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!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

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

HomeBBBrewBoard
HotLinks!
Brettanomyces Brewing
E-Symposium Transcript!

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

Search for:
Page:  1 2
Author Replies
Tom B
01/10/12 11:31 AM  
Bug County
ANyone get Al's release of the new ECY20 bug county, recipe made with it?

Smokinghole
01/10/12 09:43 PM  
Re: Bug County
I chanced on a vial of it at Princeton Homebrew when I was passing through in October. I used it in a spelt saison recipe and also an oud bruinish beer with purple maize. The saison is showing bacterial haze and ropiness. I think the saison recipe is almost done, but the bruin recipe is far from done.
Tom
01/11/12 01:45 PM  
Re: Bug County
With all the bugs do any of them taste like they are getting to dry.

Mind posting the recipes?

Smokinghole
01/11/12 08:46 PM  
Re: Bug County
The spelt saison was split between ECY20 and ECY03. The ECY03 version made it down to 1.003. Last gravity check of the ECY20 was 1.010 but it was very viscous.

The bruin is just starting to form a transparent pellicle. I pulled like 20mL to bring to school so I could throw it under the microscope. I took a sip and it is not ropy yet.

The recipes are as follows:

Spelt Saison:

9 lbs Pilsner (2 Row) Bel (1.3 SRM) Grain 1 62.1 %

4 lbs Spelt, Rolled (3.0 SRM) Grain 2 27.6 %

1 lbs Vienna Malt (Franco Belges) (3.5 SRM) Grain 3 6.9 %

8.0 oz Acid Malt (3.0 SRM) Grain 4 3.4 %

1.25 oz Styrian Goldings [5.40 %] - Boil 90.0 min Hop 5 17.7 IBUs

1.25 oz Strisslespalt [2.50 %] - Boil 5.0 min Hop 7 1.5 IBUs

1.25 oz Styrian Goldings [5.40 %] - Boil 10.0 min Hop 6 6.0 IBUs

1.00 g Seeds of Paradise (Boil 5.0 mins) Spice 8 -

1.0 pkg Farmhouse Brett (East Coast Yeast #ECY03) [50.00 ml] Yeast 9 -

Mash went 122 wort only pseudo decoction to 147, and wort only pseudo decociton to 158, no mash out, denature in the kettle. I get good body but dry beers this way.

Oud Bruin:

1 lbs 9.5 oz Caravienne Malt (22.0 SRM) Grain 4 9.6 %

1 lbs 8.0 oz CaraBrown (55.0 SRM) Grain 5 9.0 %

14.6 oz Wheat, Flaked (1.6 SRM) Grain 6 5.5 %

1.42 oz Legacy [7.80 %] - Boil 60.0 min Hop 7 26.1 IBUs

1 lbs 10.9 oz Purple Maize (30.0 SRM) Grain 3 10.1 %

1.0 pkg Bug Country (East Coast Yeast #ECY20) Yeast 8 -

5 lbs Vienna Malt (Franco Belges) (3.5 SRM) Grain 2 30.0 %

6 lbs Munich Malt (9.0 SRM) Grain 1 36.0 %

I preboiled the corn (purple maize) the night before and brought it to to mash temp on brew day then up to a boil. I added that to the main mash for 152F. From there I did a wort on pseudo decoction to raise the temp to 160F. Then I didn't do a mashout and just denatured in the kettle. It has a purplish brown hue so it's interesting.

The saison is still majorly cloudy and I suspect viscous. The oud bruin is still I think a year off. I did a gravity check on that thing when I transferred it was at 1.018 and it was not viscous like the saison. So once the viscosity comes from the pedio it will throw off the hydrometer big time.

Tom
01/12/12 09:16 AM  
Re: Bug County
Cool, sounds interesting.
Al B
01/12/12 09:26 AM  
Re: Bug County
The Pedio-rope will disappear in a month or so (maybe sooner) so not to worry.
Smokinghole
01/12/12 10:01 AM  
Re: Bug County
Not worried one bit Al. It was ropy over a month ago and I don't know when it started. I know it'll go away before too long, not really in a hurry. So right now I'm at a touch more than a month.
Smokinghole
01/12/12 11:30 AM  
Re: Bug County
After all the talk about this saison I decided to sneak a taste. It is less viscous at this point and the gravity has dropped from 1.010 to 1.004 in a month. There is a nice acidity. The flavor is awesome now that the acidity is there. I can't wait to get another batch of this brewed up and going. I might have to do another full 10 gal batch and not lose 4 gal of it to a pump mishap!
TOm
01/12/12 01:30 PM  
Re: Bug County
What are your opinions on the spelt addition? just right ? to much not enough?
Smokinghole
01/12/12 01:40 PM  
Re: Bug County
Well I can't say for sure one way or the other if the spelt is too much or not enough. This is the first time I've used raw spelt in a beer. I used the same recipe as my rye saison and just replaced the rye with spelt to compare the two ingredients. Then I figured I'd split the batch and do some sour. So it will be tough to compare the ECY20 version to anytihng I've already done.
Matt F
01/13/12 10:24 PM  
Re: Bug County
I grabbed some Bug County and one of Victory's Dark Intrigue barrels. Filled it with quad and a bunch of ECY20. We'll see how it goes.
Joel M
01/18/12 06:03 PM  
Re: Bug County
I'm planning a batch with ECY20 this weekend -- would you guys recommend a pale base, or something darker like an Oud Bruin?
Joel M
01/30/12 04:39 PM  
Re: Bug County
I ended up doing a darker one, just for the historical record. 2-row, unmalted white wheat, munich, crystal 85 and midnight wheat.
Smokinghole
01/31/12 06:27 AM  
Re: Bug County
My saison is done. I have it cold conditioning to drop clear for a week or so. Well loosely cold conditioning since we're having a Jan heat wave and it's in my garage.
Tom
01/31/12 03:34 PM  
Re: Bug County
I went with a wee heavy. Debating on what oak treatment I want to do with it.

