New Glarus VSB or Wild Peach dregs

Discussion in 'Homebrewing' started by EOTLBrewer, Jan 3, 2015.

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  1. EOTLBrewer

    EOTLBrewer Initiate (0) Dec 18, 2011 Illinois

    Has anyone experimented with these bottle dregs yet? I'm thinking about incorporating them into an upcoming beer.
     
    #1 EOTLBrewer, Jan 3, 2015
  2. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    My understanding is that New Glarus pasteurize s there sours, so adding dregs gives you nothing but dead yeast.
     
    #2 jbakajust1, Jan 4, 2015
  3. EOTLBrewer

    EOTLBrewer Initiate (0) Dec 18, 2011 Illinois

    During the release, Dan himself said there were live cultures in the wild peach for home brewers to work with. Just curious if anyone has done anything with them. Maybe I'll be the first one to try.
     
    #3 EOTLBrewer, Jan 4, 2015
  4. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    I could be wrong but it was my understanding that they pasteurize there standard (non-sour) fruit beers to help retain the sugar sweetness derived from the fruit by preventing the standard sacc. yeast from fermenting it out, as well as extend the shelf life of the beers / prevent infection by killing off any bacteria that the fruit might harbor.
     
    #4 koopa, Jan 4, 2015
    OldSock and jbakajust1 like this.
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