dcHokie

Recipes 

I'm doing a 10 gallon batch of Orfy's Hobgoblin clone (with some minor tweaks) and thinking I may funk half the batch. Anyone got any thoughts on co-pitching a sacch strain w/Brett vs all-Brett vs a sacch primary & Brett secondary on a malty English beer like this one?

Not trying to thread jack you here BovineBlitz, but seemed similar to the conversation that transpired throughout the thread

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Fermenting: Sour Pale Ale, Brett Belgian Rye Stout, FunkPaleI, FunkPaleII
Aging: Brett English Brown, Funky Fig/Date Saison, Drunk Owl Mango, OudBruin, FunkyDirtyBlonde, Solera
Bottled/Kegged: Brett IPA, Apollo Red, Hobgoblin, Brett Old Ale, FlandersPale, Dark Saison, Orval, JP BamBiere, Rapture RIS, RIS09, Oak Barleywine, Basil Saison

bovineblitz

Recipes 

No worries

bovineblitz

Recipes 

Alright so I've got my mind set on doing an all Brett C Grisette.

6.5gal
OG: 1.047
IBU: 20.3
SRM: 3.4

8lbs Belgian Pils (71.1%)
2.75lbs Wheat Malt (24.4%)
8oz Sucrose (4.4%)
1oz Willamette @60min [5.5%] (12.3 IBU)
1oz Willamette @20min [5.5%] (7.5 IBU)
1oz Willamette @1 min [5.5%] (0.5 IBU)

I'm thinking I'll do 5.5gal of the Brett C and pull out a gallon and do a small starter with a bit of Jolly Pumpkin dregs for that.

Do I have to be concerned with the Brett C not developing much character given that it's a relatively low gravity brew?

BootsyFlanootsy

Recipes 

not sure about the brett c character, but I think that looks like a really solid recipe that ought to let the yeast shine through no matter what, I'm sure it will have plenty of character of some sort.

dcHokie

Recipes 

Recipe looks good Bovine. I ended up pitching just Brett-C for my Hobgoblin batch mentioned earlier, I'd recommend a big starter 3L+, aerate a ton, and don't freak out (like I did) if it takes 3 days to start (mine took almost 4).

Let us know how it goes!

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Fermenting: Sour Pale Ale, Brett Belgian Rye Stout, FunkPaleI, FunkPaleII
Aging: Brett English Brown, Funky Fig/Date Saison, Drunk Owl Mango, OudBruin, FunkyDirtyBlonde, Solera
Bottled/Kegged: Brett IPA, Apollo Red, Hobgoblin, Brett Old Ale, FlandersPale, Dark Saison, Orval, JP BamBiere, Rapture RIS, RIS09, Oak Barleywine, Basil Saison

bovineblitz

Recipes 

I just brewed this up yesterday, no chilled it in some borosilicate carboys, and pitched my starters today. Oh yeah I skipped the sugar and added a half pound of acid malt to make the brett happy.

4.25gal got a big pitch of Brett C, 2gal got a pitch of some Jolly Pumpkin dregs that were put in a 250ml starter for 2 days to hopefully wake them up along with a good dose of Brett C. I didn't aerate all that much since I read in multiple places that you get more brett character if you don't aerate at all... so I just went with swirling for a minute or two as opposed to direct O2 infusion. I wasn't going to NOT aerate especially since I no-chilled, there was probably almost zero O2 in there. Maybe I'm making a mistake here but I figure it's what I'd do if I didn't have an O2 system anyways so it should be sufficient and only stress the yeast a bit (which is what I want).

Efficiency was a little high so I wound up at 1.050, I don't really see that being a problem though. I figure I'll dry hop the all-brett portion before bottling in a month and a half or so and I'll give the bugged version a year or two to develop. It should be interesting.

I saved a bit of the brett in a sanitized jar as well, I'm going to use it when bottling a berliner weisse I had made over a year ago. I don't trust the yeast to carbonate it at this point and figure that brett will do a better job of eating the priming sugar than sacch in a highly acidic environment.

Thanks for all the advice, I'm no longer a brett noob!

bovineblitz

Recipes 

Holy crap, in 4.5 hours from pitching I have a large krausen and bubbles every 1 second in the all-brett beer. I only did a 1.5L starter on a stirplate, I thought maybe it wasn't enough.

Wow.