Brewsmith
Home brewing moogerfooger
I brewed up my Old Ale on Sunday and it's fermenting nicely as I type, The recipe was:
10.8 lbs 2-row
1.2 lbs Munich
0.6 lb Crystal 75
0.6 lb Crystal 120
Why the odd pounds? See here: http://homebrewtalk.com/showthread.php?t=12480
0.75 oz Target 11.5% 75 min
0.5 oz Willamette 4.6% 15 min
0.5 oz EKG 6.0% 15 min
0.5 oz Willamette 5 min
0.25 oz EKG 5 min
White Labs 002 English Ale Yeast
OG: 1.069
SRM: 15
IBU: 40
My question is that I'm debating whether or not to spike the brew with some WLP645 Brettanomyces claussenii in the secondary. The Old Ale style does allow for the flavors especially because the old English aging process produced it naturally. I have never used any Brett before and I was wondering if you guys had some experience, suggestions and comments on taste. This being a practically free brew, I thought I might experiment a bit.
10.8 lbs 2-row
1.2 lbs Munich
0.6 lb Crystal 75
0.6 lb Crystal 120
Why the odd pounds? See here: http://homebrewtalk.com/showthread.php?t=12480
0.75 oz Target 11.5% 75 min
0.5 oz Willamette 4.6% 15 min
0.5 oz EKG 6.0% 15 min
0.5 oz Willamette 5 min
0.25 oz EKG 5 min
White Labs 002 English Ale Yeast
OG: 1.069
SRM: 15
IBU: 40
My question is that I'm debating whether or not to spike the brew with some WLP645 Brettanomyces claussenii in the secondary. The Old Ale style does allow for the flavors especially because the old English aging process produced it naturally. I have never used any Brett before and I was wondering if you guys had some experience, suggestions and comments on taste. This being a practically free brew, I thought I might experiment a bit.