« on: December 21, 2012, 01:32:10 PM »
No brewing this weekend...removing the rust from my chest freezer. But, I've got two starters going for a munich helles and a bopils.
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I've had a vial of WLP655 pitched for about 4 months now and I've not seen a pellicle. It was 5 gallons of BDSA that had stopped at 1.035. A month ago I blended it with another 5 gallons of the same Batch that had sat on sour cherries with Brett. The brett is noticeable but I think I need more sour. Should I just be patient or repitch more bugs? Also, what temp should it be sitting at? I want a big gnarly pellicle that will scare my GF!!
+2 to The Compleat Meadmaker
Add me to the list of people that highly recommend that book.
Good question. I'm up to three 7.5cf chests, and two small conversion refrigerators. That takes care of 16 kegs. Any more and I'll need a walk in for sure.
it goes in the compost. or directly in the garden.
I realize that ideal mash conditions are in the 5.2-5.7 range, but what is the real difference of a mash conducted at 5.2 vs. 5.6 in terms of beer flavor. This would be a great experiment. How does this effect mash efficiency or beer flavor. I think Kai has conducted some experiments in this regard. I've made excellent beers at both ends of the pH spectrum. Tannin extraction increases with increasing pH, but what can be said for a mash conducted on he higher side of the range?
This is an interesting mechanism that isn't clearly understood in terms of it's effect on the end product. I would like to see some further experimentation on the effects of mash pH on beer flavor.
The first batch of flander's I made didn't turn out nearly sour enough for my tastes. I fermented with 1056 and added the Roselare bugs in the secondary and inserted a rubber stopper with an oak dowel in it. The second batch I made I pitched directly on the bugs and added a pack of US05, let it ferment out and tranferred when the pellicle fell after 1 year. That beer took 2nd at the NHC this year.Congrats!
I've heard from other brewers that the 1st generation of Roselaere isn't sour enough, the 2nd generation is just right and 3rd generation is too sour. YMMV.
So wait, you pitched round 2 on top of the bugs left from round 1 (year old)?
Also, do you rack after primary or do you complete all fermentation and aging in one carboy?