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ChrisPr
02/11/08 02:28 AM  
Bottling Yeast - Wild Beers
I'm getting ready to bottle two batches: one brewed with the Wyeast Rodenbach blend as well as a batch fermented with the Wyeast Lambic blend and a bunch of nice fermenting dregs from Cantillon and Girardin bottles. These beers are both around 15-16 months old. What are any recommendations for getting a yeast ready for priming my bottling? I'd like to use the same for each so I need to prepare one and bottle the same day.

My lambic is by far my most important (I went through a 12 hour plus brew schedule trying to match Cantillon's), so I am considering trying to get something decent from a fresh-ish gueuze bottle or, if that doesn't work, just start a starter from a Wyeast lambic blend. Any suggestions? I'm not sure how the acidities at this time would affect the yeast, hence this posting. Thanks.

Cisco
02/11/08 10:02 AM  
Re: Bottling Yeast - Wild Beers
Just use any sacc. yeast to bottle with and back off a litle on the amount of priming sugar because over time it will become highly carbonated with all the little beasties devouring everything in their environment. Be sure to bottle in champagne bottles because of the eventual high carbonation level. This will at least give you a drinkable (carbonated) beer in a couple weeks.
tankdeer
02/11/08 11:22 AM  
Re: Bottling Yeast - Wild Beers
My go-to yeast for bottling is US-05 (dry). It works great and it's very clean and neutral. While I have yet to bottle any of my wild beers, this is the yeast I was planning on using. I'd follow Cisco's advice on priming amount and champgne bottles.
BPotts
02/11/08 01:52 PM  
Re: Bottling Yeast - Wild Beers
I've bottled two quasi-lambics (oud black cherry krieks) and I did not add any extra yeast. Considering these bottles should sit roughly a year before drinking anyway I figured it would be adequate time for the bugs to build the co2. I under-primed as Cisco recommended, anticipating the extra attenuation in the bottle.

The first, bottled 4 months or so now, has nice spritzy carbonation, with room to pressurize more. The second (made from blending 1/2 the first batch with extra cherry juice) is just beginning to get spritzy (tasted a few weeks after bottling). All were 95% champagne bottles as well, with some 12'z for comps/tasting. Also, the first beer was aged for 10 months or so at bottling and the second for over a year(at least the 1/2 blended in with the juice).

ChrisPr
02/12/08 07:24 PM  
Re: Bottling Yeast - Wild Beers
So, mainly there should be at least active Brett in both, correct? At least active in respect to the fact they're probably doing something, although very slowly. So my question is, are these Brett likely to be found only in the pellicle at the top, or also in suspension? I guess they'll start to drop out of the pellicle as I destroy it while racking during bottling, and thus get 'sucked out' with the beer, correct? I'm just making sure that I don't need to worry about adding a fresh dose of something. Thanks for the help!
BPotts
02/12/08 08:23 PM  
Re: Bottling Yeast - Wild Beers
Well, as I said mine were fine, fresh yeast in a beer like this is really for peace of mind or a more speedy carb IMO. Besides lambics I've bottled other sour brews too which always carbonate fine on there own.
Ryan
02/13/08 08:17 AM  
Re: Bottling Yeast - Wild Beers
ChrisPr-

If I'm not mistaken the pellicle does not contain the bulk of the brett. Pellicle is mostly a sloppy chain of carbohydrates formed by the Brett in response to O2. In other words, it not like kreusen.

Moreover, my impression is that you don't want to bottle this thing until the pellicle drops on its own.

ChrisPr
02/13/08 11:57 AM  
Re: Bottling Yeast - Wild Beers
I've only done four wild beers, but the pellicle has never dropped on its own, and that's with over 18 months in a carboy. I always thought the pellicle doesn't drop unless you disturb it, but if it does you want to bottle so that the beer doesn't get oxidized (since it is no longer protected by the pellicle).

So, in other words I shouldn't be worried about this and also not worried about pitching anything fresh. Thanks for all the help. Now to get the new bottler set up...

peteC
02/19/08 12:40 PM  
Re: Bottling Yeast - Wild Beers
My bottle conditioned FlemRed was primed with sugar and pitched with 1 pack dry US05 and 1 tube of Kolsch WhiteLabs. It carbonated nicely after several cool winter months.

I didn't want to chance it with the long aged left over Rodenbach bits in the bottom of the bucket.

petecz

SteveG
02/19/08 01:29 PM  
Re: Bottling Yeast - Wild Beers
Pete - do you still have some of this left?
peteC
02/19/08 01:31 PM  
Re: Bottling Yeast - Wild Beers
Yupp, mentioned in the flemish swap thread of yours....

maybe 12 champagne size left. I could part with a couple.

peteC

 
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