As anyone ever done a Brett addition in secondary of an American IPA? How would I go about trying to make a sour IPA? Could I add a Brett yeast to an AIPA when I rack it to secondary? Would this be a disaster?
As anyone ever done a Brett addition in secondary of an American IPA? How would I go about trying to make a sour IPA? Could I add a Brett yeast to an AIPA when I rack it to secondary? Would this be a disaster?
At most it will lower the gravity a bit more, reduce some of the body and add some bretty characteristics if aged for many months, but by then alot of the hop aroma is diminished.
The best beer I ever made was a nelson sauvin dry hopped berliner weisse
simply dry hop with nelson (i used 2 ounces) for a huge fruity aroma and flavor. Dry hopping with good, fruity hop variety is a great way to save money instead of buying fruit. Less hassle too. I think I might do Motueka/Rakau dry hop on my next berliner and then use the 5 lbs of peaches i have in the freezer on the one after that.Tell me more. I have a Berliner ready to bottle, and a bunch of Nelson looking for something to go in.
I've got a pound of Nelson, but have never tried them before so I'm trying to figure out what the best use of them is. I could toss in a couple of ounces if it really makes a difference.
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