Quote:
Originally Posted by dcp27
a brett only primary isn't nearly as funky as secondary, but even then should be able to distinguish the two at this point. did your brett starter krausen at all before you pitched it? the vials contain really low cell counts, like 1/10th of normal, since they're meant for secondary use so you need to build them up alot.
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Interesting. I made the opposite assumption. I read a lot of Old Sock's stuff, and (I could be remembering wrong) I recall reading that his best sours are when he includes the bugs along with the primary. Therefore, I assumed the same about Brett.
However, after your post I did some more reading and he states exactly what you said, that his funkier Brett beers are from a Brett secondary. This makes sense to me since a Brett secondary would be more stressful on the Brett resulting in more contributions to flavor and aroma, the same effect that stressful conditions have on Sacc.
Quote:
Originally Posted by poley
I did an old ale using the Wyeast Old Ale blend (9097?), and over the course of a year, it went from 1.107 to 1.018, just for reference.
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That's good to know. I originally wanted to use the Old Ale blend, but it was no longer available when I brewed this. That's why I chose Ringwood and Brett L. (I think I originally said Brett B, but I mispoke.).
I'm going to let this sit in secondary until Labor Day, and then I'm not sure. I've got about 4-4.5 gallons of the clean beer, and 4-4.5 gallons of the funky version. I'm going to split it up, for sure. Probably oak some, might blend some with bourbon. Might add cherries or figs to some. And might put some in a 1-2 gallon carboy to bulk age for another year. Regardless, I'm excited to play around with it.
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