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Old 12-09-2012, 12:40 AM   #11
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Being from Anchorage, I've had all of his beers several times, and have many bottles I'm going to keep for years. I'm just saying at this point the Galaxy isn't my fav...



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Old 12-09-2012, 01:29 AM   #12
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Copy that. Being from NYC, super hoppy beers from yonder can arrive... at half mast, so to speak I always give small/low distro brews a few more shots than others before I call it. And, I had a peak Galaxy and it was glorious, so I figured you may have fallen victim.



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Old 12-09-2012, 09:01 PM   #13
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Quote:
Originally Posted by Sebas83 View Post
Wncbrewer, can you post what you found from Anchorage? I'm curious what Gabe said.

The Brett will really change. I brewed a wet-hopped 1/2ipa with Brett C, kegged it, then my keg fridge died to I set it aside and it just got more awesome. The Brett and hops really intertwine and become a greater beast.

From experience, Brett B is quite funky while C is super fruity. You might want to consider blending a bottle propped Brett and white labs C.

As for a mediocre bottle, grab another and let it sit for a few months. It might surprise you.

Good luck!
I'd be happy too, once I get home I will sift through all the emails and distill everything into a summary and post. Give me a few hours
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Old 12-09-2012, 09:51 PM   #14
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I just stared listening to the interview with Gabe on The Session. Tasty sure seemed to like the way this beer smelled. Had me looking for a pound of galaxy even though I'm 'done buying hops for the year'.

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Old 12-09-2012, 11:13 PM   #15
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Ok, here we go:

I first emailed Gabe Fletcher with questions regarding the brett fermentation of this beer. I was not interested in a straight out clone, but I really like the galaxy and brett in concert in this beer. I wasn't interested in the grain bill. I already have a pretty solid witbier and I used this as the base, then bittered it to 50 ibu with several galaxy additions, all late in the boil. I also omitted the coriander, kumquat etc.

This is where mr. Fletcher came in. He uses wlp 400 for the primary fermentation, ferments super warm in the mid 80's. When gravity reaches 1.005, he pitches brett b and bottles. My rendition never dried out that much in primary, probably because I fermented in the low 70's. It bottomed out at 1.008, so I pitched brett b and monitored gravity closely over the next couple days. Once it hit 1.005 (probably 3-5 days, cant remember for sure) I bottled in champagne bottles. They have been conditioning for 3 weeks now. I opened one tonight for the sake of the thread. The carb is almost there and brett character is there but very subtle at this point. Gabe said his conditions for a month at the brewery. Hope this helps...wnc

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Old 12-10-2012, 03:16 AM   #16
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So I'm guessing that you're not adding priming sugar when you bottle?

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Old 12-10-2012, 05:05 AM   #17
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Thanks! Definitely going to give the galaxy thing a shot. Always enjoy trying a new hop.

Any idea what his SG is?

-S

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Old 12-10-2012, 12:12 PM   #18
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So I'm guessing that you're not adding priming sugar when you bottle?
Right, that was the issue that prompted me to get in touch with Gabe in the first place.
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Old 12-10-2012, 12:16 PM   #19
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Quote:
Originally Posted by Sebas83 View Post
Thanks! Definitely going to give the galaxy thing a shot. Always enjoy trying a new hop.

Any idea what his SG is?

-S
He never said for sure, but I designed my recipe around a 1.056 sg. With the ultra attenuation from the brett, ABV will reach the 7% range, which is where galaxy comes in
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Old 12-10-2012, 03:08 PM   #20
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There is a good Q&A with gave on embracethefunk.com and a clone of his love buzz. I believe he pitches Brett when the beer is transferred off the ale yeast and put into wood barrels. The when he bottles he adds champagne on wine yeast, he noted that an important part is bottle conditioning under high pressure.. I'm a big fan of his brew and always try to pick his brain when he comes into work. Hopefully I will be creating his love buzz clone soon.



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