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re: Homebrewing: In-Process Thread
Posted on 12/7/15 at 8:48 am to LoneStarTiger
Posted on 12/7/15 at 8:48 am to LoneStarTiger
quote:
yes, the hops don't bother the brett like it will the lacto. Just remember that they can and probably will change the hop character of the beer.
Do you monitor PH on a brett beer as closely as you would a sour beer? I would think, that brett acts similarly to sach, so typical ale ph is appropriate, as with a 3-3.9 ph is more acidic.
1
Posted on 12/7/15 at 8:48 am to LoneStarTiger
I'm wanting to do a split batch of IPL/IPA.
Anyone have any IPL tips or sources for a good recipe?
Anyone have any IPL tips or sources for a good recipe?
Posted on 12/7/15 at 9:04 am to BugAC
Lower bitterness than with a Sacch IPA. I'm on my phone, so I'm too lazy to google it, but Brett doesn't created or breakdown something that interacts with Alpha acids and mouthfeel. As such, bitterness is much more perceptible in a Brett ipa.
Posted on 12/7/15 at 9:09 am to BottomlandBrew
quote:
Lower bitterness than with a Sacch IPA. I'm on my phone, so I'm too lazy to google it, but Brett doesn't created or breakdown something that interacts with Alpha acids and mouthfeel. As such, bitterness is much more perceptible in a Brett ipa.
I was thinking somewhere in the range of 30-45 IBU's, with a large whirlpool/dry hop addition.
Posted on 12/7/15 at 10:09 am to BugAC
quote:
Do you monitor PH on a brett beer as closely as you would a sour beer?
I don't monitor pH ever
eta: ok, that's not entirely true. I don't measure it. I just taste it to see how sour it is and go from there, or in the case of a brett beer, I check to see how much brett character is developing.
This post was edited on 12/7/15 at 1:18 pm
Posted on 12/8/15 at 3:47 pm to LoneStarTiger
Has anyone used kumquats in beer? Not sure how to prepare them. I've never really eaten one, and i hear the skin is pretty sweet, so was wondering of maybe just halving the kumquats then throwing them in the freezer, or should i peel them, and reserve the peelings for the boil, and the fruit for the "dry hop" addition.
Getting a few pounds from a friend. Thinking about either using them for an IPA or Sour beer.
If with an IPA, i'd set my bitterness around 50 or 55 IBU's and do a large citra dry hop with the kumquats.
Or...
Use it in a sour, some sort of farmhouse saison brett blend that is mildly tart. I would probably want it to be very light. Lots of pilsner with some white wheat.
What sort of sour/brett blends would work well?
Getting a few pounds from a friend. Thinking about either using them for an IPA or Sour beer.
If with an IPA, i'd set my bitterness around 50 or 55 IBU's and do a large citra dry hop with the kumquats.
Or...
Use it in a sour, some sort of farmhouse saison brett blend that is mildly tart. I would probably want it to be very light. Lots of pilsner with some white wheat.
What sort of sour/brett blends would work well?
Posted on 12/8/15 at 3:54 pm to BugAC
One of the teams used kumquats in our Iron Brewer competition last year. It was definitely an IPA. Might have been LSUBoo's team. Perhaps he can chime in.
This post was edited on 12/8/15 at 3:54 pm
Posted on 12/9/15 at 9:12 am to BMoney
Latest "brewing" purchase.
Posted on 12/9/15 at 9:15 am to BugAC
quote:
farmhouse saison brett blend that is mildly tart
This is one of my favorite styles of beer so it would get my vote. If done right I think they pair excellent with almost any fruit.
I was aiming for this 'mildly tart farmhouse saison' with my last batch and completely missed.
Ended up WAY too tart, so I can tell you what not to do.
Posted on 12/9/15 at 9:22 am to LSUGrad00
Yeah, I could see striving for some crooked stave type beer with those kumquats.
Fruited Tart saison.
Fruited Tart saison.
Posted on 12/9/15 at 10:16 am to s14suspense
I would go so far as to try to get crooked stave to use the dregs
Posted on 12/9/15 at 10:22 am to LoneStarTiger
If you culture crooked stave dregs do so from one of their non-sour beers or get someone to get you a culture of RDS's brett blend.
The last Crook Stave fruited sour I cultured the dregs from contained pediococcus.
The last Crook Stave fruited sour I cultured the dregs from contained pediococcus.
Posted on 12/9/15 at 10:38 am to LSUGrad00
What about this strain?
Wyeast Farmhouse Ale 3726 PC
YT2-BY20137
This strain produces complex esters balanced with earthy/spicy notes. It will produce slightly tart and dry beers with a dry peppery finish. It is a perfect strain for Farmhouse ales and Saisons.
Wyeast Farmhouse Ale 3726 PC
YT2-BY20137
This strain produces complex esters balanced with earthy/spicy notes. It will produce slightly tart and dry beers with a dry peppery finish. It is a perfect strain for Farmhouse ales and Saisons.
Posted on 12/9/15 at 11:26 am to LSUGrad00
quote:
The last Crook Stave fruited sour I cultured the dregs from contained pediococcus.
that will get him the sour he is looking for
a really good option is RDS's saison blend. You'll get saison and some brett character and a nice sour kick
out of curiosity I pulled a small taste of my sour dreg culture to see how it's developed. I need to make a beer with this soon, it's really tasty right now.
This post was edited on 12/9/15 at 11:36 am
Posted on 12/9/15 at 11:45 am to BugAC
quote:
some sort of farmhouse saison brett blend that is mildly tart.
Use 5-10% acidulated malt in the bill, plus a smack pack of wyeast 3724 and a starter of wyeast 5526 that are pitched at the same time. Pitching a smack pack of the sacch and a starter of the brett gets them going at the same time. Brett has a lag time even with a starter, in my experience, so by the time you get the growth from the sacch, your brett will be pumping out stuff too. The B. lambicus produces a little acidity, which will round out the mild one-tone acidity you get from the acidulated malt.
I got in an order of Omega OYL-217 the other day. It says a quick funk, but we'll see.
Posted on 12/9/15 at 11:53 am to BugAC
I used that 3726 a few years back, if it's the same on rim thinking of. It was all sacch, I believe. Not bad, but no funk.
Posted on 12/9/15 at 12:47 pm to BottomlandBrew
quote:
The B. lambicus produces a little acidity, which will round out the mild one-tone acidity you get from the acidulated malt.
I was wondering about this Brett strain. Do you have to be mindful of your IBU's when using B Lambicus?
Posted on 12/9/15 at 12:50 pm to BottomlandBrew
quote:
I used that 3726 a few years back, if it's the same on rim thinking of. It was all sacch, I believe. Not bad, but no funk.
See I like some funk. And i like some tartness, but nothing overwhelming.
What i imagine from the brett beer i make is a clean effervescent saison, with some mild fruity tartness, some of that barnyard funk, and some aroma/character from some citrusy hops. And if i use kumquats, maybe try a pedio or lacto strain. Isn't pedio supposed to be not as tart as lacto?
Posted on 12/9/15 at 1:05 pm to BugAC
quote:
Isn't pedio supposed to be not as tart as lacto?
depends on wort composition and time
lacto sours faster, is hop intolerant, low pH intolerant, and high alcohol intolerant.
pedio sours slower, is hop tolerant, will ferment to a super low pH, doesn't really care about alcohol (within reason), and is a pain in the arse to kill.
Pedio also produces a ton of diacetyl and gets sick. In almost all cases it needs to be paired with brett to clean this up.
Posted on 12/9/15 at 2:03 pm to BugAC
quote:
Do you have to be mindful of your IBU's when using B Lambicus?
No.
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