Bottling Brett B. German-styled Stout - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Bottling Brett B. German-styled Stout

Reply
 
Thread Tools
Old 06-29-2012, 03:44 PM   #1
JeffStewart
Recipes 
 
Mar 2011
Burlington, NC
Posts: 86


This October 3 gallons of my German-styled stout will have been sitting on some Brett. B for a year. When I go to bottle, I'm assuming I should throw some dry yeast in the bottling bucket, along with priming sugar, correct?
__________________
- Jeff

 
Reply With Quote
Old 06-29-2012, 04:15 PM   #2
nberk
Recipes 
 
Jun 2010
Spring Hill, TN
Posts: 91
Liked 5 Times on 5 Posts


I'd say that would be a good idea. A little insurance yeast to make sure you get carbonation. What is a German Stout exactly?

 
Reply With Quote
Old 06-29-2012, 04:19 PM   #3
JeffStewart
Recipes 
 
Mar 2011
Burlington, NC
Posts: 86

Thanks for the reassurance. I call it a German stout, it's basically a stout recipe with German malts. German pilsner, malted wheat, chocolate wheat and just a little UK roasted malt. Also, fermented cool with wyeast german ale yeast.
__________________
- Jeff

 
Reply With Quote
Old 06-29-2012, 08:00 PM   #4
dcHokie
 
dcHokie's Avatar
Recipes 
 
Mar 2010
Washington, DC
Posts: 1,591
Liked 257 Times on 195 Posts


Quote:
Originally Posted by JeffStewart View Post
Thanks for the reassurance. I call it a German stout, it's basically a stout recipe with German malts. German pilsner, malted wheat, chocolate wheat and just a little UK roasted malt. Also, fermented cool with wyeast german ale yeast.
Sounds like a roasty dunkelweizen, no? Interested to hear how it turns out with Brett
__________________
so many sour things

 
Reply With Quote
Old 06-29-2012, 08:21 PM   #5
JeffStewart
Recipes 
 
Mar 2011
Burlington, NC
Posts: 86

I'll try and remember to post an update. I plan to bottle in October and taste in December.

And yea, it is a roasty dunkleweizen I guess. Didn't even think about it that way. I actually think it was a guiness recipe I rearranged.
__________________
- Jeff

 
Reply With Quote
Old 06-29-2012, 09:35 PM   #6
dcHokie
 
dcHokie's Avatar
Recipes 
 
Mar 2010
Washington, DC
Posts: 1,591
Liked 257 Times on 195 Posts


To your original question:

you can just pitch champagne yeast (cheap, super flocculant, neutral) in a quantity of around 10-20% of what you'd pitch at primary. I'd also recommend blooming that dry yeast in warm water and then giving it and the priming sugar a few minutes to get acquainted in the bottling bucket before racking in your beer.
__________________
so many sour things

 
Reply With Quote
Old 06-29-2012, 09:45 PM   #7
JeffStewart
Recipes 
 
Mar 2011
Burlington, NC
Posts: 86

Thanks for the extra info. I was kinda wondering about what ratio of yeast to add. I'll try blooming them a bit too.

I'm excited to try this batch. My first time using brett or any kind of wild yeast. Will probably go for a Flanders red next.
__________________
- Jeff

 
Reply With Quote
Reply
Thread Tools



Forum Jump