Master Brewers Podcast Episode 320: Mixed Culture Fermentations
Nov 4, 2024
Join John Rowley, the founder of Rowley Farmhouse Ales, as he dives into the world of mixed-culture fermentations. Hear about his early attempts at sour beer, inspired by Jester King, and how patience and culture reuse transformed his brews. Rowley discusses incorporating local botanicals like lavender and sage, and how he manages funk levels using brett blends and IBUs. Plus, insights on long-term barrel aging, the simplicity principle, and knowing when to dump a bad batch make for an engaging conversation for any beer enthusiast!
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Bank Cultures To Preserve Desired Local Character
- Local microflora can be incorporated but will often be outcompeted by commercial strains over repeated repitches.
- Bank a preferred balance (freeze a sample) to return to that profile instead of letting it drift.
Balance Funk By Varying Pitch Ratios
- Adjust Brett levels by blending pitch sizes: e.g., pitch one barrel of funky Brett into six barrels of clean Sac yeast to soften funk.
- Use aggressive strains like Brett bruxellensis 'Dre' when you want pronounced funk.
Kickstart Mixed Ferments With Controlled Oxygen
- Pitch a fresh viable yeast into ~77°F wort and oxygenate about 10 minutes with a diffusion stone to kickstart mixed fermentations.
- That supplies oxygen for Saccharomyces/Brett while limiting harm to Lactobacillus.
