Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
01/26/10 12:16 PM  
Bug Farm Gueuze
I just brewed the first batch of a gueze, and am planning on racking it off the cake and pitching the next leg right on top and the same for the last leg. Good/Bad idea?

If that ends up being the round I go, would cornies work for aging the older batches or would I be better off going with something else?


01/26/10 12:18 PM  
Re: Bug Farm Gueuze
Forgot to mention that I know I have a lot of time still before I have to worry about it, just want to make sure I have plenty of time to order anything I will need/save up some cash to pay for it.
01/26/10 07:16 PM  
Re: Bug Farm Gueuze
I would think that successive repitchings of the bugfarm could lead to a more sour character due to the populational growth of more bacteria than yeast. Making gueze does require this character, but I am unsure just how sour each successive batch would get. To make gueze, having different aged batches is crucial to get a more balanced product, rather than in your face sourness.

In terms of aging, I would think that a corny might not let enough oxygen ingress for the healthy growth of the critters over time. I would probably opt for carboys with carboy caps (and airlocks) on them. This would allow for enough oxygen permeability to occur for healthy growth and fermentation.

01/26/10 11:15 PM  
Re: Bug Farm Gueuze
Yeah, I prefer VERY sour lambic/gueuze so that's actually what I'm hoping for. After a year (which is when I would rack to a corny), would it still need the oxygen?
01/27/10 09:18 AM  
Re: Bug Farm Gueuze
I have a corny that I could never get the lid to completely seat correctly...I have been using that the past 2-3 years and have gotten plenty of sourness in my lambic style beers. Otherwise you can take off a post (or both) and cover it with foil which will allow some O2 in and keep dust out.
01/27/10 09:01 PM  
Re: Bug Farm Gueuze
Sounds like cornies will work then, so is the consensus that doing 3 batches with the same vial will be too sour, or just really sour?
01/28/10 07:00 PM  
Re: Bug Farm Gueuze
I don't think it will be overly sour (esp. for a gueze). Although I also think adding some extra different dregs of other lambics/guezes would be a good idea into the different batches to create some diversity and complexity in the finished product instead of using the same critters from start to finish.
Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: