Recent content by BlackfyreBrewing

I used WLP653 brett Lambicus, I wanted to try the brux but I had to go with what the brew store had in stock. And you're right about it with high gravity beers that's why I pitched the abbaye yeast, I mashed at a high temp to make some more complex sugars for the brett.

Definitely was more complex than the beers where I've just pitched philly by itself. Lots more pineapple flavors coming out as the beer has aged in the bottle for more than a few weeks now.

I did a cofermentation with Brett and a sacc strain (lallemand abbaye), I let the philly sour do it's thing for a few days before I pitched them though. My recipe was just a modified Rodenbach clone recipe, definitely helped pull out more stonefruit and less apple flavors but that could have...

No fruit in the batch and no transfer. I pitched the Philly Sour after chilling the wort to room temperature. On day four I pitched the brett and the abbaye yeast together. I bottled after about 17 days with a little less than 1/2 cup of table sugar just in case the brett started working hard on...

Thanks for sharing the info! As far as co fermentations go, I do gotta say, of the three finished batches I've done so far with Philly Sour; my favorite batch so far has been the one that I fermented with some Brettanomyces and Lallemand dry Abbaye yeast after the initial few days of souring had...

Very cool! I've only read stuff about them being in kambiucha

Good to know! I'd never heard of these strains of yeast before Philly Sour came out I still have a lot to learn.

Thank you for the clarification!

Forgive me I'm only an amateur, and I don't know much about how these la chancea yeasts work and how the definitionof attenuation applies to them. My understanding of attenuation is it is the percentage of converted sugars; I don't know if it applies only to the conversion of sugars to alcohol...

I would order some to try but it says it's sold out. Now does this strain produce lactic acid and ethanol production like Philly Sour? It mentions lactic acid production but I don't see anything about ethanol production in the description.

No, it does it's sour thing in the first few days than it seems like than that aspect stops. I'm on my fourth batch using this yeast (not counting the repitch I did), the batch where I added dextrose to the boil is the batch that turned out the "sourest" so to speak. I would never expect to get...

I've had no problem bottle conditioning with this yeast. I use 1/2 cup of table sugar per five gallons and they are plenty carbed, borderline champagne levels of carbonation from the bottles I capped last that go in the half full box where they fall over a couple times lol.

I could be wrong but I think your starter blew your batch. It seems like this yeast does its Sour thing then does more alcohol converting, and from repitches it seems to not be doing any lactic production. So I wonder if your starter made you pitch a yeast that was in the middle of or near the...

Yeah I've done two previous batches with it, one was just straight pilsner malt and hallertau hops, it's all lactic apple and peach flavor. Honestly it tastes like adult apple juice. Than I made a golden lavender sour using some vienna malt along with the pilsner with saaz and lemondrop hops...

No seeds, it's just a straight syrup extract type product. I'm going to add it after primary fermentation like you suggested and wait so I don't have to play too many guessing games with carbonation.