tag:blogger.com,1999:blog-8066877917844499643.post942554195153702391..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Apricots, Lactobacillus, and HopsThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8066877917844499643.post-73337365470043579892018-04-01T22:01:27.977-04:002018-04-01T22:01:27.977-04:00Sure, you could do a traditional mixed fermentatio...Sure, you could do a traditional mixed fermentation with Sacch, Brett, and Bacteria. Although at these fruit and dry hop-rates I'm not sure you'd be able to taste much difference...The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79770751473478605842018-04-01T19:57:57.651-04:002018-04-01T19:57:57.651-04:00Could this recipe be altered so that the pitch of ...Could this recipe be altered so that the pitch of Brettanomyces could do its thing over a longer period of time? If you didn't want to rush when would you add the fruit? Would you let the Brettanomyces work for 6-9 months and then add the fruit?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64905226305341600542018-03-31T09:10:43.938-04:002018-03-31T09:10:43.938-04:00Puree makes much more sense on a commercial scale,...Puree makes much more sense on a commercial scale, but I'm hoping we can continue to use as much local fruit as possible. The Mid-Atlantic barley and hops aren't perfect, but we have wonderful local cherries, peaches, plums etc. We likely won't be adding fruit to sour beer in jacketed tanks for cost/scale/practicality reasons. Hoping to find a screen/mesh pickup for the wine tanks though...The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81430873993935856762018-03-31T08:47:55.770-04:002018-03-31T08:47:55.770-04:00Hey Mike, when you guys get into production at Sap...Hey Mike, when you guys get into production at Sapwood, do you think you'll try using puree again? I was wondering if the ability to cold crash in the fermenter would allow you to separate more of the beer from the puree.Anonymoushttps://www.blogger.com/profile/04179629241132748274noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30787868270891883852017-03-07T13:01:13.321-05:002017-03-07T13:01:13.321-05:00Hey Mike, I finally had a taste of this after brew...Hey Mike, I finally had a taste of this after brewing it last month. Came out fantastic! Thought I would let you know. Mine is a nice light apricot color and kicks with fruit. Anonymoushttps://www.blogger.com/profile/03619729258282480529noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-22449866258220236602016-05-03T20:02:19.181-04:002016-05-03T20:02:19.181-04:00Ambient temperature was mid-60s (as mentioned in t...Ambient temperature was mid-60s (as mentioned in the notes). Activity was vigorous!<br /><br />I used apricot puree, so that was less of an issue (I added the pellets directly). You could transfer onto the dry hops in a flushed keg/carboy after the microbes are finished with the fruity!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86093128785464482392016-05-02T17:12:05.988-04:002016-05-02T17:12:05.988-04:00How did you dry hop this? I used quartered aprico...How did you dry hop this? I used quartered apricots and they're all consuming the whole top part of my glass fermenter. If I drop hops in there I think it's unlikely much will get into the beer.Anonymoushttps://www.blogger.com/profile/16410441084418054114noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7145259169695990382016-03-31T11:32:52.097-04:002016-03-31T11:32:52.097-04:00As my previous comment, I brewed the exact same a...As my previous comment, I brewed the exact same as you, but didn't make a starter for my Brett blend. After 4 days at 68° I had zero activity so I moved the fermenter to where it's 76° and it's starting to show some slow signs of life. What temp did you ferment at and how was your activity? Anonymoushttps://www.blogger.com/profile/16410441084418054114noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31629769085596907962016-03-28T16:23:22.273-04:002016-03-28T16:23:22.273-04:00I little B-vitamin? Likely good for yeast health, ...I little B-vitamin? Likely good for yeast health, such a small amount won't cause any delectable difference. Let me know how they turn out! The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64714032057037035402016-03-28T09:55:24.630-04:002016-03-28T09:55:24.630-04:00I just brewed this exactly how you did, even inclu...I just brewed this exactly how you did, even including doing the Northeast IPA and can't wait to see you it comes out. I now realize I used enriched all-purpose flour, do you think that's going to cause me any issues?Anonymoushttps://www.blogger.com/profile/16410441084418054114noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-6342896813908567332015-10-08T20:29:47.217-04:002015-10-08T20:29:47.217-04:00No reason to aerate prior to the Lacto (it general...No reason to aerate prior to the Lacto (it generally isn't helped or harmed by oxygen, so better to leave it out). I probably gave it a brief shake before pitching the Brett (forgot to note it), but with a big starter you can actually encourage ester production by under-aerating. I wouldn't go nuts with aeration!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-78971481669638706942015-10-06T18:28:08.181-04:002015-10-06T18:28:08.181-04:00Did you aerate wort prior to pitching lacto or bre...Did you aerate wort prior to pitching lacto or brettJohnhttps://www.blogger.com/profile/06347323021691713631noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60778632779785565312015-09-01T21:47:09.878-04:002015-09-01T21:47:09.878-04:00I still need to take an FG, but likely ~1.005.
