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Old 02-15-2010, 01:49 AM   #11
ryane
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Nov 2008
Washington
Posts: 841
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Quote:
Originally Posted by Jaymo View Post
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.
if you fine and then add campden to the brett portion you really shouldnt have any problems, Ive done this now with a few lambics and Ive yet to experience a bottle bomb

The other reason I suggested blending, is that while dry hopping adds A LOT of aroma, it is a bit lacking in the flavor department, but maybe you could do a hop tea to add before bottling if you dont want to blend...

 
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Old 02-15-2010, 03:01 PM   #12
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
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is there a temperature range you would suggest holding at once the brett B is added? the beer is going to be relatively hoppy to begin with and I plan on dry hopping with 1oz of chinook once the bretts are done, and I want a noticeable amount of funk, but not overwhelming

 
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Old 05-14-2010, 10:02 PM   #13
devildancer
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Jan 2010
Virginia
Posts: 119


I was wondering how this came out, or what your progress has been so far. I am brewing an IIPA tomorrow, planning on throwing Brett in the secondary then dry-hopping at the end.

 
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Old 05-15-2010, 12:02 AM   #14
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
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So I actually got sidetracked by other beers and forgot about this. I did something similar with a barleywine, but unfortunately thats still bulk aging so I don't know how it worked out. I'll hafta give this a go soon tho

 
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