*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > All Brett C Beers Tasting Thin?
Reply
 
LinkBack Thread Tools
Old 09-18-2012, 03:09 AM   #1
CadillacAndy
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CadillacAndy's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 1,037
Liked 100 Times on 84 Posts
Likes Given: 44

Default All Brett C Beers Tasting Thin?

I have 2 beers that are all Brett C and they both have a very thin mouthfeel and a cider/wine flavor. Both were fermented at about 68F and kegged to approx. 2.3 volumes.

Has anyone else had this experience with all Brett beers?

I can provide recipe specifics if needed, but both the beers are totally different styles - hop bursted APA and a lower gravity Belgian Dark.

__________________
CadillacAndy is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 05:52 PM   #2
corkpuller
Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
Recipes 
 
Join Date: Jan 2012
Location: Exton, PA
Posts: 60
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Giving the recipes would help.

Low mash temps and over carbonation can both cause thin Brett Beers.

__________________
corkpuller is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 08:07 PM   #3
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,069
Liked 161 Times on 113 Posts
Likes Given: 92

Default

Chad Yakobson has said that Brett doesn't produce glycerol, a key element of mouthfeel. So for a full bodied 100% Brett beer you need to compensate by adding unmalted grains rich in proteins and beta-glucans (wheat, oats, rye), acidity, adjust the carbonation, produce a more dextrinous wort (although this is tricky as Brett can ferment many dextrins), or add lactose if the strain you are using does not produce the enzyme β-glucosidase (not sure which do/don’t).

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 08:32 PM   #4
CadillacAndy
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CadillacAndy's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 1,037
Liked 100 Times on 84 Posts
Likes Given: 44

Default

Quote:
Originally Posted by Oldsock
Chad Yakobson has said that Brett doesn't produce glycerol, a key element of mouthfeel. So for a full bodied 100% Brett beer you need to compensate by adding unmalted grains rich in proteins and beta-glucans (wheat, oats, rye), acidity, adjust the carbonation, produce a more dextrinous wort (although this is tricky as Brett can ferment many dextrins), or add lactose if the strain you are using does not produce the enzyme β-glucosidase (not sure which do/don’t).
That was exactly the kind of answer I was looking for. Now that you mention it, I think I have heard that before too. Thank you for posting.

Maybe I can salvage what I have with some malto dextrine and quick drinking. Thanks again!
__________________

Looking for a way to give and receive beer feedback using online BJCP score sheets?
Check out - http://onlinebeerscores.com/ and my blog at http://onlinebeerscores.com/blog

CadillacAndy is offline
 
Reply With Quote Quick reply to this message
Old 09-19-2012, 09:13 PM   #5
moti_mo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Denver, CO
Posts: 561
Liked 31 Times on 25 Posts

Default

My all Brett C belgian blonde came out with a great mouthfeel, and not thin at all. It was almost all pilsner malt and finished around 1.01 or 1.012 if I remember correctly. Judged a 45 at a comp last spring for huge pineapple nose and great malt backbone. I'd have to check for mash temperature and exact procedure, but I believe it was a pretty straight forward brew.

__________________
moti_mo is offline
 
Reply With Quote Quick reply to this message
Old 09-19-2012, 11:35 PM   #6
CadillacAndy
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CadillacAndy's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 1,037
Liked 100 Times on 84 Posts
Likes Given: 44

Default

Quote:
Originally Posted by moti_mo
My all Brett C belgian blonde came out with a great mouthfeel, and not thin at all. It was almost all pilsner malt and finished around 1.01 or 1.012 if I remember correctly. Judged a 45 at a comp last spring for huge pineapple nose and great malt backbone. I'd have to check for mash temperature and exact procedure, but I believe it was a pretty straight forward brew.
Nice! I'd be interested to hear about the mash temp. I'm pretty sure both of my Brett C beers were between 150-152F. The one had a pound of oats, but also a pound of dark candi sugar. The IPA had a half pound of regular sugar to help dry it out more. Same recipe I used several times, except all late addition hops and Brett C instead of us-05. I was going for tropical fruit flavor with the Brett. Cascade and Amarillo and the pineapple flavor from the Brett play nicely together, and it's a decent beer, just lacks body.

Next all Brett beer I make I'll totally leave sugar out of the recipe.
__________________

Looking for a way to give and receive beer feedback using online BJCP score sheets?
Check out - http://onlinebeerscores.com/ and my blog at http://onlinebeerscores.com/blog

CadillacAndy is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 01:15 AM   #7
bovineblitz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Binghamton, NY
Posts: 2,330
Liked 113 Times on 94 Posts
Likes Given: 37

Default

Quote:
Originally Posted by moti_mo View Post
My all Brett C belgian blonde came out with a great mouthfeel, and not thin at all. It was almost all pilsner malt and finished around 1.01 or 1.012 if I remember correctly. Judged a 45 at a comp last spring for huge pineapple nose and great malt backbone. I'd have to check for mash temperature and exact procedure, but I believe it was a pretty straight forward brew.
Mine had 25% wheat with american 2 row and a 1/2lbe of acid malt, came in at 1.010. Very tasty, pineapple, slight funk. Same basic idea as your brew.

I have four 8 month old bottles right now, it was hard to stop drinking them once I started. 1.045, 17ibu, mashed at 152, pitched a 1.2L stir-plated starter.
__________________
bovineblitz is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Repitching Brett from a 100% Brett fermented beer Coff Lambic & Wild Brewing 11 05-29-2014 01:40 AM
Sourness in Brett Beers Waylit Lambic & Wild Brewing 13 12-05-2011 08:23 AM
Brett beers not carbing well Calder Lambic & Wild Brewing 5 12-02-2011 11:26 AM
Adding Brett to a Brett beer Calder Lambic & Wild Brewing 4 09-28-2011 04:39 PM
All brett beers? bakins Lambic & Wild Brewing 1 06-01-2009 01:44 AM