0:01

where does bruce house for a during our

0:03

quick hit series, where we focus on aspects

0:06

marine between styles techniques and

0:08

recipes for more

0:10

flavor, more stories, less time less

0:12

ukulele in this

0:15

episode, it's part two of my chat with

0:17

andy gambling, the society do lambic

0:19

about their decade spanning mixed

0:21

culture, brewing project or

0:23

joined by derek springer to discuss the fermentation

0:25

and this

0:29

is part two of what is currently a

0:31

three-part? er i know i said it was a two parter before

0:34

but so if you have questions

0:36

get them in podcast experimental brew dot com but first a message from

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heard about them here on the brew files

2:48

now of last episode of the profiles

2:50

we tackled sort of the beginnings

2:53

of the society to live acts and

2:55

how this works and across

2:57

day we want to capture even more the

2:59

magic because as it turns out mix

3:01

cultured fermentation requires

3:03

a lot of talking about so

3:06

in order to keep the conversation going i've

3:08

brought back and the anti say i'd ever been

3:10

though and we've got

3:13

an extra guess just to give us more information

3:15

derek say hi hi

3:18

the deserves been on the show before

3:20

right that's right at the was

3:23

ah , man i think a thousand years ago

3:26

who knows time posts covers is weird

3:29

right whereas so just to set

3:31

the stage again and reconfirmed by what we

3:33

talked about and last episodes course

3:36

you'll get more details if you don't listen to the audio

3:38

so go with some the audio but these

3:40

as i do the limbic is a side club

3:43

of the society of barley and there's a pillar

3:45

north county san diego and the

3:47

project has been going on from twenty

3:49

years or twenty or more years or that's

3:52

right every year you guys poor thirteen

3:54

different mix culture beers at the

3:56

southern california hovers muslim the

3:59

brew day happens in march with tend

4:01

to fifteen bring teams largely

4:03

co located but also some remote embrace

4:06

, from a single recipe which is approximately

4:08

what seventy percent to row thirty

4:10

have sent on melted weeks and aged

4:13

hops are aging currently in an addict

4:15

you got it now when i did

4:18

track when i was going through the edits we

4:20

wrestle ask about chilling i

4:22

assume since you guys have some a different brews run

4:24

at one time this is all for still

4:27

on the and not like coors hippie type shoulder

4:29

allowed a natural it's alright

4:31

that's right and you know one of the things

4:33

that you can do that at when you're

4:35

doing something on a large scale i like

4:37

the club as well we get will get a out

4:39

with the got a plateful or that saw that

4:42

rotation basically we have

4:44

a a battle that we can have

4:46

a grant to be can put it into and so

4:48

basically become load the hot liquor

4:50

in into the a grant and

4:52

then show it the have a pretty

4:54

efficient operation because there's many things

4:57

that are going to that show her before they

4:59

i'm into the barrel

5:00

the like you just can't hinted at the like all those matches

5:03

come together i'm are bonded together for fermentation

5:05

that's right the pitch with a fresh

5:07

culture a second my sister easier to

5:10

kickstart the from and usually something plane

5:12

but really discerns just whatever you guys have on

5:14

hand as as we talked about the

5:16

of so i thank you use that have that license

5:18

for a moment i'm yeah we haven't done much

5:20

difference in their utmost their instinct is to

5:22

kick the fermentation off and we're

5:24

getting

5:25

the other used at the same time as it's a

5:28

coming in contact with that that

5:30

the breadth of he also pets and also

5:32

with lactobacillus witches and in

5:34

our culture

5:36

do i also throw another note out there cause i

5:38

heard from a couple people yes

5:40

because of the fact that this that this with

5:42

a starter culture and pitched with

5:45

ya a culture of bacteria

5:47

and other things that live in barrels not

5:49

done via course of yes as they non

5:51

traditional lamb box answers why i keep

5:53

talking about next cultured fermentation

5:56

but i i do an ad

5:58

the we did import

5:59

the air from the as and

6:02

valley in belgium

6:04

so we we like to say

6:06

that we have really sad part of authenticity

6:08

and authenticity said hand airport marshlands

6:11

each barrel as right as right say that the

6:13

process is traditional to us

6:16

this traditional says i did it is as

6:18

i didn't land because i didn't want any let me been

6:20

doing it for twenty years over twenty years

6:22

so i mean i think that qualifies

6:24

as a tradition it qualifies as something

6:27

anything else are we should remind people bout

6:29

on the in the recap of or remix move

6:31

into fermentation

6:33

no i did had to fuckers it

6:35

okay so we got the beer brewed

6:38

you guys just talked about fact that you do

6:41

a grant to do all your chilling everything

6:44

gets blended together as ,

6:46

for fermentation night in the last episode

6:48

and you talked about how how keep

6:50

the house culture live in

6:53

the in when you guys

6:55

are doing this fresh pitch of sack and

6:57

you're taking that the beers together is

6:59

just going straight into barrels with the culture

7:01

that are in the barrels or we'll keep

7:04

the barrels were for they're not they're not all dried

7:06

out and so will basically

7:08

have

7:09

the did basically be point beer out

7:11

of there are landed out of the barrels so

7:14

in a cage with them before we actually

7:16

for the you know the yeah the

