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Contents:
storing Brettanomyces ("Chris Williams")
re: fruiting the Frambois ("jeff_ri")
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Date: Sat, 10 Jan 2009 15:07:16 -0800
From: "Chris Williams" <chwilliams at gmail.com>
Subject: storing Brettanomyces
I've got a 5 gallon carboy of a Lambic style, using Wyeast 3278,
that's been slowly chugging away for some time now. I need to move it
and the only place is next to other carboys filled with various beers
and meads. Is there anything I should do to keep the Brett out of the
others, or do I even have anything to worry about?
Chris
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Date: Sun, 11 Jan 2009 09:05:07 -0500
From: "jeff_ri" <jeff_ri at cox.net>
Subject: re: fruiting the Frambois
Joe,
I've only used the sorbate for stabilizing big sweet meads to keep them
from carbonating in the bottles, so I haven't used it the way you need to.
It works by preventing re-fermentation. It won't stop an active ferment,
or prevent fermentation by a large healthy dose of yeast though.
It's not supposed to leave any flavor (but I imagine it would if you used
too much). Use the recommended amount on the bottle label.
I would use it in your case by adding it to the base beer and letting it
sit for a while before adding the fruit. The idea being that it would knock
down the yeast before adding food for them.
Jeff McNally
Tiverton, RI
(652.2 miles, 90.0 deg) A.R.
www.southshorebrewclub.org
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End of HOMEBREW Digest #5482, 01/11/09
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