ttaylor2258
Member
Hey all! I'm going to attempt to brew my first sour sometime in the next month. I should be able to get a hold of pretty much any kind of used wine barrel that I want, which is awesome. I'm probably going with a Pinot Noir barrel.
I've yet to come up with a recipe, more research is needed.
However, I've been quite good at harvesting yeast from other beers and growing them. Just for the hell of it, I've taken the left over yeast from a few bottles and have grown it into enough to pitch. The beers I've cultivated my yeast from are:
Russian River Redemption
Russian River Damnation (x2 bottles)
Russian River Supplication (x2 bottles)
Almanac Farmers Reserve #3 Wild Ale
Cantillon 100% Lambic Bio
I basically swirled the remaining beer from redemption and damnation one night and put them in my Erlenmeyer flask. I then had a supplication soon after. I brewed up a quick starter sized batch and added it to the flask to let it do it's thing. Over time I added another damnation, supplication, the almanac and the Cantillon to the flask. I then cold crashed it for a long time and poured off the top (some minor funk). I then remade another yeast starter and poured it on top of the yeast cake. Again, it took off and now I've got a size-able yeast layer. I sampled it and it smells like the Cantillon lambic and tastes like a supplication, all with just a cup of DME. Like it really needs little else!
So, the long winded way of asking my question is this; Can I ferment with this yeast blend, or should I use another normal strand, then add my creation when I rack it to the wine barrel? My guess is that it's got enough brewers yeast to ferment?
Sent from my iPad using Home Brew
I've yet to come up with a recipe, more research is needed.
However, I've been quite good at harvesting yeast from other beers and growing them. Just for the hell of it, I've taken the left over yeast from a few bottles and have grown it into enough to pitch. The beers I've cultivated my yeast from are:
Russian River Redemption
Russian River Damnation (x2 bottles)
Russian River Supplication (x2 bottles)
Almanac Farmers Reserve #3 Wild Ale
Cantillon 100% Lambic Bio
I basically swirled the remaining beer from redemption and damnation one night and put them in my Erlenmeyer flask. I then had a supplication soon after. I brewed up a quick starter sized batch and added it to the flask to let it do it's thing. Over time I added another damnation, supplication, the almanac and the Cantillon to the flask. I then cold crashed it for a long time and poured off the top (some minor funk). I then remade another yeast starter and poured it on top of the yeast cake. Again, it took off and now I've got a size-able yeast layer. I sampled it and it smells like the Cantillon lambic and tastes like a supplication, all with just a cup of DME. Like it really needs little else!
So, the long winded way of asking my question is this; Can I ferment with this yeast blend, or should I use another normal strand, then add my creation when I rack it to the wine barrel? My guess is that it's got enough brewers yeast to ferment?
Sent from my iPad using Home Brew