7:18

word yeah into those barrels for fermentation

7:21

well even go to the point

7:23

where well the he

7:25

will try to blend some of the you know

7:28

the barrels com has to go are trying to get things

7:30

as equal as he can when they start out several

7:32

plan some of the pieces together

7:34

the wanted to make sure that everything's everything's

7:36

everywhere yeah i will i would say

7:39

these barrels are working twenty

7:41

four seven three hundred sixty five days

7:43

a year in , way or another

7:45

just because we don't we want to lose

7:48

the or whatever or whoever

7:50

special magic is going on going a specific

7:52

barrel we want to keep that going

7:54

as long as possible

7:56

that's actually talk about the magic

7:59

the culture a case with thought you

8:02

guys do a freshman pitcher sacrifices

8:04

every year when you're doing this mind there

8:06

was some mention about okay britannia my scissors

8:08

and hair and lactobacillus then

8:11

you clueless and like will where did the house

8:13

culture start your you you know i think

8:15

when been some of the started first doing

8:18

blended cultures the easiest thing for somebody

8:20

to do they want to make a lamp against

8:22

him

8:23

by the culture that's a mixed

8:25

culture like com one of my favorites

8:27

is why used roesler bland

8:30

if you you know if you don't want

8:32

to go to the trouble that we are to your

8:34

build this is decide culture

8:37

then do something like that it'll be a little bit simpler

8:40

but what we've done as viva augmented

8:43

it we'd add added various different bread

8:45

strange to bed with added done

8:47

on other blends we

8:49

were added dumb drakes

8:52

from traditional lamb box that means that nice

8:54

that needs like then you

8:56

know whatever whatever is already in the

8:58

barrels

8:59

i think at this point it's

9:02

accurate to say is if

9:04

someone asks us what is in it the answer

9:06

is yes

9:07

the answers everything go

9:10

say about the adding things from

9:12

lamictal you like i know in the past

9:14

when i've done lab experiments like

9:17

with m b rains have

9:19

, to do was to take take

9:21

from tanti own and grow them up an

9:23

ad that into certain landmarks you had to be careful

9:25

because can't the on drugs on tinted

9:28

, everything everything

9:30

becomes very tend everything on us so

9:32

we got a build up of culture

9:34

overtime from lots of different sources

9:37

from commercial pitch plans and

9:39

leave thanks for me on a bottles also

9:42

at the same time we're not getting anything necessarily

9:44

strictly san diego right in again

9:46

than from the air in san diego maybe

9:48

islam and crawls into one of the barrels

9:50

it's not looking at

9:52

you know i don't think

9:54

i think

9:56

and i don't have and he realizes this

9:58

or not bad guy

9:59

been times in the past when i have had

10:02

home grown cultures where i've

10:05

added , little san diego

10:07

spontaneity and

10:09

i've brought those drags

10:12

to the brew day in the past and as

10:14

an added in so so they do

10:16

something in there was there's a little local

10:18

culture good than that gives you guys even

10:20

more grounds to claim

10:22

your own tradition

10:24

for the taken on a life of the some

10:26

now it's sad you know it's it's it's

10:28

our culture it's morphed into what it

10:30

is and we we

10:32

go ahead and we try to keep it keep

10:34

it going keep that culture going and then

10:37

we augment with them as

10:39

i mentioned previously with brett

10:41

additional brett l and

10:44

some fresh sack the

10:46

to kick it all

10:48

i'm guessing because listen because you guys aren't plenty

10:50

of out year over year you're

10:53

seeing different impacts over or time

10:55

right things are things are

10:57

changing prominence year you

10:59

know what it is even within two

11:02

different barrels darryl been a difference

11:04

and them and even when you pull them from

11:07

when we do pull them from the barrels and people take

11:09

them

11:10

home and you know they don't

11:12

out through to them and they serve the mud

11:14

six months later da be

11:16

different

11:18

so and yeah

11:20

so status the doctor they're continually

11:22

changing i i think it would be accurate

11:24

to say if two people drew

11:26

from the same barrel and then took them

11:29

to their homes and let them age the

11:31

same amount of time and brought

11:33

them back together there would still be is

11:35

a significant difference that you could detect

11:37

between the two of them we actually had

11:40

one had member of our club

11:42

they took to to so two

11:44

kegs up at the landing put them both underneath

11:46

his house

11:48

they sat there the war

11:50

on a good sixty nine months

11:52

then when he brought the matter meat and

11:54

we tasted and they both tasted different

11:59

the change differently the easier for

12:02

explanation is it's all whibley wildly lambda

12:04

key stuff yeah

12:07

description know we've

12:09

mentioned the barrels a couple times

12:11

here to refresh people's memories right now

12:13

you guys are doing right

12:16

now your your doom three hundred

12:18

and fifty gallons per year

12:19

they've been about three hundred fifty gallons per

12:21

year it varies a little bit from year to year

12:24

so how many boroughs do have actually

12:26

for monday at once

12:28

the we have three oak

12:30

barrels and , we have

12:32

a big code ah

12:35

that's ah plastic told that we can use

12:37

for everything beyond what goes into

12:40

those three plus three barrels

12:42

now when you say toad are you talking like one those big white

12:44

