brent77
Well-Known Member
I brewed 10gal of a Dubbel with figs which I kegged 5 gal of, and want to get a bit of funk and oak into the other 5 gals.
I've never done a brett beer before, so I'm curious if I could get some thoughts on what might go well with that beer. From what I've read it sounds like a mix of Brett-L and Brett-B might be the best, lending an earthy cherry flavor over time?
Also, I should mention that we pitched a large amount of yeast from a tripel that was kegged on brew day, and it chugged through the dubbel all the way down to 1.003 so I was thinking I'd have to add some maltodextrin to the batch to feed the Brett.
Thoughts?
thanks in advance.
I've never done a brett beer before, so I'm curious if I could get some thoughts on what might go well with that beer. From what I've read it sounds like a mix of Brett-L and Brett-B might be the best, lending an earthy cherry flavor over time?
Also, I should mention that we pitched a large amount of yeast from a tripel that was kegged on brew day, and it chugged through the dubbel all the way down to 1.003 so I was thinking I'd have to add some maltodextrin to the batch to feed the Brett.
Thoughts?
thanks in advance.