The Mixed Fermentation Thread

[geigercntr]

Y... My method for my Brett Claussenii secondary fermented beers is to use wood chunks that get transfered from brew to brew...

Where are you getting oak chunks from? Google is only giving me chips which are too small for long term aging. If you've a link you could share, that'd be great! :)

I've bought some previously, but can't remember where from...

 

[Cheshire Cat]

Try brew2bottle

 

[BeerCat]

This is the sour with blueberry and pineapple. Took a few days to restart fermentation but its chugging away now. Once its ready to bottle i am going to dump the yeast in a dj of Flanders red.

 

[Sadfield]

Where are you getting oak chunks from? Google is only giving me chips which are too small for long term aging. If you've a link you could share, that'd be great! :)

I've bought some previously, but can't remember where from...

These particular ones were originally whisky barrel chunks from maltmiller, but that was a couple of years ago and had been used number of times in stouts they had lost the whisky flavour.

I've another project that uses some that I bought from Amazon, there's plenty of sellers if you search for oak bbq chunks. These were untreated oak, which I then toasted myself.

 

[Mrobson]

As @IainM says: we're likely talking bomb-central!

BUT, it does depend on the SG at bottling time. Every gravity point will contribute ~0.5 volumes of CO2, so if you bottle at 1.004 FG, that's 4 points, which (provided all the gravity comes from fermentable sugars) will be fermented by the bugs and release ~2 volumes of CO2.

This is pretty risky though and the 'natural' FG of your beer (even with Brett and LAB) might be a fair bit over 1.000, so undercarbing is an issue.

I'd definitely advise against it and recommend some glass carboys! :)

Took delivery of a 23l carboy this week. I’ve grown the bottle dregs up and plan on pitching them into a simple no hop brew this weekend. I’ve read that it’s best to transfer to secondary for aging but with not knowing exactly what types of yeast are in the starter is aging in primary an option?

 

[Leon103]

I have Penderyn whiskey barrels that I cut up into chunks but unfortunately I am not allowed to sell on this site

 

[geigercntr]

Took delivery of a 23l carboy this week. I’ve grown the bottle dregs up and plan on pitching them into a simple no hop brew this weekend. I’ve read that it’s best to transfer to secondary for aging but with not knowing exactly what types of yeast are in the starter is aging in primary an option?

Good stuff!

I've only ever aged in primary. I brew ~20l batches, so the main concern that relates to long term aging (cell autolysis) isn't really a huge issue for me. It's more of an issue when the yeast cake is sat at the bottom of a much larger volume of beer and there's a lot more physical pressure on the yeast cake.

For me, with mixed fermentation beers, the risk of oxidation likely to arise from transfer to secondary outweighs the risk of aging on primary.

 

[geigercntr]

These particular ones were originally whisky barrel chunks from maltmiller, but that was a couple of years ago and had been used number of times in stouts they had lost the whisky flavour.

I've another project that uses some that I bought from Amazon, there's plenty of sellers if you search for oak bbq chunks. These were untreated oak, which I then toasted myself.

Cool, cheers for that. I was thinking about going down the BBQ chunks route, but admit I was a little nervy. I know that white oak is fine for aging drinks on/in and wasn't sure whether the BBQ chunks would be white oak, or some other (less suitable) variety.

 

[Sadfield]

Cool, cheers for that. I was thinking about going down the BBQ chunks route, but admit I was a little nervy. I know that white oak is fine for aging drinks on/in and wasn't sure whether the BBQ chunks would be white oak, or some other (less suitable) variety.

Oak isn't the only option. This is worth looking at.

https://www.homebrewfinds.com/2015/...g-your-own-wood-chips-by-matt-del-fiacco.html

 

[BeerCat]

The sour i added blueberries to now has hardly any acidity. I thought it would be the reverse. Any idea why?

 

[BeerCat]

For my first ever lambic I followed the recipe in Brewing Classic Styles which suggested 80g of aged hops. But this was far too much, they actually added a lot of bitterness even though they were well aged (about 3 year old I think). The next couple of batches I dropped it to 50g which seemed a better amount.

Seems like the bitterness in mine has gone. I am thinking now this was caused by the yeast as the starter i made with unhopped wort had a similar flavour. Still no acidity in the Flanders seven months on so i repitched some fresh yeast. Also going to make a lactic starter and chuck some oak in. I read brett likes oak.

 

[Sadfield]

The sour i added blueberries to now has hardly any acidity. I thought it would be the reverse. Any idea why?

Probably loads of sugar from the Blueberries balancing out any sourness.

 

[BeerCat]

Probably loads of sugar from the Blueberries balancing out any sourness.

Well it fermented again so I expected some acidity from the fruit. I have a keg with 300g of frozen blackberries and that's really sour. I put a shot of it in my stout. Really like what it does to the beer but it's a bit much on its own for me.

 

[Sadfield]

Blend the two?

 

[BeerCat]

Blend the two?

I never thought of that and it's already bottled. No idea how you can blend carbed and still beer?
I am going to try souring a portion of wort from a stout. Any idea what sort of percentage? I was thinking 10%.

 

[Leon103]

My sour patch, sour made with the imperial yeast as been in the primary for 6 months. Tonight I have gone for a first taste and to full a pet bottle to see if it carbs.

The smell and taste was strong solvent, medicinal with a nice tartness in the background. Is this a goner? What has caused those off flavours? Will they mature out once racked and carbed?

Attached is a photo of it.

 

[stigman]

I have Penderyn whiskey barrels that I cut up into chunks but unfortunately I am not allowed to sell on this site

Nowt wrong with a bottle/oak swap

 

[IainM]

My sour patch, sour made with the imperial yeast as been in the primary for 6 months. Tonight I have gone for a first taste and to full a pet bottle to see if it carbs.

The smell and taste was strong solvent, medicinal with a nice tartness in the background. Is this a goner? What has caused those off flavours? Will they mature out once racked and carbed?

Attached is a photo of it.

Mine never had medicinal or solvent in it. Doesn't sound good.

 

[Leon103]

Mine never had medicinal or solvent in it. Doesn't sound good.

Will see how the 1 pet bottle turns out before I decide to throw away. Such a shame, it's my first sour beer and the underlying tartness is really nice

 

[Ajhutch]

Solvent like nail polish remover? If so, that’s a bugger. That’s probably ethyl acetate which is produced by Brett in the presence of too much oxygen. Milk the Funk wiki calls that a ‘metabolic dead end’ which I think is a posh way of saying you’re stuck with it.