plastic tubes inside the metal cage type

12:46

told or that's exactly it at

12:49

six at yourself as and so

12:51

the strategy is that the

12:53

oak barrels are always

12:56

are always filled

12:57

we don't want to let it let the whole

13:00

culture dry out

13:01

and we don't want to have to

13:04

worry about trying to clean barrels

13:06

and doing other things like that

13:08

so those they always

13:10

stay wet

13:11

the to

13:12

when it gets emptied you know it

13:15

it goes dry and then we'd

13:17

seen it out you know

13:19

before we are before we put anything new

13:21

into it and then we add the house culture

13:24

back into it along with everything else to

13:26

ready

13:27

the three barrels

13:29

these been used for multiple years or so this

13:31

point i'm no real a character coming from

13:34

where did you guys originally source those

13:36

there has been some changes over overtime

13:39

but the but the two barrels that

13:41

have been down

13:42

they were red wine barrels

13:45

those ones have then

13:47

the news or maybe i want to save

13:49

five or six maybe seven years

13:51

something like that and then we

13:53

just had another wine

13:55

barrel that came in

13:58

that i believe was a or

13:59

how about monday

14:01

no one is some

14:04

that means that the just came in this last year

14:06

the that one might have a little bit more

14:09

character to it than than

14:11

the other two arabic or to assume

14:13

that you guys are source of news from my temecula

14:15

wineries or resource

14:17

them from wherever you know we

14:19

have friends that know that know wineries

14:22

we actually have another couple that works as

14:24

sourcing from our paso robles and

14:27

so you know people have wine

14:30

they're all that they're that they're that they're done

14:32

with that they don't need anymore and so were able

14:34

to the fourth them and their

14:36

easy to to trade a

14:38

homebrew for a for barrels though

14:41

that's not how we sources

14:43

right yeah i i think the great thing about

14:45

home brewers is that we we

14:47

tend to make friends wherever we go

14:50

and a california being

14:52

the wind rich state that it

14:55

is that we have members that just

14:57

go up start chatting with folks

14:59

chatting realize the either they work for

15:01

a winery or they know someone who does and hey

15:03

they're looking to get rid of some barrels and hey

15:05

we'll take it off your hands and that's

15:08

usually how the story goes that he has

15:10

it's amazing barrels are wonderful until suddenly

15:12

had to get rid of i'm done with is like away

15:14

know here take one other thing that we do

15:16

with the barrel which is quite unusual is really

15:19

want to get want hold of some my victory

15:21

at sea barrels

15:22

for those up for their those of you don't

15:24

know what victory at sea is it say or is

15:27

it an imperial stout very

15:29

good imperial stout that that ballast

15:31

point makes and we were

15:33

able to get a hold of a bunch of those and so

15:35

we decided to try

15:37

one of those with the lambda can to see what happened

15:40

and it was a lot of fun we put

15:43

we put that fear into that we

15:45

dumped or whatever was left in the barrel the

15:47

proceeded to drink it because it was so good let

15:51

me feel that girl up atlantic and let it go

15:53

and at the end of the day when it

15:55

came out his had this

15:57

there are bad

15:58

the battery flavor to it richard

16:01

really not pepper it was really more of a coffee

16:03

flavor but tasted more like

16:05

like guy like a pepper so

16:08

one of the beers there when it landed to be put

16:10

on that year that the

16:12

humber festival the to the pub lot

16:15

of lambeth and what

16:17

we did was we just played off of that

16:19

pepper theme and added some public

16:21

know to it the get the i sort

16:24

of the green a little bit more the green pepper

16:26

flavor to it and then serve that at the festival

16:28

in it was a with a huge hit

16:30

yeah well see that's probably using the

16:32

most unique fear i've ever had and

16:34

not in the way of like you're just trying to

16:36

be nice to someone it was i've literally

16:38

never had a beer like that before it

16:41

was

16:42

unique and amazing

16:44

it's one of the things that i really like

16:47

about this is that we can do things that

16:49

really

16:51

either haven't been diner haven't been

16:53

widely experienced by people and we

16:55

can bring them out and showcase

16:57

them to people and say hey what about this

16:59

mean the slots festival one

17:02

, our members came up with a a

17:04

banana landing i'm

17:06

i'm not even even had a banana bit usually

17:08

i try to stay away from that like

17:11

laboring most beer styles on

17:13

by

17:14

the banana lambda can was quite it was

17:17

quite interesting if it what

17:19

there's one commercial example your neck of was a

17:21

chateau has a blue there's a shepherd banana

17:24

not , recommend it because taste mostly like a

17:26

banana jolly rancher by i'm

17:28

assuming not the case with the case one that you guys are doing

17:31

you'd hinted at the fact okay you've had

17:33

multiple barrels over the years besides

17:36

leaving them a wet to maintain the house

17:38

culture and keep would swollen is

17:41

or any other maintenance egos are doing on the barrels

17:43

year to year

17:44

well the intention was not to do

17:47

that to really have to do any maintenance on them

17:49

said a barrels are there outside

17:51

there are on get away with

17:54

tanks under a pepper tree

17:56

we did have been a did have

17:58

one

17:59

the issue one of the barrels it's sort of sprung

18:01

