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Author Replies
mtc
11/08/09 08:21 PM  
Re: Will the
Gail,

I can help you out with the first round of these bugs. Al's work is amazing! Shoot me an email at work.

Tim

gail
11/08/09 08:35 PM  
Re: Will the
Yay Tim.
mrb
11/09/09 06:48 AM  
Re: Will the
Tasted the Al's Rodenbug Flanders again this week after 3 months of not tasting it, and I'm extremely pleased. This blend develops a very nice sourness with a minimum of oxygen exchange, and isn't overly acetic by any means. The grain bill I designed was meant to accentuate some chocolate notes (maybe more appropriate for a Brown than a Red, but hey, it's homebrew), and this was very successful. I'm thinking of putting some oak in the carboy for a little while for some tannins, but I'm not sure. The SG is still dropping, down to around 1.019 from around 1.025 3 months ago. I think I'll let it get a little bit dryer and then keg!
JefB
12/31/09 09:44 PM  
Re: Will the
I brewed a batch of Flanders Red on Tuesday (12/29). I pitched the vial of Al's Rodenbug #2 into the fermenter and so far I see no activity (~48hrs.) I did not make a starter due to time constraints, and it is relatively cool here in San Diego (~58-62) in my garage. Is the temp too cool? Did the yeast poop out ( I got my vial in late October)? Is this amount of lag time normal with this blend (one post said 36hrs)?

Thanks for the info and Happy New Year!

B-Dub
01/01/10 11:43 AM  
Re: Will the
I brewed the BF II batch in Mid November and saw no activity for a few days myself. On day 3 I added a little T58 and on day four it started fermenting.

This 5 gallon batch is going into a barrel for the inaugural bug addition. I tasted it the other day to see what it is doing. Very nice sourness starting and little funk!! For being so young I am very happy with the zeal of the little critters!!

BW

Al B
01/01/10 02:28 PM  
Re: Will the
Jeff,

2 months of storage & no starter will cause the lag time (along with 60F). Also no aeration of the wort (or lack there of) will increase lag time. you may add some yeast at this point as did B-dub. Rest assured, it will get sour over time.

Let me know how it goes,

Al

JeffB
01/01/10 03:00 PM  
Re: Will the
Right after I posted I put a therm band around the carboy and I plan on heading to the LHBS tomorrow to pick up a yeast to pitch. I did aerate before pitching but I think the lack or starter and aged yeast would slow it down. Good to hear it just takes some time to get going.

Thanks

JeffB
01/02/10 04:18 PM  
Re: Will the
It has started fermenting! A small foamy krausen was there this morning when I walked into the garage.
Neal F
01/04/10 09:07 AM  
Re: Will the
I have not had a chance to make a beer for the Rodenbug blend yet. When I am able to (likely next month), will I need to create a starter, or will that throw off the ratio of the bug blend? I was planning on pitching straight bugs and no neutral ale yeast, thanks for any assistance!
Al B
01/04/10 09:23 AM  
Re: Will the
Neal,

I would make a starter in this case. The proportions should not be altered too much provided the starter culture is not lying around for for too long before pitching.

Otherwise any ale yeast (other than hefe yeast) will help get things rolling. WY Belgian wheat would be perfect though.

good luck

tankdeer
01/04/10 12:34 PM  
Re: Will the
Ugh, unfortunately I haven't brewed my Rodenbug beer either. Been so busy lately. Really hoping to get it done in the next couple weeks.
mrb
01/07/10 12:35 PM  
Re: Will the
This beer is tasting and looking fantastic almost 8 months after I brewed it! It's still in the carboy on the primary yeast, will probably just leave it there a little while longer and then keg/bottle some.

I think bottle conditioning would be great for this -- think I should pitch some fresh yeast along with the sugar?

Matt S
01/07/10 02:55 PM  
Re: Will the
So I ordered grain to make a Flanders Red and instead of bagging the grain separately they bagged it all together. I now have a bag of 5lbs of Crystal 60, 5lbs Munich and 5lbs torrified wheat. I was going to do a La Folie clone but now I have too much wheat and a little bit too much of the other two. I was planning on doing a 10 gallon batch with 20 pounds 2-row and the 3 grain that I listed. Do you think this will turn our alright? Would it be more of a flanders brown then a red?
Al B
01/08/10 07:37 AM  
Re: Will the
Flanders brown & red is pretty much the same in many people's eyes. The browns may have some chocolate notes instead....

