Planning a Flanders red type recipe with a clean 1056 primary and pitching Brett l and French oak in secondary. Really looking to experiment with each Brett strain. Anyone have any input as to the character I might expect from it?
pitch the 1056 and the Brett together for best results.
You're not going to get a Flanders Red just pitching Brett. FRs have a pretty sour combo of lactic and acetic acids, and you'll get very little of that from Brett. You'd need to add some bacteria as well.
Edit: a guy in my brew club did the same thing. He brewed a Flanders Red recipe and pitched just Brett B or L in secondary and let it sit for a year. It resulted in an amber/red colored ale with a huge horse blanket/horsey flavor (no sourness though). Nothing wrong with that if that's what you are going for, it just won't be a Flanders. Maybe you already know that, but a lot of people don't.
Brewed today and changed course a lot. Wanted to do all Brett c/L but didn't have the time to make a large starter. I have a good grasp on the 3711 profile so I pitched that along with them. Should be an interesting beer none the less. So does Brett super attenuate when pitch with sacc from the start?
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