a leak and i was like oh no the said

18:04

i was about up smelling this fruity

18:06

flavors fruity flavors with a barrels went on some what

18:08

is going on and so i

18:10

am realize that there was a slowly

18:12

sick when i started investigating

18:15

found a were a was a look like one of the barrel

18:17

had a had a pimple

18:20

in it that maybe

18:22

originally didn't go all the way through

18:24

maybe somebody stuck a nail but it didn't go our way

18:26

through a wasn't really employee puncture it

18:29

and some at how it worked it's way out

18:31

enjoy it i was able to drive

18:34

a

18:35

a wooden spike into a to i'm

18:37

basically seal a backup

18:39

it really other than that that's the only thing

18:42

that we've had to do i'm in in

18:44

terms of barrel maintenance

18:46

what drives the decision to retire

18:48

barrel

18:49

i think at that as sort of scared

18:51

me a little bit about when spring a leak

18:53

and so i started thinking about will maybe it's time

18:55

to bring something else and i think

18:58

the other reason to think about

19:00

bring in other things and is because when

19:03

maybe when you're growing maybe when you're

19:05

doing this on a large scale you're

19:08

trying to make everything consistent

19:11

when you're doing this on a smaller scale

19:14

the diversity is actually your friend

19:16

and for and the reason why is

19:18

because of you book cover this in more

19:20

detail when we get to blending but it's

19:23

nice to have things that are different because

19:26

there's different things you might want to do with different

19:28

flavored fears especially when it comes

19:31

to blending place where we got the the beer chilled

19:34

the are blending together the take the

19:36

beer into the barrels you get a beer

19:38

but the mix culture and their and also that

19:40

out for some forget that out the

19:42

barrel without our culture and

19:45

tiger my season and ,

19:47

does the fermentation proceed

19:49

the you are a sudden they got the barrels outside

19:51

the under a pepper tree so

19:54

i'm guessing we're going off we're going temperatures

19:57

what does it look like when it's from other

19:59

shall we

19:59

have blocked tubes on the barrels

20:02

and those go into that they

20:05

, into a a canister

20:08

that has star san and it

20:10

the biggest stars and can sit out for very

20:12

long periods of time and still be

20:15

the city in the some

20:17

things won't grow into it

20:19

so those are the fermentation board

20:21

will kick off it will go today on a

20:23

how much sack as pitched

20:25

the how diggers the fermentation

20:28

as

20:28

sometimes we were under fill

20:31

the barrels a little bit

20:32

and ferment

20:34

them and on the outside

20:37

in another container that

20:39

the and then filled pcb top up the barrels

20:42

with that as the fermentation slows

20:45

the the fermentation is like any

20:47

beer is more vigorous in the in the first

20:49

week then after that you get

20:51

of the few kind of get a slow or percolate

20:53

and so that funny had to be most concerned

20:56

about what's gonna blow off

20:58

that i'm guessing is last

21:00

time we talked it's like when your monsters

21:02

was do as little as possible

21:05

to open the pedals as you can but during the

21:07

early stages fermentation that's

21:09

a little bit looser right yeah

21:11

and so in in this is even true i

21:13

think with

21:14

a classic brewing is that when

21:17

you have

21:18

when you had a vigorous fermentation you

21:20

have is driving c o two that's pushing

21:22

things outward

21:23

the yeah this positive pressure

21:26

this pushing things outward

21:27

so you know your lot safer

21:30

that things getting in the you don't want

21:32

to get him and than as

21:34

your fermentation slows that's when

21:36

you have to be more concerned about what

21:38

gets in i'm not so concerned

21:41

about pepper dropping dropping in or

21:43

something like that my biggest concern is about

21:45

oxygen that is the thing that

21:47

can really yeah really ruin

21:49

olympic unlike

21:51

some other sat sour beers you you

21:54

really don't want to have their at any acetic

21:56

notes and those who come from prolonged

21:59

contact with with oxygen

22:01

the that's what we're trying to be careful about because

22:03

those barrels are also is the toad outside as

22:05

well yes so everything's outside

22:08

what's the fermentation dumped her look like because

22:10

i'm assuming all sorts a natural cycles

22:12

does not doing anything to forces

22:14

so that temperature world it's

22:17

like a big it's like a big capacitor

22:19

for those of you the from engineers so the temperature

22:22

will fluctuate maybe

22:24

not so much on ads on a daily basis

22:27

but more on a monthly

22:29

basis where it'll go up you know as

22:31

you go to the summertime then

22:33

come back down in the fall i've

22:36

heard some

22:37

traditional brand landed brewers talk about

22:39

wanting their fermentation process

22:41

to go through a summer cycle so that

22:45

they can make sure that you don't protect your picks

22:47

up a little bit they can make sure that everything

22:49

that's gonna happen within fermentation

22:51

process happens before they go

22:54

ahead and package it one of the

22:56

best american made lamb

22:58

vic style beers i've ever had i

23:01

don't actually know they're still around anymore

23:03

in jacksonville florida or around there

23:05

at split called art was

23:08

it has a really amazing sour beer

23:10

and their whole production

23:12

facility for their sour beer was just

23:14

in in on insulated warehouse

23:17

in the middle of the jacksonville

23:20

summer florida heat and

23:23

