Aren't you not supposed to make a starter for roselaire? From what I remember reading doing so can throw the proportions of bugs vs sacc out of whack
[picture of de dolle]
Yep. Because sacc yeast reproduces and ferments a lot quicker than most bugs, making a starter with it increases the sacc cells disproportionately high, which, especially when combined with the faster fermentation of sacc yeast, means it will get at almost all of the sugars before the bugs can. It makes me prefer to use separate cultures rather than blends, or at least (a) fresh and brand new vial(s) or smack-pack(s).
The only time I'd really recommend using blends that you've fermented with before (whether it's a commercial blend or one you put together yourself) is when it's impregnated in wood, particularly oak, and especially barrels, rather than pitching from some form of liquid slurry.
How is that beer? It's one I've been looking at, but not available people here other than as an entire case (or few rare beer bars that may have ordered entire cases). Which is a pretty big risk to take, especially since it'll be easier to find people to split it with if it's great, but much more difficult if it's not - ¡meaning that the worse it is, the more it would cost me!
good to know! I figured the brett b. I added when I added fresh wort would have taken off though. I'm gonna let it sit for a few more months & check grav. only dropped .002 since I last check a few months ago. then gonna bottle, analyze my strategy & attack.
It's a good beer. I guess it's a BDSA. If I had the extra money, it would be great to get a case. It ages very well and even drinking only 2 or 3 a year, it will still be in it's prime when you finish the case.
If you want more sour and more attenuation, try pitching some Jolly Pumpkin dregs. Good excuse to sit down and drink a couple JPs in one session.
good to know! I figured the brett b. I added when I added fresh wort would have taken off though. I'm gonna let it sit for a few more months & check grav. only dropped .002 since I last check a few months ago. then gonna bottle, analyze my strategy & attack.
View attachment 115484
My tester bottle of apfelwein that I bottled 12/12. The first time (made 3 other batches) I actually used the appropriate yeast, Montrachet. The other times I was using left over "kit beer" yeast (muntons, muntons gold). Wow, what a difference!
Man, I've never had a JP beer but it's easily within the top two breweries that I've never had a beer from but would most like to try the entire product lineup of (the other being RR). Why you gotta rub my face in my complete lack of their beers?!
Man, I've never had a JP beer but it's easily within the top two breweries that I've never had a beer from but would most like to try the entire product lineup of (the other being RR). Why you gotta rub my face in my complete lack of their beers?!
USA! USA! USA!
Google maps says it's 4.5 hrs to Dexter, MI from Toronto, so you're closer to the brewery than I am.
seigex said:Have to admit, I'm interested in the story behind the WD-40 that is sitting on what looks to be your brewing table near bottles and bottle caps
Westy 12 for Game of Thrones
Is that a 2012? I thought that comes out in May. You got hooked up, if it's a 2012, you really got hooked up!
What did you think about it?
It was a 2012 and it was phenomenal!
mcbaumannerb said:It was a 2012 and it was phenomenal!
jealous.
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