The Mixed Fermentation Thread

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BeerCat

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Do people generally use kettle finings for Lambic/Flanders Red type beers? My last 2 have been raw so will be interesting to see what happens. So far so good though but i might do a short boil on the next one. Doing something with WLP 655 Belgian sour 1 next.

Below is some Flanders Red brewed in March dosed with the dregs from one of @dad_of_jon beers. I think there are pellicles forming on some of the others but they are in brown demijohns so its hard to see.
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BeerCat

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This is my Flanders Red V3.Was a no boil, looks a bit lighter than the previous ones. Already tasting rather nice but zero hop presence. Its already down to just over 1000 and very slightly sour. Ordered another dj to put it into. This might be a stupid question but do i need a separate starter flask for sours/bacteria? Perhaps it would be better to use plastic bottles as consensus seems to be not to aerate.
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BeerCat

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Does anyone think my beer in post 222 is worth long term aging. Its 3 months old nowand already under 1000. I presume there is nothing left for the brett to chew on and i might as well keg it. No idea how it got down that low though. I used Roeselare and possibly lacto. Does anyone have any experience of this yeast getting 100% attenuation so fast? I pitched it on top of the previous yeast cake.
I suppose if i keg it i will add a hop tea to give it a bit more dimension. Anyone have any ideas on something suitable? I was thinking noble hops like saaz or mittlefruh.
 

geigercntr

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Does anyone think my beer in post 222 is worth long term aging. Its 3 months old nowand already under 1000. I presume there is nothing left for the brett to chew on and i might as well keg it.
If it were me, I'd stick it in bottles/keg. The flavour will still likely develop over time as non-fermentables get produced and metabolised, but with it being <1.000 it may as well do that development in a serving vessel and free up an FV!

Does anyone have any experience of this yeast getting 100% attenuation so fast? I pitched it on top of the previous yeast cake.
Never used it, soz!
I suppose if i keg it i will add a hop tea to give it a bit more dimension. Anyone have any ideas on something suitable? I was thinking noble hops like saaz or mittlefruh.
Saaz is always the winner for me athumb..
 

strange-steve

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Does anyone think my beer in post 222 is worth long term aging.
It's a good question, bulk ageing is one of those things that we're told is beneficial for certain beers but I'm not entirely sure why. There doesn't seem to be much info available on this, I've heard that it's something to do with the larger yeast mass speeding up conditioning which sounds like it makes some sense but I don't know if it's been proven.
 

BeerCat

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My first ever lambic also never dropped lower than 1.010 even after a couple of years.
What yeast did you use?Both mine got to 1005 in a few weeks with WLP655. Both are unhopped. One of them already tastes pretty acidic so fingers crossed on the right track. I need to order more Belgian beer to remind myself what it tastes like.
 
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BeerCat

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Here is a glass of my latest Flanders Red, around 4 months old and already developing some nice acidity. No boil and no hops or very little. Cannot quite remember but was pitched with lacto. Quite fruity, perhaps a little thin. I added more dregs from another dj and plan to add more, some oak and perhaps a bit of sugar to feed the yeast. Forgot to take a gravity reading.
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IainM

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Here is a glass of my latest Flanders Red, around 4 months old and already developing some nice acidity. No boil and no hops or very little. Cannot quite remember but was pitched with lacto. Quite fruity, perhaps a little thin. I added more dregs from another dj and plan to add more, some oak and perhaps a bit of sugar to feed the yeast. Forgot to take a gravity reading.
View attachment 23392
Looks good BeerCat. I've just pulled the first carboy of my Flander's red #1 from under the stairs, where it's been sitting in glass for 15 months. I'll get it bottled up later today and, depending on how it tastes, might bottle up the second carboy too.
 

strange-steve

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What yeast did you use?Both mine got to 1005 in a few weeks with WLP655. Both are unhopped. One of them already tastes pretty acidic so fingers crossed on the right track. I need to order more Belgian beer to remind myself what it tastes like.
Sorry just saw this, I used Wy3278 - Belgian lambic blend. It got very sour so curious why the FG was so high.
 

BeerCat

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Has anyone used Omega Labs lacto? No need to kettle sour with it as you can add during fermentation or afterwards and its good in the 20's. I have just done a wheat using juggernaut kveik with lacto added about 5 days later. Hopefully put it on some fruit tomorrow with some hops. Super easy to brew and you can reuse the lacto.
 
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