costs must have been over one hundred degrees in

23:25

that warehouse and just saw their sour beer

23:27

was in their bubbling away totally

23:29

on temperature regulated

23:31

it was you know some of the best i've had

23:33

wolf is still open in jacksonville

23:35

florida and he , just animals

23:37

pretty miserable to yeah

23:39

having said that said mean we're not in that not

23:42

in of a environment and it

23:44

is in the shade under a puppetry

23:47

you know we're sort of

23:48

the papers night coastal but it's not

23:50

in the neither we have that sort of the coastal

23:52

corridor the show it it's

23:54

fairly temporary

23:56

how long does the fermentation take i mean

23:58

like you said okay with the primary how

24:01

are you seen active evolution

24:03

it will keep going a little

24:05

it'll be percolating slowly

24:08

they don't keep going for months and months and months

24:11

what we are typically do with his

24:13

go six seven

24:15

months them or found there

24:17

and then we harvested and

24:19

we

24:20

we hated and people taken home

24:23

and then of course it'll continue to

24:25

condition an age and even from

24:27

and out over a longer period of time

24:30

then again we're still seeing like burn the super

24:32

act of evolution answer to that primary fermentation

24:34

that's the stock on that's crucial

24:36

cycle like two weeks three weeks yeah

24:39

it

24:40

the beginning it looks more like it the

24:42

traditional beer where it'll from a doubt

24:44

and then you're sorta get this tale

24:46

that will go for a longer period of time or

24:48

you to see the slow there's

24:50

no bubbles in your know it stopped doing the same

24:53

do you envision me get are harvested

24:56

wouldn't tell you when it's time to harvest

24:58

or is it strictly by calendar

25:00

we've been doing it by calendar it

25:02

it seems that seems to be working out for

25:05

us

25:05

from birthday in march

25:08

how long until harvest so

25:10

we go into our use a

25:12

it's either late september or early october tuesday

25:14

october i would say so you really do get

25:16

the full summer exposure yeah

25:19

i think that's the primary motivation is to let

25:21

it work its way out to the summer and then

25:23

we come into the

25:24

the the fall and now's a good time

25:26

to the hardest it it's

25:29

also a little bit nicer

25:31

for to be cooler for

25:33

people that are because we can have

25:35

a us it's a celebration time it's

25:37

ico harvesting the any

25:39

of your crops or things like that the people would traditionally

25:42

do

25:43

where it's a time of celebration and so

25:45

for us it's upon the celebration the

25:47

main work is done on roaming day

25:50

the an artist is a time for us

25:52

to you know enjoy the fruits

25:54

of our labor

25:55

between every time of birthday

25:59

the harvest it sounds like the

26:01

only means that you're doing at least as in that initial

26:03

part where you doing some topping up

26:06

work as the fermentation slows

26:08

it sounds like you're not talking up during the during

26:11

the the fermentation know will

26:13

make sure that the i'm a

26:15

the blow off some of these block

26:17

tubes are in going into this sanitizer

26:20

and just to make sure that that doesn't dry out

26:23

you know some has any to top off a little bit in

26:25

the senate taser the

26:27

to make sure that everything is

26:30

the airlock is completed have you

26:32

guys are forgotten to harvest eight and had the beer not

26:34

ready

26:34

no you're batting a thousand batting

26:37

a thousand but i will tell you that doesn't make you less

26:39

nervous because think about it you know

26:41

been harvested everyone's coming over into payments

26:43

times what if you you know open

26:45

them up and my biggest fear is it is you

26:47

know we've made you know salad dressing

26:50

and everything tastes like vinegar and it's

26:52

we don't have solid for people to put an

26:55

but also you guys have an advantage of if you're doing

26:57

your hobby stay in that september october for him

26:59

and , beers target for southern california

27:02

hombres muscles you still have

27:04

like another half year to sort of get

27:07

things corrected before things

27:09

corrected it's really showtime to the public

27:11

yeah i suppose that's true but i mean

27:13

just said disappointment that there there's a

27:15

lotta work as put into to getting it to

27:17

where it was himself

27:19

the big disappointment but that's not

27:21

happen and i think

27:23

you know maybe that's when the reasons why we do the

27:25

things the way that we do because

27:28

it's working and it's working well

27:30

then i think one thing is that like there's

27:32

not a specific profile

27:35

that we're looking for in the flavor

27:37

of the final beer is you know as

27:39

long as it tastes good we're

27:41

happy right now we're not expecting

27:44

a beer to be really sour really

27:46

funky because we get everything

27:48

in between

27:49

and so as long as it comes out

27:51

interesting then were how

27:53

that's a good point derek because if

27:57

we were a brand wearable mom was expecting

27:59

the same

28:00

labour out of it then we would have to blend

28:02

everything together to get consistency

28:05

and make sure the everybody was getting the same

28:07

thing why you know we

28:09

would actually prefer some diversity

28:11

in the atlantic said we end up with because

28:14

that gives us the a more interesting

28:16

things that we can do with it and more

28:19

options for plenty

28:20

more more possibilities

28:22

indiana use the barrels and the toad

28:24

are at your place you

28:26

have any other fermentation

28:29

