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loctones
12/04/12 02:11 PM  
ECY23 Flanders Red fermentation
I'm making my first attempt at a Flanders-style beer. I'm generally following Wild Brews for the recipe, and I'm fermenting with ECY23 Oud Brune. I have a few yeast/fermentation questions.

First, my package was produced on Sept. 1 and will be 3 months old when I use it. I know a starter isn't recommended, but would a ~500mL starter for 24 hours before pitching be a good idea to wake the yeast up?

Secondly, does anyone have temperature experience with this yeast? The package says 75 to 85 deg. F, but online I've ready it's 68 to 73. I'm more inclined to believe the packaging itself, but I'd be happy to hear others' experience.

Third, should I aerate the starter or the wort? I know the saccharomyces will like it but the lacto doesn't like too much. Maybe use half the oxygen I would for a sacc. only beer before pitching the starter?

eeee
12/04/12 02:38 PM  
Re: ECY23 Flanders Red fermentation
ive done simple starters with almost all of the ECYs and had great results. i would just do a non aerated starter and also pitch some regular belgian sacch in addition to the starter. the bugs in the ECYs are very very healthy and will have no problem getting going.
shibolet
12/04/12 04:07 PM  
Re: ECY23 Flanders Red fermentation
i first ferment my FR with ale yeast and than rack off the yeast and add the bugs. at that point they don't really need a starter. just let them do their thing.

i used ECY that was 4 month old. no sweat.

loctones
12/04/12 07:25 PM  
Re: ECY23 Flanders Red fermentation
Thanks for the info, eeee and shibolet. Good to know that the bugs are still going to be good to go.

Any thoughts on fermentation temperature? Given the info on the packaging, I'm thinking of pitching around 75, leaving it for a couple of days, and then ramping to 83 over the course of a week. I'm unsure if I should leave it at a high temp for long. After primary fermentation is done, I'll likely be leaving it in the basement, which is between 60 and 70 most of the year.

shibolet
12/05/12 04:54 AM  
Re: ECY23 Flanders Red fermentation
re. temp.

as this is a long ferment and your not going to temp control it the whole time, i say just let it do its thing at room temp.

loctones
12/13/12 04:38 PM  
Re: ECY23 Flanders Red fermentation
I brewed on Saturday, and my fermentation fridge was empty, so it went in the fridge at 74. I was worried about augmenting the pitch with a different yeast at such a high temperature, so I just made a 500mL starter about 20 hours before pitching. Lag time was a little longer than usual at about 36 hours, but everything is moving along happily, now.
Smokinghole
07/16/13 06:02 PM  
Re: ECY23 Flanders Red fermentation
Hows the ECY23 beer moving along? I'm looking at doing a 1.050 flanders brown ale and was thinking of using this instead of ECY02. I'm primarily concerned about the level of sour produced by the blend.

loctones
07/17/13 11:52 AM  
Re: ECY23 Flanders Red fermentation
The last sample I had was on 4/14. My notes say "Flavor is quite sour, it hits in the back of the jaw a bit." I measured the pH at 3.49. I think it's going to turn out pretty well.

I'm thinking about using this yeast along with Dupont yeast in a few weeks, hoping that the high temps will favor both the characteristics of the Dupont yeast and the lacto in the blend. I'm sure I'll be sampling the first beer in the next week or two and I'll report back with an update.

smokinghole
07/17/13 06:30 PM  
Re: ECY23 Flanders Red fermentation
Awesome to hear. I need to try and get some. I'll need to see when he's releasing it again.
loctones
08/27/13 05:55 PM  
Re: ECY23 Flanders Red fermentation
Update on this one: I took a sample and the SG was down to 1.010. The sourness seemed to have dropped a bit, but to good effect. I was in a hurry, so I didn't take the time to calibrate my pH meter and measure it. I'm really happy with it so far, though. The sourness has dropped, but there's a developing complexity that's really nice. It's got some nice vinous notes and a slightly raisiny sweetness after the sour notes fade. I think it's going to turn out well, but I don't think it will end up tremendously sour.
Smokinghole
08/29/13 09:18 AM  
Re: ECY23 Flanders Red fermentation
Chances are the sourness didn't go anywhere it just softened. I would bet the pH is about the same possibly a tad lower.
 
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