East Coast Yeast

Sweet. Thank you!

 

yeah - they've had brett brux up for at least a week. Got my bottle/vial as soon as it went up. Figured you guys were slacking!

 

Finally the Baltic drops.

 

I ordered some Bug Country but I am not sure what I am doing with it yet...anyone have any suggestions?

 

Ordered the kolschbier yeast. I have no way of knowing if what I am reading on the Internet is true (I believe it was Abraham Lincoln that said, "you can't believe everything you read on the Internet"), but I have seen online that this yeast is supposed to be the Brewtek CL450 strain. I used the Brewtek many years ago and figured I'd never get to use it again. It has been my favorite Kolsch to date.

 

Brew an ENORMOUS BDSA and throw that sucker in there as a primary mixed fermenter. Transfer to secondary after a month or so and forget about it for a year . . .

 

yep. gonna use mine to make a lambic. just debating if i'll try a turbid mash or if i'll just brew normally and let it boil for 2-3 hrs.
debating what I want to do with their brett brux. probably a Belgian blonde. not sure if I want it as a primary or secondary yeast. anyone use their brux as a primary?

 

So then there's that.

 

I have, but only just recently so I do not have any results yet. It was for an All Brett that will age for a bit.

 

That sounds pretty interesting actually, maybe split the batch and add blackberries?

 

you going to rack to secondary or let it sit in primary?

 

Sit in primary.

 

Anyone ever use the farmhouse brett? I just bottled a saison that I had added some orval dregs to that I was pretty pleased with but I'd like to do another to be consumed sometime this summer.

 

i debated this with someone who claims that you can get the autolyzed flavour if you keep brett (when used as a primary) on the yeast cake.

 

My first all brett was in the primary for 6 months and it turned out great.

 

Great minds . . .

I have a BDSA fermented with a second gen Roeselare/multiple bottle dregs culture sitting on blackberries in my basement. The motherbeer is a Cherry Oude Bruin that is sharply lactic with a nice enveloping funk. Still haven't achieved a RR Consecration or De Dolle Oersbeir Special Reserva level of complexity with my dark sours, but I have patience and time on my side . . .

The BDSA will be about 12% ABV, btw, I'll have it around for years.

 

I wonder if that person had any idea what all brett beers taste like. When you do long term aging with sour or brett beers you end up with a bunch of yeast--including brett--in the trub in the bottom. If that was necessarily true then every sour or aged brett beer would taste of autolysis. They do not.

 

If you feel comfortable doing a decoction mash then you can pull off a turbid mash. It is not much different from a hockurz decoction schedule except you are resting the decoction at a higher temperature and using infusions to raise the temperature of the main mash until the end. The bigger issue is whether you can get the liquid out without taking the grain. With a decoction mash you want the thickest part of the mash but with the turbid mash you want just the liquid. It's a long and busy process but it's not insurmountable.

 

true can be said for sacc beer. you rack to secondary and then eventually bottle.
when you prime, you will get some trub