DBear wrote:twoskis brewskis,
Thats great! . I have been looking to try blending wine yeast with 3522 for my bel bonde.
-grain bill all malt or malt with sugar?
-special mash temp?
-is it a 1to1 blend?
-regular starter based on OG?
-Ferment O2 requirements for? (I use pure O2 for 60sec)
-Ferment temps and time?
-how low will it go?
Sorry for all the questions but your the only brewer that I found that has actually done this. Its one of my favorite podcasts
-Cheers
SG 1.072
FG 1.010
80% german pils
10% table sugar
5% wheat malt
5% aromatic
Mash temp 148 for 90 min
25 ibus of crystal hops @ 60 min
1 oz crystal hops / 6 gallons @ 10 min
5 grams of Lavlin ???? (The non killer Shea mentioned) in a 1L starter
1 Activator 3522 in 1L starter
Both pitched at 65 degrees
1 minute O2
Fermented @ 65 for 1st 1/3 and then slowly raised to 76ish to finish out (total for me was around 2 weeks) then slowly crashed.
I also did a control with just 3522
After conditioning cold in the keg for 3 weeks the wine blend had a much nicer creamy mouthfeel and a touch more of a clean, slightly earthy, aroma and flavor. The blend is still fruity but more of an unpeeled pear compared to a peeled pear for the straight 3522.
I have a batch going with a repitch of the blend and I'm hoping to keep that one going a few more batches.
