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Old 12-06-2013, 02:37 PM   #11
Twinkeelfool
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Ok mate, thanks, I'll do monthly readings. Sucks though coz it'll tie up my funky fermentor. Might need another one haha

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Old 12-06-2013, 05:31 PM   #12
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one always needs more funky fermenters

i'm about to fill my third one shortly. brew, fill, and forget.

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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend
Fermenting: sour cherry mead, imperial chocolate stout and its not-so-small beer second runnings, our bruin & a few other sours
Aging: a bunch of belgian and soured stuff, and acerglyn.
Up next: harvest ale with homegrown hops
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Old 12-07-2013, 12:20 PM   #13
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Quote:
Originally Posted by sweetcell
one always needs more funky fermenters i'm about to fill my third one shortly. brew, fill, and forget.
I'll second the need for more fermenters. I've got a dozen tied up now.

OP, have you thought about what your Orval'd porter will taste like? If you have, great, but I can see the flavors clashing. Dark funky beers take more planning than pale ones, at least for me. Roasted grains and/or malts need to be chosen thoughtfully as their astringency can often be magnified by or just clash with the critters. Orval dregs tend to create an aggressive flavor profile. I'm hesitant to suggest wlp645 Brett c as it is famous for 'tire fire' smells that may or may not resolve, but a milder Brett would be my choice for a porter. Ecy04 might be a good one if you can track it down.
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Old 12-07-2013, 06:17 PM   #14
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I'll second the need for more fermenters. I've got a dozen tied up now.

OP, have you thought about what your Orval'd porter will taste like? If you have, great, but I can see the flavors clashing. Dark funky beers take more planning than pale ones, at least for me. Roasted grains and/or malts need to be chosen thoughtfully as their astringency can often be magnified by or just clash with the critters. Orval dregs tend to create an aggressive flavor profile. I'm hesitant to suggest wlp645 Brett c as it is famous for 'tire fire' smells that may or may not resolve, but a milder Brett would be my choice for a porter. Ecy04 might be a good one if you can track it down.
I was hoping for just some of the funk I normally get from orval dregs. My porters are usually more malty roasty than full on astringent/bitter/roasty.

I'm in Australia and don't have access to the Ecy yeast. Most of the home brew shops here only have a limited supply of brett strains. Brett c does seem to be the historical choice I suppose. I might have to look around and see if I can get a smack pack of proper brett, rather than use the orval dregs.


Which is more mild, brett b or brett c?. Would brett L be ok?, from reading I'm not sure it'd go well with porter, but I'm new to funk!.

Thanks for the info guys, much appreciated!
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Old 12-07-2013, 10:45 PM   #15
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Quote:
Originally Posted by Twinkeelfool
I was hoping for just some of the funk I normally get from orval dregs. My porters are usually more malty roasty than full on astringent/bitter/roasty. I'm in Australia and don't have access to the Ecy yeast. Most of the home brew shops here only have a limited supply of brett strains. Brett c does seem to be the historical choice I suppose. I might have to look around and see if I can get a smack pack of proper brett, rather than use the orval dregs. Which is more mild, brett b or brett c?. Would brett L be ok?, from reading I'm not sure it'd go well with porter, but I'm new to funk!. Thanks for the info guys, much appreciated!
Getting ECY here is difficult, so getting it in Oz would probably be impossible. Read up on Brett c in secondary, I've only used as primary strain so I can't speak from experience, by I think I've read about some serious potential for off phenols. I've also read suggestions for lambicus with darker beers as the pie cherry flavors would go well with dark malts. Brett c is more mild in theory, but read up on folks experiences. Even if your porters tend towards malty/roasty, you may find aggressive funk from Orval dregs will change that. Please keep us posted with what you do and how it turns out over the months. I'd like to start using English yeast for a brown ale and a stout and I'm sure that will lead to me experimenting with a brett barleywine at some point.
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Old 12-08-2013, 06:28 AM   #16
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I have a darker beer going right now that's being secondaried with a B. claussenii/lambicus mix (Primaried with Belle saison). Not quite as dark and roasty as a porter, but darker than a brown. The darkness came from a dose of chocolate rye I subbed for part of my normal rye percentage. I'm several months in and the jury is still out. Sometimes I pull a sample and really like it. Other days I'm ready to dump it to free up space. Will be interesting to see how it goes. I knew it would be a gamble when I tried it, but figured there's only be one way to find out.

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Old 12-13-2013, 01:41 AM   #17
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I added the dregs of a 3 year old homebrewed lambic to my beire de garde brune, as well as orval dregs. It's only a few weeks old, but oh man it is quite nice. There is some brett funk, but there is a huge sour cherry aroma and a slight sourness to the flavour. I can't believe how much the lambic dregs have added to the beer. It is going to be very hard to let the other 5 or 6 champagne bottles age haha.

My porter is chugging long nicely, and I have ordered wyeast brett b to pitch in secondary. Hopefully end of next week it'll be on the bugs.

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Old 12-13-2013, 08:37 PM   #18
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Quote:
Originally Posted by Twinkeelfool View Post
Which is more mild, brett b or brett c?. Would brett L be ok?
from least to most funky: C --> B --> L. so if you want mild, go with C.
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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend
Fermenting: sour cherry mead, imperial chocolate stout and its not-so-small beer second runnings, our bruin & a few other sours
Aging: a bunch of belgian and soured stuff, and acerglyn.
Up next: harvest ale with homegrown hops
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Old 04-19-2014, 06:05 AM   #19
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So, my porter finished at 1.020. I hit it with a vial of brett b, and various bottle dregs ( cantillon rose de gambrinus, lindemans cuvée renee among others ). Also added rum soaked oak chips. Left it for a few months til gravity was stable over a month. Just bottled it at 1.009. Half carbed them, as i plan on leaving for a year before I taste. Finished up at 8.5%.

In the meantime I'm drinking my beire de garde brune + funky dregs. The cherry aroma and flavour is so nice.

Looks like one of the home brew suppliers here is stocking the white labs funky range. Woo hoo!

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