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Old 07-13-2014, 03:51 PM   #1
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Default To Brett or not to Brett....

Put together a recipe a few days ago. Grains are mashing now.
I will be kegging this one in 6 weeks tops.
Here's what I have.

7# Marris Otter
4# Dom Wheat
1# Canadian Honey Malt
.5# 80L Crystal
1oz Acid Malt
1# Piloncillo cane sugar
2.5# sweet cherries
(sugar and cherries are simmering on the stove and will be added as a late addition)

1oz US Tettnang bittering
1oz UK WGV late addition
.5oz Hallertau late addition

T-58 yeast

mash holding steady at 159˚


So, my original thought was to hit it with WLP644 after a week in the primary and let that go for 5 weeks then keg.
I'm having second thoughts on this now. I may just let the T-58 do it's thing and call it good. I'm not leaving this one in a secondary for months, it will be kegged and on tap late August.

So, the question:
To Brett or not to Brett...

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Old 07-13-2014, 05:44 PM   #2
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644 is not supposed to be that great as a secondary yeast.

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Old 07-13-2014, 05:50 PM   #3
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Hmm,
I was thinking of skipping it also because it will only have 5 weeks at best to do it's thing.

Maybe I make this recipe some other time with Brett.

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Old 07-13-2014, 07:26 PM   #4
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1.07 OG


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Old 07-13-2014, 09:32 PM   #5
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If you did your entire mash at 159F, you may have significant amounts of unfermentable sugars in there. No problem letting the T-58 do it's thing, but you may end up with a maltier/sweeter beer than you would with a lower mash temp.

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Old 07-13-2014, 09:55 PM   #6
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Default To Brett or not to Brett....

The Brett could clean that up
/dry it out though, correct?

It's already bubbling like crazy.


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Old 07-14-2014, 03:39 PM   #7
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yes, brett should munch through the dextrines. not sure if it will be done in 5 weeks, tho.

did you add the cherries to the boil? i would have added them to the fermenter after primary was done (in the secondary if you're using one). boiling fruit will set the pectin causing pectin haze, and cause some of the more delicate flavors to be boiled off.

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Old 07-14-2014, 09:05 PM   #8
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Last 10 minutes of the boil, yes.


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Old 07-15-2014, 05:34 AM   #9
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Quote:
Originally Posted by tagz View Post
644 is not supposed to be that great as a secondary yeast.
Has anyone ever even used it as a secondary yeast? Everyone seems to use it for 100% brett. But why wouldn't it be good as a secondary yeast? It was cultured from 3F, wasn't it?
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Old 07-15-2014, 03:32 PM   #10
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Default To Brett or not to Brett....

Tonsmeire mentioned that he was not impressed with trois as secondary on the latest basic brewing podcast. Said it was best used only as primary for hoppy beers.

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