Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > For our Brett Pros...
Reply
 
LinkBack Thread Tools
Old 10-30-2008, 05:46 PM   #1
ShortSnoutBrewing
Kwanesum Chinook Illahee
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
ShortSnoutBrewing's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Portland, OR
Posts: 3,266
Liked 12 Times on 11 Posts
Likes Given: 1

Default For our Brett Pros...

A bunch of us up here in the Pac NW just blended several batches into a Pinot Noir barrel and dumped in some brett and lacto. All batches were previously fermented before blending. We're a little shy on volume into the barrel so I was going to do up another batch. Should I let this batch ferment out for a few weeks then blend, or will the bugs benefit from having some fresh sugars added?

ShortSnoutBrewing is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2008, 05:52 PM   #2
Natas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Eugene, OR
Posts: 154
Default

Our club did a pinot barrel flanders not long ago, and we ended up having to brew a couple of extra batches to top up the barrel over the 18 months it was in there. The angels must have really liked our brew
Anyway, go ahead and brew another batch, it'll be fine with fermenting it out then blending. There's plenty of sugars for the Brett. et al. to chew on already.

__________________
Natas is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2008, 08:25 PM   #3
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,084
Liked 170 Times on 118 Posts
Likes Given: 97

Default

A bunch of my friends and I are going to be putting Flanders Red into a barrel next weekend. We are planning on adding 5 gallons of unfermented wort along with 55 gallons that has already fermented, just to make sure the brett/bacteria starts out happy. When I am normally doing sour beers I like to add the funk right at the start, the more sugar it gets to work through the happier I am with the resulting beer.

I agree though for top-ups over the next 12-18 months I would go with already fermented wort since it will be less likely to dramatically shift the conditions in the barrel. I know Lost Abbey keeps a barrel of their Mexican lager around to top-up all of their other barrel aged sour ales.

__________________

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
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Question for Kegging Pros Panzermann Bottling/Kegging 3 03-02-2009 11:14 PM
need help from the pros pantherbrew Recipes/Ingredients 13 02-19-2009 11:08 AM
The Pros & Kegging Slinggalin Bottling/Kegging 2 10-13-2008 12:25 AM
Pros of grain grewing SyracuseBrothers All Grain & Partial Mash Brewing 10 08-26-2007 12:38 PM
LME vs DME -- pros and cons? Trrance Extract Brewing 20 08-23-2006 11:18 PM