Recent content by MudduckBrewing

Count me in

I would go with the Wyeast Brett L it will add more cherry character and also some tartness. At least in my experience this brett always displays some tartness, not sour just tart.

I find mash temp is a big part of sach and brett blending. What is your mash temp?

Go for it. Just be ready to pull it out quickly if its a "fresh" dumped barrel. That's a high surface area to beer contact so it could be pretty boozy I mean rummy in a matter of days.

My go to ipa strain has become wlp644 brettanomyces bruxellensis trois adds some nice tropical fruit notes while still letting the hops shine. Finishes nice and dry.

Lies all lies! It has more to do with FAN and oxygen requirement for this yeast than temp. Raising the temp is a crutch for lacking nutrients in the environment.

There is no lacto/pedio in wlp650 its just brett. Chad Y. of Crooked Stave generally recommends not to store brett at fridge temps, leads to high kill off. I store most of my brett slurries in my basement about 60f for me. All that being said one week in the fridge should be fine. Don't forget...

I would not use any kind of lambic blend for this, or anything with brett for that matter. Rasp Tart is very clean, you need a very clean lacto for this and then a **** ton of raspberries. You might be best of playing with lactic acid, or a very low mash pH.

yes please

I love this thread. My business partner and I are currently raising funds for what we plan on being a 3bbl electric. This thread is proving to be a great resource.

What hops did you use? I find that some of the new hops have a lot of "tropical" fruit notes that to me taste/smell similar to Trois.

The proteins from the oats will keep the beer from feeling watery. I have used flaked out in a golden sour before with great results.

Ep 41 of Fuhmentaboutit has a great interview with Brain Taylor of Goose Island about their brett dosing and aging. http://www.heritageradionetwork.com/episodes/4728-Fuhmentaboudit-Episode-41-Brian-Taylor-of-Goose-Island

Make a Brett APA using Trois it will be passion fruit in a glass.

I believe Neva Parker from Whites Labs has said that Belgian saison yeast have a higher oxygen requirement and that maybe why it stalls. I think it was in her talk at Northern Brewer, which you can find on YouTube.