Zot ve Jester

[Kp2]

At last, this will be the final post on this beer. The terminal SG was 1.013. Not bad all thing considering. For priming I used 2g of white candi per 500ml. And warm conditioning at 20c.

The one niggle I have is the lager yeast is meant to drop to 1.008. I am thinking that the moinette yeast could have been hiding out and taken over again.

O, taste, um, anyone seem what lactobacillus looks like? I didn’t take a photo, but I sure you can find an image on the net. I did end up with a small amount floating around on top. And yes it imparted an extra level of bittering. But all said and done the hops have done a good job on the scents etc. And there’s a good balance with the malts. And a strong alcohol scent. All be it with a slight sour edge. But then the whole sour beer is just another strand of the Belgium brewing game. (That’s me cover story and I am sticking with it).

I will be trying this again. But next time I will complete the moinette primary and blend 2-5l of Belgium lager yeast fermented wort back in at the end /bigger pitch rates / more oxygen / higher temperatures / no lactobacillus / and the list goes on a bit.

At some point I will entertain you all on the how not to make fruit beer from a standard type ale. As with above, Its one of those beers that you have to set down for a long time. Well at least in till your memory fades. Kp2 over and out.

[Kp2]

Afternoon all, I know I say the last post would be the last. But I just got around to doing a comparsion. First thing to point out I was wrong about the lactobacillus. All in all it was spot on. The only differents was it had about twise the level of the farm house yeast taste. In fact I liked my beer better. But then I would say that.

[lancsSteve]

I've just recultured yeast from a bottle of bruges zot and thinking of doing a single belgian pale malt + saaz brew and boil and then split ferments wit the moinette, bruges zot and maybe leute yeasts which i've all recultured and kept...

[Gricey]

Zot has Saaz and Styrians, and maybe one other. It also uses pale and crystal I think. I only know this from doing the brewery tour and taking pictures of everything though the guy Andrei doing the tour was the one who mentioned the hops. Have it written down somewhere.

Edit: Styrians, Saaz and Hallertauer.