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Old 10-06-2011, 12:35 PM   #11
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Originally Posted by Thundercougarfalconbird View Post
Since it was such a small grav beer I was gonna just pitch the vial.
Really bad idea. Those WL tubes only have ~3.5 billion cells... you want a pitching rate mid-way between ale and lager say 150 billion.


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Old 10-06-2011, 03:12 PM   #12
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If you have not already check this out,Chad Yakobson's Brewing with brett .

When I made a starter, my beer came out tasting a lot like a clean English ale. I wanted more Brett flavors, but they did not develop till it was in the bottle for a long time.


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Old 10-06-2011, 04:09 PM   #13
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In addition to slightly underpitching, another way to stress the yeast is to do very minimal oxygenating (e.g., just transfer it from the kettle to the fermeter). There is an old basic brewing episode (i think) that discusses this.
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Old 10-06-2011, 07:04 PM   #14
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Quote:
Originally Posted by Bsquared View Post
If you have not already check this out,Chad Yakobson's Brewing with brett .

When I made a starter, my beer came out tasting a lot like a clean English ale. I wanted more Brett flavors, but they did not develop till it was in the bottle for a long time.
While I would be dissapointed with lack of brett character a clean beer would still be tolerable with this beer though.
I was actually intending to keg this and let it sit for a while after leaving primary. Perhaps it would be better to bottle though eh?
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Old 10-06-2011, 07:40 PM   #15
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If you have a keg free, by all means keg it. I just bottled mine because I did not have a free keg at the time.
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Old 02-10-2012, 12:07 AM   #16
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Brewed this and am entering it in the Peach State Brew Off as a specialty beer. We'll have to see how it does
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Old 02-10-2012, 01:58 PM   #17
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It can help to add some Acidulated malt to all Brett fermented beers. They like a lower pH than sacch. I use 5% in pale colored all Brett beers.
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Old 02-26-2012, 03:47 AM   #18
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I dont know much about the recipe, but I recently had a Brett IPA from the "town hall tap" brew pub in Minneapolis. It was delicious.
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Old 02-26-2012, 01:25 PM   #19
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Looks like Brandon just did one: http://embracethefunk.com/
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Old 02-28-2012, 07:12 PM   #20
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I'm actually really proud of this beer. I purposely didn't oxygenate it and fermented at 77f. It has a pronounced pineapple dirt catty funk to it and an obviously huge citric hop introduction. I wish it were a bit more dry as a personal preference, I think the decoction added a little too much heft for the fruity juggernaut this thing is. Also I think I would up the FWH and call this thing a wild IPA (I entered it as an APA like the original) there is so much brett flavor when served around 60f, I'd have no fear of it being masked. I'll have my results in like 10 days.


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