Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Souring a 100% Brett Beer
Reply
 
Thread Tools
Old 08-28-2012, 04:12 PM   #1
MrOrange
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
MrOrange's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Louisville, KY
Posts: 308
Liked 31 Times on 26 Posts
Likes Given: 45

Default Souring a 100% Brett Beer

So I have 6 gallons of beer in Primary fermenting with Brett L & B from Wyeast. At bottling time I was thinking of racking off 3 gallons and doing a secondary with some Jolly Pumpkin Bam Noire dregs. My questions is this: Since I normally get more fruity aroma/taste instead of funky/horsey with my Brett primary, does anyone know how the Brett will react when the souring bugs are introduced? I would like some funk to come through along with some sourness. Anyone have any input on this?


__________________
If God wanted us to filter our beer, he wouldn't have given us livers
MrOrange is offline
 
Reply With Quote
Old 08-29-2012, 07:14 PM   #2
bigdee4933
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Louisville, Kentucky
Posts: 7
Default

You might want to add fruit or something for the bugs to chew on. My Brett primary beers usually go to 1004-1003.


bigdee4933 is offline
 
Reply With Quote
Old 08-29-2012, 10:41 PM   #3
weremichael
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 256
Liked 16 Times on 12 Posts
Likes Given: 23

Default

It really does depend on your TG. My brett beers don't get as low as the beers that big dee makes. That could be because of me having a higher mash temp, less acidic wort, or more specialty malts. I have always pitched Jolly Pumpkin dregs before TG and have always had my beers get a bit of the sourness. The sooner I pitch, the more sour I taste.
weremichael is offline
 
Reply With Quote
Old 08-31-2012, 03:11 PM   #4
MrOrange
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
MrOrange's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Louisville, KY
Posts: 308
Liked 31 Times on 26 Posts
Likes Given: 45

Default

Yeah my FG never ends up as low as big dee's either. I was thinking of maybe adding some maltodextin depending on how low the FG goes. I have had great results adding Jolly Pumpkin dregs to a secondary on my robust porter so I guess I'm just gonna go ahead and try and see where it takes me. Thanks for the input.
__________________
If God wanted us to filter our beer, he wouldn't have given us livers
MrOrange is offline
 
Reply With Quote
Old 08-31-2012, 06:53 PM   #5
boostsr20
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Michigan
Posts: 807
Liked 7 Times on 7 Posts
Likes Given: 5

Default

Youll be fine just adding the dregs. Your all brett fermentation shouldn't take it much lower than 1010 and I'd expect the dregs to take it down a few more points in a couple months.


boostsr20 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Repitching Brett from a 100% Brett fermented beer Coff Lambic & Wild Brewing 11 05-29-2014 01:40 AM
Souring an older beer Question michael.berta Lambic & Wild Brewing 2 05-29-2012 03:54 AM
souring a bottled and finished beer. deputyandy Lambic & Wild Brewing 13 11-06-2011 05:48 AM
Adding Brett to a Brett beer Calder Lambic & Wild Brewing 4 09-28-2011 04:39 PM
HELP! Any way to stop a beer from further souring? SPThirtyThree Lambic & Wild Brewing 12 08-16-2010 06:20 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS