Pulled 200 ml of cloudy beer from my anaerobic Brettanomyces Bruxellensis WY5112 and 600 ml of beer wort starter with nutrients 12/5/2010, planning to stir 8 days with a loose foil cover. The beer has nice foam and a very nice nose this evening.
The Amber Amber Ale that was down to 1.010 FG on 11/30/2010 is now down to 1.008 FG and has a nice wine taste. The other 5 gallon keg is going to set and I pull the pressure release every so often. This was fermented with WLP001 then doused with Roeselare, La Roja and and kept anaerobic with what ever O2 passed through the fementation cap. The transferred beer is in a stainless steel keg with the gravity still dropping. Very easy drinking with no vinegar taste and complex flavor with a slight tart background.
Have 20 gallon of Brown Ale working with a second generation of WLP510 at 63* F! It was a little slow (24 hours) at this temperature but seems to be doing fine.
Have 12 gallon of American Pale Ale at 63*F with PacMan fermenting. Have fermented PacMan down to 58* F before without problem.
Starters:
anaerobic fermentation
Name - Date Fed - Clarity - Surface Condition
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La Roja - 10/6/2010 - Crystal Clear
Brettanomyces Claussenii (WY5151-PC) - 100/6/2010 - Crystal Clear - Pellicle Falling
Orval - 10/6/2010 - Cloudy - Grainy Pellicle
Pediococcus Cerevisiae (WY5733) - 11/25/2010 - Cloudy - Scum
Oenococcus Oeni (WY4007) - 10/26/2010 - Crystal Clear
Roeselare (WY3763) - 11/27/2010 - Cloudy - Foamy
Lactobacillus Delbrueckii (WY4335) - 11/26/2010 - Cloudy - Bubbles
Brettanomyces Bruxellensis (WY5112) - 11/26/2010 Cloudy - Bubbles
Brettanomyces Claussenii (WY5151-PC) - 11/26/2010 - Cloudy - Bubbled stiff surface
Bug Farm IV (ECY) - 10/1/2010 - Crystal Clear - 1/2" Pellicle
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Bug Farm IV is interesting because the yeast is white and the pellicle is a nice off white and thick. It is consuming all the wort and break material.. The wort was sterilized anaerobic, not oxygenated wort. Whatever O2 was picked up was with the transfer and the Bug Farm was added. The fermentation continued with a foil cap.
Wonder what kind of relationship is going on with the bugs? Wonder if the the Lacto bugs and Pedio and their lower pH is having an affect on the Brett working so nicely? Ginger Beer?
The mix contains:
Brett. custersianus
Brett. Drie Fontenein Oude Gueuze
Brett. Fantome Black Ghost
Brett. Russian River Beatification
B. anomulus
Brett. Boon Oude Gueuze
Brett. Giardin Gueuze
Brett. Rodenbach foederbier
Pediococcus Cantillon St. Lamvinus
Saccharomyces fermentati Flor Sherry Yeast
S. cerevisae Saison (5 strains)
Lactobacilli Sourdough
Lactobacillus delbrueckii
Bugs and Other Stuff
Moderator: Officers
Bugs and Other Stuff
Have Fun!
Chris
Chris
Re: Bugs and Other Stuff
Have Fun!
Chris
Chris