anyone opening their bottle of 3 Fonteinin?

atomeyes · Post by **atomeyes** » Thu Aug 08, 2013 6:02 am

I have some bottles at home that i'm aging.
but if any of you home brewers have a bottle and are cracking it open, i'd love to grab the dregs.
there's a distinct yeast strain that's in the 3 Fonteinin yeast that i'd love to play with.
let me know...

markaberrant · Post by **markaberrant** » Thu Aug 08, 2013 9:42 am

atomeyes wrote:I have some bottles at home that i'm aging.
but if any of you home brewers have a bottle and are cracking it open, i'd love to grab the dregs.
there's a distinct yeast strain that's in the 3 Fonteinin yeast that i'd love to play with.
let me know...

I opened one about 3 weeks ago, went into a fresh batch of lambic, along with a 2 year old Wyeast pack from a friend, and the dregs from a Jolly Pumpkin Madagruda Obscura.

J343MY · Post by **J343MY** » Thu Aug 08, 2013 12:57 pm

I dumped the bottle dregs from mine into a starter that also had Cantillon lou pepe gueuze dregs, and also some from a bottle of matt7215's lambic.

If you don't mind that its not only the 3F dregs, I can split you off a bit at some point.

atomeyes · Post by **atomeyes** » Thu Aug 15, 2013 6:44 am

J343MY wrote:I dumped the bottle dregs from mine into a starter that also had Cantillon lou pepe gueuze dregs, and also some from a bottle of matt7215's lambic.

If you don't mind that its not only the 3F dregs, I can split you off a bit at some point.

thanks, but i may be trying to isolate the strains.

Craig · Post by **Craig** » Thu Aug 15, 2013 2:19 pm

I'll probably be cracking an Armand & Tommy this weekend, would that work?

atomeyes · Post by **atomeyes** » Thu Aug 15, 2013 5:49 pm

squeaky wrote:I'll probably be cracking an Armand & Tommy this weekend, would that work?

hell yeah!
PM me your deets and maybe we can arrange something for sunday.

zaireeka · Post by **zaireeka** » Mon Dec 09, 2013 8:21 pm

Any luck using the 3F dreg? I'm been thinking opening one of my bottles and pitching it into a couple 1g jugs.

atomeyes · Post by **atomeyes** » Tue Dec 10, 2013 1:04 pm

zaireeka wrote:Any luck using the 3F dreg? I'm been thinking opening one of my bottles and pitching it into a couple 1g jugs.

yep. i was lazy and didn't pitch the dregs for a couple of months.
just put them into around 500 mL of a starter and a nice pellicle formed.
haven't decided if/how i will use it. but totally use the dregs. they're alive.

zaireeka · Post by **zaireeka** » Tue Dec 10, 2013 7:36 pm

Good to know! I was thinking of pitching into a gallon of low gravity wort and then in a few months combine it with a gallon of 100% sour cherry juice. Hopefully near the end of next summer I'll have some funky, dry kriek.

atomeyes · Post by **atomeyes** » Tue Dec 10, 2013 10:30 pm

zaireeka wrote:Good to know! I was thinking of pitching into a gallon of low gravity wort and then in a few months combine it with a gallon of 100% sour cherry juice. Hopefully near the end of next summer I'll have some funky, dry kriek.

combine it with a high-attenuating sacch strain.
i like abbey yeasts.
don't just pitch with the 3F strain.

grub · Post by **grub** » Thu Dec 12, 2013 2:37 pm

atomeyes wrote:combine it with a high-attenuating sacch strain.
i like abbey yeasts.
don't just pitch with the 3F strain.

depends what you want out of it... yeah, a blend is going to be best for something kriek like, but there's nothing wrong with using the 3F strain alone. 100% brett beers just have a very different character than when they're used in secondary or a blend. I've got a stout fermented with 100% brett trois that i need to sample...

atomeyes · Post by **atomeyes** » Thu Dec 12, 2013 3:54 pm

grub wrote:
atomeyes wrote:combine it with a high-attenuating sacch strain.
i like abbey yeasts.
don't just pitch with the 3F strain.
depends what you want out of it... yeah, a blend is going to be best for something kriek like, but there's nothing wrong with using the 3F strain alone. 100% brett beers just have a very different character than when they're used in secondary or a blend. I've got a stout fermented with 100% brett trois that i need to sample...

stout with brett trois? you mad, son?

honestly, that's a mix that i'd never ever think of. i tried making a 100% brett lambicus stout last year. did it during a snowstorm. boil sucked. 1 year later, i still have it in primary but on sour cherries. it's been there for 2 months and i'll give it 1-2 more. turned out poor. band-aid flavour which hasn't dissipated yet.

the only reason i suggest 3F for secondary is because of me not knowing what it does as a primary yeast. there may also be some sacc still kicking in there somewhere. plus most ppl are too impatient to build a starter from 1-2 ounces of dregs. they don't want to spend 6-8 weeks growing one from brett.

i'm getting 2 new brett strains in next week. apparently a really delicious Brett brux that i'll probably use as a secondary for a blonde or, perhaps, a Bam-inspired clone. one's a weird strain.

grub · Post by **grub** » Fri Dec 13, 2013 9:05 am

atomeyes wrote:stout with brett trois? you mad, son?

they call me mad at the asylum. bwahahaha!

atomeyes wrote:honestly, that's a mix that i'd never ever think of. i tried making a 100% brett lambicus stout last year. did it during a snowstorm. boil sucked. 1 year later, i still have it in primary but on sour cherries. it's been there for 2 months and i'll give it 1-2 more. turned out poor. band-aid flavour which hasn't dissipated yet.

bandaid usually == autolysis, meaning it was left on the yeast too long. more an issue with sacc than bugs, obviously, but something to keep in mind. if it's under attenuated, sometimes you're better to move it off the old yeast and repitch rather than leaving it long-term in primary. 100% brett fermentations are also generally faster (comparable to sacc) rather than the extended aging needed as a secondary yeast.

you sure it was 100% lambicus and not a blend?

atomeyes wrote:the only reason i suggest 3F for secondary is because of me not knowing what it does as a primary yeast. there may also be some sacc still kicking in there somewhere. plus most ppl are too impatient to build a starter from 1-2 ounces of dregs. they don't want to spend 6-8 weeks growing one from brett.

100% brett fermentations are usually far cleaner / less funky than when used in secondary. when used 100% brett brux trois is supposed to "produces a slightly tart beer with delicate characteristics of mango and pineapple". I've also heard it described as "cherry pie", both of which I thought would work in this one. it's only 5gal, (the other half US-05), so I'm not worried.

also have a 100% brett c ipa that i need to check on and move to secondary. that one's less of a wild-card...

atomeyes · Post by **atomeyes** » Sat Dec 14, 2013 2:53 pm

my beer was fucked to begin with. just a really bad brew day.
never smelled good from the get-go.
part of me thinks/hopes that racking will eliminate some bandaid, since swirling a glass/sample tends to cause the smell to disappear.
and pretty sure it was lambicus. wasn't brux.

zaireeka · Post by **zaireeka** » Thu Dec 19, 2013 9:52 pm

So what's the consensus, straight 3F or blend? Eitherway I will build up a starter with the 3f dreg. My plans now are to start 2x1gal jugs and then combine them in my 3gal carboy with sour cherry juice. Not sure on timing for adding the cherry juice however. I've brew for quite a few years now but never with bugs.

The Bar Towel

anyone opening their bottle of 3 Fonteinin?

anyone opening their bottle of 3 Fonteinin?

Re: anyone opening their bottle of 3 Fonteinin?