The Mixed Fermentation Thread

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

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  1. May 12, 2019 #121

    Ajhutch

    Ajhutch

    Ajhutch

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  2. May 17, 2019 #122

    Ajhutch

    Ajhutch

    Ajhutch

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    Been a busy week here on the wild and sour front.

    The ‘lambic’ has kicked off nicely, time to forget about it for a while. I’ve got a yearning for kriek so I think when some goes into carboy for long ageing, the young portion will get some cherries.

    I drank these two delicious beers last weekend and poured the dregs into some low gravity DME wort. There’s some very promising activity and it smells good, earthy and a little tart.

    63FB9887-4EF8-40CB-B3FC-C09050191680.jpeg

    I brewed a fruity saison on Wednesday based loosely on one of the Mad Fermentationist recipes I linked to above, recipe for 12 litres:

    1 kg Vienna malt
    1 kg Munich malt
    0.5kg flaked wheat
    0.2kg Crystal 60
    0.2kg Crystal 120

    Mashed at 64C for 90 minutes

    20 IBUs of Magnum at 60 mins

    400g of dried figs, rehydrated and puréed, added at 5 mins
    200g Greek forest honey added at flameout

    OG 1.060

    Fermenting in primary with MJ29 French Saison. I’ll bottle some straight and will add the dregs to a gallon for ageing.

    Tonight I’m doing a Brett Pale Ale, midway through the boil now. Recipe for 15 litres:

    2 kg Pilsner malt
    1.5kg torrified wheat

    Mashed at 64C for 90 mins

    15 IBU of Magnum at 60 mins
    200g of maltodextrin (Brett food) at 5 mins
    20g of Bramling Cross at flameout

    On target for OG 1.045

    Fermenting with WLP648 Brett Trois Vrai.

    I will see how this one goes and potentially fruit/dry hop in future. I’ve not done 100% Brett before so a bit of a step into the unknown.
     
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  3. May 28, 2019 #123

    Leon103

    Leon103

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    My sour beer using Sour Batch Kids is just over 3 weeks in the FV and tonight I will transfer to a secondary FV (off the yeast) for aging.
    Was thinking of storing in my attached garage which sits around 20c at the moment. Temp will vary though over the summer. Will this be ok? I plan to leave for another 3 months and bottle. What about carbing, should I look for a bottling yeast?
     
  4. May 28, 2019 #124

    Sadfield

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    I've not used Sour Batch Kids, although reading it's description, your plan sounds very rushed, if I'm honest. I'm not sure you'll get the most out of your yeast. The temperature fluctuations will be fine, and the Brett should be active enough for priming, although you could reseed the bottles with Saccharomyces.
     
  5. May 28, 2019 #125

    Leon103

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    If it saves me another task (need to bottle a cider tonight), then I am up for waiting. What do you suggest for timescales? I believe it was @IainM who used it.
     
  6. May 28, 2019 #126

    Leon103

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    Ok. Plan now is to leave in the garage in the primary. It can stay in the fermenting fridge until needed though.
     
  7. May 28, 2019 #127

    Hoddy

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    Hmm this makes me wonder about trying a wild fermentation beer in the coming weeks.
     
  8. Jun 9, 2019 #128

    stigman

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    Do any of you think this will work, or just no. Two nights back I bottled a gallon of dipa that I shoved on some brett for a few months, the slurry in the dj I left for a day then had a few sours a cantillon gueuze and blackcurrant thing from abeyedale. I added the dregs from both. Now my plan was to make a standard elderflower fizz recipe after work tomorrow and ferment with this mixed culture. Let it finish fermenting and then bottle.
     
  9. Jun 12, 2019 at 10:22 PM #129

    Ajhutch

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    Only just saw your post stigman, but that sounds like a great idea. Elderflower can be supersweet so a mixed culture sounds like a nice way to change that up.

    Little update on my last post, the Brett pale ale is going really well. Gravity at the moment is 1.011 and there’s a nice funk developing, along with a nice fruitiness, maybe a little pear and some tropical notes. I have had some frozen lychee pulp in the freezer since they were fresh in Aldi a few months back, so I decided to rack a gallon of this beer onto them as it seems a good match. Racked the rest from a bucket into a better bottle carboy for ageing.

    The fruity saison is.......not great. It’s a little solventy and lacking in the saison character, but the fruit flavours are there. The dregs from the Fyne ales bottles had plenty of life so I’ve racked a gallon of the saison onto them and will see if that helps improve the beer a bit. Meanwhile the base beer can age a bit longer removed from the fig pulp.
     
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