user 197168
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- Joined
- Aug 27, 2014
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I've brewed myself up a VERY nice and very strong old ale. The recipe is here if you want to take a look. Anyhow, it tastes amazing from the fermenter.
The thing is, I need to bottle it soon. The beer has had two months in the secondary but there is very little brett C flavour. I'm putting this down to the fact that we are just coming out of winter here. Apparently brett C likes a lot of warmth to get going.
So, if I do bottle it, I assume the brett will kick in and ferment the long chain dextrin remaining in the beer. Will this lead to noticeably more carbonation too? Should I under prime with this in mind?
Any help much appreciated as I'm far from experienced with ANY brett strain.
Thanks!!
HP
The thing is, I need to bottle it soon. The beer has had two months in the secondary but there is very little brett C flavour. I'm putting this down to the fact that we are just coming out of winter here. Apparently brett C likes a lot of warmth to get going.
So, if I do bottle it, I assume the brett will kick in and ferment the long chain dextrin remaining in the beer. Will this lead to noticeably more carbonation too? Should I under prime with this in mind?
Any help much appreciated as I'm far from experienced with ANY brett strain.
Thanks!!
HP