 02:13 PM  
Re: Inoculated wood cubes for sour brews
<<whiff of a combination of banana and acetone>>

Curious.

I checked on mine (lambic) last week - its a few months old, white and brownish pellicles w/ large bubbles. It was dosed well with alot of aged hops. Smells lambicky.....

<<that saison blend you're doing sounds awesome. I'd definitely like to get in on that.>>

Okey dokey. I now decided to add the 3711 + 3726 to the first three for the blend.......

tankdeer
05/14/08 02:26 PM  
Re: Inoculated wood cubes for sour brews
<<I emailed Wyeast a couple of months ago to ask about the 3711 and the farmhouse strain from last spring and they replied saying they're both being released this summer again as VSS - I guess it will be the next around after this VSS set.>>

That is very good news. Guess I only need to wait until what, July or so till I brew up some saisons with that? I GUESS I can wait that long. ;-)

Brian Richards
05/14/08 06:46 PM  
Re: Inoculated wood cubes for sour brews
I used some of these cubes and made a 1000mL starter with them and pitched them into a Partigyle off of my Belgian Strong Dark Ale. I actually used Brett C. for the Primary and pitched the bugfarm starter at 1.020. It tastes very close to my flanders reds that I have going for over a year and a half now. I through a few cubes into one of my flanders reds too so I have another element there in one of them which will be nice when it is time to blend. I also passed some of them on to some friends and they were very appreciative. Thanks a bunch.
BPotts
09/15/08 09:40 PM  
Re: Inoculated wood cubes for sour brews
Now that Al has announced his second batch of bugs... how the hell is everyone's first bug-blend-beer doing????

I'm getting ready to put 6.25 lbs of fresh organic raspberries on mine as soon as they come into the LHBS (late october)

Dave I
09/16/08 07:34 PM  
Re: Inoculated wood cubes for sour brews
"Now that Al has announced his second batch of bugs... how the hell is everyone's first bug-blend-beer doing????"

No idea. Mine is still in the secondary. I am not sure when it is safe to sample this stuff. There is still a bit of pellicle in the two carboys (one of Al's bugs, one or Roeselare), but not much. I had to transport it recently as I moved out of my old house. A few questions:

1) When can/should I sample this stuff? Another year from now?

2) Should I take the bung out at some point(s) to let more O2 into the beer in small doses?

3) Al, is it too late to sign up for your next batch of bugs?

-Cheers

Al B
09/16/08 10:10 PM  
Re: Inoculated wood cubes for sour brews
Dave- how old is it? Over 6 months is safe even if you added E.coli to it (which I'm sure you didn't).

I sampled mine just now. It started off as an ambient/spotaneous lambic, then I tossed the cubes in once I saw activity.

It is funky at first with a citric acidity, then an assault of earthiness I never obtained before. Still early yet. Interesting. I think the earth flavor is from the ambient begining.

BPotts
09/16/08 10:13 PM  
Re: Inoculated wood cubes for sour brews
I've been sampling mine over the past couple of months...the pellicle grows back pretty quickly, and the grav is SLOWLY dropping...

You can sample it whenever you want, it's certainly been long enough to be able to taste the effects.

02 can't hurt - several months back I noticed the liquid in its airlock had evaporated and that it was open to 02 ( I don't know for how long) but that's when a super thick pellicle formed on mine. After tasting there was no ill-effect, no acetic acid or anythying...

BPotts
11/03/08 06:01 PM  
Re: Inoculated wood cubes for sour brews
With all of the excitement of the new blend, I thought i'd go ahead and do a quick update on my first blend beer from last year. I just wracked it onto 7 qts. of freshly picked organic raspberries, and a couple more oz's of oak chips. Guess I'll let it sit for another month or two now...

How's everyone elses going?

Ryan
11/04/08 06:35 AM  
Re: Inoculated wood cubes for sour brews
I bottled 2 gallons of my first batch a month or so ago. I think it turned out well. Nice brett character that isn't over powering. The remaining 4 gallons are now on 5 lbs of cherries and will stay there for a year before bottling.

BPotts
11/04/08 08:46 AM  
Re: Inoculated wood cubes for sour brews
What kind of base beer was it? How about sourness? Mine wasn't all that sour - it was acidic but not to sour or tart. I added a shot of cantillon dregs to hopefully bump up the sour level with the fruit fermentation.

Ryan
11/04/08 09:24 AM  
Re: Inoculated wood cubes for sour brews
It was a flanders red (loosely based on Jamil's recipe).

Not sour, but a little funky.

Really pretty clean.

Al B
11/04/08 09:55 AM  
Re: Inoculated wood cubes for sour brews
Sorry to hear that the 1st batch did not sour up for you guys.....how long did you pitch them in your brews? Perhaps the Pedio piffed. Batch 2, I included some slurry with the chips to help counter to much exposure to O2, but timing and storage may have had a role as well.

BPotts
11/05/08 05:23 AM  
Re: Inoculated wood cubes for sour brews
I believe it was pitched pretty much right after I received them. And it's been aging quitely this whole time. Mine grew a crazy pellicle after the air lock evaporated a bunch of 02 got in, and I was expecting some sort of crazy acetic character, but it's pretty subdued. It all tastes good and funky, and a little sour, just not very "tart". I'm excited about this raspberry addition, I think it will get nice and tart, and the color is awesome!
RYan
11/05/08 11:53 AM  
Re: Inoculated wood cubes for sour brews
Mine went straight in as well. Visually it never looked like the pedio took hold. The second batch of chips you sent me may have spent the night in my mailbox (in Vermont). Do you think its a lost cause after freezing temps?

r

CDH
11/05/08 12:53 PM  
Re: Inoculated wood cubes for sour brews
Just had a taste of mine, and it is good and sour. Crazy pellicle on top still. Will it ever drop?!?! Turned out very pleasantly lambicky... it is still evolving, I think, as it is very different than it was a month ago.
Al B
11/05/08 01:23 PM  
Re: Inoculated wood cubes for sour brews
The only other possibility is that the dextrin level was low as well as all of the consumable sugars from primary fermentation. Although adding raspberries should do the trick.
BPotts
11/06/08 11:25 AM  
Re: Inoculated wood cubes for sour brews
I'll let you know, Al.....

I also am experiencing some cross contamination from wine thiefing out of multiple carboys. I did it knowlingly trying to infect the other two beers, which by themselves pretty boring (a wheat wine that was fermented with a WY berliner blend yeast cake and an all brett saison). Both of those have quickly grown a thick white bubbly pellicle. The blend lives on! (at least some of it...)

CDH
04/30/09 06:24 PM  
Re: Inoculated wood cubes for sour brews
Hey AlB- Wanted to update you on the old original Bugfarm blend. It's been sitting in the basement with some fruit in it and a crazy pellicle on top of it since I got it started. I finally decided that the pellicle is never going to fall on its own, so I finally moved it from bucket into a keg. Now the big question is whether to force carb it, or re-yeast and bottle condition after the keg settles.

How have others treated their Bugfarmed beers?

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