Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Belgian IPA finished w/ Brett B
Reply
 
Thread Tools
Old 02-12-2010, 02:48 PM   #1
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,121
Liked 123 Times on 119 Posts
Likes Given: 3

Default Belgian IPA finished w/ Brett B

I've never used bretts before, but I've been thinking of brewing up a belgian IPA and splitting the batch and doing half with some Bretts. White labs faq say I can normally ferment and when it begins slowing down to rack it onto the brett b (WLP650). Is this how it's normally done and will it get much funkyness out of it? I was thinking of doing the batch with WLP550 which has a high attentuation, so I'm concerned there won't be anything left for the bretts.


dcp27 is offline
 
Reply With Quote
Old 02-12-2010, 04:31 PM   #2
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,189
Liked 233 Times on 156 Posts
Likes Given: 151

Default

Brett can make quite a bit of funk without too much gravity, but it will take some time. I would suggest holding off on adding the dry hops to that portion until after the beer gets as funky as you want it. I just added hops to a sour beer that I started just over a year ago. It will also help to speed things along if you build up a starter for the Brett a week in advance.


__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 02-12-2010, 05:32 PM   #3
maskednegator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: san diego
Posts: 323
Liked 8 Times on 8 Posts
Likes Given: 1

Default

If you're concerned with having nothing for the brett, mash hotter, then add sugar to the clean batch to dry it out a bit after you split them.
Wait to add dry hops to both batches. The clean half should be done with the sugar before you add hops, and the brett batch half should be well on its way to being ready to bottle before you add any hops.
maskednegator is offline
 
Reply With Quote
Old 02-12-2010, 06:55 PM   #4
ryane
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Washington
Posts: 838
Liked 7 Times on 7 Posts

Default

the way I would do something like this would be to brew up a very funky brett beer, and after it has aged to where its got a lot of funk I would brew up a very very hoppy IPA and blend to the two to taste

this way you get the funk and a very fresh hop flavor/aroma
ryane is offline
 
Reply With Quote
Old 02-12-2010, 07:24 PM   #5
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,189
Liked 233 Times on 156 Posts
Likes Given: 151

Default

Quote:
Originally Posted by ryane View Post
the way I would do something like this would be to brew up a very funky brett beer, and after it has aged to where its got a lot of funk I would brew up a very very hoppy IPA and blend to the two to taste

this way you get the funk and a very fresh hop flavor/aroma
Great idea if you keg, but too much of a risk (in my opinion) if you are bottling.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 02-12-2010, 10:18 PM   #6
ericd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Posts: 635
Liked 11 Times on 5 Posts
Likes Given: 2

Default

Brett will ferment longer chain sugars that normal yeast can't. Try it in secondary and if you want more funkiness, you can add it earlier next time.
ericd is offline
 
Reply With Quote
Old 02-14-2010, 02:57 PM   #7
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,121
Liked 123 Times on 119 Posts
Likes Given: 3

Default

Quote:
Originally Posted by ericd View Post
Brett will ferment longer chain sugars that normal yeast can't. Try it in secondary and if you want more funkiness, you can add it earlier next time.
oh, did not know that. If my primary yeast (WLP550 Belgian Ale) got my SG down to 1.015 as predicted, would I still need a starter for the Brett B and would I get much funk from that low of a SG?

Also, would I want to let the WLP550 do any cleaning/conditioning, or would I rack it ASAP and let the Brett B do it all?
dcp27 is offline
 
Reply With Quote
Old 02-14-2010, 03:54 PM   #8
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,189
Liked 233 Times on 156 Posts
Likes Given: 151

Default

Quote:
Originally Posted by dcp27 View Post
oh, did not know that. If my primary yeast (WLP550 Belgian Ale) got my SG down to 1.015 as predicted, would I still need a starter for the Brett B and would I get much funk from that low of a SG?

Also, would I want to let the WLP550 do any cleaning/conditioning, or would I rack it ASAP and let the Brett B do it all?
That is more than enough gravity for the Brett to work its magic, but that sounds like too high an FG for the "clean" portion. You would give the beer time in primary to clean up and drop partially clear, just so you don't have to deal with a bunch of trub in secondary (~2 weeks should be fine).

I would still make a starter, like any yeast Brett needs oxygen to reproduce, so it is nice to give it some time in a well aerated starter with some simpler sugars (rather than the long chain sugars that will be left after primary fermentation).
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 02-14-2010, 05:33 PM   #9
squeekysheep
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Greenbay, WI
Posts: 276
Liked 1 Times on 1 Posts

Default

sounds allot like the Orval clone i did turned out great same yeast about the same fg and added brett in secondary 3 months
__________________
Battle Axe brewing
squeekysheep is offline
 
Reply With Quote
Old 02-14-2010, 09:25 PM   #10
Jaymo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Racine, WI
Posts: 148
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by ryane View Post
the way I would do something like this would be to brew up a very funky brett beer, and after it has aged to where its got a lot of funk I would brew up a very very hoppy IPA and blend to the two to taste

this way you get the funk and a very fresh hop flavor/aroma
Another option is to stick with your single batch, add your brett b and wait until you get nice funk and the gravity stops dropping. At that point, do some dry-hopping just prior to bottling. That way you don't risk bottle bombs from brett chewing away at the newly-blended sugars.


Jaymo is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brett. in Mead? Belgian Ale yeast in Wine? Micycle Recipes/Ingredients 6 02-09-2013 07:53 PM
Fermentation Finished on My Belgian Tripel.... JimE Extract Brewing 19 07-20-2010 05:12 PM
Finished brewing a Belgian Witbier 11/1/09 cabledawg Extract Brewing 9 11-09-2009 01:19 AM
Favorite Belgian extract recipe (finished pics would be great!!) neldred Extract Brewing 10 10-25-2009 03:09 PM
Finished gravity too high for my belgian SenorWanderer General Techniques 8 12-06-2007 11:22 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS