Beer Forum

Hey All,
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.
Cheers.
Fritz

Vinnie recommends fermenting down to around a 1.016-1.018 with Abbey Ale yeast. He recommends the temperature to be 72°F during the first few days of fermentation, and then lets it free rise to 76°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.

Fritz Eye wrote:Hey All,
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.
Cheers.
Fritz

Vinnie recommends fermenting down to around a 1.016-1.018 with Abbey Ale yeast. He recommends the temperature to be 72°F during the first few days of fermentation, and then lets it free rise to 76°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.

You could use the Roselare blend, but in my opinion it is kind of a weak producer. But going the other route would be more expensive as well. If you don't care about the money and want to make a better beer, then yes, I would follow the instructions with adding the brett, then the pedio and lacto. Which brett were you thinking of using? For Consecration, WY Brett L. would go great as it lends a nice sour cherry pie aroma/flavor to the mix.

brewinhard wrote: Which brett were you thinking of using? For Consecration, WY Brett L. would go great as it lends a nice sour cherry pie aroma/flavor to the mix.

I'm wondering this myself since I"m about to purchase the B3 kit. The instructions and the recommended yeasts do not mention which brett to use. I'm thinking Brett Lambicus is the better option since it's cultured from lambics.