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Cask Sour

Started by Will_D, March 11, 2015, 07:22:15 PM

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Cahalbrua

April 29, 2015, 08:45:19 PM #75
Are we planning on throwing in a range of different bugs.
I have some brett lambicus wlp653 i could build up.

nigel_c

April 29, 2015, 09:08:03 PM #76
That's what I was thinking.

No real plans to be in town any time soon. Why you ask?

Will_D

April 29, 2015, 10:01:08 PM #77
Lets consider "Terroir"

According the never wrong Wikipedia: "Terroir can be very loosely translated as 'a sense of place,' "

So as the foremost brewing club in the NHC we certainly have a PLACE. Therefore we need our own, carefully guarded, soon to be patented, domain registered, Site of Special Scientific Interest, and all the rest!: 

"NCB Bug Strain"
Remember: The Nationals are just round the corner - time to get brewing

Partridge9

May 06, 2015, 09:56:06 PM #78
Lads - I have that yeast - about 2litres of it, ready to rock

It takes 24 - 36 hours to go from 200ml to 2000ml

so if you give me a couple of days notice I can have a very healthy 2l starter ready for ya.

I can all the ones above - no worries at all.

Sorry - but Im swamped until Sunday!!

molc

May 06, 2015, 10:02:05 PM #79
I have a stirplate, so just need a sample of the yeast to grow. Ok to pick up at the meet on Tuesday along with the indegrients?
Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

Partridge9

May 06, 2015, 10:10:43 PM #80
Sure!

nigel_c

May 06, 2015, 10:46:37 PM #81
I have about 2.5l ready to go as well.

Will_D

May 06, 2015, 10:52:18 PM #82
Guys: P9 & N_C: see the latest thread for next Tuesday meet!
Remember: The Nationals are just round the corner - time to get brewing

nigel_c

May 07, 2015, 04:08:06 PM #83
I was putting in an order today with THBC so added some nice fresh bugs to my order. We should be starting to brew next week hopefully. We can talk dates on Tuesday.

molc

May 07, 2015, 05:08:02 PM #84
Yeah I'm going to do my brew the weekend once I get the bits and bobs, as I'm out of the country for the second half of June. Need to get it brewed and given to mr. cask. man early :)
Fermenting: IPA, Lambic, Mead
Conditioning: Lambic, Cider, RIS, Ole Ale, Saison
On Tap: IPA, Helles, Best Bitter

Partridge9

May 12, 2015, 12:10:39 AM #85
I have 3 vials of WLP500 ready.

Add it to 2 litres of starter (2 liters of water and 200g DME), at around 22C.

Do this 48 hours before brewday.

Jacob

May 12, 2015, 09:54:21 AM #86
Quote from: Partridge9 on May 12, 2015, 12:10:39 AM
I have 3 vials of WLP500 ready.

1. Jacob
2. Seb
3. ?

nigel_c

May 12, 2015, 10:08:23 AM #87
Ok I have 12 tubes filled out. They will require starters but are looking nice and healthy.

Jacob

May 12, 2015, 10:13:05 AM #88
Quote from: nigel_c on May 12, 2015, 10:08:23 AM
Ok I have 12 tubes filled out. They will require starters but are looking nice and healthy.
Great! No prob with yeast supply then :D

nigel_c

May 13, 2015, 04:57:04 PM #89
Anyone who got yeast of me last night should get it into a starter ASAP.
It was stretched a bit further then I was expecting to get yeast for everyone.
Try get it I to a 500 ml starter and then into a 1.5L in a few days if you can.
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