veraspada
New Member
I brewed a batch of Oud Bruin that has been aging in secondary for almost a year now, the idea is that the Brett yeast used (Brett Bruxellensis) will increase lactic acid production over extended aging. I tasted a sample from the fermenter recently and the nose is spectacular BUT the taste leaves much to be desired, not because of off flavors (none) but rather a light bodied, watery, sort of undeveloped taste. OG was 1045 anf FG 1015, that should put me in the neighborhood of 3-4% ABV......
I plan to counter this by blending the batch with an Old Ale that has also been aging in secondary for several months. The Old Ale is not only heartier (OG 1120 FG 1021) but there is a brett strain that was used in it to enhance extended aging, so I figure it should be a nice match.
My question is, does anybody have any suggestions on blending ratios and/or suggestions on other options to fortify the light bodied Oud Bruin? Many thanks.
I plan to counter this by blending the batch with an Old Ale that has also been aging in secondary for several months. The Old Ale is not only heartier (OG 1120 FG 1021) but there is a brett strain that was used in it to enhance extended aging, so I figure it should be a nice match.
My question is, does anybody have any suggestions on blending ratios and/or suggestions on other options to fortify the light bodied Oud Bruin? Many thanks.