Mixed Fermentation

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Cobnut
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Mixed Fermentation

Post by Cobnut » Thu Jul 11, 2019 12:01 pm

I was trying to propagate some weissbier yeast from the dregs of a couple of bottles of (very nice) Weihenstephaner weissbier and this happened:

It wasn't there at 7pm last night, but 12 hours later is surely is. And the smell is very much like a sour beer.

So my thinking is I have my house "wild yeast" strain for use in more esoteric beers.

Anyone out there got experience of this sort of thing?

Any precautions I need to take?

Current thinking is to park this away to let it ferment out and then keep it in the fridge til I'm ready to use it (probably initially in a saison primarily fermented with a commercial saison yeast strain).

Am I mad?
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Fermenting: Single (allotment grown) hopped ale
Conditioning: Mocha Stout
Drinking: Flying Dutchman (American Pale), Hazelweiss (7th edition), Voss Kveik 19th century style mild ale (what??!!), Cherry Chocolate Dubbel Trubbel, Single hopped Sussex bitter, ...
Planning: Keyworth mid-season SMaSH, Brut IPA, Weizenbock (1100+ OG), Hazelweiss (again!), Lacons Patriot Clone, etc.

DaveGillespie
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Re: Mixed Fermentation

Post by DaveGillespie » Wed Jul 24, 2019 3:11 pm

FYI, Weihenstephaner don't bottle with the primary strain.

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Cobnut
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Re: Mixed Fermentation

Post by Cobnut » Wed Jul 24, 2019 3:18 pm

Guess I'll buy some WLP300 or else stick with the MJ yeast which has served me fairly well to date.
Fermenting: Single (allotment grown) hopped ale
Conditioning: Mocha Stout
Drinking: Flying Dutchman (American Pale), Hazelweiss (7th edition), Voss Kveik 19th century style mild ale (what??!!), Cherry Chocolate Dubbel Trubbel, Single hopped Sussex bitter, ...
Planning: Keyworth mid-season SMaSH, Brut IPA, Weizenbock (1100+ OG), Hazelweiss (again!), Lacons Patriot Clone, etc.

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