Ni...I still need to take an FG, but likely ~1.005.<br /><br />Nice starters of Trois and Lacto brevis would be a fun combination. Honestly for a beer like this with so much other character, the yeast strain isn't hugely consequential. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59354777763004254472015-08-28T18:13:04.364-04:002015-08-28T18:13:04.364-04:00Would you recommend pitching Trois and Lacto at th...Would you recommend pitching Trois and Lacto at the same time for a quick sour?Anonymoushttps://www.blogger.com/profile/08873880895354124290noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-77864346634902319652015-08-20T09:04:30.444-04:002015-08-20T09:04:30.444-04:00Mike, where did the final gravity on this one end ...Mike, where did the final gravity on this one end up? Was thinking to do something similar, but bottle condition.Anonymoushttps://www.blogger.com/profile/03060429225142568953noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18603930126687359322015-08-18T09:18:29.766-04:002015-08-18T09:18:29.766-04:00The flour was for head retention. It should conver...The flour was for head retention. It should convert in the mash. The cloudiness was likely from low-flocculating Brett, the pasteurized fruit, and dry hops. If you want guaranteed haze though, add a tablespoon of flour to the boil!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19431988070425795282015-08-16T09:08:26.176-04:002015-08-16T09:08:26.176-04:00Was the all-purpose flour just to provide a hazine...Was the all-purpose flour just to provide a haziness to the finished product? Or does that add something else to the beer?Anonymoushttps://www.blogger.com/profile/06685105494404416488noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-83880831839049152372015-08-11T20:56:33.609-04:002015-08-11T20:56:33.609-04:00Not my area of experience, this was my first batch...Not my area of experience, this was my first batch using canned puree since ~2006. You can add a small filter, but if you aren't careful it can oxidize the beer. I've put fine mesh/nylons over the outflow when dealing with frozen raspberries (which practically puree themselves). Racking to keg, letting settle, and then dumping the gunk is an option.<br /><br />I don't think Biofine is powerful enough to cause issue bottle conditioning (not sure if it will be effective against fruit though), but you could always reyeast if you were worried!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49714259540461232322015-08-11T18:29:52.649-04:002015-08-11T18:29:52.649-04:00I was wondering if you could give me some tips on ...I was wondering if you could give me some tips on how I should filter my next sour. I use puree fruit (from Oregon Fruits) in all my sours. The last time I bottled my last batch the bottles got a fair amount of skins/ little bit of pieces of fruit. I tend to use a lot of fruit which creates slug. How should I try to transfer my next batch?<br /><br />When I make IPA's and Hoppy Pale Ales I'll use biofine which works perfectly. I don't want to use biofine for my sours because I want to bottle condition my bottles. Is there a way that you suggest I try to filter the fruit from carboy to the keg then I'll use a beer gun to bottle condition with sugar?Anonymoushttps://www.blogger.com/profile/12883281957588689871noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5545831203357749552015-08-08T17:41:50.840-04:002015-08-08T17:41:50.840-04:00I do have a dedicated kegs/tap/line for sours on t...I do have a dedicated kegs/tap/line for sours on tap. If you are very careful you could probably get away with shared equipment, but it isn't worth the risk for me!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-70578292437683751192015-08-06T19:29:31.669-04:002015-08-06T19:29:31.669-04:00Hey, long time reader of your blog. Great, great s...Hey, long time reader of your blog. Great, great stuff.<br />Anyway, I've been dabbling in a few sours and Brett'd beers. Right now Ive got 2 100% Brett IPA that I really want to put on tap. I see a lot of your wild beers say "kegged" in the recipe notes at the end. DO you have a dedicated tap line for these ones? I also use a blichmann beer gun to bottle IPAs and stuff from my kegs to save things for competition. I would be most worried about that getting contaminated and passing it along to any clean beer I try to bottle afterwardsAnonymoushttps://www.blogger.com/profile/12374474174542095548noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47400845653814833392015-08-06T18:04:01.239-04:002015-08-06T18:04:01.239-04:00Ideally you'd add some, check the pH, and add ...Ideally you'd add some, check the pH, and add more to hit your target. 10-15 g in 5 gallons is the range it usually takes for my beers. However, that will likely depend on your water, grain bill, and mash/boil pH adjustments. Correct, it goes in right before to Lactobacillus (I wouldn't want to disrupt the enzymes in the mash by lowering the pH that far).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26350256643283835542015-07-30T13:37:01.029-04:002015-07-30T13:37:01.029-04:00Thanks for the response! I've got one more que...Thanks for the response! I've got one more question I didn't think of though, how do you calculate the amount of lactic acid needed to lower the ph to 4.5? I've found a few calculators online but they don't seem to be designed to adjust the collected wort ph, but rather the sparge water ph and mash ph.<br /><br />Also, am I correct in reading that you add the lactic acid to the collected wort, and not to the sparge water or mash?Anonymoushttps://www.blogger.com/profile/13073713960536369202noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61097025344316297472015-07-29T21:39:37.054-04:002015-07-29T21:39:37.054-04:00The 1318 was for the IPA half of the batch, remove...The 1318 was for the IPA half of the batch, removed the reference to reduce confusion!<br /><br />L .brevis grows slightly quicker on a stir-plate, but no Lacto needs oxygen for robust cell growth. I don't worry too much about oxygen when using pure cultures, that is a much bigger concern when you are trying to use a wild source (like grain) to start a lactic fermentation.<br /><br />Haven't gotten around to a final pH reading yet. I'll try to remember the next time I have the meter out and calibrated. I think pH is much more important for process control than it is evaluation. I trust my tongue more than a meter.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79347099587670129662015-07-29T13:56:34.531-04:002015-07-29T13:56:34.531-04:00So what was the final pH reading after fermentatio...So what was the final pH reading after fermentation?jbakajust1https://www.blogger.com/profile/18295072291268315993noreply@blogger.com