Barrel ~ Oud Bruin ~ The Recipe

[nigel_c]

I pitched some 655 into a demi of altbier about 5 months ago and just got around to checking the gravity now. Its down to 1.005 . I pitched just as i kegged the rest of the batch. Sample was just starting to sour now. Just to give a time line for you guys. I added a tsp of sugar and roused the yeast to try kick them off again. Will check again in few months and report back.

EDIT. just checked notes at it was 5 months not 6.

[imark]

Adding bugs in primary should give a more pronounced sourness that mellows. Our culture is Belgian yeast and lacto. So shouldn't need the 12-18mth time Brett does.

[imark]

Dodge's recipe is on the first post on this thread 

[mcgrath]

Doing my brew at the moment.
just to be certain...
Us05 for primary.
ECY23 for secondary..??

Cheers

[imark]

Nope...ECY23 can go in primary. It is a blend of yeast and lactobacillus.

[DEMPSEY]

Ah so not to bother with the us 05 then.

[imark]

No need for it

[Dodge]

Can we get that edited as to not confuse people?

[DEMPSEY]

Not to be picky about the edit but it say's in the ingredients list that you need 1 packet of safale us05 :

[imark]

Looks like the edit doesn't come through on tapatalk. Looks OK on browser.

[Dodge]

I'll be brewing mine on Saturday. Since I enjoyed my last 2 brews up in the Liffey area, I might brew mine outside will there is gale force winds and horizontal rain

You know, manly brewing 

[armedcor]

Lads do you mind if I ask. Did you import a batch of the ECY yeast or is there a semi local source?

[imark]

I think I can speak for the other liffey brewers in saying the we will share it.

[DEMPSEY]

We imported it as a local club.

[imark]

Over enthusiastic