Lawrence Brewers Guild

I wouldn't do the protein rest. This beer is so light that the head disappears very quickly. The Lacto and Brett will chew through it all.

Interesting that the statements show 5 parts yeast to 1 part Lacto. I reverse the order with 3-5 parts Lacto to one part yeast. 60 dF is slow growing for Lacto but it will grow.

Hope that it turns out well. I want to try it when it is finished

I ended up doing a 5g batch as well. Haven't done one of those for awhile. A long while as a matter of fact. Anyways I did mine a tad different than Jeff's and I'm really excited to taste the differences if any since these were brewed at the same time.

Grist:
3.57# Pils
3.57# Malted Wheat
.63# Acidulated Malt

122* 12 Min.
136* 12 Min.
146* 50 Min.
170* Mash out

No boil.
MH (Mash Hops)

OG: 1.035
IBU's: Unknown.

58% Efficiency to make up for the No Boil.

Find out in the spring what we have.

Blktre wrote:I ended up doing a 5g batch as well. Haven't done one of those for awhile. A long while as a matter of fact. Anyways I did mine a tad different than Jeff's and I'm really excited to taste the differences if any since these were brewed at the same time.

Grist:
3.57# Pils
3.57# Malted Wheat
.63# Acidulated Malt

122* 12 Min.
136* 12 Min.
146* 50 Min.
170* Mash out

No boil.
MH (Mash Hops)

OG: 1.035
IBU's: Unknown.

58% Efficiency to make up for the No Boil.

Find out in the spring what we have.

Very interesting

Mine is different to some extent.

Grist:
58.33% Pilsner
41.67% Wheat Malt

149* at 1.5qt/# for 90 mins

Hallertauer 3% - Rager - FWH - 6.1 IBU
Bitterness Ratio 0.197

Sparge:
4.61 gallons water at 168*

Efficiency - 72%

Measured SG 1.032

No Boil

Ferment in kettle - partial open fermentation - lid cracked until visible fermentation - lid removed - lid replaced on decrease of foam.

Yeast Ratios in kettle:
1 part PacMan
3 parts Lacto

Ferment at 68*

FG 1.002 at 93.75% ADF

Mine was:
Grist:
3.6# Pils
3.6# Malted Wheat


122* 30 Min.
144* 20 Min.
149* 20 Min.
170* Mash out

60 min boil
Perle pellet 60 min (a whopping 10 grams!)

6 gallons collected
OG: 1.033
IBU's: 4%

72% Efficiency

The yeast was a bit of a slow starter. Both in the WYeast pack (sept '10 date) and in the fermenter. 30 hours before it was really rocking hard. Took it to the top of the carboy once it really got going.

Wish I would have added a bit of acidulated as well. Find out in the spring what we have.

My yeast is a crapper. Aug 10' pack.
62 hrs and I finally have some positive pressure in the airlock and a hint of fuzz on the wort level but not much.
First and last time I will use this yeast.
From now on I will pitch known active separate strains for this style.

Blktre wrote: From now on I will pitch known active separate strains for this style.

I realize that we are only fermenting a 30ish OG beer, but you think the pack would have a little bit more in the nut sack area.

Jensen wrote:

Blktre wrote: From now on I will pitch known active separate strains for this style.

I realize that we are only fermenting a 30ish OG beer, but you think the pack would have a little bit more in the nut sack area.

I knew it would be slow just because of the blend. But this is pretty stupid.
Hopefully this wont be a dumper.

Blktre wrote:My yeast is a crapper. Aug 10' pack.
62 hrs and I finally have some positive pressure in the airlock and a hint of fuzz on the wort level but not much.
First and last time I will use this yeast.
From now on I will pitch known active separate strains for this style.

Sorry to read this. I would think that your Sacc yeast didn't produce. Have you tasted the beer yet for tart and Brett?

My bugs are still current (fed every month), if you need some or think it would help.

Its going pretty good now. Its got s slight fuzzy krausen. I question the sac. as well. I will taste it in a few days and make a a decision then. I'm just pleased it finally took off and hope it finishes. Maybe this super lag will give me the tartness I'm looking for.

Blktre wrote:Its going pretty good now. Its got s slight fuzzy krausen. I question the sac. as well. I will taste it in a few days and make a a decision then. I'm just pleased it finally took off and hope it finishes. Maybe this super lag will give me the tartness I'm looking for.

Maybe the Sacc has given some flavor and used the O2.

You may see some fine bubbles and maybe a scum from the Lacto. Not a heavy CO2 producer like the Sacc and Brett (assume Brett is in the ratio). What temperature are you fermenting at?

It might be a great beer when it is done.

Jensen wrote:Mine was:


The yeast was a bit of a slow starter. Both in the WYeast pack (sept '10 date) and in the fermenter. 30 hours before it was really rocking hard. Took it to the top of the carboy once it really got going.

Not sure but I think the blend will be WY1007. You can't stir the foam down once 1007 gets going

klickcue wrote:

Blktre wrote:Its going pretty good now. Its got s slight fuzzy krausen. I question the sac. as well. I will taste it in a few days and make a a decision then. I'm just pleased it finally took off and hope it finishes. Maybe this super lag will give me the tartness I'm looking for.

Maybe the Sacc has given some flavor and used the O2.

You may see some fine bubbles and maybe a scum from the Lacto. Not a heavy CO2 producer like the Sacc and Brett (assume Brett is in the ratio). What temperature are you fermenting at?

It might be a great beer when it is done.

Not sure of the ratios, but there is Sac, Lacto, and Brett in the blend. I'm sure the Sac. is 1007.
Im fermenting at the top end of the recommended which is 68*.
Ranco and heating pad are good friends.
Krausen is a small layer of fine bubbles.

Almost 96hrs after pitching Im finally getting the fluffy, gooey, top cropping 1007 is known for.
Hopefully the other strains will come thru. Will know next spring.

Jensen wrote:

Blktre wrote: From now on I will pitch known active separate strains for this style.

I realize that we are only fermenting a 30ish OG beer, but you think the pack would have a little bit more in the nut sack area.

I love you guys

Got 3 gallon of PacMan starter growing. 1 gallon of Lactobacillus Delbrueckii growing. A 1/2 gallon of Brettanomyces Bruxellensis. A 1/2 gallon of Brettanomyces Lambicus. Fed the Pediococcus Cerevisiae. The Bug Farm IV looks great! The Brettanomyces Claussenii has a pretty pellicle.

Have WLP510 growing and WY1007.

Fed the Roeselare Belgian Blend plus others. All is good

We need to fill some volumes!

We need to fill some volumes!

Yes we do. Now is the time!