| Author |
Replies |
Brian S
03/18/11 12:33 PM
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BM45
I didn't want to highjack JLem's previous thread, so I'll start a new one.
I've heard of some people using red-wine yeast, particular BM45, as the primary ferment for flanders style beers. This is supposed to accentuate the cherry flavors these strains produce. Has anyone tried this? |
JLem
03/18/11 01:16 PM
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Re: BM45
This was precisely my reason for using BM45 in the beer I mentioned in the previous thread. Obviously the beer is still very young so I don't know how it will turn out in the end, but the taste I took post-primary fermentation was quite nice - clean, fruity - so I am hopeful.
I mashed high (160°F) since I knew I was going to add the Brett. My OG was 1.054 and the BM45 took it down to 1.022 after 12 days. It was very (VERY!) slow to start - I was worried that my experiment had failed after seeing zero activity after 3 days. But then it took off like crazy.
By the time this beer is finished I'm not sure I will be truly able to tell the contribution from BM45 among the acidity, cranberries, and Brett (and maybe oak at some point!). But I imagine it will add to the complexity, hopefully in a good way. |
MikeT
03/21/11 09:07 AM
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Re: BM45
After listening to the Shea Comfort interview on the Brewing Network I'd been thinking of doing exactly this, but I hadn't got around to it yet. |
JLem
03/21/11 10:19 PM
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Re: BM45
Yeah - it was the Shea Comfort episode that got me thinking about using a wine yeast. If anyone's curious about my recipe, it can be found at http://www.brewbybrew.com/search/label/Vaccinium
All I can say at the moment is that it worked - the yeast fermented the wort and the sample I had tasted good. BM45 seems to be a very low flocculator as the wort is still quite cloudy. |
Mike T
06/10/11 04:01 PM
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Re: BM45
Finally getting around to brewing this one on Sunday, BM45 plus the Flemish blend from East Coast Yeast. Should be a fun brew. |
Rambler96
06/11/11 09:26 AM
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Re: BM45
I've listened to the Shea comfort episode at least 7 times and one thing I took away was the competitive nature of some of the wine yeasts. Is bm45 one of those and then would it kill off the other bugs added? |
Brian S
06/11/11 12:46 PM
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Re: BM45
I emailed White labs to ask them this same question, they tell me their brettanomyces species are all neutral and will not be killed by K-factor expressing wine yeasts. |
Rambler96
06/11/11 07:09 PM
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Re: BM45
Does it effect bacteria? |
JLem
06/11/11 09:39 PM
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Re: BM45
I don't think the competitive factor affects non-Saccharomyces critters. I used BM45 as my primary yeast in a beer that I then added Brettanomyces to. The Brett had no problem taking hold. |
JLem
06/12/11 09:53 AM
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Re: BM45
I'd be surprised too if bacteria would be affected. The competitive factor evolved to deal with other yeast. Given bacteria are in a completely different domain of life, with quite different cell structure and characteristics, I doubt a yeast-specific toxin would do anything. |
Mike T
06/13/11 11:45 AM
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Re: BM45
Smooth brew day, although I'm now regretting pitching the ECY02 slurry at the same time as the BM45 (the fermentation was already raging this morning). Not sure how long the killer factor takes to kick in, hopefully the wine yeast gets to do some of the work…
5 lbs Munich
5 lbs Vienna
1 lb CaraMunich
.5 lbs Special B
.5 lbs Flaked Corn
.5 lbs Flaked Wheat
OG 1.065
16 IBUs of Sorachi Ace (don’t judge) 30 min into a 90 min boil
Chilled to 68, pitched the rehydrated yeast and ~1 cup of Flemish Ale slurry.
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