tag:blogger.com,1999:blog-8066877917844499643.post7535927898875729997..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Hunting Microbes for Modern TimesThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8066877917844499643.post-84360448086690597742015-02-09T18:40:30.729-05:002015-02-09T18:40:30.729-05:00Hi Colin. Derek from Modern Times here. The grain ...Hi Colin. Derek from Modern Times here. The grain bill was remarkably simple. It was 50% Pilsener Malt and 50% wheat malt. Half of the wort was left in the kettle and held at 121 degrees for 72 hours, and inoculated with a bag of crushed two-row. It was a very simple recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-63234603176960609682015-02-09T00:32:27.118-05:002015-02-09T00:32:27.118-05:00Could you possibly provide some details on " ...Could you possibly provide some details on " The first will likely be Derek's recipe for sour-mashed cherry gose"? <br /><br />any recipe of info about the grain bill? <br /><br />Thanks much!Anonymoushttps://www.blogger.com/profile/11657454157603369022noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-70267639232063081302014-11-27T07:51:25.418-05:002014-11-27T07:51:25.418-05:00At Modern Times we do three days in stainless stee...At Modern Times we do three days in stainless steel to avoid the mess of primary fermentation in barrels. Then the beers go into barrels and stay there until they are ready for blending and bottling. Lambic brewers often primary ferment in barrels and then leave it there for the long term. The Brett cleans up the autolytic compounds released by the dying Saccharomyces. I'd just suggest topping off after the initial blast of fermentation to avoid heavy oxidation.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21175133033752541022014-11-25T14:02:11.627-05:002014-11-25T14:02:11.627-05:00When you primary ferment sour beers in oak how lon...When you primary ferment sour beers in oak how long are you leaving it on the yeast? Do you ever rack to a second barrel?Anonymoushttps://www.blogger.com/profile/17041382349366825675noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-28139786819261096262013-07-22T23:57:18.727-04:002013-07-22T23:57:18.727-04:00Cool Mike. Probably better to get them fresh anywa...Cool Mike. Probably better to get them fresh anyways. <br /><br />I find Brett Trois (Drie) to stay viable for quite a while. It always surprises how short of a lag time it has when I build up for a new batch. You might as well pitch some Sacc as cheap insurance. And definitely hit it with more hops before bottling. Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-2103752475303799362013-07-20T10:32:59.368-04:002013-07-20T10:32:59.368-04:00I don't know, It hit about 1.020 right after p...I don't know, It hit about 1.020 right after primary fermentation was complete but I thought I needed the gravity lower (based on forums I read on HBT)before I could bottle or I risked making bombs. The flavors have faded a little but not much which surprised me since I used Belma, Citra, and Galaxy. I am dry hopping it right before bottling so I probably will use a little 05 to speed things along so I can try one before summer ends.Anonymoushttps://www.blogger.com/profile/08640589020764807925noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-45684004441010444132013-07-20T01:06:40.564-04:002013-07-20T01:06:40.564-04:00I think we're all set with bottle dregs. I'...I think we're all set with bottle dregs. I'd rather go directly to the source when I can. Thanks for the offer though!<br /><br />The Brett should be fine to carbonate the beer, although you might want to repitch to speed things along. Any reason you waited so long to bottle? I usually try to turn around 100% Brett IPAs in less than a month to prevent the hops from fading too much.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76934285298921545342013-07-19T23:57:37.151-04:002013-07-19T23:57:37.151-04:00I have a question for both Mike and Jeff, I recent...I have a question for both Mike and Jeff, I recently brewed an all Brett Trois IPA inspired by the examples you guys have brewed. It has been over three months and my gravity is down to 1.0104. My question is: do I need to re-pitch yeast if I am bottling or is there enough Brett in there to carbonate the beers.<br />Thanks Anonymoushttps://www.blogger.com/profile/08640589020764807925noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79348394654566556782013-07-19T17:32:14.115-04:002013-07-19T17:32:14.115-04:00Jeff, bring me as your guest ;-)
By the way, we s...Jeff, bring me as your guest ;-) <br />By the way, we still need to do that Berliner Weisse tasting.Anonymoushttps://www.blogger.com/profile/12472060667309879612noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-89245162493401407632013-07-19T17:01:22.824-04:002013-07-19T17:01:22.824-04:00Mike,
I have beers made with both Jolly Pumpkin an...Mike,<br />I have beers made with both Jolly Pumpkin and Logsdon Bretta dregs. I'll be coming to the backers party Sunday. Do you want me to bring them?<br />Any others? Fantome, Petrus, Russian River, Allagash (Confluence)Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-22853458861027733612013-07-18T14:07:59.821-04:002013-07-18T14:07:59.821-04:00I did small batches on the same base wort of all o...I did small batches on the same base wort of all of the BKyeast bretts (as well as 5 other commercially available brett strains) and then did a taste taste with a few other friends. I took basic aroma/flavor notes from each of the taste testers. I'll get a blog post up soon with the findings on www.metabrewing.com, but the super short version is that C2 and C3 were the favorites.Anonymoushttps://www.blogger.com/profile/12472060667309879612noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-92095902394185723952013-07-17T00:34:01.161-04:002013-07-17T00:34:01.161-04:00We're fermenting Lomaland with 95% Dupont, 5% ...We're fermenting Lomaland with 95% Dupont, 5% Westmalle. Inspired by an article in Zymurgy! Really happy with the second batch, great yeast character, Matt kegged it earlier today.<br /><br />Thanks for the tip about Firestone Walker. We've got the BSI Brett Drie strain for our 100% Brett beers, suppose it should find its way into a barrel or two. Sadly we won't be open for a few weeks, but our beers are all over town.<br /><br />I've got the other two BKyeast strains as well, just haven't gotten them going yet. Any thoughts on them so far?<br /><br />I'm planning on running things the old fashion way. Barrels that make good beers will be propagated forward by using beer/slurry to get more barrels going. Barrels that do not will be given a long/hot rinse, and repitched with a "better" culture. In that way I hope to develop a number of house cultures. Some better for pale, dark, fruit etc. Anything with real potential for bottle conditioning or 100% fermentations will be banked by a lab until we get staff/equipment to be able to do it.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23658656298833093342013-07-17T00:20:34.304-04:002013-07-17T00:20:34.304-04:00Hi,
How are you going to store all those yeast sa...Hi,<br /><br />How are you going to store all those yeast samples after you have tested them?<br /><br />ThanksHumlerikethttps://www.blogger.com/profile/02014414730178608727noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-2983056300178345662013-07-16T23:59:13.385-04:002013-07-16T23:59:13.385-04:00I have the other BKYeast strains, if you're in...I have the other BKYeast strains, if you're interested (C2, C3, Berliner) and do not have them. I'm in Orange County, but could make an excuse to come down. I have some Brett blend from Al as well, but I'm assuming you have those on hand already.Anonymoushttps://www.blogger.com/profile/12472060667309879612noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-1192815385816405752013-07-16T23:23:38.019-04:002013-07-16T23:23:38.019-04:00I heard Firestone Walker has a killer bsi drie str...I heard Firestone Walker has a killer bsi drie strain that has a very aggressive lacto mixed in. Talk to sour Jim. Great dude who may be willing to help out. <br /><br />Also, I'll be in San Diego on Thursday. Will you guys be open? Would love to try some Modern Times!Anonymoushttps://www.blogger.com/profile/03268476735156174866noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37999394955128376782013-07-16T23:00:29.283-04:002013-07-16T23:00:29.283-04:00What did you settle on for a house saison blend?What did you settle on for a house saison blend?Flobonoreply@blogger.com