tag:blogger.com,1999:blog-8066877917844499643.post7462998874492275909..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Temptation CloneThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8066877917844499643.post-91455926422664955772013-11-20T21:02:44.837-05:002013-11-20T21:02:44.837-05:00The actual BYO article/recipe also mentions "...The <a href="https://byo.com/american-amber-pale-ale/item/2067-russian-river-brewing-co-temptation-clone" rel="nofollow">actual BYO article/recipe</a> also mentions "Wyeast 1214 (Belgian Ale) or White Labs WLP550 (Belgian Ale) yeast."<br /><br />I've never got enough acidity for my tastes waiting for after primary fermentation when aging in a carboy. Works fine in a barrel.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88521201151461329282013-11-20T13:30:53.857-05:002013-11-20T13:30:53.857-05:00Thanks, Mike.
I'm more interested in experime...Thanks, Mike.<br /><br />I'm more interested in experimenting with brewing sour beers than trying to replicate Temptation at this point.<br /><br />But for #3, I was referring to your "From B Y O" section above and specifically the line "Add 1 pint Brett B starter, .5 pint Lacto, and .5 pint Pedio starter." Even though they don't mention ale yeast, I think I will use ale yeast for my beast. I'm thinking I'll brew some simple-ish base ale as I've done with all my previous clean ales, then add Brett and bacteria after the ale yeast attenuative phase.<br /><br />This is all starting to make enough sense to me that I'm going to give brewing a sour a shot.Dr Finkel J. Eisenhowerhttps://www.blogger.com/profile/08668711296347059964noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15194966298579697132013-11-19T19:38:39.889-05:002013-11-19T19:38:39.889-05:001/2. I'd suggest reading the post about the st...1/2. I'd suggest reading the post about the starter linked from the first sentence. The beer was added to help prevent spoilage microbes from taking over while I was trying to revive the oak chips that had been soaked in the Russian River house culture. It was added to the hot starter wort, killing any microbes it would have contributed otherwise. I also pitched WY3787 into the main fermentation. Not that that helps you much. I'd suggest pitching the commercial cultures of your choice, if you don't have access to Temptation bottle dregs.<br /><br />3. No idea what the BYO version says, but Temptation is fermented with ale yeast first, then it gets Brett, and finally the house lactic acid bacteria culture. Was it a recipe for Temptation or Sanctification (which is ale-yeast free)?<br /><br />4. Yeast/bacteria growth is faster at warmer temperatures, but I don't stress about it. Really no reason to make a starter unless you are doing something similar. <br /><br />5. This is one issue with trying to mimic the process of a commercial brewery at home. The larger a fermentor is, the more heat it will build-up. The idea would be for the continuing fermentation to heat the temperature above the previous set-point, not induce fluctuations.<br /><br />Hope that helps, best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41505932905341485252013-11-19T15:46:16.747-05:002013-11-19T15:46:16.747-05:00I have some questions about your specific recipe h...I have some questions about your specific recipe here, the recipes you quote, and brewing in general. Thanks in advance for whatever information you can add.<br /><br />1. Regarding your funky starter, you added 8 oz of rye mild which (as I'm understanding) is a beer you brewed that was accidentally soured and brett'd. That seems like a tough place for me to start. Would you instead recommend starting with Wild Brews or BYO version, i.e. adding sacch, brett, lacto, and pedio from Wyeast / WhiteLabs cultures?<br /><br />2. Is it correct that you did not add any other bacteria or funkyness than just your rye mild starter?<br /><br />3. For the BYO version, is it correct that they do not use sacch? Are the brett, lacto, and pedio all pitched at the same time, i.e in the primary vessel?<br /><br />4. There's a couple week lag between the time you made your starter and brew day (10/31-11/17). Did you control the temperature at all? Is there any need for refrigeration during that period? Is it better for this kind of starter to be warmer or colder?<br /><br />5. Wild Brews writes "WL510 @ 72 degrees for 5 days, then cut loose". Does that mean that after five days of controlling temperature, the beer is taken off control? So now the beer would be more (possibly completely) susceptible to daily temperature fluctuation?Dr Finkel J. Eisenhowerhttps://www.blogger.com/profile/08668711296347059964noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-42555018535942155732010-06-24T08:17:28.054-04:002010-06-24T08:17:28.054-04:00Even with the RR bugs I didn't get especially ...Even with the RR bugs I didn't get especially close to the original (not enough sourness). You'll certainly be able to make "Temptation-like" pale, funky/sour, wine infused beer, but you won't make Temptation unless you are really lucky (Vinnie does lots of blending to improve his consistency/complexity/balance). <br /><br />For the bugs, a blend like Roeselare would be a good place to start, plus the dregs from a sour beer or two. Pitch all that in primary along with a Belgian ale yeast.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-80833338334251193822010-06-24T02:56:20.367-04:002010-06-24T02:56:20.367-04:00Do you think it's possible to achieve a Tempta...Do you think it's possible to achieve a Temptation-like result without using Vinnie's inoculated oak chips? Because I doubt I could get my hands on them now.Andreihttp://zmievski.orgnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27443656950010369172010-06-22T19:14:43.488-04:002010-06-22T19:14:43.488-04:00I tend to use Better Bottles, but that is more due...I tend to use Better Bottles, but that is more due their invulnerability and price compared to glass carboys. I don't worry too much about getting oxygen into the fermenter.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-87199943676033401272010-06-22T18:26:17.565-04:002010-06-22T18:26:17.565-04:00Mike, do you use plastic or glass carboys for exte...Mike, do you use plastic or glass carboys for extended aging of big/sour beers?Andreihttp://zmievski.org/noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48124514081468938012010-03-01T16:06:56.525-05:002010-03-01T16:06:56.525-05:00You should be fine, I've had great results wit...You should be fine, I've had great results with bottle dregs in general. Some fresh Sacch is probably a good idea though since RR uses wine yeast to carbonate most of their beers.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47670806424329412412010-03-01T15:56:51.861-05:002010-03-01T15:56:51.861-05:00I'm thinking about doing a clone of Temptation...I'm thinking about doing a clone of Temptation. Do you think dregs from a bottle or two could be effectively re-cultured? I'm deciding whether I would need to pitch extra Brett/Pedio/Lacto.Unknownhttps://www.blogger.com/profile/16432348069648524790noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-6082134865892417412009-02-07T10:43:00.000-05:002009-02-07T10:43:00.000-05:00You'd diluting the wine so much that the sulfites ...You'd diluting the wine so much that the sulfites wouldn't be an issue. I added 1/2 bottle of Bear Boat Pinot Noir to 2.5 gallons of my second Mo Betta Bretta clone and didn't cause any problems with carbonation. That seems like a lot to me, but even that would reduce the sulfites to just 4% of their level in the wine.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73466141961224158532009-02-07T10:25:00.000-05:002009-02-07T10:25:00.000-05:00Is there any chance that the sulfites that are add...Is there any chance that the sulfites that are added to wine for stability and the prevention of oxidation could impede the sacc. and/or brett performance if you add wine to the secondary as well?<BR/><BR/>I'm thinking of finding an organic "no sulfites added" wine to add a bit of to secondary.Anonymousnoreply@blogger.com