Big Spruce Homebrew Challenge 2017

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oceanic_brew
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Big Spruce Homebrew Challenge 2017

Post by oceanic_brew » Thu Sep 14, 2017 12:11 pm

Wild yeast!!!
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Re: Big Spruce Homebrew Challenge 2017

Post by amartin » Thu Sep 14, 2017 1:22 pm

Does anybody know anything about this wild yeast, or drank anything made with it? I'm not sure how to plan a beer around a wild card like that without more information.

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Re: Big Spruce Homebrew Challenge 2017

Post by Martin » Thu Sep 14, 2017 2:01 pm

I am interested in this one as well but like you I am struggling with recipe ideas. From what i have heard it has Belgian characteristics

This yeast was discussed in the first few minutes of the 902brewcast podcast with Jeremy (Part 2) 902brewcast.com or https://media.simplecast.com/episodes/a ... t_E21B.mp3

It was also used to make Big Spruce's "One Hundred"

http://www.cbc.ca/news/canada/nova-scot ... -1.3906734
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Re: Big Spruce Homebrew Challenge 2017

Post by RubberToe » Thu Sep 14, 2017 2:37 pm

Dave, thanks a lot for those links. :cheers:
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Re: Big Spruce Homebrew Challenge 2017

Post by oceanic_brew » Thu Sep 14, 2017 4:44 pm

Martin wrote:
Thu Sep 14, 2017 2:01 pm
I am interested in this one as well but like you I am struggling with recipe ideas. From what i have heard it has Belgian characteristics

This yeast was discussed in the first few minutes of the 902brewcast podcast with Jeremy (Part 2) 902brewcast.com or https://media.simplecast.com/episodes/a ... t_E21B.mp3

It was also used to make Big Spruce's "One Hundred"

http://www.cbc.ca/news/canada/nova-scot ... -1.3906734

Are you certain it's the same yeast?

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Re: Big Spruce Homebrew Challenge 2017

Post by oceanic_brew » Thu Sep 14, 2017 4:47 pm

I remember the 100 being dry, fruity, slightly funky but overall a little more clean than some Belgians. Of course this could change drastically with further generations.

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Re: Big Spruce Homebrew Challenge 2017

Post by know1 » Fri Sep 15, 2017 10:47 am

Allegedly there were at least three stains isolated from the pin cherry. Last I heard they've only commercially brewed with one of them.

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Re: Big Spruce Homebrew Challenge 2017

Post by oceanic_brew » Fri Sep 15, 2017 5:13 pm

know1 wrote:
Fri Sep 15, 2017 10:47 am
Allegedly there were at least three stains isolated from the pin cherry. Last I heard they've only commercially brewed with one of them.
And that was last year. Could easily be a different strain this year.

As far as I know they only brewed the 100 with that strain. So unless they kept it around for a year and then decided to ship it out to us it might possibly be completely different.

Regardless, with a sample size of 1 it really makes no difference if it is or isn't. There's still absolutely no concrete data to go off of.

That's what I like about this actually.

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Re: Big Spruce Homebrew Challenge 2017

Post by LiverDance » Fri Sep 15, 2017 5:33 pm

The strain used to brew 100 has been banked at escarpment labs and should have the same consistency as the initial brews. Before the 100, he had brewed grandma's wild with it.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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Re: Big Spruce Homebrew Challenge 2017

Post by oceanic_brew » Fri Sep 15, 2017 8:34 pm

LiverDance wrote:
Fri Sep 15, 2017 5:33 pm
The strain used to brew 100 has been banked at escarpment labs and should have the same consistency as the initial brews. Before the 100, he had brewed grandma's wild with it.
That sounds pretty for certain than

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Re: Big Spruce Homebrew Challenge 2017

Post by mckay75 » Fri Sep 15, 2017 8:35 pm

I can't wait...really excited about this comp!

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Re: Big Spruce Homebrew Challenge 2017

Post by jacinthebox » Sat Sep 16, 2017 1:25 pm

Should be a fun beer
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Re: Big Spruce Homebrew Challenge 2017

Post by BBrianBoogie » Sat Sep 16, 2017 5:12 pm

An excellent idea, this one should be interesting.

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Re: Big Spruce Homebrew Challenge 2017

Post by LiverDance » Wed Oct 04, 2017 11:10 am

For the record, the yeast being used is Pin Cherry 1 which in NOT the yeast used in the 100. The Pin Cherry 1 hasn't been used by Big Spruce beside a test batch that was sampled at the 902 Brewcast party this past friday. I'll let other who sampled it chime in on the flavors but the attenuation on it was medium hovering around 70%
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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Re: Big Spruce Homebrew Challenge 2017

Post by jacinthebox » Thu Oct 05, 2017 10:45 am

thanks Brian
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Re: Big Spruce Homebrew Challenge 2017

Post by LiverDance » Thu Oct 05, 2017 1:24 pm

It definitely leaned more towards abbey style yeast than the 100
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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Re: Big Spruce Homebrew Challenge 2017

Post by GCR » Thu Oct 05, 2017 10:06 pm

attenuation at 70%??? On Facebook https://www.facebook.com/events/1840144 ... 013882832/ they suggest:

The yeast attributes: Pin Cherry 1 Wild yeast has medium flocculation, and attenuation ranges from 82% to 86%. We have test fermented it between 65F and 85F. Flavour profile is distinctly Belgian/spicy/phenolic.

i'm no mathemagician, but there's a bit of a difference between 70 and 80 percent...

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Re: Big Spruce Homebrew Challenge 2017

Post by know1 » Fri Oct 06, 2017 10:16 am

Rated yeast attenuation is typically based on a standardized wort in effect it's optimal potential. Apparent attenuation is based on the actual measured difference between OG and FG. Perhaps LiverDance mashed higher with a portion of unfermentables. His attenuation is reflective of his brew using the yeast, not the yeast itself. Interpreting what that means for the performance of this yeast does not require a 'mathemagician' .... but perhaps a wizard :crazy: :lol:

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Re: Big Spruce Homebrew Challenge 2017

Post by GCR » Fri Oct 06, 2017 12:02 pm

Thanks folks. So very many things to learn in this great little hobby.

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Re: Big Spruce Homebrew Challenge 2017

Post by KB1138 » Fri Oct 06, 2017 5:34 pm

Attenuation is as much a factor of wort composition as it is yeast profile. One reason attenuation is given a range and not a specific number.

Having tasted the pilot batch at the 902 party I concur with the Abbey ale style comments. Much fruitier than spicy, banana and some stone fruit. Could maybe also work in a hefe or dunkelweizen. I was pretty shitty by the time Brian showed up though, so YMMV
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Re: Big Spruce Homebrew Challenge 2017

Post by LiverDance » Fri Oct 06, 2017 9:07 pm

Yeah Jeff Phiney was saying the same thing about the Abby style. I thought the comp yeast was gonna be the 100 but I was wrong.


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"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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Re: Big Spruce Homebrew Challenge 2017

Post by oceanic_brew » Tue Oct 10, 2017 12:33 pm

I brewed Sunday, very vigorous fermentation. It smelled like the abbeys but I would say it's way more on the fruit side


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Re: Big Spruce Homebrew Challenge 2017

Post by jacinthebox » Fri Oct 13, 2017 10:29 am

I brewed up Sunday as well...looking forward to see how this turns out
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Re: Big Spruce Homebrew Challenge 2017

Post by GCR » Sun Oct 15, 2017 11:30 pm

Brewed this weekend. Yeast smelled really fruity for sure. Should be interesting.

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