I recently tried a beer from Anchorage Brewing Company called 'Galaxy'. It is a white IPA at 7% ABV with 50 IBUs. Brewed with all galaxy hops, coriander, kumquats, and peppercorns. Aged in oak, fermented with a wit yeast and then dry hopped with more galaxy. It is then bottle conditioned with brettanomyces and wine yeast.
I am not trying to clone this beer exactly, but I would like to bring out the spritzy, effervescent quality along with the subtle pineapple and mango fruit that I believe the brett brings out in it.
My plan is to ferment the IPA with a neutral wit yeast, then rack it into another fermenter on top of some sort of fruit (pineapple?) Then add the brett.
As this is my first attempt at working with brettanomyces, I am wondering if the alcohol level in the beer will be too much for the brett to handle at this point. Should I add the brett earlier on during primary fermentation? If not, what temperature should I keep the fermenter at?
Thanks.
I am not trying to clone this beer exactly, but I would like to bring out the spritzy, effervescent quality along with the subtle pineapple and mango fruit that I believe the brett brings out in it.
My plan is to ferment the IPA with a neutral wit yeast, then rack it into another fermenter on top of some sort of fruit (pineapple?) Then add the brett.
As this is my first attempt at working with brettanomyces, I am wondering if the alcohol level in the beer will be too much for the brett to handle at this point. Should I add the brett earlier on during primary fermentation? If not, what temperature should I keep the fermenter at?
Thanks.