NordeastBrewer77 said:I have c2 going right now in secondary on a farmhouse mild recipe. Totally awesome looking stuff. Starting to get a nice li'l funk too. Next wild brew will be an all c3 hoppy Belg. blonde deal.
We're about due for another trade ya know
NordeastBrewer77 said:I believe the next round of yeast was s'posed to be on me. I have the c3 in a vial from BK, so when I get it built up I will send you some. I'm also about to go throw a round of golf with my club's Yeast Wrangler, so I'll tell him to whip you up a vial of c2. Of course, if you wanna trade some beers too, I'm always game.
Rye Saison fermented with WLP670 American Farmhouse Blend.
p.s. thats the same strain i have in my saison... and mine has bubbles, nothing like that... anything else? or just that yeast?
Just the 670. We should do a bottle swap when they're both done.
I just bottled a Rye Saison with 670 as well, haha. Didn't have a pellicle at all, but the brett is just barely starting to come through at 4months old.
I made it back in February and was showing very little sign of a pellicle till last week.
Did it warm up a little? When my cellar went from 50s to 60s, pellicles popped up in lots of my sours that hadn't had them all winter.
Just the 670. We should do a bottle swap when they're both done.
awesome pix!Sour blonde ale with Bugfarm VI, just before bottling. You know you're a homebrewer when you see something like that and think "I can't wait to drink it!"
awesome pix!
if the pellicle is still that thick, is it ready for bottling? i would have waited a while longer, but i'm still learning about sours... (aren't we all)
yup, fully aware that pellicles aren't kreusen. however, i've also seen people mention that the pellicle will fall once the bugs become inactive (run out of food), a.k.a. FG is reached. but a stable 1.000 would indeed indicate that you're ready to bottle.Pellicles aren't like krausens in that they just mean there's oxygen present, which makes sense because I had this one in a bucket. They don't indicate active fermentation or absence thereof. But it's been at SG 1.000 for a couple months now, so it should be safe.
yup, fully aware that pellicles aren't kreusen. however, i've also seen people mention that the pellicle will fall once the bugs become inactive (run out of food), a.k.a. FG is reached. but a stable 1.000 would indeed indicate that you're ready to bottle.
Lgaddy44 said:Found I had an infected batch, when I went to keg my Strawberry Wheat. Looks like I'll ride it out for a while, and see how it works as a sour.
Sounds like a plan to me, I'll see if I can pick up a batch of Brett, this week. Do you think I'd need any oak to help the Brett along? I doubt I'd really want to impart any oak flavor to a strawberry, sour or not. I'd prefer to keep the yeasties happy, though.
Berliner Weisse, ECY06 2 months. Intensely sour.
Enter your email address to join: