Fritz Eye wrote:
I just recieved the Consecration kit from B3. I am really in it for their wood chips that come with it. I have a few questions on the multiple yeast stages More Beer posts on their website. It sounds like there are 3 stages befor bottling:
1) Abbey yeast to get down to or stop at 1.016
2)transfer to secondary and pitch Brett
3) 7-8 weeks later add Pedio & Lacto
(they also mention you can kill 2 birds with one stone and use the Roselare blend)
Any suggestions or comments will be greatly appreciated.
Vinnie recommends fermenting down to around a 1.016-1.018 with Abbey Ale yeast. He recommends the temperature to be 72Â°F during the first few days of fermentation, and then lets it free rise to 76Â°F until the target gravity of 1.016 is reached.
After hitting this target gravity, he'll transfer to barrels to start the aging and souring process (a secondary fermenter will be necessary - a barrel would be preferred!) Currants and Brettanomyces are added at this point.
After approximately 7-8 weeks, you'll want to add your Lactobacillus and Pediococcus. To kill two birds with one stone, we recommend pitching Roeselare (WY3763) which contains both bacterium.
Dont have any recommendations could you perhaps post the recipe, homebrew club looking for barrel project & this one sounds great.