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re: Homebrewing: In-Process Thread
Posted on 4/11/16 at 11:05 am to BottomlandBrew
Posted on 4/11/16 at 11:05 am to BottomlandBrew
do you find the pressure helps develop the brett character?
1
Posted on 4/11/16 at 11:47 am to LoneStarTiger
quote:
Be prepared to leave it alone and let the brett do its thing
What do you mean by this? i was going to use Gigayeast brett brux blend. States that at 1.062 fg @ 71 degrees for 15 days it will attenuate fully. That was the plan, and then keg it.
This post was edited on 4/11/16 at 11:48 am
Posted on 4/11/16 at 11:48 am to LoneStarTiger
I've heard that argument, but I don't have any side-by-side experience to say yay or nay. I've heard some well respected pros preach it, and I've heard other well respected pros say it's a myth. On a genus level, brett is an extremely diverse group, so I'd imagine there are some that get pretty funky in high-pressure CO2 environments, and others that don't.
I don't know what strain(s) was in my beer as it was one of those cross contamination issues I got had a while back before splitting up my equipment. The beer formed a pellicle shortly after removing my dry hops, so I'm guessing some brett came through on the hop bag that I had used in some previous batches.
I don't know what strain(s) was in my beer as it was one of those cross contamination issues I got had a while back before splitting up my equipment. The beer formed a pellicle shortly after removing my dry hops, so I'm guessing some brett came through on the hop bag that I had used in some previous batches.
Posted on 4/11/16 at 11:52 am to BugAC
quote:
What do you mean by this? i was going to use Gigayeast brett brux blend. States that at 1.062 fg @ 71 degrees for 15 days it will attenuate fully. That was the plan, and then keg it.
sure, it will ferment it down, but it takes time to develop brett character
Posted on 4/11/16 at 12:05 pm to LoneStarTiger
quote:
sure, it will ferment it down, but it takes time to develop brett character
Oh, I was assuming it imparted the flavor as well. Was hoping to have a relatively quick turnover brett pale ale.
Posted on 4/11/16 at 12:09 pm to BugAC
quote:
Was hoping to have a relatively quick turnover brett pale ale.
it's been my experience that relatively quick with brett is several months
Posted on 4/11/16 at 12:14 pm to BugAC
You can do 100% brett pale ale in a few weeks.
Posted on 4/11/16 at 12:22 pm to BottomlandBrew
quote:
You can do 100% brett pale ale in a few weeks.
is there a way to "force the issue" with getting the funk you are looking for when using brett? the brett pale ale I made went a couple months before I dry-hopped and kegged it, but it didn't have a lot of what I would consider brett character.
maybe pitch a big starter? manipulate the fermentation temps? use specific strains?
This post was edited on 4/11/16 at 12:24 pm
Posted on 4/11/16 at 12:31 pm to LoneStarTiger
You're not going to get a lot of funk with 100% brett. You need the byproducts of a sacch fermentation for brett to produce funk.
Posted on 4/11/16 at 12:36 pm to I_heart_beer
quote:
second brew on the brew boss
Still happy with the purchase? I eyed it again with my tax return, but talked myself out of it.
Posted on 4/11/16 at 12:45 pm to BottomlandBrew
quote:
You're not going to get a lot of funk with 100% brett. You need the byproducts of a sacch fermentation for brett to produce funk.
Thanks
Posted on 4/11/16 at 1:05 pm to BottomlandBrew
quote:
Still happy with the purchase? I eyed it again with my tax return, but talked myself out of it.
Definitely still enjoying it, and don't regret the purchase at all. I'm really liking the simplicity, seems to make the whole brew day more enjoyable. I wouldn't hesitate to recommend it to anyone.
Posted on 4/11/16 at 1:27 pm to BottomlandBrew
quote:
You're not going to get a lot of funk with 100% brett. You need the byproducts of a sacch fermentation for brett to produce funk.
Well i'm looking for a more of a smooth subdued funk like in Oceans.
My plan, is to use gigayeast brett brux blend and pitch. Let it ferment out for about 3 weeks to a month then add my dry hops then keg after 5 days.
Was initially planning an aroma hop dose of cascade at 5 minutes, then whirlpool and dry hop with citra, however, i'm getting more interested in nelson sauvin.
This post was edited on 4/11/16 at 1:31 pm
Posted on 4/11/16 at 1:34 pm to BugAC
Sounds like a good plan.
Posted on 4/11/16 at 11:33 pm to BottomlandBrew
quote:
You're not going to get a lot of funk with 100% brett. You need the byproducts of a sacch fermentation for brett to produce funk
You mean that band-aid (oh, wait, did B just hijack my account
) I prefer straight Brett fermentation or mixed fermentation vs. adding Brett after sach has done it's thing.
Posted on 4/12/16 at 8:00 am to rds dc
I had really good results copitching us-05 and Brett bottle dregs from a couple 750ml boulevard saison Brett (I believe they use claussini). First beer was a DIPA that had a moderate Brett fruitiness and played really well with the hops. I repitched a cider on that cake with a lb of light dme to give the Brett something to chew on besides sugars, and it finished with a ton of Brett character. In fact it was too strong at first and I had to backsweeten more than I usually do. I took notes that "apple juice plus us-05 lacks the compounds needed to make fruity phenols and esters; maybe try a Belgian yeast for or don't reuse cakes for them"
Posted on 4/12/16 at 9:53 pm to Canuck Tiger
I checked my Tripel today and it somehow went from 1.075 to 1.004 (94% attenuation). It's a little boozy (it's only been fermenting for 7 days) but has a nice fruity ester profile. Gonna rack it to a keg and let it sit there for a couple months to mellow and meld and clean up and I think it's going to be a good one.
Posted on 4/13/16 at 10:21 pm to Canuck Tiger
Pro tip: when using raspberries in a beer, filter the beer before kegging. Ask me how I know.
Just spent an hour getting 3 12oz bottles filled from the keg.
Just spent an hour getting 3 12oz bottles filled from the keg.
Posted on 4/14/16 at 10:26 am to BMoney
My last sour project has gone off the deep end and I am confident will never result in anything drinkable. If y'all remember I brewed a simple beer with no hops, tossed in Gigayeast Lacto after brewing, then added a Brett starter a few days later. No drop in OG after 3 weeks. Beer was getting really tart from the lacto, so pitched slurry of Cal Ale. Well 2 weeks later still basically no change in gravity, dropped .002 points. Beer is abrasively tart now, another few days and it will be undrinkable even by the sourest fans. 
Posted on 4/14/16 at 11:11 am to Fratastic423
Have you checked your hydrometer vs water to make sure it isn't cracked?
Usually lacto can't make a beer too sour for Brett or acid tolerant sacch to ferment; it kills itself at that point too...
Any way to measure pH?
Usually lacto can't make a beer too sour for Brett or acid tolerant sacch to ferment; it kills itself at that point too...
Any way to measure pH?
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