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Festina Peche Dregs
Does anyone know if the dregs from a DFH festina peche are usable for brewing a new sour beer?
I wonder if its something that can be stepped up? If its a mixture of yeast and lactobacillus, I would think that over oxygenating a starter culture wold hurt the lacto. Not sure though.
Anyway, I need to do some research on this.
I do not know if the bottles are naturally carbed or not. I would think if they are force carbed, maybe there is not much yeast in there to propegate?
Well theres plenty of sediment in the bottles. Just as much as a normal hefe would have.
I just wonder if its a bottling yeast or the actually bacteria and yeast blend from fermentation.
I did some searching this evening and couldn't come up with anything. Not even other people asking the same question. I think some experimentation is in order and hey you could always shoot DFH an email. They seem to be in touch with the homebrewing community.
On a related note, I did come across a recipe that is supposedly close to FP but it did not involve a sour mash or a wild yeast strain. Instead they used acid malt in the mash, fermented with the American II strain and added lactic acid and red wine vinegar at kegging.
Interesting info FPB.
Maybe a two gallon pilot batch of 50/50 wheat and pilsner is in order.
Here's the link to that recipe I found.
Someone I know brewed a BW last summer and it was pretty good. No saccromyces or cultured lacto; just straight up sour mash. I'm going to give it a shot this summertime. I'm sure racking it on top of some peaches or apricots would be pretty tasty too. I'm not sure how close it would be to FP but I think it would be pretty good.
FPB
I tried a Berliner wiesse last year too, but I pitched pure lactobacillus. It never really soured up.
I suspect now its because I have oxygenated my wort. lacto doesn't like oxygen.
Before I decided to pitch the lacto culture, I was leaning the sour mash route. But to do it well I think you need to maintain like 100F on the mash for a couple days to get something really sour. Then you blend it into your main mash. I just wasn't sure how I'd try and do that.
but i may try it this year.
brewchez wrote:
Before I decided to pitch the lacto culture, I was leaning the sour mash route. But to do it well I think you need to maintain like 100F on the mash for a couple days to get something really sour. Then you blend it into your main mash. I just wasn't sure how I'd try and do that.
The guy I know who brewed up that BW used 10 lbs Pils and 10 lbs Wheat, 11 gallons of water, and mashed for 90 minutes at 148. Mash hopped with 1 oz Tettnang. No boil and drained everything into primary and added 3 pounds of 2 row malt for the lacto. He kept it at 98F.
I'm reading a thread on my LHBS forum that he started on this brew and there's a few contradictions. He might have added WB06 after 3 days but then says he used straight lacto. I'm not sure. I'll have to get the story straight before I do this. Once it heats up I'm definitely going to try this because it is the perfect summertime beer - light, tart, crisp and refreshing. You can't ask for more than that.
brewchez wrote:
FPB
I tried a Berliner wiesse last year too, but I pitched pure lactobacillus. It never really soured up.
I suspect now its because I have oxygenated my wort. lacto doesn't like oxygen.
Before I decided to pitch the lacto culture, I was leaning the sour mash route. But to do it well I think you need to maintain like 100F on the mash for a couple days to get something really sour. Then you blend it into your main mash. I just wasn't sure how I'd try and do that.
but i may try it this year.
Last year I also brewed a berliner wiesse that won a ribbon in a local comp. I used straight lacto too, and I plan on brewing it up again as soon as my LHBS gets the lacto in.
Now I don't know how long you let yours sit for, but I found that it took a bit longer than I expected for the sourness to really start showing up with the lacto strain. It sat in the secondary for more than a month before it was sour enough to bottle. All in all I think it was around 3 months from brewday to when it was ready to drink.
Also, I didn't oxygenate the wort, but then I rarely do. Generally I let it spash about as I rack it from the kettle to the primary, and I try to maximize the surface area of the running wort so it picks up as much air as possible.
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