IMO: I wouldn't get too hung-up on a precise recipe for this type of brew. I usually go with 3lbs/5gal of both munich & crystal each - you can't overdo them with the bugs I sent you! As far as the wheat is concerned, you'll probably have a more complex brew down the road!

Al Bourgogne

Matt S
01/08/10 08:15 AM  
Re: Will the
Great thanks Al that is reassuring.
Al B
01/08/10 12:51 PM  
The Bruery to use Rodenbugs!
By the way, it is with great pleasure to tell you that THE BRUERY will be using Al's Rodenbugs in a flemish red (a new batch of Oud Tart perhaps) this month. So you all are not alone in brewing reds this Winter!

Al Bug

JeffB
01/09/10 12:57 AM  
Re: Will the
Sweet, so this will most likely be blended into future batches?? Haven't had the Oud Tart yet, but will next weekend.
brewinhard
01/10/10 08:29 AM  
Re: Will the
Congrats Al! That is awesome! Sounds like it's time to create your OWN lab. Move over Wyeast and White labs! :)
Seanywonton
01/19/10 04:10 PM  
Re: Will the
I was thinking of doing a B-weisse soon, what do people think the effects might be of using the Rodenbug blend to add sourness and brett?

I was thinking about a 24+ hour mash for lacto production right off the bat and then fermenting with a blend of rodenbugs and ale yeast. Hoping to have this ready for late spring/summer, or whenever it proves to be ready.

Any thoughts? I'm looking more for an interesting, fairly quick turnaround B-weisse that will impress my girlfriend. I don't really care about stylistic authenticity.

Al B
01/20/10 08:39 AM  
Re: Will the
Sean,

I think the 24 hr lacto-mash would be a good idea if using the rodenbug blend. Good luck.

Matt S
02/09/10 04:15 PM  
Re: Will the
I started my La Folie clone with the rodenbugs 2 weeks ago and it is going along good.
Rob B
02/11/10 09:30 AM  
Re: Will the
So if a culture has pedio in it like Wyeast Roeselare or AlB's real roeselare blend, is it not good to build it up in a starter with a stir plate?
Al B
02/15/10 09:51 AM  
Re: Will the
Rob,

Pedio will not grow in the presence of O2. The Pedio will probably be OK (surviving), these particular strains are fairly hardy as opposed to other obligate anaerobes. If you want to build a starter, use half of the slurry w/ oxygen. You can add the other half later to be safe.

Al

mrb
02/15/10 07:05 PM  
Bottling?
Any thoughts on bottling this beer? It's been sitting on primary for about 8 months now, and I'd like to bottle condition a good part of it. Add fresh sugar/yeast/etc?
brewinhard
02/16/10 09:10 AM  
Re: Will the
I would think it would be wise to add some fresh sugar and rehydrated dry yeast for bottling unless you have a brett slurry around to use for bottle conditioning. What is the gravity right now? If it is still pretty high, then you might not need to add fresh yeast unless you want the beer to carbonate quickly (which I prefer for drinking!)
mrb
03/17/10 12:58 PM  
Re: Will the
Decided to keg/force carbonate this and it is tasting really great! Al, we gotta meet up so I can get you a bottle!
Matt S
06/22/10 08:19 AM  
Re: Will the
So I am thinking about bottling this beer now but it still has the pellicle. Do I need this to drop out or can I just rack to a bottling bucket and add fresh sugar and yeast?

Also what type of sugar and how much do people recommend? This is my first sour and it tastes really good, so I don't want to screw it up when bottling it.

Thanks for the bugs Al.

Al B
06/29/10 07:01 PM  
Re: Will the
Don't worry about the pellicle. I recommend simple corn sugar, perhaps a wine yeast or fresh brett to carb. to be safe.
Matt S
06/29/10 07:44 PM  
Re: Will the
Awesome, thanks Al.

I will let you know when it is done carbing and send you out some.

Patterson
07/01/10 11:36 PM  
Re: Will the
Al- I DESPERATELY need some cubies from ya... have a very special project I want to share with you. email me please! brian.patterson@colorado.edu
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