Last days to enter the BrewHardware Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Quick critique help
Reply
 
LinkBack Thread Tools
Old 03-05-2013, 07:54 AM   #1
dannyhawkins
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: San Antonio, Texas
Posts: 192
Liked 15 Times on 14 Posts
Likes Given: 5

Default Quick critique help

Okay so I've got a gallon starter of Brett C that I plan on using for all Brett fermentation and topping off with fresh wort to keep it going.
I don't have the grain bill down yet but I wanted to ask a few questions just so I have a clear idea of what to expect and how to proceed.

So hops and IBU's don't matter right?
I need a big starter and ferment more or less in the 70's?
Ferment for about 4-6 weeks with the gravity and taste as the ultimate guide?
Finally and this really is the ultimate question, do I prime and bottle without adding any extra yeast?

Also if anyone wants to suggest a grain bill I'd be very interested, just a sessionable easy drinker to get a feel for the Brett character sounds good.
I'm thinking of using my Golden Promise and Amarillo SMaSH only because I can compare the two but anything will work.

__________________
dannyhawkins is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2013, 01:25 PM   #2
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,145
Liked 199 Times on 136 Posts
Likes Given: 126

Default

Brett is not any more sensitive to IBUs than brewer's yeast. Is that what you were asking? Brett tends to dry a beer out more which will accentuate bitterness though.

I've had good luck with White Labs Brett C from the 60s into the low 80s. Haven't tried with Wyeast's strain. 68-72 F is safest for Brett.

Probably won't take that long, most of my 100% Brett beers are done in ~2 weeks. As long as the gravity is stable, you are safe.

No need to pitch extra yeast. Brett isn't very flocculent, and it produces carbon dioxide at the same rate as ale yeast.

I was really happy with the way this one turned out: http://www.themadfermentationist.com...yces-brew.html Essentially a low gravity saison. Brett C would certainly go well with Amarillo, but that would also cover up a lot of its character. I did a great IPA last summer with Brett Trois, Citra, Centennial, and Chinook.

__________________

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 03-07-2013, 02:45 AM   #3
dannyhawkins
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: San Antonio, Texas
Posts: 192
Liked 15 Times on 14 Posts
Likes Given: 5

Default

Thanks oldsock

__________________
dannyhawkins 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
Critique my Quick Irish Red Matt3989 Recipes/Ingredients 4 04-04-2013 01:34 AM
Quick question - hopefully I get a quick response! brutus09 Fermentation & Yeast 3 07-26-2011 01:44 AM
Quick questions . . who has the quick answer GLoBaLReBeL Beginners Beer Brewing Forum 5 07-16-2009 11:15 PM
Critique my quick Wit please Alamo_Beer All Grain & Partial Mash Brewing 15 07-24-2008 03:54 PM
Super Quick Leftovers batch.....need help quick!!! Alamo_Beer Recipes/Ingredients 9 04-06-2007 03:21 AM



Newest Threads

LATEST SPONSOR DEALS