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Old 11-01-2012, 08:12 PM   #11
acidrain23
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Nov 2011
Chicago, IL
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So, this one is still sitting in the fermenter. As its my first beer with Brett, I'm a little unsure as to when to bottle. Its coming up on two months now. Guess I will take a hydrometer reading soon, but what is the general time frame for something like this?

 
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Old 11-10-2012, 07:36 PM   #12
Jon73
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Feb 2010
Oregon
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I just brewed a porter that I put 2 tsp of cracked black peppercorns in for 1 minute of the boil and after fermentation the pepper flavor is nowhere to be found. I'm not sure if it's there and the sweetness from the wlp002 is just stronger or what. I am currently debating either adding more pepper or switching to a different yeast strain for my next batch. If I added more pepper I could add more volume or boil longer, or both. Any thoughts? Pepper doesn't seem to be talked about much, so I was glad to find this thread.

 
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Old 11-10-2012, 08:59 PM   #13
acidrain23
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Nov 2011
Chicago, IL
Posts: 354
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I'll be tasting a sample and taking a hydrometer reading soon, so will update on whether the pepper is carrying through or if I need to add more. Keep you posted!

 
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Old 11-30-2012, 09:50 PM   #14
Jon73
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Feb 2010
Oregon
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Okay. Pepper update. After 15 days in the bottle, it has carbonated and the pepper flavor is more apparent. Not dominating, but it's there. After having a few, I'm pretty sure I'm going to switch to a more neutral yeast strain and not mess with anything else.

 
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Old 12-10-2012, 05:37 PM   #15
acidrain23
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Nov 2011
Chicago, IL
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Hydrometer clocked in at 1.010 so I bottled it! The sample had zero black pepper character, so I added some black pepper extract I made by soaking cracked peppercorns in some white rum. That should do the trick, hopefully I didn't over do it! Since the gravity was still a bit high for a beer with both Sacc and Brett, I cut the priming sugar down to only 40 grams. Hopefully that is enough to carbonate without getting bottle bombs. Eek!

 
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Old 01-10-2013, 08:19 PM   #16
acidrain23
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Nov 2011
Chicago, IL
Posts: 354
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Well- after letting it sit for a month in the bottles, I cracked one last night finally! Man, it is tasty! Still a little undercarbed. And funky. But goooood (going to be fantastic I'm pretty sure). Its dry, got a little banana still, but that is changing over as the brett works its magic. Now, getting that subtle leather/oakey quality that is interesting. Just a hint of tartness (or maybe its just that it is so dry). The black pepper is there and goes really well with the funk and grainy flavors, you can taste it, but its not overpowering or too spicy. I think I'm going to let the rest of the batch sit for another couple of months before sampling again. Looking forward to seeing how this one develops!

 
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Old 01-10-2013, 08:24 PM   #17
acidrain23
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Nov 2011
Chicago, IL
Posts: 354
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Also, I wanted to mention the black pepper addition- I soaked aproximately 1/2 oz of coarsely cracked black peppercorns in about 3 oz of white rum (nothing fancy) for several weeks- enough to darken up the tincture. This was added to the bucket at bottling time. Again, getting the flavor but it is not spicy. I think I'm going to experiment further- could be a tasty addition to a wit perhaps?

 
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Old 01-19-2013, 08:05 AM   #18
Jon73
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Feb 2010
Oregon
Posts: 258
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Thanks for the update. 1/2 oz pepper to 3 oz rum. I'm going to write that down for future reference. It may be a while though, my porter recipes have not been so good.

 
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Old 02-05-2013, 05:10 PM   #19
acidrain23
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Nov 2011
Chicago, IL
Posts: 354
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This beer is really coming along! I cracked another last night. Banana is fading though still too much for my liking in this particular beer. There is an initial sweetness (fruitiness?) with a long dry finish followed by the black pepper/rye spiciness. Tobacco/leather/funk is just a hint in the background at the moment. Probably will wait another month to sample another- really enjoying watching this one evolve!

 
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