The Mixed Fermentation Thread

[Leon103]

Someone has, kinda want to say it was @IainM ?

I thought I read about someone but can't find the post

 

[BeerCat]

My Flanders is a month old now. It's in a youngs wine fermenter which I need for something else. Going to transfer to dj's soon. Should I fill to the top or am I better leaving a little oxygen in there to help with acidity?
I have some dregs from a bottle of face off @dad_of_jon sent me last year so that is going in one of them. Is it advisable to leave the others as they are, I am presuming it's too early to add fruit? I have not sampled the beer yet but it's been at a steady 22c apart from a few days at the end when I accidentally turned the heat off.

 

[BeerCat]

I thought I read about someone but can't find the post

I think it was in his brewday thread about a year ago if I remember correctly.

 

[IainM]

Someone has, kinda want to say it was @IainM ?

Yeah it was me. First sour I ever did, back in May 2018. Turned out very good. I pushed the sourness to the edge with a low mash temp and high unfermentables for the brett and bacteria to have lots to chew on. Split it into four. A young sour which was delicious, two gallons on fruit, one cherries the other mango pulp, and one for ageing which I haven't tasted yet. The fruit ones were very tart, and are just starting to mellow now.

 

[IainM]

I'll add, it was in primary in plastic for four months, and I think the ingress of oxygen pushed up the acetic flavour. Not too far but on the edge, which is exactly what I was told would happen but I did it anyway. A learning experience. I did a Flander's red at the beginning of December 2018 too, but kept the o2 out and aged it in glass. I haven't tried it yet and will try to resist until Christmas.

 

[Leon103]

Thanks @IainM my next brew is planned around the yeast. What sort of temp did you store it for? Just trying to think of the practicalities of storing it for a long period. I would be easier for me to perhaps store in 5l water bottles, these are air tight and I can store and cover more easily. Can also add fruit to some if needed etc. Any thoughts on this?

 

[Leon103]

Thanks @IainM my next brew is planned around the yeast. What sort of temp did you store it for? Just trying to think of the practicalities of storing it for a long period. I would be easier for me to perhaps store in 5l water bottles, these are air tight and I can store and cover more easily. Can also add fruit to some if needed etc. Any thoughts on this?

SO I have altered my recipe. Any thoughts??
I was thinking primary fermenting for 3 to 4 weeks and then in the secondary for about 6 months stored in 5l water bottles.

 

[Ajhutch]

Last week I really enjoyed a bottle of Bruery Terreux (sp?!) which was a Brett ‘session’ ale with citrus.

Today I’m making a delicious blood orange sorbet.

1+2 = I want to make a Brett beer with blood orange juice. I was thinking a pretty basic recipe of pils/pale and about 20% wheat mashed fairly high to give the Brett plenty to work on. I’d prefer not to use a lacto strain as I expect the juice would provide a fair amount of acid. Any thoughts on a good strain or blend of strains for this flavour profile?

Edit: WLP648 looks an interesting candidate: “The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas of pear.”

 

[Ajhutch]

https://www.themadfermentationist.com/2019/04/dark-funky-saison-retrospective.html

Some really interesting recipes linked in this article, thought it may be of interest to readers of this thread

 

[strange-steve]

https://www.themadfermentationist.com/2019/04/dark-funky-saison-retrospective.html

Some really interesting recipes linked in this article, thought it may be of interest to readers of this thread

The 2011 currant saison is on my brew list

 

[Ajhutch]

That’s the one that appealed most to me too, or the fig and honey but probably not including the anise. They sit on the oak for a long time so I’m probably touch and go in my likely schedule to get it done for Christmas this year.

My next brew is going to be a sour. I’ll be all alone and with no time constraint so I’m thinking about doing a turbid mash.....

 

[Sadfield]

Kudos if you do. A friend did one once, was a long brew day. Spontaneously fermented and showed a bit of promise after a year. Although, I don't know what happened to it after that as he started brewing commercially. Probably still in a keg somewhere.

 

[BeerCat]

My Flanders Red is nearly 2 months old now. I am going to rack to some 5l dj's once i get a new siphon. Is it too early to rack any onto fruit or should i leave it another 6 months? Dying to have a taste!

 

[dad_of_jon]

Only just seen this thread, here's my take on it...

13/07/2018
Face off - sour lacto boon - brew43 - green cap
3kg richies extra light dme
500g DWE
450g golden syrup
21 litres fermented
1.067 og

Note: I purged the FV headspace with co2 to help avoid getting acetobacter - vinegar tastes

01/08/2018 - 1.035 - ph4
19/08/2018 - 1.012 - ph4

did not prime - bottled at 1.012 as it will get down to 1.001 ish over time.
7.22%

All I did was use the dregs from a 375ml bottle of boon oude gueze and the clear run off from asda genuine greek yogurt. No boil either because I didn't use any hops.

you can get boon oude gueze from waitrose these days

or i'm happy to post some face off which should start you off.. although I only have enough packaging atm to send to a couple of addresses

 

[Leon103]

Only just seen this thread, here's my take on it...

13/07/2018
Face off - sour lacto boon - brew43 - green cap
3kg richies extra light dme
500g DWE
450g golden syrup
21 litres fermented
1.067 og

Note: I purged the FV headspace with co2 to help avoid getting acetobacter - vinegar tastes

01/08/2018 - 1.035 - ph4
19/08/2018 - 1.012 - ph4

did not prime - bottled at 1.012 as it will get down to 1.001 ish over time.
7.22%

All I did was use the dregs from a 375ml bottle of boon oude gueze and the clear run off from asda genuine greek yogurt. No boil either because I didn't use any hops.

you can get boon oude gueze from waitrose these days

or i'm happy to post some face off which should start you off.. although I only have enough packaging atm to send to a couple of addresses

I really enjoyed the bottle you sent me.

 

[BeerCat]

@dad_of_jon Your face off dregs are going into one demijohn. I will definitely purge the head space as you said.

 

[dad_of_jon]

@dad_of_jon Your face off dregs are going into one demijohn. I will definitely purge the head space as you said.

nice one

My plan was to let the bugs sour the beer for 2 days then pitch standard yeast but there was no need to, they did the job themselves. I kept the temps upper 20's

 

[BeerCat]

Doing a raw sour tomorrow. Not decided on the grain bill yet but will be 50% wheat, Voss pitched at 40c with a pack of sourpitch. Last time i used half a pack and did not adjust the ph, had a very pleasant beer but was not sour, more effervescent lemony. Going to boil some aged hops on the side and add to the mash then dry hop with citra and el dorado.

 

[Ajhutch]

Turbid mash brewday done. I’ll do a full write up tomorrow but here’s a few photos of the setup, the aged hops and the turbid wort I pulled off. Murky AF as the kids might say.

 

[Zephyr259]

Turbid mash brewday done. I’ll do a full write up tomorrow but here’s a few photos of the setup, the aged hops and the turbid wort I pulled off. Murky AF as the kids might say.

Wow, those are a lot of work, look forward to hearing how it went.