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FAQ
,added some more FAQ
A: This wiki is a good place to search for answers, but you should also try to look up the answer to your question in the book "American Sour Beers" by Michael Tonsmeire. Many answers can be found there. If it is not, post your question in [https://www.facebook.com/groups/MilkTheFunk Milk The Funk]!
==My beer doesn't I have a pellicle, what do I doquestion about pellicles==
Q: I don't see a pellicle, is my beer OK?
A: The presence or lack of presence of a pellicle are not direct indicators of a good beer. A Pellicle forms when beer comes in contact with oxygen. Limit oxygen by taking samples only occasionally and if you have access to CO2, inject your fermentation vessel after pulling a sample. See [[pellicle]] for more information.
Q: How long does a pellicle take to form?
A: There are many variables and there is no one. It's all about the yeast and bacteria involved, o2 exposure, and time. Depending on all this, you may also never see a pellicle form. In the end, a pellicle only means there has been some exposure to an unknown amount of oxygen. Otherwise, pellicles have little meaning. See [[pellicle]] for more information.
Q: Do I need to wait for the pellicle to drop out before I package my beer?
A: It depends on the off-flavor. Typical yeast character such as banana, clove, and other esters will often be changed by Brett. However, many other flavors will not. As the old saying goes, garbage in, garbage out. It's better to brew a clean beer and then add Brett, rather than try to recover a badly brewed beer by adding Brett.
==Where did the mouse taint/cherrios/captain crunch taste come from==
Q: Q: Where did that Cheerios/Captn Crunch/Toasted cereal flavor come from?
A: It can come from [[Brettanomyces]] or [[Lactobacillus]]. It generally appears after force carbonating in a keg and ages out in 2-3 months. See [[Tetrahydropyridine]] for details.
==I used regular yeast and Brett, but my beer isn't sour==
A: For Lacto, use around 500 mL to 1 liter starter volume for 5 gallons of wort. See the [[Lactobacillus#Starters_and_Pitching_Rate|Lacto Starter Guide]] for more info. For Brett, it depends on if you are using Brett in secondary or primary. For secondary, no starter is necessary, although you may choose to make a starter anyway. For [[100% Brettanomyces Fermentation]] lager pitching rates have been used with success. See the [[Brettanomyces#Starter_Information|Brett Starter Guide]] for more information.
==How do I maintain a culture==
Q: How to I maintain a blend/a culture of ____?
A: The best way of storing your culture will vary depending on the organisms it contains and the resources you have available. See the pages for the relevant organisms for more information: [[Brettanomyces]], [[Lactobacillus]], and [[Pediococcus]].
==Can I repitch my sour yeast cake==
Q: Can I repitch my sour yeast cake?
A: It is difficult to preserve the exact character of a blend, as the ratio of organisms will vary over time. Try repitching and see how you like the results. Pitching a fresh pitch of [[Saccharomyces]] yeast is a good idea.
==Should I make a starter for commercial blend ____==
Q: Should I make a starter for commercial blend ____?
A: You might want to if your commercial blend is nearing it's expiration date or wasn't handled properly, but making a starter may alter the proportions of the various organisms included in the blend, which may or may not effect the flavor profile of the resulting beer. Changing proportions is less likely with blends consisting of a single type of organism. See [[Mixed_Cultures#The_Yeast_Bay_on_M.C3.A9lange_and_Farmhouse_Sour_Ale|advice from Yeast Bay]] as an example of how to make a starter for a commercial blend.
==When can I bottle/blend==
Q: My beer is at 1.XXX---can I bottle it? Can I blend it?
A: The best guide is long term stability: if your gravity has remained stable between several readings, then your beer may be ready for packaging. However since the different organisms involved in sour beer production grow at different rates, a beer that was stable over a short period may begin fermenting again. Ideally you should look for stable gravity readings over a period of two months. When blending (especially with a non-sour beer such as a clean Saison), it is best to rest the blend in a fermenter for two months to make sure the gravity is stable. Don't assume that a low gravity clean beer such as a very dry Saison won't further attenuate once blended with a sour beer with Brett in it.
==I want to buy a ph meter==