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Old 11-18-2011, 12:54 AM   #1
builderguy
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Jan 2011
Sacramento, CA
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I'm thinking of doing 15g of Belgian Brown Ale and putting 5 of it in an oak barrel with Brett Brux. I was planning on using WLP550 for the yeast, but I've read that you should use a neutral yeast (WLP001 or SafeAle 05 for instance) for sour beers if you're going to use Brett Brux in secondary.

Any advice?



 
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Old 11-18-2011, 01:26 AM   #2
jzsams
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Nov 2011
Leesburg, VA
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I think if your shooting for a Belgian Brown Ale than you should use a Belgian Yeast. But it's your brew so do whatever you want to drink.



 
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Old 11-18-2011, 01:48 AM   #3
Calder
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Mar 2010
Ohio
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JP uses 550.

 
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Old 11-19-2011, 01:08 AM   #4
ghpeel
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Jan 2009
Gainesville, FL
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Since sours take 9-12 months to mature, some of those crazy Belgian flavors kind of age out anyway. So I'd use the 550 if you want it to be a "Belgian Brown".
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Old 11-19-2011, 02:33 AM   #5
smellysell
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Nov 2008
Helena, MT
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Definitely use a Belgian yeast. In my experience, the more estery and phenolic the primary yeast, the more the Brett has to metabolize and more complex the finished product is.
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Old 11-19-2011, 02:35 AM   #6
smellysell
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Nov 2008
Helena, MT
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By the way, brett brux won't make it "sour". It'll just give it some funk.
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Old 11-19-2011, 03:55 PM   #7
ReverseApacheMaster
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Jul 2009
Keller, Texas
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Yep, I made a belgian brown using brux and it is not sour at all. Just deliciously funky. If you are trying to replicate an oud bruin then you need to pitch souring bugs, not brett.

 
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Old 11-21-2011, 09:20 PM   #8
leyon
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Nov 2011
Brussels, Belgium
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Wyeast have a great yeast strain for this. unfortunately, it is not available the whole year long: YEAST STRAIN: 3763 | Roeselare Ale Blend

It is a mix of ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus.

This is exactly what you need for a Flemish Old Brown (sour red/brown).
This strain comes from Rodenbach.

Give it one year -before that, your friends will think you're trying to poison them- with some light oak chips (not even necessary and you will be astonished!)

I will look for my recipe and post it.

Laurent

 
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Old 11-22-2011, 12:29 AM   #9
statseeker
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Jun 2010
Sacramento
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Try WLP655 in secondary maybe? That's White Labs' Belgian Sour Mix.
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Old 11-22-2011, 02:28 PM   #10
AmandaK
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Feb 2010
KCMO
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Quote:
Originally Posted by leyon View Post
Wyeast have a great yeast strain for this. unfortunately, it is not available the whole year long: YEAST STRAIN: 3763 | Roeselare Ale Blend
OT to the OP, but this is available year round: Wyeast 3763


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