elms coming on to help years or so

28:31

of one man gag during that earlier

28:33

hard to stay there are say you know the big celebration

28:36

the you know there's no twenty thirty

28:38

forty people that are there to help others

28:41

plenty of helped there the one day

28:43

there's that's where most of the work has been

28:45

done and so the eighteen

28:48

twenty people working at brown brewing day

28:50

so but during the during

28:52

the in in the meantime there's not really

28:54

anything to do their other than just

28:56

keep an eye on and make sure things don't go dry

28:58

though the nut nothing else required

29:01

mh or the barrels don't like

29:03

the i think most importantly is the guard

29:06

cat the does

29:08

the lion's share if you

29:10

well most of the year

29:12

the point you're likely to have them now

29:14

and you'll see them jump up on the barrels

29:17

and

29:18

occasionally hang out there and then sometimes

29:20

chase after berman

29:22

and things like that that might be in the in

29:24

the area

29:25

the that just gives a whole new i on

29:27

a whole new picture to the idea of teddy bear

29:31

the you've heard of a lot of these blue berries

29:33

that have cats in their birth in

29:35

era where has to you'll

29:37

catch mice and things like that that might get into their

29:39

grades

29:40

oh yeah boy there's a very long tradition

29:42

going on way back to smear he and dimes i suspect

29:45

now we're at harvest day

29:47

we've gone through fermentation the beer

29:49

is hopefully happy were about to find

29:51

out what

29:53

is the activity look like on harvest the

29:56

you got three hundred eighty gallons bearded deal with derek

29:59

you wanna you wanna

29:59

that about everyday

30:01

yeah so far really

30:03

what happens is we get shouted

30:06

know between twenty and thirty people they show

30:08

up you notice whatever empty tags

30:10

they're willing to dedicate to

30:13

sour beer pretty much and definitely

30:15

because that's once that's once go sour

30:17

and that's kind of a one way street basically

30:21

we start with is andy will

30:23

take a growler for

30:25

a sample out of each to the

30:27

barrels and

30:30

, you know label them a b c d

30:32

s s then folks will

30:34

show up to sell do a sampling

30:37

of each of the barrels they'll

30:39

figure out which one they liked they best

30:41

or which one they think they can do the most with

30:44

and then they will set their

30:46

keg

30:47

the below that barrel

30:49

and wait in line to get filled

30:51

up if you're feeling

30:54

a little wild you will try to get

30:56

you know maybe half and half one barrel or

30:58

another kind of deal hot bland and

31:01

, then you have that

31:03

tag you go home and then decide

31:05

what you want to do that in

31:07

the meantime usually folks are

31:09

sharing different sour beers

31:12

you know or chat and now we're talking about

31:14

what our plans are and

31:17

nino or to live in number a dream

31:19

a homer is drinking beer to whole revenge

31:21

on doing beers does that never happens

31:24

i'm guessing what that the people who weren't

31:26

on the teams during the brewing are

31:28

the ones who then gets tagged tags on

31:31

there's a way we do that is need you

31:33

first of all if you were if you are

31:35

brewing you can you

31:37

can get credit than bringing some some back

31:39

but also were looking for people that will commit

31:42

to bring something to the festival

31:44

the to make sure that you know this has been served

31:46

out to people with is a you're trying to avoid

31:48

freeloaders who just want to have a home keg

31:50

of lamb and tell everybody that shows that

31:52

though get something so at least

31:55

if you didn't participate in anything and

31:57

you won't commit to anything

31:59

the

31:59

the government a growler atlantic just

32:02

for show

32:03

yeah we're we're going up for you to work for sure censored

32:05

with start rather work so everybody every

32:07

says hey yeah gimme barrel

32:10

year or so or this or that

32:12

or gimme half and half the

32:14

, are you guys actually doing that the transfer

32:16

out of the barrels does minutes

32:19

a lot of work move or levy or maybe

32:21

didn't mention earlier

32:23

is that the barrels are

32:25

the the render pepper tree

32:27

the pepper tree is ah

32:30

raised up beyond a retainer

32:32

wall so they're actually raised up so

32:34

we can actually gravity feed from

32:36

the barrel indicate that refilling

32:38

which is kind of nice and a for anybody

32:40

that

32:41

the thinking about doing something like there's

32:43

not a bad idea to figure out man

32:46

on the how you gonna fill the girls but how are you gonna

32:48

get

32:49

the beer out of the barrels

32:51

the and a gravity is that is is a nice way

32:53

to build a do that civil either

32:55

started siphon or lately we've been

32:57

know i'm just starting at by i

33:00

presume that on the head space to c

33:02

o two then getting that started

33:04

and then letting it go by gravity and

33:06

to the cakes

33:09

i'm assuming when you you're saying hey we're going to see

33:11

or to he got like a bong that

33:13

long has a port for wracking kane

33:15

or tumor whatever it is your values and

33:17

also way for you to inject c o two that's exactly

33:20

it and and that way you

33:22

for the last year to up on top bob's

33:24

your uncle beer starts florence which yes

33:27

is very handy if you're going on the site on a and

33:29

also lot easier on the knees on the back the

33:32

we got beer moving around by gravity

33:35

at that point time since you guys

33:37

been so auction focused

33:39

in terms of trying to avoid auction products

33:42

are you taking any special measures during that period

33:45

to do anything to prevent

33:47

the additional auction pick up world by that point

33:49

timer your lights were pretty well set

33:52

wow what we do do is after we fill

33:55

the cakes

33:56

then we'd be purged the

33:59

near the perks the company cakes or with

34:01

your to do so there's no oxygen in the top

34:03

there could be some oxygen

34:06

it up from the transfer

34:09

but it it's really bad

34:11

a small amount and i

34:13

think it's it's never been an issue for us

34:16

the time that we've seen where we've had

34:19

you know issues with far oxygen is

34:22

have been a rare

34:24

maybe you have a cave where you've lot it's last

34:26

as ceo and then it's sat

34:28

there for months he have been

34:30

exposed to oxygen

34:32

and those are the times it seems like

34:35

we've be seen issues and problems so this

34:38

for the short term you pick up a little bit

34:40

of oxygen here doesn't seem

34:42

to be high

34:44

enough on the threshold level that the it

34:46

makes any difference

34:48

when you guys are doing as harvest day how long's

34:50

that take the get that ran over to gallons

34:52

all spread out amongst the people who

34:54

are taking some even if it's just a gallon

34:57

the do not in the biggest rush speaking

34:59

first having her were having

35:01

a you know for granted time enjoying

35:04

enjoying the day that i'd say we

35:06

spend probably

35:09

probably i maybe in an hour

35:11

or longer just enjoying the samples the

35:13

were put out know the things that people brought them he

35:15

then we go to business and sale can that they

35:18

start doing the the kegs up we saw the

35:20

cakes up maybe that media

35:22

a couple hours later everything's everything

35:25

still done and done and and people probably

35:27

stick around for another hour after that to

35:29

enjoy the day

35:30

how dare they enjoy themselves when

35:32

you guys are looking at the beers and

35:34

you're tasting those barrels for

35:36

you in particular what

35:39

are you looking for when you're

35:41

saying that a portion i want when

35:43

you think derek what are you looking for

35:45

yeah i mean that

35:48

it's hard to answer unless you standing right there

35:50

right foot so what i'm looking for mostly

35:52

is inspiration

35:55

is something

35:58

interesting interesting way that

35:59

makes me think

36:02

you know i could do something with this and

36:04

so sometimes i like something really funky

36:07

sometimes i like something really sour something

36:09

out you know sometimes i like something

36:11

kind of in the middle it ,

36:14

when it comes down to is in

36:16

my mental map map sour

36:18

beer do i already have because

36:20

i can have a pretty decent

36:22

collection at this point this

36:24

, what gaps in my looking to sell

36:27

and once i've kind of figure that part

36:29

out

36:30

that will help me decide okay with some of this beer

36:32

because always really funky or you know i

36:34

was some this year because it's got real big apricot

36:36

notes or something like that right snare

36:39

i'll i'll work out of my mind of like okay

36:41

i feel like this to be really good on

36:44

you know this kind of fruit or maybe

36:46

i'll do something wild like andy mentioned like

36:48

i'll add peppers to and you really can

36:50

really half to two

36:52

the wait to see what you're tasting and

36:55

then decide what you can do with it and

36:57

a for you

36:58

there are also for me

37:01

it is similar to what what what

37:03

derek says amina it depends on what i'm

37:05

doing with it a lot of times when you add

37:08

the fruit to be or depending on what for your

37:10

adding it can be com

37:12

laura more acidic and so

37:15

the oven something i'm going to be adding a fruit

37:17

that i know it's gonna be various said it that

37:19

that i might look for something that's

37:21

a little softer for a base if

37:24

it's something that i was when to use

37:26

and drink a dumb as a straight

37:28

lambeth i would probably be looking for

37:31

more funkiness and bread

37:33

character to it's something really very

37:35

interesting

37:37

don't worry so much about

37:39

maybe it seem like it's not mature

37:41

because i know that the beers can a mature

37:44

over a longer period of time though sometimes

37:46

will have a difference between the two between the

37:48

barrels that were the we're harvesting

37:51

were one of them will be drier

37:53

than the other one then i

37:55

don't see that too much as a difference

37:57

because i know that that those things

37:59

and work themselves out over

38:02

longer period of time

38:03

and again to the point of i have him time

38:06

, him from the public coming again

38:08

if you're doing that that harvest

38:10

day in october you have

38:13

and you are you have

38:16

seven eight months before before it's

38:18

been for to the public rice so there's a

38:20

lot of time for additional changes and

38:23

yeah , couple gravity points aren't gonna matter

38:25

so much so one thing i will say

38:27

is because we give people a choice about

38:29

wish you know barrel that they wanna line

38:31

okay got to it's never occurred

38:34

where everybody's line there okay got behind

38:36

the same barrel you know so it's

38:38

pretty much divides equally a mean

38:40

you won't

38:41

there it you can't say oh that one is the better

38:44

is clearly the better lambeth

38:46

it it they're just different critically if

38:48

you have different flavor goals in mind then

38:51

it makes perfect sense to save a while now

38:53

i don't want i want i want i want a veil

38:55

they're done the is the sort of i

38:58

