Mine is finally carb'd to where I want it. Funny thing; the first two sips are always sort of overpowering with funk, and the rest of the pint tastes pretty much completely different to me. Much more tart fruit. I have one friend who comes over regularly to drink beer with me and he agrees. We both really enjoy it but I forsee plenty of people not getting past the first sip. The appearance probably doesn't help, since it seems to be retaining a muddy look. Just sort of a dirty yellow.
Without a doubt one of the most interesting beers I've ever brewed or even drank. I'm sure it will continue to evolve as I drain the keg, and I'll keep updating.
__________________ SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.
Saq,
I just got some Brett B do you think this will be sufficient for this beer? Also how do you go about bottling this ale? Won't the brew continue to ferment and possible create glass grenades? Just wondering. I'm going to brew this next week once I get my yeast. Also do I need to add oxygen before I ferment? Never did an all Brett beer so I want to get it right. Thanks for the help.
Steelers77,
Sorry I missed your post and didn't notice it until today.
Brett does not super-attenuate when its the only microbe in the wort. It does that in the presence of bacteria as a form of competition to try and get all of the nutrients for itself. When used alone it acts a lot like a very attenuative strain of Saccharomyces. It ferments until it hits its 85%+ attenuation, and then drops out into the bottom.
If you were to bottle condition you might want to cut back on the sugar added as Brett will definitely eat it all, but I bottle from keg so no worries.
Brett B has a totally different flavor profile compared to Brett L, but I think this kind of a beer recipe is good to show off the nature of the yeast.
For some reason I have a pack of Brett. L. in the fridge. How long does it take this beer to fully mature? What I'm really asking is how long should I plan on having a carboy in use?
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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
Wow! thats some great turnaround. You did make a large starter correct? around a gallon? I assume the pitch rate will really effect the brett character. I really love Orval do you think I should go all Brett L., or start with a good belgian strain and pitch brett a couple days in to fermentation?
I like 100% brett beers, they are so unique and flavorful.
I did create a large starter, planning on similar pitching rates as for a belgian beer. Building up a starter is going to take a few extra days because Wyeast/White Labs only puts 1/10th the amount of brett in their media than they do for sacc. Just pitch it on the stir plate and let it run until it looks like a normal sacc starter.
Saq,
I'm finally getting around to brewing this, do you think it would be wise to chiill my wort to around 85 and pitch the starter? I'm just wondering because the temp in my area has come down and it looks like its gonna stay here. Also, I have a ferm chamber I was going to put this in with the hopes that it will stay warmer than room temp. Is my thinking sound?
The warmer the beer is the faster its going to work and probably the more tasty its going to be. I'm not sure about pitching at 85 but I don't think Brett would care too much. Worth a shot!
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