A tribute to Orval

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A tribute to Orval

Unread postby Nesto » Mon Mar 23, 2015 5:14 pm

niels wrote:Just dregs, so that's probably the reason. I'm aware of the slowness of Brett, but I thought I would have seen a bit more activity earlier on.

I should take a gravity reading as I've no idea at all :)

Just a thought: I "need" the glass carboy that is occupied with the Orval-ish for a Brett inoculation of (part of) my kriek. Could I take a gravity reading and bottle the Orval with a conservative amount of sugar and let the Brett "finish" in the bottle for a few more months? How fast does Brett handle the simple sugars (e.g. priming sugar)? Or should I add some bottling yeast too?

- Niels

That might be risky Niels. I personally haven't bottle conditioned any of my Brett beers yet, but eventually will. While I prefer forced carbonation for most of my beers, I think certain Brett beers can really benefit from bottle conditioning. General advice is to let the beer ferment out completely, which for a Brett fermentation can be months. Vinnie Ciluzo recommends waiting until you are at or below 1.008 before bottling. Then add a normal amount of priming sugar and you will probably also need bottling yeast. You can just let the Brett you already pitched do the work, but it does work slowly.

ETA this link...
http://www.themadfermentationist.com/20 ... lgian.html
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Re: A tribute to Orval

Unread postby Nesto » Mon Mar 23, 2015 5:20 pm

HbgBill wrote:How do you know what is in the bottle dregs? Many breweries use a totally different yeast strain for carbonation vs the fermentation yeast, which might be proprietary..

Reportedly Orval uses the same mix of yeast for fermentation as bottling... primary sacc yeast (WLP510 I think) and their local Brett strain (probably Brett B). So even though they centrifuge before bottling, they use a fresh pitch to bottle condition.

Here's a list of viable dregs...
http://www.themadfermentationist.com/20 ... dregs.html
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Re: A tribute to Orval

Unread postby niels » Mon Mar 23, 2015 8:30 pm

I just took a sample, but it's a bit hard to get a full 100 ml out of the carboy so I used the refractometer. It's reading 8 °Bx which translates to the gravity around 1.014 (which is actually pretty high). The sample tasted nice and there was some Brettyness to it. I'll leave the carboy for another few months and I'll try to score a 15 L carboy from my father-in-law.

- Niels
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