- Joined
- Nov 26, 2006
- Messages
- 3,996
- Reaction score
- 94
I'm thinking about the next incarnation of my SOB. I'm thinking some Brettanomyces Claussenii might be just what the doctor ordered.
For those of you who don't know what the heck I'm talking about, this is a bacteria, usually considered an infection, which is desirable in certain, typically Belgian, styles of beer.
I'm contemplating adding it to my Special Orange Bitter next time around.... How would you this? Add it along with a strain of yeast? Add it a few days after the yeast? Anybody have a good link for this? Any suggestions?
Low Intensity Brett chracter. Originally isolated from strong English stock beer in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus. This is the srtain that is rumored to be the one that gives Guinness it's slight sour note.
For those of you who don't know what the heck I'm talking about, this is a bacteria, usually considered an infection, which is desirable in certain, typically Belgian, styles of beer.
I'm contemplating adding it to my Special Orange Bitter next time around.... How would you this? Add it along with a strain of yeast? Add it a few days after the yeast? Anybody have a good link for this? Any suggestions?