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Thread: Brewing, microbes, and yeast... oh my!

  1. #9
    rattler's Avatar
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    I had one that tasted like the liquid seeping from the straw at the bottom of a horse stall, or how I would imagine it tasting
    lol i have read similar descriptions for the lambic yeasts sold to home brewers and it always makes me wonder "is this stuff really the holy grail of beers with taste descriptions like that?" "horse sweat" is another descriptor i see........saw one strain that said its more along the lines of sour cherry.....that one actually sounded interesting.........
    cervid serial killer
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    herenorthere's Avatar
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    "Horse sweat", "horse blanket", and "barnyard" don't seem like compliments when describing a beer but, like I said, bretts are an acquired taste. I never set out to acquire it, but am part way there. I just hope I never think "horse urine fermented with musty straw" tastes good.

    Are you sure the cherry one isn't a kriek? That's a lambic which they add sour cherries to and let it ferment the cherry sugar. A former co-worker brought me one from Belgium and it was awesome. It was sour and didn't taste like cherry kool-aid. The ones I've found here (Boon & Lindemanns) are sweet & fruity. I wish I could remember the name of the great one, but I'm pretty sure it isn't imported here or, if it is, it's in places I don't go or can't afford. Lindemanns also make a Cassis (blackcurrant), Peche (peach), and Framboise (raspberry). They're sweet & fruity too.
    Bruce in CT

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    rattler's Avatar
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    the descriptor was what the yeast imparts to the beer.....believe this is the one though the catalog description is written differently or it may be a differt strain or something.....cant find the "horse sweat" one, will post the description out of the catalog when i get home this evening....will post the sour cherry description aswell from the catalog...

    Wyeast 3763 Roeselare Ale Blend VSS Apr-June 2008. A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures Apparent attenuation: 80-plus%. Flocculation: variable. Optimum temp: 65-85 F
    cervid serial killer
    Know guns, know peace, know safety. No guns, no peace, no safety
    I didn't get stimulated but he kept his promise on change, that's about all I got left!
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  4. #12

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    Wow that ferments fine up to 85 Time to experiment. Can you PM me what catalong that's from?
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  5. #13
    rattler's Avatar
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    done though its no real issue to post it here....that description is from Northern Brewer....IIRC Midwest also has lambic cultures.....
    cervid serial killer
    Know guns, know peace, know safety. No guns, no peace, no safety
    I didn't get stimulated but he kept his promise on change, that's about all I got left!
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    A lot of homebrew stores sell Wyeast, which is one of the liquid yeast cultures. They cost more than cheap dry yeasts, but there's a great selection. As for the temperature, Ommegang, the Belgian-American brewer, has a warm room in its Cooperstown, NY brewery where all the beers have to sit for a few weeks for conditioning. As for warm fermenting, have you tried a steam beer yeast? Wyeast has one, called California something, since Anchor registered the steam beer name. I used it once and it made a very good beer. It's a lager yeast selected for warm temperatures.
    Bruce in CT

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    rattler's Avatar
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    found it:
    Brettanomyces Bruxellensis Activator Wyeast 5112:
    Product Description:
    Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic “sweaty horse blanket” character of indigenous beers: gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Flocculation: medium; Attenuation: very high; Temperature Range: 60-75 F (15-24 C); Alcohol Tolerance: approximately 12% ABV; Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.
    Brettanomyces Lambicus Activator 5526:
    Product Description:
    Wild yeast isolated from Belgian lambic beers. Produces a pie cherry-like flavor and sourness along with distinct brett character. Ferments best in worts with reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Flocculation: medium; Attenuation: very high; Temperature Range: 60-75 F (15-24 C); Alcohol Tolerance: approximately 12% ABV; Styles: Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.
    cervid serial killer
    Know guns, know peace, know safety. No guns, no peace, no safety
    I didn't get stimulated but he kept his promise on change, that's about all I got left!
    http://www.wolfpointherald.com/--http://www.safety-brite.net/

  8. #16
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    Just noticed this had went off topic enough into brewing; wish I would have seen it more quickly!!!

    I must say that I really like sour ales; specifically Rodenbach. I tried Jolly Pumpkin's La Roja which was good but a little too much vinegar for my taste. The only problem with fermenting lambics (and using any Brett for that matte) is that amount of time it takes to develop their full range of flavors. Most brewers dump in the Brett after primary fermentation is over and just let it sit for 6+ months...

    However, the beers that I think of when I hear farmhouse/horse blanket are Saisons; which I have heard can be fermented into the 90s... just to dry it out. Saisons are one of my favorite styles of beers and I try to have one every other week or so, yet I haven't brewed one yet since I've ran out of 2-row . Maybe soon...
    Small Growlist: Grow List

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