At the risk of this turning into a really lame introduction/ice breaker thread, I was wondering if people would be interested in listing the wild, sour, lambic, etc. brews that they had done.
This is such a small subset of homebrewing. I'm guessing there aren't more than 50 people posting on this specific forum. It might be quite educational for people to post the brews they've done and how they've turned out.
I have a single gallon of an imperial stout aging on oak with (cultured, non-wild) brett and wild lactic cultures, introduced after primary fermentation. It was made 2 months ago.
I'm planning a Flander's Red. I'll brew it in a few batches. I need to get the pipeline back to full capacity first.
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Primary:
Kegged (aging):
Kegged (Drinking): Cider
Bottled:Devil May Cry 10-10-10
On Deck: Berlinerweiss, more cider
Planning: Mild Follow me on Twitter
I have a Berliner Weisse kegged now, though not yet ready to serve.
Planning a Flander's Red as well and while not strictly a 'wild brew', I'm brewing an Old Ale using the Wyeast 9097 release that includes a proportion of Brettanomyces.
One all MO & Willamette SMASH old ale underway with wyeast PC9097 Old Ale...Oak cubes currently bathing in the slurry to inoculate another future batch.
Flanders Red in a Cabernet barrel is tapped and serving right now. A Kriek was just put back in the barrel with a gallon of sour cherry concentrate (equivalent to 90lbs of fruit).
I've done quite a few wild/sour/all brett brews. I bought an oak cask two years ago specifically for this. The first batch I did in that was a pseudo-Flanders red which turned out fantastic. Brutally sour with overtones of cherries and vanilla, quite strong as well (>12%). Currently I have a sour in the cask which I fermented by throwing fresh sour cherries into the wort and allowing the yeast on the fruit to do the primary fermentation. The bretts and such in the wood will add to it as well. I really want to buy a couple more casks but the damned things are kind of pricey.
I've done three long term pseudo- Flanders Red in glass as well. I've thrown a chunk of oak in all of these as well. I say pseudo on these because I am incapable of following a recipe or sticking to style guidelines. Why would I try to replicate a beer I can buy in the store when I can make something different and tasty?
I've also done quite a few (~25) short term all-brett batches (~1 month long) with styles which range from from pales to stout. I am fascinated with using bretts as the primary fermenter. There seems to a whole unexplored world out there with respect to brewing with bretts. I've also done a several short term wild batches. Those were, well, wild. The character on these change from day to day, from esters dominating the flavor profile, to the brett character, to funk, to ??? Those are fun, I think.
I've done several berliner weisses that all turned out very good after a little bit (6 months or so) time. I am getting read to bottle up a flanders red that tastes and smells excellent.
My first lambic is coming on two years of age now, and should be ready to bottle soon.
I have added brett to quite a few recipes wirth varying degrees of success. I have come to the conclusion that high ibus (more than 20-25 or so) and brett dont really mix too well, at least for my taste buds. Have also learned that brett likes the temp to be above 60 and that it needs at least 6 months to satisfy my funk expectations.
My first all brett beer is slowly chugging along and should be ready in a month or so, fingrs crossed
Wild beer roll call
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