We will see how it turns out. Figured this would be my best shot for a higher abv sour

Mike T
01/31/12 04:50 PM  
Re: Bug County
We did a soured wee heavy in a first use bourbon barrel, the vanilla it added went really nicely with the other flavors.
Joel M
01/31/12 11:10 PM  
Re: Bug County
@Smokinghole, please update when you sample it after cold conditioning - I'm eager for reports on this pitch.
Tom
02/01/12 03:26 PM  
Re: Bug County
Anyone getting clove flavor from ECY20 in the early stages?

I just checked my gravity after primary fermentation slowed to see what the bugs will be working on and had a lot of clove aroma starting off.

Smokinghole
02/20/12 07:40 AM  
Re: Bug County
Last night I tried my high gravity oud bruinish that's going since November. It has some acidity at this point and I'm not sure it'll get more acid or not. The beer is fairly high gravity for the style and I don't know how much the potential alcohol level will inhibit the bacteria. So with that said the estery clove character I had when I transferred it to secondary is mostly gone. It is coming around to be sour and sort of funky at this point. There is still a good amount of sweetness so this beer has a ways to go.
Tom
02/20/12 01:46 PM  
Re: Bug County
What was you OG? I have to go back and look at my notes but I beleive my wee heavy was around 1.078-1.082 (somewhere in that range I cant remember for sure)

I hope it is not to strong for the bugs to do there work.

I racked mine to secondary with some bourbon (willet reverve) soaked oak over the weekend and there was a little clove aroma but you can tell it is dissapating.

Smokinghole
02/20/12 05:04 PM  
Re: Bug County
The OG was 1.082 and I was aiming for 1.070. I think I got better extraction out of my corn in the mash than the numbers counted for. I also might have boiled off a hair bit more than planned. I didn't have a very accurate method of measuring the kettle level when I brewed this. Now I have a sightglass. Anyhow our gravities are close to the same. It tastes good and I think it will turn out to be a nice beer. I plan on brewing a batch or two of flanders red with one of them being more sour than the other. That should hopefully assist with potential blending in the future if the oud bruin doesn't sour as much as I'd like.
Tom
03/02/12 12:48 PM  
Re: Bug County
I added some bourbon soaked American HT oak cubes to my wee heavy a couple weeks ago. The clove aroma was much more mellow, starting to get some aroma of acidity, but a huge fruitiness has evolved already. It smelled awesome. Refrained from taking another sample.
Tom
03/02/12 04:05 PM  
Re: Bug County
Edit it was dregs of Jolly pumpkin I added not the oak cubes and the fruitiness was great. If I was smelling the beer for the first time I would think you were full of shit if you told me it was not made with cherries.
Smokinghole
03/07/12 05:24 PM  
Re: Bug County
Well I tried another tiny taste today with a friend. He wanted to see what it was like and it's definitely sour at this point. It hasn't even been a full month since I last checked it but its getting more sour as it goes. There's little to no sweetness left at this point. This seems like a very aggressive culture so a year or more might not be absoultely needed.
Tom
03/08/12 03:12 PM  
Re: Bug County
WHat is the age of yours? When did you brew or pitch it?
Smokinghole
03/08/12 08:19 PM  
Re: Bug County
It's only been 5 months.
Tom
03/09/12 09:01 AM  
Re: Bug County
Cool, Most of the bugs I have used from Al have been really aggressive.

I used East Coast Flemsih Ale on a flanders red that I kegged after 6 months and it had plenty of funk, sourness and acidity, scored a 40 and went to first round best of show at the upper mississippi mashout.

Used bug farm on a lambic that was pretty close to being ready under a year.

I have half for a kriek that I tried a week ago and it was great at the year point. Could have easily bottled or kegged a few months prior.

Smokinghole
03/09/12 12:46 PM  
Re: Bug County
I was starting to think this beer would not take a full year based on how it came along. Hell I got the saison bottled in 5 months with ECY20, thought it got sick in the bottle. It's thinning out as we speak so in two months or so it should be good for drinking.

I just did a batch of flanders red with 20% purple corn. Hopefully that thing gets along nicely and finishes with in six months. That'd be awesome.

poley
03/09/12 04:27 PM  
Re: Bug County
Liking this info. I have a 6 month old flanders red and 2x3 month old lambics using bugfarm and bug county. Nice to hear that the flanders might be done, and that the lambics might be done before 2013!
Luke
05/07/12 04:17 PM  
Re: Bug County
I have a sour belgian single that I pitched 2 slightly older vials of ECY20 into the 5.5 gallon batch. I could easily have pitched 1. At only a few months, the aroma is beautiful, similar to a young lambic. It's already a little sour. I'll re-check every couple of months and let it finish out in the bottle for a couple of months when it seems good.

I transferred to a secondary for aging and then washed the yeast and stored in mason jars for future use. I'm not sure if this bug cocktail can be repitched successfully, though. Anyone have experience doing this with ECY20?

Luke
05/07/12 04:18 PM  
Re: Bug County
I should point out that no other yeast was added. I used ECY20 for primary.
  Page:  1 2
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: