11 replies to this topic

[BlKtRe]

Check this out...

 

https://browneandbit...yeast-3209.html

[SchwanzBrewer]

Pretty cool. 

[BlKtRe]

Pretty cool. 

 

We were having discussions about what is in the blend. Neither of us could find any info. So there it is. 

[SchwanzBrewer]

Wyeast doesn't say what strain of sacc it is?

[SchwanzBrewer]

Why not just use some lacto brevis in a starter and kettle sour then use a normal sacc strain? 

[BlKtRe]

Why not just use some lacto brevis in a starter and kettle sour then use a normal sacc strain? 

 

Sure, thats what I usually do but when a new VSS comes out you gotta try it. 

[HVB]

Check this out...https://browneandbit...yeast-3209.html

Sweet find, thanks for posting.

[HVB]

Found this in the comments and this worries me a bit "the beer was sour but otherwise a bit one dimensional."  I guess I will just have to brew it up and see what happens.  Can always add some brett at some stage if it needs some complexity.

[BlKtRe]

He also noted he fermented lower than what Jess suggested. So mine is sitting on a heating pad at 80*. Saison is also a suggested style so the higher temps make sense.

[HVB]

He also noted he fermented lower than what Jess suggested. So mine is sitting on a heating pad at 80*. Saison is also a suggested style so the higher temps make sense.

Good point.  I will have to heat mine also seeing my cellar is at 61 right now and only going to go lower.  I pick a bad time of year for sours and saisons ...

[Genesee Ted]

Why not just use some lacto brevis in a starter and kettle sour then use a normal sacc strain?

I'm with you. You'll likely never work with they VSS ever again. Still fun to try though

[BlKtRe]

Why not just use some lacto brevis in a starter and kettle sour then use a normal sacc strain? 

 

I'm experimenting not souring in the kettle but rather in the fermenter. A brew buddy did a Gose earlier this summer that way and it ended up being one of the best Gose I had all year. I've got two in fermenter's now doing the same thing. The first one I stacked bacteria and yeast using Brevis first then removed the heating pad and allowed it to cool before pitching Sac. It has a nice tart to it so I'm thinking its gonna work. Only drawback if it is indeed a drawback is when kettle souring you can raise the temp of the wort up to kill off the Lacto then cool it for your Sac strain.  I did the same thing with the VSS Oud Bruin. Actually that's the only way to do it with that strain since its a blend.