The Mixed Fermentation Thread

Discussion in 'Grain, Hops, Yeast & Water' started by JFB, Jan 21, 2019.

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  1. Oct 8, 2019 #181

    geigercntr

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    Where are you getting oak chunks from? Google is only giving me chips which are too small for long term aging. If you've a link you could share, that'd be great! :)

    I've bought some previously, but can't remember where from...
     
  2. Oct 8, 2019 #182

    Cheshire Cat

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    Try brew2bottle
     
  3. Oct 8, 2019 #183

    BeerCat

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    This is the sour with blueberry and pineapple. Took a few days to restart fermentation but its chugging away now. Once its ready to bottle i am going to dump the yeast in a dj of Flanders red.
    DSC_1924.JPG
    DSC_1925.JPG
     
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  4. Oct 8, 2019 #184

    Sadfield

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    These particular ones were originally whisky barrel chunks from maltmiller, but that was a couple of years ago and had been used number of times in stouts they had lost the whisky flavour.

    I've another project that uses some that I bought from Amazon, there's plenty of sellers if you search for oak bbq chunks. These were untreated oak, which I then toasted myself.
     
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  5. Oct 8, 2019 #185

    Mrobson

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    Took delivery of a 23l carboy this week. I’ve grown the bottle dregs up and plan on pitching them into a simple no hop brew this weekend. I’ve read that it’s best to transfer to secondary for aging but with not knowing exactly what types of yeast are in the starter is aging in primary an option?
     
  6. Oct 8, 2019 #186

    Leon103

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    I have Penderyn whiskey barrels that I cut up into chunks but unfortunately I am not allowed to sell on this site
     
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  7. Oct 8, 2019 #187

    geigercntr

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    Good stuff!

    I've only ever aged in primary. I brew ~20l batches, so the main concern that relates to long term aging (cell autolysis) isn't really a huge issue for me. It's more of an issue when the yeast cake is sat at the bottom of a much larger volume of beer and there's a lot more physical pressure on the yeast cake.

    For me, with mixed fermentation beers, the risk of oxidation likely to arise from transfer to secondary outweighs the risk of aging on primary.
     
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  8. Oct 8, 2019 #188

    geigercntr

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    Cool, cheers for that. I was thinking about going down the BBQ chunks route, but admit I was a little nervy. I know that white oak is fine for aging drinks on/in and wasn't sure whether the BBQ chunks would be white oak, or some other (less suitable) variety.
     
  9. Oct 8, 2019 #189

    Sadfield

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    Oak isn't the only option. This is worth looking at.

    https://www.homebrewfinds.com/2015/...g-your-own-wood-chips-by-matt-del-fiacco.html
     
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  10. Oct 24, 2019 #190

    BeerCat

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    The sour i added blueberries to now has hardly any acidity. I thought it would be the reverse. Any idea why?
     
  11. Oct 24, 2019 #191

    BeerCat

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    Seems like the bitterness in mine has gone. I am thinking now this was caused by the yeast as the starter i made with unhopped wort had a similar flavour. Still no acidity in the Flanders seven months on so i repitched some fresh yeast. Also going to make a lactic starter and chuck some oak in. I read brett likes oak.
     
  12. Oct 24, 2019 #192

    Sadfield

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    Probably loads of sugar from the Blueberries balancing out any sourness.
     
  13. Oct 24, 2019 #193

    BeerCat

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    Well it fermented again so I expected some acidity from the fruit. I have a keg with 300g of frozen blackberries and that's really sour. I put a shot of it in my stout. Really like what it does to the beer but it's a bit much on its own for me.
     
  14. Oct 24, 2019 #194

    Sadfield

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    Blend the two?
     
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  15. Oct 24, 2019 #195

    BeerCat

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    I never thought of that and it's already bottled. No idea how you can blend carbed and still beer?
    I am going to try souring a portion of wort from a stout. Any idea what sort of percentage? I was thinking 10%.
     
  16. Oct 25, 2019 #196

    Leon103

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    My sour patch, sour made with the imperial yeast as been in the primary for 6 months. Tonight I have gone for a first taste and to full a pet bottle to see if it carbs.

    The smell and taste was strong solvent, medicinal with a nice tartness in the background. Is this a goner? What has caused those off flavours? Will they mature out once racked and carbed?

    Attached is a photo of it.
     

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  17. Oct 25, 2019 #197

    stigman

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    Nowt wrong with a bottle/oak swap athumb..
     
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  18. Oct 26, 2019 #198

    IainM

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    Mine never had medicinal or solvent in it. Doesn't sound good.
     
  19. Oct 26, 2019 #199

    Leon103

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    Will see how the 1 pet bottle turns out before I decide to throw away. Such a shame, it's my first sour beer and the underlying tartness is really nice
     
  20. Oct 26, 2019 #200

    Ajhutch

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    Solvent like nail polish remover? If so, that’s a bugger. That’s probably ethyl acetate which is produced by Brett in the presence of too much oxygen. Milk the Funk wiki calls that a ‘metabolic dead end’ which I think is a posh way of saying you’re stuck with it.
     

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