guess the lamp equivalent of a suicide yeah

39:00

the whole thing that we all used do as teenagers and sort

39:03

of and one of their brian bill

39:05

that have a a an interesting mix

39:08

i believe one of our members

39:10

affectionately referred to as i believe

39:12

rainbow unicorn was was that the

39:14

title and

39:15

he did that with all the lamp

39:17

acts that were on top of the first one blunder

39:20

them all up together make a supervillain

39:22

and so

39:25

i don't know what that's like that's fruit cocktail or something

39:27

or something know what you would call that

39:28

i recall that a whole hell of a lot of flavor and last

39:32

get a free will show clock in front of me

39:34

in thinking about than the young how

39:36

much more we have to talk about i know

39:38

this is gonna drive some people nuts but it's gonna be time

39:40

first cup this a little short

39:43

so that we can cover flavoring

39:45

and all that sort of fun posts from attention

39:47

activity including service at this on a telephone

39:50

numbers muscles and other considerations

39:52

the cars have so before

39:54

we leave this show anything

39:57

else we need sort about in terms of fermentation

40:01

maintenance the harvest

40:03

day or considerations

40:05

people need to have when they're trying to do something what does

40:08

that's an open broad spectrum well

40:10

the only other thing i'll say about harvest

40:12

a that we didn't really talk about is that there

40:15

some people that just don't

40:17

get enough of this and have decided that

40:19

even after they harvested they wanna go

40:21

home and do the more land

40:24

land they can so we'll end up

40:26

been distributing some

40:28

of the house culture as well

40:30

the memories at wanna take it home in and

40:32

in and do things with that on the room

40:35

i may make sense word or have that point

40:37

i'm it's effectively free so now

40:40

you go take go take and actually so

40:42

to that point you talk with your talked

40:45

about before that you

40:47

have to keep the barrels what's so that they don't

40:49

die out not to get the house culture going

40:52

after people take three

40:54

hundred and fifty a gallon of land back away from me or

40:56

thereabouts don't you come back

40:58

and brew something else to keep the barrels work or

41:00

is irritating of liquid where were

41:03

you doing there so there's two ways

41:05

that we've done this one way is

41:07

we actually were brew enough

41:10

fear that day

41:12

the to have to fill the barrels back

41:14

up

41:15

that's them as the obe barrels that's

41:17

one way

41:18

the second weight have you done it does we've taken

41:21

that it from the to and

41:23

told that filled the barrels up with the lambda from

41:26

the took to were basically hard to seen them

41:29

the barrels then we saw the barrels up

41:31

with a toad and then everything that's left in the top

41:33

we are so people's kegs up

41:35

with that though there's sort of two

41:37

options of of how we do that natural

41:40

depends on the a what the commitments

41:42

are and

41:43

whether or not we're in a pandemic pandemrix

41:46

, fully know if they change a lot of rules rules

41:49

the barrels themselves that move forgot as

41:51

are those like eel sort of city sixty

41:53

gallon by barrels air fifty three

41:55

gallon barrels said

41:58

but you don't get fifty three gallons

41:59

the them you get

42:01

the mud something just under fifty out

42:03

of them foot a derek

42:05

any other thoughts of people to know about

42:07

the this whole part of the project

42:10

here from the birthday on of since we didn't

42:12

have didn't have bird

42:13

yeah the one thing in my mind

42:15

about the fermentation process

42:18

is that it's less delicate

42:20

than people saying that , can

42:22

be a he really got a stress

42:24

it out that you know it's it's gonna

42:27

do what it's gonna do and

42:30

it's probably gonna turn out okay

42:32

so as , say garbage

42:35

in garbage out so if if

42:37

you can make sure the stuff going in is in

42:39

good shape i said it's actually

42:41

really hard to get

42:43

something bad to come out you know than the

42:45

number one thing like andy mentioned his oxygen

42:48

you know make sure the oxygen stays out but otherwise

42:51

if it comes out interesting that's your goal right

42:53

because interesting means you can do something with do something

42:55

sounds like

42:57

good work

42:58

the culture i walked

43:00

right into those urges and

43:02

then of course as the as we sort

43:04

of started to allude to him will get into the next episode

43:08

even once you get things out the other side there's

43:10

plenty of room to play with flavorings to

43:13

either just

43:14

correct or

43:16

emphasize other characteristics of the beer

43:18

that you actually and of words which again is for

43:21

the reason why it's good to have a diversity of different

43:23

results boys and girls my

43:25

followers hold onto

43:27

your shorts because we're gonna have gonna part three coming

43:30

up coming two weeks for the limbic

43:32

all the time so stay tuned

43:34

and we all have proved hurricane sandy back

43:37

at that point in time we will cover blending

43:40

flavorings service and

43:42

just how yeah keep something like this

43:44

going

43:47

you're going for joyous another episode of the brew files

43:50

what we hope that you enjoyed the second part exploration

43:52

of how this society do lame big runs

43:54

their mics cultured fermentation project in

43:57

the next episode will break down their flavoring pack

43:59

new and forming process these as

44:01

, how did they keep the madness going

44:04

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