Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > 'Nieuw Bruin' using 100% Brett L. or B.?
Reply
 
Thread Tools
Old 03-28-2012, 06:48 PM   #21
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,917
Liked 125 Times on 102 Posts
Likes Given: 12

Default

That's unfortunate. I just did a wit sort of in this fashion only I did a lactic fermentation. I have a friend looking to do a lacto ferment and primary with brett for a flandersesque red. This may be the way to go instead of acidulated malt.

On the side of acidulated malt souring I did a saison with 25% acid malt. The sourness is there but tasting the warm samples I don't know how it'll be. I am bottling that beer tomorrow and it will be a blended between two fermentations. One got dupont saison yeast and the other got ECY03 which is a brett blend. The two will be blended together for a total of like 9 gallons going into bottles. I hope it's good enough that I won't have a problem with drinking this beer through the summer.


__________________
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline
 
Reply With Quote
Old 08-17-2012, 02:40 PM   #22
scone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Austin, TX
Posts: 291
Likes Given: 1

Default

Hey smokinghole, any updates on that 25% acid malt beer? In the interest of science. :-)

(I ask since I just tasted my crappy nieuw bruin again and it seems like it's getting more and more tart. I'm suspecting some lacto activity, but perhaps it's just an artifact of the brett drying the beer slowly and allowing the acidity to assert itself. I have no idea. It's still not good though.)
scone is offline
 
Reply With Quote
Old 08-18-2012, 01:12 AM   #23
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,917
Liked 125 Times on 102 Posts
Likes Given: 12

Default

The 25% acid malt beer turned out OK. I drink it happily and friends drink it happily but I won't be going that route again. It's sour but not SOUR like the mixed culture fermentation I did with pedio/lacto/brett on a saison. It lacks the sour bite and has more of a weak yogurt like acidity..
__________________
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
light bodied Oud Bruin veraspada Lambic & Wild Brewing 11 03-18-2011 10:29 PM
Bottling an Oud Bruin early bp262 Lambic & Wild Brewing 4 03-07-2011 08:26 PM
Oud Bruin EnsignMorituri Lambic & Wild Brewing 5 01-26-2011 04:52 PM
Oud Bruin Guess42 Lambic & Wild Brewing 1 12-09-2010 04:08 AM
Flanders Brown Ale/Oud Bruin drez77 Lambic & Wild Brewing 7 11-03-2009 07:08 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS