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Old 01-23-2013, 12:51 AM   #481
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Default Brett Funked version of BVP


I brewed up a 10g batch of this in September. In November, I Brett B to one fermenter, and Brett L to the other.

I just checked and the Brett B hasn't changed much since it was added. It never formed a pellicle. I'll probably just add the bourbon and keg this one soon.

The one with the Brett L though... big bubbly pellicle. I just gave it a taste - kapow. Man, that's one sweet funkalicious beer. Loving it. I'm gonna let it go till spring, add bourbon, then bottle. Sweet!

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Old 01-23-2013, 01:20 AM   #482
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Originally Posted by passedpawn View Post
I brewed up a 10g batch of this in September. In November, I Brett B to one fermenter, and Brett L to the other.

I just checked and the Brett B hasn't changed much since it was added. It never formed a pellicle. I'll probably just add the bourbon and keg this one soon.

The one with the Brett L though... big bubbly pellicle. I just gave it a taste - kapow. Man, that's one sweet funkalicious beer. Loving it. I'm gonna let it go till spring, add bourbon, then bottle. Sweet!
Pics please, of the funky one of course.
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Old 01-23-2013, 01:31 AM   #483
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Pics please, of the funky one of course.
I popped a few bubbles in the middle when I put the thief in there, but you can see what I'm talking about there.



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Old 01-23-2013, 04:19 AM   #484
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Brewed this again today. Previous batch used US-05 and was one hell of a beer. I decided to use Notty on this with Olive Oil and minimal aeration.

I'll update you guys in a few weeks.

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Old 01-23-2013, 03:48 PM   #485
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Won a blue ribbon with this one. Just added some bourbon soaked toasted oak chips in secondary, along with the regular bourbon addition prior to kegging. Had to make my own brown malt at the time, roasted in the oven at 350 degrees, and crushed with a rolling pin. My local now carries brown malt and it is a lot darker than my homemade version. I am now lazy and use store bought.

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Old 01-23-2013, 06:39 PM   #486
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Yup, that's funky.

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Old 01-24-2013, 03:23 PM   #487
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Sparky, I am gonna make this and keg. How long should I let it condition in the keg before drinking it?

Thanks this looks amazing

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Old 01-24-2013, 09:06 PM   #488
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Sparky, I am gonna make this and keg. How long should I let it condition in the keg before drinking it?

Thanks this looks amazing
I'd leave it in primary for at least 3-4 weeks and then rack to a keg. At that point it should be drinkable.

However, you'll have to decide when to condition with the Vanilla and when to introduce the Bourbon.

I condition with the Vanilla (In a hop bag) while it's in the keg so that I can taste the levels of Vanilla over a few days. Once it reaches the proper level, I pull the hop bag.
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Old 01-28-2013, 09:11 PM   #489
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Brewing up a triple batch of this on the weekend, can someone double check my starter numbers for me?

I'm going to do 4L at 1.04, cold crash and decant, then do another 4L at 1.04, giving me 1328 billions cells, or about 19.5 millions cells/mL if all goes to plan? I have a 5L erlenmeyer and stir plate if that matters.

Using Brewers Friends calculator using the Braukaiser model (but I don't know if this is even accurate, other calculators seem to disagree greatly, especially on the step up calculations.)

Thanks everyone, super excited!

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Old 01-28-2013, 11:48 PM   #490
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Quote:
Originally Posted by Haputanlas View Post
I'd leave it in primary for at least 3-4 weeks and then rack to a keg. At that point it should be drinkable.

However, you'll have to decide when to condition with the Vanilla and when to introduce the Bourbon.

I condition with the Vanilla (In a hop bag) while it's in the keg so that I can taste the levels of Vanilla over a few days. Once it reaches the proper level, I pull the hop bag.
Hap, how long do you typically leave the vanilla bean in? Also how much bourbon do you add to 5 gallons and when?

thanks !
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