I have plans to brew a 1.110ish stout and use the wyeast old ale blend. I accidentally ordered two packets last year and I still want to use it. I know I'll have to grow up a starter but I'm okay with that. My plan is actually to brew this using a double decoction like an Adambier in order to give the brett plenty to consume through the year or so that I age the beer. There would a protein rest and then a 158 degree conversion rest. I have left over oak cubes from my 11-11-11 old ale that I will additionally toss into the carboy for the long secondary. I'm thinking it will be like 14 months or maybe a little more of aging time.
Does anyone have experience using brett in a beer of this gravity? I know that brett is a serious problem in the wine industry and there are many wines are at or higher alcohol than I am planning. However the main difference will be that I'm working with a cultured strain of brett and not a strain that lives at a winery that has adapted itself to 12-15% abv low pH and low nutrient wines. I figure I'll give it a shot regardless, and if it sticks with a high FG I can always dump in some WLP099 and see where that takes the beer as a final measure. Then if that doesn't work I will simply blend it with a lower alcohol batch.
I am thinking that after the long secondary fermentation I will dry hop the beer and potentially add some isohop if needed. I've done two higher alcohol stouts as a holiday beer for my family and this would be my third. I thought it'd be fun to make one like this!
Does anyone have experience using brett in a beer of this gravity? I know that brett is a serious problem in the wine industry and there are many wines are at or higher alcohol than I am planning. However the main difference will be that I'm working with a cultured strain of brett and not a strain that lives at a winery that has adapted itself to 12-15% abv low pH and low nutrient wines. I figure I'll give it a shot regardless, and if it sticks with a high FG I can always dump in some WLP099 and see where that takes the beer as a final measure. Then if that doesn't work I will simply blend it with a lower alcohol batch.
I am thinking that after the long secondary fermentation I will dry hop the beer and potentially add some isohop if needed. I've done two higher alcohol stouts as a holiday beer for my family and this would be my third. I thought it'd be fun to make one like this!