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Sour Brewers

PostPosted: Tue Sep 28, 2010 2:01 pm
by GuitarLord5000
Just an FYI to you sour brewers out there. There's a new yeast blend available to us, but it's not a Wyeast or White Labs offering. It's a blend made by Al B of the Burgundian Babble Belt homebrew forum. The blend is the latest of his Bugfarm series, and is now available for purchase from his local homebrew shop. A vial of the Bugfarm costs $10, and Princeton Homebrew uses a flat rate USPS shipping box that costs $7.50 to ship.
Here's a list of the bugs in the blend:

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

If you're interested, you can give Joe a call at (609) 252-1800.

Here's the link to the BBB board with the Bugfarm info:
http://www.babblebelt.com/newboard/thre ... pg=1&tpg=1

PostPosted: Fri Oct 01, 2010 11:27 am
by GuitarLord5000
I just got my Bugfarm in the mail. Now I just need to figure out what to brew with it. I already have 15 gallons of Flanders Red going, maybe I'll do a lambic this time around.

PostPosted: Fri Oct 01, 2010 4:45 pm
by aleguy
That mix looks a lot more appropriate for a lambic than a flanders red or brown. just remember to use well aged hops and boil for three to six hours.

PostPosted: Fri Oct 01, 2010 7:47 pm
by jimmiec
Sounds like an amazing vial though.

PostPosted: Fri Oct 01, 2010 9:21 pm
by GuitarLord5000
I'm sure this yeast blend would make a perfectly delicious flanders, given the proper wort composition and racking schedule. But I also was thinking that a lambic would make a better use of all this fantastic brett. Now I just gotta figure out how to make a good lambic wort. I've never done a turbid mash before.

PostPosted: Fri Oct 01, 2010 10:36 pm
by aleguy
I think the turbid mash is slightly over rated. More important is the general malt bill and getting the beta acids into solution. don't try to make an exact clone of a lambic. you will fail. Better to make your own interpretation of a lambic. True lambics come from a relatively small area which was traditionally dominated by fruit orchards that provided the reservoir of wild yeasts that went into the fermentation of those incredible beers. The truth is that development and "progress" have led to the decimation and elimination of those orchards, so any region in the world is now poised to claim lambics as their own since Brussels can no longer support the same spontaneous fermentations that led to the original lambics.
If you brew it they will drink.
BTW: do the turbid mash anyway.

PostPosted: Tue Nov 09, 2010 2:39 pm
by GuitarLord5000
When I pitched this vial, I saved some aside and put it in a small starter. The starter looks really good, with a very thick pellicle on it. Since I already have a lambic going, I'm wondering if anybody else is interested in using this blend? It looks like there's enough bugs in there to pitch a 5 gallon batch. You might want to make another small starter with it though, to get the sacch yeast back up and jumping.
Anyway, if anyone's interested, I could try to get it to you before I go back offshore. Let me know.

PostPosted: Tue Nov 09, 2010 9:18 pm
by triple-oh_six
I want to start up my sour program soon, but it looks like it will be a while. Even if this deal on my house goes through I won't be able to brew for a while. Anyway, I might be looking for some bugs when the time comes.

PostPosted: Wed Nov 10, 2010 7:19 am
by jimmiec
GuitarLord5000, I'll take it off your hands if nobody wants it before you head offshore. When you heading back offshore? I'll let someone else have a try since you already gave some roselaire blend. I think budrockdiesel wanted to make a sour too. What fruit did you use in your lambic?

PostPosted: Thu Nov 11, 2010 2:39 pm
by GuitarLord5000
I'm going to wait about 6 months and see what the lambic does before deciding what type of fruit, if any, I'm going to use. I have 15 gallons of it going, so I could break it up into 5 gallon batches and try a couple different types of fruit with 10 gallons, and still have 5 gallons of unfruited lambic to age and drink.

PostPosted: Fri Nov 12, 2010 11:30 am
by aleguy
Traditional wisdom says a lambic needs at least a year of aging. "A lambic must go through a winter and a summer before it is ready." That year-old lambic has been exposed to seasonal temperature variations which will make the beer oily and ropy in the warmer summer months.
Ideally you would age some for three years and make some every year so you could blend a gueze, which then must be bottle conditioned for another year. Straight lambic is generally aged for three years and served flat at close to room temperature. However, you might want to bottle some next year and submit it to the Beermageddon competition.