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Old 07-18-2013, 05:38 PM   #511
theveganbrewer
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What are the thoughts on Brett Trois making bitterness stronger? I haven't seen that anywhere before until this thread.
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Old 07-18-2013, 05:42 PM   #512
Tiroux
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Quote:
Originally Posted by theveganbrewer
What are the thoughts on Brett Trois making bitterness stronger? I haven't seen that anywhere before until this thread.
The FG goes down more. Lower FG = increase perception of bitterness, that's all.

 
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Old 07-18-2013, 06:10 PM   #513
dcp27
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Quote:
Originally Posted by Tiroux View Post
The FG goes down more. Lower FG = increase perception of bitterness, that's all.
sure it goes down more, but not that much. every all brett i've done has been about 80-85% attenuation which is barely lower than chico would take it

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Old 07-18-2013, 06:17 PM   #514
Tiroux
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Well.. I expect a normal IPA tongo down to around 1010 to a 60-70 ibus. For a 644 ipa, i would expect maybe 1005. So 55-60 ibus seems just right.

Chico or 001 enhance bitterness also, compared to an english strain.

 
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Old 07-18-2013, 06:24 PM   #515
dcp27
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Quote:
Originally Posted by Tiroux View Post
. For a 644 ipa, i would expect maybe 1005.
and this is based on what?

all the ones i've done put it around 1.008-1.012

same goes for this one: http://www.themadfermentationist.com...pa-recipe.html

and this one: http://www.bear-flavored.com/2013/05...100-brett.html

 
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Old 07-18-2013, 07:36 PM   #516
theveganbrewer
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Quote:
Originally Posted by dcp27 View Post
and this is based on what?

all the ones i've done put it around 1.008-1.012

same goes for this one: http://www.themadfermentationist.com...pa-recipe.html

and this one: http://www.bear-flavored.com/2013/05...100-brett.html
That's why I brought up the question of IBUs, I think both of those are around 100, aren't they?
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Old 07-19-2013, 07:03 PM   #517
cjalderman
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Quote:
Originally Posted by Tiroux View Post
Not talking of bitterness here. The IBUs are just fine since the FG will be low. But not enough aromatic. Convert it to a 5g batch and it's 2.5oz or aromatic hops. Bitterness will overcome and that's not going to be a balanced hoppy beer, just a bittet pale ale.

And in my opinion, oats flavor just don't go with fruitu hops. It might gives you more mouthfeel, which is good, but also an intense flavor. If you want to increase mouthfeel, i suggest a tiny amount of rye flakes or malt, which gives you a greater texture with a less intense, well-blending taste.

As for the wheat.. I love wheat ipa.. But you just have to know it's going to be a wheat ipa

But hey, this is only my opinion!
I like the flaked rye suggestion, probably gonna go with that. How much aroma hops do you usually shoot for in your ipa's?

 
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Old 07-19-2013, 07:39 PM   #518
Tiroux
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Quote:
Originally Posted by cjalderman View Post
I like the flaked rye suggestion, probably gonna go with that. How much aroma hops do you usually shoot for in your ipa's?
I would never go less than 5 or 6oz for an IPA.

 
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Old 07-19-2013, 10:42 PM   #519
Tiroux
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Ok I just tasted the second step of starter... HOLY WOW!
That tastes like a pineapple berliner weisse. It is acidic, but it is so good.
I'm gonna brew a Brett Trois berliner weisse, that's for sure!

But now I'm gonna decant it because I don't want that acidic note in my DIPA.

 
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Old 07-20-2013, 03:47 AM   #520
badlee
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if you drink your DIPA inside of,say 2-3 months,then you will not even get a hint of tartness showing through the hops.
Keep it for 6 months upward and then you will get a bit of acidity.

 
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